Slow Food East End, Author at Slow Food East End

Chef Series: Cooking with Peter Berley, Beans and Pulses

Feb 8, 2022 | Blog, Chef Series, In The News, Past Events

Slow Food East End cooking demo with Chef Peter Berley, showcasing Beans and Pulses.

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.

Watch the Recording

Recipe: Nourishing Winter Soup from Chef Noah

Jan 25, 2022 | Blog, In The News, Recipes

As winter weather has truly settled in here on the East End, we wanted to share a recipe from Snail of Approval awardee, Chef Noah. This nourishing winter squash soup is made extra warming with the help of ginger (and a jalapeño if you want to up the spice!) Use whatever squash you can get your hands on, and we invite you to spend an evening cooking up this delicious bisque.

Recipe

Variety of winter squash (Butternut, Acorn, Delicata, Pumpkin)
3 medium yellow onions, sliced
2 medium carrots, chopped
2-3 celery, sliced
1/4 cup peeled sliced ginger
2 Tbl diced garlic
1 jalapeno (optional)
1 Tbl curry powder
2 -3 Tbl Olive Oil
1 can coconut milk
1-2 Tbl maple syrup
Juice of one fresh lemon
Cilantro for garnish

Instructions

Heat your oven to 400°F.

Cut the winter squash in half and place on sheet tray drizzled with oil, and roast cut side down until fork tender. Allow it to cool.
Add your olive oil to a large pot, and sautée the onions with carrots and celery until tender.
Add curry powder and allow to toast until fragrant. Add ginger and garlic and jalapeño if using. Sautée it all in the pan for several more minutes.
Scoop out the seeds from the roasted squash and reserve.
Scoop out the tender flesh of the squash discarding the skins. Add scooped squash to the sautéed vegetables, and add coconut milk and water, or vegetable stock to cover and season with salt and pepper.
Simmer soup for 30 minutes stirring often so it doesn’t stick and burn on the bottom of the pot.
When it has cooked down slightly, allow the soup to cool and then puree in a blender in small batches, and return it to the pot.

Bring the soup back to a simmer before serving.
Add maple syrup and lemon juice and taste for seasoning, and garnish with cilanto sprigs and toasted reserved squash seeds to serve.

Enjoy!

Cheers to Our First Chef Series of 2022!

Jan 17, 2022 | Blog, Chef Series, In The News

Our first virtual event of 2022 brought together over 80 people from across the Slow Food East End community to learn tips and tricks from two of our favorite East Ends bread bakers. David Chaffin, our very own board member and the creator of the Flour Power bread recipe, baked bread from his home while speaking with sourdough-expert Ana Burcroff. The two of them baked bread using David’s recipe and answered questions from the audience, sharing a peak into their technique and their kitchens.

Thank you to everyone who attended the event and a special thank you to David and Ana for helping us start the year strong! And thank you to our sponsor for this event, Truly Grass Fed, an Irish dairy brand that produces delicious butter and cheese with integrity and care for people, animals, and the planet. We are grateful for their generous support in making this event possible!

We hope that this live event may have sparked an interest in becoming involved in our Flour Power programming, and we invite you to sign up today to join in the fun and give back to your community. Anyone can join – no matter your baking expertise. Check out our winter baking dates, and sign up today on our website!

January 16 Chef Series: Flour Power “It’s the yeast we can do”

Jan 10, 2022 | Chef Series, Past Events, SFEE LIVE

Join us this Sunday January 16 6-7pm as we host our first Chef Series of 2022 with not one but two expert bread makers.

Our own SFEE board member, David Chaffin, who created the recipe for our Flour Power bread will be on hand to demonstrate and discuss all things bread baking. David is an expert bread maker who has worked for bakeries such as the renowned New York City bakery Amy’s Bread. He will be joined by Ana Burcroff, owner, founder, and baker of Jamesport Sourdough and Coffee Company. Ana and her husband brought their love of sourdough from Seattle to the North Fork, and during the pandemic have begun to sell their sourdough throughout the East End to great acclaim.

Register On Eventbrite

This interactive, demonstrative baking session is designed with both expert and novice bakers alike in mind. Filled with general baking tips, a Q and A session, and information on our community outreach program Flour Power.

Feel free to share the event link with friends and family, near and afar, virtual events allow us all to remain connected and share in the joys together.

Program is free to attend, donations are gladly accepted. Thanks to your continued support our community programs from Flour Power to our Edible School Garden Project continue to grow and nourish our local food systems.

Reflecting on 2021

Dec 21, 2021 | Blog, In The News

Slow Food East End started 2021 off strong, and kept on going through the whole year with gatherings, educational programming, fundraising, community support, baking and more!

We initiated new programs, and kept others going despite the global pandemic and its many challenges. Our Resilience Grants supported local food purveyors to help keep their doors open, and our School Gardens Program has continued to fund Master Gardeners and serve veggies from the gardens in the school cafeterias. New programs have been created as well to meet the needs of our community, including our Slow Food Live: Chef Series, and Flour Power.