Move over college ramen and make way for our rejuvenation of ramen. This classic Japanese dish is just waiting for us to learn the art and zen of its simplicity and deliciousness. Ramen is technically noodles (usually wheat) served in a rich broth, sometimes with vegetables and other ingredients sometimes not. What it is, is a miraculous canvas in which to prepare warming dishes with ease and joy. It has bestowed upon the masses a perfect blanket upon which to develop a wide variety of miraculous, simple dishes that lock flavors willing to complement each other until digestion due them part. Peter Berley, author of “The Flexitarian Table” and known as well through highly acclaimed chef positions throughout the east coast, has found a friend in ramen since the modern day stone ages due to its aptness for chameleon-ism. This class is designed to take a most beautiful, basic ingredient to new heights in ways that utilize fresh, seasonal ingredients to amplify your dishes and relax you for the simple reason that they take little time and forethought to prepare. We will learn the art of classic takes on ramen all while learning to creatively challenge ourselves in the creation or rejuvenation of our own ramen dishes. This skill is ideal for saving your hard earned cash and making sure that all of the fresh produce you buy gets used beautifully! This busy chef will provide you with the most elegant and lucrative skills for your entire kitchen life to come! So come and enjoy the lost art of eating (and making) ramen!
Recipes: : Ramen Tofu &Vegetables in Dashi, Ramen Noodles in Quick Roasted Chicken Broth and Crispy Shallots, Ramen in Curried Coconut Broth, Ramen in Spicy Seafood Broth
Class Type: Individual, hands-on cooking class
Class Notes: Ramen has far surpassed a college dish; learn seasonal simple ramen dishes in this amazing class with Peter Berley of “The Flexitarian Table”.
Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. Berley is former executive chef of the world-renowned Angelica Kitchen restaurant in New York City. He created all recipes The Angelica Home Kitchen Cook Book. He is chef at The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer.
Berley has been featured in Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007. He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com. and The Balancing Act on LifeTime Television. He is one of the favorites in the Ger-Nis Culinary kitchen.