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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

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.

Chef Series: Ratatouille with Chef Stephan Bogardus

May 14, 2021 | Chef Series, Past Events

Join us as Stephan cooks from his own kitchen and makes Summer Farmstand Ratatouille on Sunday, June 6 from 6 to 7:15 p.m..

New promotion! To get $10 tickets click here

 

All ingredients will be sourced from local farm stands. He will discuss seasonal and local vegetable options, how to determine freshness, his favorite knife techniques for vegetables, prefered cooking tools, the importance of seasoning and much more.

Zoom link and recipe will come with your confirmation email. SCROLL DOWN!

About the Chef

Stephan Bogardus is a graduate of the world-renowned Culinary Institute of America. His career has brought him full circle to his native Long Island, where he attended Mattituck High School.

After having graduating in 2009, Bogardus studied and worked under the late Gerry Hayden of The North Fork Table & Inn. His next job took him to Palm Beach to work under Daniel Boulud’s Dinex Group. He also studied at Thomas Keller’s French Laundry.

He returned to home to the North Fork Table & Inn and under his direction, the highly regarded restaurant earned positive reviews from The New York Times.

Now he’s back home and the chef at the Halyard in Greenport, the next incarnation of the Soundview, a North Fork institution, which sits right on the water of the Long Island Sound.

Chef Series 2021

Apr 23, 2021 | Chef Series

This year we moved our fundraisers online and are so grateful to all the chefs, wineries, breweries and fishers and farmers who donated their time and showed us a peek into their kitchen, a cooking demo with Q&A and delicious recipes. Thank you!

Chef Series 2021

Chef Series 2021

by | Apr 23, 2021 |

This year we moved our fundraisers online and are so grateful to all the chefs, wineries, breweries and fishers and farmers who donated their time and showed us a peek into their kitchen, a cooking demo with Q&A and delicious recipes. Thank you!

Meet Jermaine Owens of North Fork Seafood

Meet Jermaine Owens of North Fork Seafood

by | Mar 29, 2021 | , ,

Jermaine will be a part of the next episode of SFEE’s Chef Series, which features chef/restaurant owner/author, and North Fork Seafood customer Ned Baldin of Houseman in New York City. The cooking demo/fundraiser will be on zoom Wednesday, March 31 from 6 – 7 p.m. Tickets are $50 for general admission and $40 for Slow Food members. The confirmation email will include the Zoom link and a link to some of Ned’s recipes.

Chef Series: Cinco de Mayo Feast with Colin Ambrose

Apr 22, 2021 | Chef Series, Past Events, SFEE LIVE

Colin Ambrose of Sag Harbor’s Estia’s Little Kitchen, has been making mole at his restaurants for more than 20 years and readily admits there is no one way to do it. “Everyone has their own version of mole sauce,” says Colin. “It has a good number of ingredients and steps, but it’ll be worth your while to give it a try while you’re sipping a margarita.” In fact his version has 16 ingredients and five steps (not that bad). But you only need three tools: a knife, a food processor and a cast iron skillet.

Colin is a recipient of Slow Food’s East End’s Snail of Approval, an honor SFEE awards to restaurants and food producers due to their dedication to sustainability of land, people and their business — in addition to producing delicious  good, clean and fair food, of course!

For his cooking demo, and our fundraiser, Colin cooked a Cinco de Mayo Feast that includes roasted duck tamales with mole sauce, pickled onion Garnish, pan seared duck breast, a spring salad and hibiscus and ginger margaritas.

The duck is from Long Island, and Colin grows his own corn for the tamales. However, last year a sudden storm destroyed his crop, so he cooked with corn meal from Marilee Foster’s farm. He and Marilee grow Oaxacan green corn that they grind themselves. The corn variety, which is a startling bright emerald green is a field corn that is meant to be dried and ground.