Many people feel that the food they make at home just can’t compare to the stylish, sophisticated fare that’s available to them when they go out. But what they don’t realize is that high quality, seasonal ingredients, some simple kitchen techniques, and a few good recipes is all that’s needed to put together dishes that satisfy just as well as anything they get away from home. One of Chef Peter Berley’s foremost concerns is the fate of home cooking in America and he’s coming to Ger-Nis, as part of our “Fresh & Fast Weeknight Meals” series, to introduce us to some quick and simple vegetarian recipes that will prove that we don’t need to choose between staying in and eating great food. As a renowned chef, award winning cookbook author and culinary educator, Berley knows what he’s talking about. You’ll learn to take the freshest local produce of the Fall harvest season and turn them into healthy and tasty meals in as little as an hour. You’ll also learn which key ingredients you should always stock in your pantry and which tools to have available in your kitchen. The chef will be able to answer your questions and, by the end of the class, you’ll be ready to make yourself some of the best vegetarian dishes around.
Recipes: To be determined
Class Type: Part of our Fresh & Fast Weeknight Meals Series
Class Notes: Learn quick simple vegetarian entrees that are both healthy and tasty!
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.