Beans truly are the staff of life, from the old world to the new world beans have fed and nourished our bellies and soils.
Slow Food East end would like to invite you to a demonstration with Chef Peter Berley in his beautiful South Jamesport kitchen to learn more about the fascinating history of beans and a cooking lesson showcasing how to prepare these delicious dried beans and pulses.
- Getting started: How to soak and properly prepare the bean.
- The right techniques to cook beans using a stove top, oven and pressure cooker.
- Three basic bean recipes: A soup, a salad and a spread. Peter will share his favorite recipes that are endlessly adaptable.
Chef Berley’s foremost concern is the development of local, sustainable food systems and the fate of home cooking in America. A former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, Berley now owns The North Fork Kitchen and Garden, a culinary studio where he teaches intensive workshops on modern food craft and wood-fired bread baking and cooking.
His ground-breaking “The Modern Vegetarian Kitchen” received a James Beard and IACP awards. Peter’s second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s most recent book is “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,”
Reserve your ticket now, the program fees are $25 or $20 for Slow Food East End members. Join Slow Food East End now and enjoy member benefits all year long.
All ticket proceeds support Slow Food East End Feed the Forks initiatives including Flour Power, The Edible School Garden Project and more.