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SFEE Pot Luck at North Fork Flower Farm

Aug 10, 2022 | Past Events

Aug 18th – Back by popular demand our Pot Luck dinners return. Meet us in the fields at North Fork Flower Farm to enjoy a tour of their new home and a delicious potluck feast, timed to enjoy a sunset view across the blossoming fields.
 
Thursday, August 18th, 6:30 pm until 8:30.
48455 Middle Road (CR, 48), Southold, NY 11971
 
Bring along your favorite dish with at least 8 portions to share for dinner, we’ll sit down together at a long communal table to celebrate our community and this beautiful summer season.
 
The North Fork Flower Farm broke ground on leased farmland in Orient in 2017 adding locally-grown cut flowers to the ever-expanding agricultural offerings on the East End with a goal of providing florals, herbs, and grasses to individuals via CSA programs and to professionals. Earlier this year NFFF bought 25 acres of farmland in Southold and is now establishing permanent roots. You’ll discover the hundreds of varieties grown, including edible florals, and have a chance to connect with the farmers and learn more about their plans for the future.
Less Waste, More Fun – In an effort to reduce a lot of unnecessary waste—plastic cutlery, paper plates, and disposable cups and napkins that tend to be used once then discarded, we are requesting that you each bring your own table setting as well. Pack yourself a real plate, cutlery, and glassware that you can take home and reuse. Please remember to BYO Beverages.
Once you buy your ticket we will send you a link to register your name and the dish you plan to prepare so we can eliminate over duplication of menu items. We look forward to tasting all sorts of recipes using local produce and locally sourced provisions.
 
We’d love to create a source list of recipes to share after the event with our community so if you’d like yours to be included, feel free to bring a written copy of it to the Pot Luck.
 
Thank you for joining us, your ticket purchase ( $30 – discounted to $25 for Slow food members) will help us cover the costs of renting tables/chairs and seed our ongoing Feed the Forks initiatives. We’ll talk more about these efforts when we see you on the 18th!
 
The event is outdoors in a farm field setting so plan attire and shoes accordingly.
Please reserve your place at our table by August 14.
 
We are looking forward to seeing you at our table.
Register On Eventbrite

Chef Series: Lauren Chattman and Jack Bishop Cook Pesto Pasta

Mar 28, 2022 | Chef Series, In The News

Lauren Chattman and Jack Bishop demonstrate the preparation of a delicious slow food style menu in this Chef Series. Lauren takes through the steps of making fresh pasta using local eggs. Jack shares his kale pesto recipe that will be made from freshly-harvested local kale. To finish the meal Lauren & Jack demonstrate yummy chocolate pots de crème, one of their favorite desert recipes. All demo recipes are from America’s Test Kitchen: The New Cooking School Cook Book (2021).

The kale for the pesto was graciously donated by Sang Lee Farms, a Snail of Approval farm!

All proceeds from this event were matched by Slow Food East End, and donated to support World Central Kitchen and their efforts to feed Ukrainians fleeing the war. We grateful for everyone who attended the event and made our donation of $3700 possible.

When a chef is married to a chef, their kitchen is always the heart of the home. We invite you to join us in Jack and Lauren’s kitchen. The couple lives on the North Fork and are educators, passionate foodies and members of our Slow Food East End community: Lauren is one of our Flour Power volunteer bread bakers and Jack is an avid home gardener.

Many of you will recognize Jack Bishop as a leading food authority who is a host of the popular PBS show America’s Test Kitchen. Jack is also the Chief Creative Officer at both America’s Test Kitchen and Cook’s Country; this multimedia publishing company is a foodie think tank which has published recipes and tips across many platforms including print, broadcast and digital products. The company also produces Cook’s Illustrated and Cook’s Country magazines as well as America’s Test Kitchen books, three subscription-based websites, and an online cooking school as well as America’s Test Kitchen and Cook’s Country television shows. Whew!

Lauren Chattman, a former pastry chef, is also a well recognized expert in the kitchen. Lauren is a prolific author & co-author with 12 cookbooks published to date including Mom’s Big Book of Baking, The Gingerbread Architect, Cookie Swap! and Dessert University with former White House pastry chef Roland Mesnier.

March 20 Chef Series: In the Kitchen with Jack Bishop and Lauren Chattman

Mar 9, 2022 | Chef Series, Past Events

Pasta and Pesto Cooking demo with Chefs Jack Bishop and Lauren Chattman.

When a chef is married to a chef, their kitchen is always the heart of the home. We invite you to join us in Jack and Lauren’s kitchen. The couple lives on the North Fork and are educators, passionate foodies and members of our Slow Food East End community: Lauren is one of our Flour Power volunteer bread bakers and Jack is an avid home gardener.

Many of you will recognize Jack Bishop as a leading food authority who is a host of the popular PBS show America’s Test Kitchen. Jack is also the Chief Creative Officer at both America’s Test Kitchen and Cook’s Country; this multimedia publishing company is a foodie think tank which has published recipes and tips across many platforms including print, broadcast and digital products. The company also produces Cook’s Illustrated and Cook’s Country magazines as well as America’s Test Kitchen books, three subscription-based websites, and an online cooking school as well as America’s Test Kitchen and Cook’s Country television shows. Whew!

Lauren Chattman, a former pastry chef, is also a well recognized expert in the kitchen. Lauren is a prolific author & co-author with 12 cookbooks published to date including Mom’s Big Book of Baking, The Gingerbread Architect, Cookie Swap! and Dessert University with former White House pastry chef Roland Mesnier.

On Sunday March 20 live via zoom, Lauren and Jack will demonstrate the preparation of a delicious slow food style menu. Lauren will take us through the steps of making fresh pasta using local eggs. Jack will share his kale pesto recipe that will be made from freshly-harvested local kale. To finish the meal Lauren & Jack will demonstrate yummy chocolate pots de crème, one of their favorite desert recipes. All demo recipes are from America’s Test Kitchen: The New Cooking School Cook Book (2021). Autographed copies of this book will be available for a few lucky registrants to win.

All ticket proceeds from this Chef Series will be donated and matched by SFEE to benefit, World Central Kitchen who are feeding Ukraine refugees in Europe.

#ChefsForUkraine

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 of learning together.

Watch the Recording

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

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.