In March 2021, local Chef Peter Berley cooked with us from his beautiful kitchen in South Jamesport, where he teaches many cooking classes in front of a roaring fire for a reimagined St. Patrick’s Day Dinner

Chef Berley foremost concern is the development of local sustainable food systems and the fate of the home cooking in America.

A former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, Berley now owns of 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. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s latest new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007.

The dinner featured braised lamb shanks with Greenport Harbor Brewery Black Duck Porter, wholemeal Irish soda bread, spicy smashed turnips, and apple cabbage salad. 

Greenport Harbor Brewing Co.‘s Greg Doroski joined the Zoom call to talk about the beer Peter will cooked with. GHB, one of the first craft breweries on the North Fork, opened in 2009 in the old Greenport firehouse. It has since expanded with a full brewery and tasting room in Peconic, which features a restaurant. Its beers are distributed in New York, Connecticut and New Jersey. Every drop of its 10,000 barrels a year are made on the North Fork. Greg Doroski of Mattituck, a former partner and head brewer at Threes Brewing in Brooklyn, began his career as an intern at Greenport Harbor, and returned a year ago to serve as innovations director.