To Sign Up for these classes, please visit their site or call (212) 847-0770 to register
-June 6 & 28-
Flat Breads and Spreads ID: FLBRDS Tuition: $110
Baking is not just about croissants and brioches. Around the world, flatbreads are part of rich culinary traditions. Chef and cookbook author Peter Berley will teach you several different types of flatbreads, including Whole Grain Spelt Chapatis and Spiced Yogurt Dip and Mango Chutney; Tortillas and Arepas and Tomatillo Salsa; Dosas (Rice and Lentil Pancakes) and Red Lentil Dahl with Tomato; Pita Bread with Lemon Tahini and Zhoug; Naan Bread and Red Pepper Relish; Crispy Cracker Breads and Red Onion Marmalade; and Foccacia with Spicy Herb and Garlic Oil.
-June 7-
Vegetarian Summer Dinner Party ID: VEGSDP Tuition: $120
Click Here or on the course title above to view available dates and times for this class.
Join chef and cookbook author Peter Berley as he leads you through an array of flavorful vegetarian dishes that are fantastic for a summer dinner party. You can choose to serve them all to your friends, or even just make one for yourself as a simple summer dinner. You will make Deviled Eggs with Basil and Capers; Bruschetta with Fresh Ricotta, Figs, and Honey; Spicy Melon Soup with Mint; Lentil and Corn Salad with Sweet Peppers and Coriander; Cucumber Tomato and Red Onion Salad with Dill; Fusilli with Grilled Vegetable Ragu and Mozzarella; and Blueberry Nectarine Crisp with Fresh Strawberry Ice Cream.
-June 10& 16-
All About Artichokes Call (212) 847-0770 to register. ID: ARTICHOK Tuition: $110
Join Peter Berley, former executive chef of Angelica Kitchen and author of the James Beard and IACP award-winning cookbook The Modern Vegetarian Kitchen and of Fresh Food Fast and The Flexitarian Table, for this class devoted to the splendid artichoke. Ubiquitous in Mediterranean cooking and popular worldwide, it lends itself to beautiful, hauntingly flavored dishes for vegetarian (and non-vegetarian) dining. You’ll learn about buying, handling, trimming and cooking artichokes and prepare a menu of Shaved Artichoke, Mushroom, and Fennel Salad; Roasted Garlic and Artichoke Tapenade; Artichoke, Potato, and Leek Gratin; Braised Artichokes Stuffed with Bread Crumbs, Parmesan, and Olives; Crispy Fried Artichokes, Roman Style; and Artichokes Braised in Lemon, White Wine, and Herbs.
-June 19-
Outstanding Vegetarian Soiree ID: VGSOIR Tuition: $120
Enjoy a one-of-a-kind evening with Peter Berley, author or The Modern Vegetarian Kitchen, as you cook cosmopolitan vegetarian fare. Your parties will never again be the same, as you add to your recipe collection the following dishes: Coconut Sweet Potato Soup with Lime and Ginger; Braised Peas with Mint; Charmoula Tempeh with Emerald Rice; Curried Chickpea Flour Crêpes with Raita; Roast Baby Carrots with Honey and Lime; Crunchy Fennel and Cabbage Salad with Golden Raisins; and Mango Strawberry Fool with Pistachio Shortbread.
-June 20-
The Summer Flexitarian Table ID: FLEXSU Tuition: $120
If you live with a vegetarian or only like to eat meat occasionally, come learn a variety of menus that are completely flexitarian—you can adapt them to suit the needs of your life. All these dishes feature the best of the season’s ingredients in quick, flavorful preparations. Peter Berley, former executive chef of Angelica Kitchen and author of Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table, will teach you recipes for the following menus: Cucumber Soup with Yogurt and Dill; Grilled Eggplant Crostini with Basil and Capers; Poached Fish or Tofu Salad with Sweet Peppers Herb Vinaigrette; Salad of Summer Squash with Feta and Mint Vinaigrette; Panzanella; Tomato Scallion Corn Fritatta; Grilled Corn Polenta, Spicy Roasted Tomatoes, and White Beans or Squid; Cherry and Sour Cream Parfaits; and Warm Summer Berries with Quick Honey Ice Cream.
-June 29-
The Flexitarian Grill ID: FLEXGR Tuition: $120
Grilling flexitarian style means that you can please your meat-eating friends just as well as your vegetarian ones, with a variety of dishes that are ready in a flash and can be main course or sides. Led by cookbook author and chef Peter Berley, you will make Grilled Gazpacho with Feta; Charmoula Lamb or Tempeh Kebabs; Grilled Summer Vegetable Ragout; Polenta with Grilled Harissa Shrimp or Tofu; Grilled Beef or Seitan in Fresh Tortillas with Grilled Tomatillo Salsa; Grilled Vegetables with Goat Cheese and Herbed Vinaigrette; Grilled Spicy Chicken Wings; Grilled Eggplant Salad; and Grilled Peaches with Raspberry Sauce and Almond Milk Granita.
-June 25-
Eat Local, Drink Global ID: ELOCAL Tuition: $125
Peter Berley, author of the award-winning The Modern Vegetarian Kitchen and former executive chef of Angelica Kitchen, will introduce you in this class to fabulous fresh local seafood, which will be paired with affordable biodynamic and organic wines. Those wines are all from small producers in France, Germany, Italy, and California. On your menu: Roasted Black Sea Bass in Crazy Water with Fennel; Poached Mackerel with Anchovy-Saffron Aioli; Slow-Braised Squid in Red Wine with Peas; Pan-Roasted Monkfish with Olive Oil-Crushed Potatoes and Watercress; Sautéed Scallops with Curried Carrot Broth; Grilled Porgies with Cumin; Fried Butterfish with Tomato and Shallot Compote; and selected wines.
-June 26-
Flex Mex ID: FLEXMX Tuition: $120
In this class, carnivores and herbivores come together and celebrate the vibrant tastes of Mexico. Join Peter Berley in making Chilled Avocado Soup with Tequila; Seitan or Beef Tacos with Cherry Tomato Salsa; Baked Poblamos Stuffed with Rice, Feta, and Rosemary; Chicken or Tempeh Mole; Spicy Grilled Tofu or Duck with Black Beans and Mango Salsa; Seitan-Vegetable Chili; Cheesy Corn Cakes with Refried Beans; Spicy Pickled Cabbage Salad; and Lemon Coconut Rice Pudding
-July 7-
All About Artichokes II ID: ARTIC2 Tuition: $120
The success of Peter Berley’s first artichoke-centric class prompted him to create even more recipes dedicated to this wonderful vegetable. He will teach you proper preparation and cooking techniques, and guide you through a menu that includes Baby Artichokes with Lemon Vinaigrette; Artichoke and Leek Pizzettes; Deep Fried Artichoke Flowers/Jewish Style; Braised Lamb with Artichokes; Artichoke Risotto; Artichoke and Parmesan Fritatta; Polenta with Artichokes and Spring Vegetable Ragu; Steamed Artichokes with Lemon Aioli Dip; and Chilled Artichoke Hearts with Peas and Crème Fraîche.
-July 7-
Soups and Salads for Summer ID: sumsoup Tuition: $105
Click Here or on the course title above to view available dates and times for this class.
Summer is the perfect time to indulge in refreshing cold soups. Easy to prepare and full of flavor, they make for a quick meal or a perfect accompaniment to a salad. Together, soup and salad celebrate summer’s bounty in perfect harmony. Join chef and author Peter Berley for a feast that includes Spicy Melon Soup with Crab; Salade Niçoise with Many Possibilities; Chilled Avocado Soup with Tequila and Lime; Quinoa Salad with Green Beans, Corn, and Tomatoes; Cucumber Soup with Crème Fraîche and Mint; Crazy Chopped Salad with Sherry Vinaigrette; Fresh Tomato Soup with Ricotta Crostini and Basil Oil; and Corn and Lobster Salad with Tarragon.
-July 7-
The Fall Flexitarian Table ID: FLEXFL Tuition: $120
Click Here or on the course title above to view available dates and times for this class.
If you live with a vegetarian or only like to eat meat occasionally, come learn a variety of menus that are completely flexitarian—you can adapt them to suit the needs of your life. All these dishes feature the best of the season’s ingredients in quick, flavorful preparations. Peter Berley, former executive chef of Angelica Kitchen and author of Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table, will teach you recipes for the following menus: Giant Noodle Bowl with Ginger Dashi, Tofu or Beef and Baby Bok Choy; Farro with Wild Mushroom Fricassee and Duck Confit; Barley Risotto with Beets, Chard and Goat Cheese; Rosemary Roast Chicken Thighs; Stuffed Greens with Red Bean and Pumpkin Ragout; Rigatoni with Roasted Chickpea and Vegetables; and Escarole Caramelized Onion and Gruyère Fritatta.
-August 18-
All About Corn ID: CORNWK Tuition: $120
Join chef and cookbook author Peter Berley for a celebration of the corn, one of the jewels of summer. You will learn recipes that will ensure you’ll never tire of fresh corn when you can get it at its peak, with a menu that includes Smokey Corn Chowder with Hake; Three Sisters Stew with Chicken and Okra; Fresh Cranberry Beans and Corn Succotash with Sear Scallops; Tuna with Grilled Corn Salsa; Spicy Corn and Leek Fritatta; Grilled Corn with Chipotle Aioli; Lobster Risotto with Fresh Corn and Basil; Grilled Skirt Steak with Charred Tomatillo Corn and Salsa; and Fresh Corn Ice Cream.
-August 18-
All About Tomatoes ID: TOMATW Tuition: $120
After months of anxious wait, the time to enjoy ripe, sun-filled tomatoes has finally returned. Join Peter Berley, author of The Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table in making dishes that celebrate the glory of the tomato, with dishes that include Chilled Tomato Soup with Shallots, Cucumber and Sherry Vinegar; Tomato Bread Soup with Fresh Ricotta; Fusilli with Salsa Cruda and Mozzarella; Slow Roasted Tomatoes with Garlic and Thyme; Tomato Goat Cheese Tart; Grilled Steak with Roasted Cherry and Tomatoes and Chives; Heirloom Tomato Salad with Basil Oil and Goat Cheese; Tomato Watermelon Salad with Feta and Mint; Arepas (Colombian corn cakes); Tomato Salsa; Grilled Chicken Wings with Spicy Tomato Chutney; Provencal Style Baked Stuffed Tomatoes; and Foccacia with Cherry Tomatoes and Basil
-September 11-
Eggplant Confidential ID: EGGPLANT Tuition: $110
Eggplant, a cousin of the potato and tomato by way of the nightshade family, is actually a fruit—a berry to be precise! Its uses, along with its shapes and colors, are multiple, and former Angelica’s Kitchen chef Peter Berley will cover many with you, in a menu that includes Eggplant Chickpea Dip with Roasted Garlic and Mint; Creamy Roasted Eggplant and Garlic Soup with Yogurt and Coriander; Baked Baby Eggplants Stuffed with Rice, Feta Cheese, and Rosemary; Broiled Asian Eggplant with Miso Garlic Sauce; Pan-Fried Eggplant Sandwiches with Spinach and Fontina; Eggplant Salad; Red Lentils with Eggplant and Garam Masala; Sweet And Sour Eggplant with Ricotta Salata; and Perfect Ratatouille.-September 25-
All About Pumpkins ID: PUMPKN Tuition: $120
Pumpkins make beautiful carriages if you have a fairy godmother around; if you don’t, they still make fantastic dishes (and you won’t be surprised come midnight!). Join chef and cookbook author Peter Berley in reinventing the pumpkin into more dishes than you can possibly imagine, both savory and sweet, with a menu that includes Crispy Pumpkin Raviolis with Spicy Tomato Dip; Pumpkin Lasagna with Gruyere, and Sage Béchamel; Pumpkin Leek Risotto; Maple Roasted Hokaido Pumpkin; Roasted Pumpkin with Quinoa Stuffing; Spicy Coconut Sweet Potato Soup with Collard Greens; Wild Rice and Pumpkin Stew with Cremini Mushrooms, and Kale; Pumpkin Pots de Crème; and Pumpkin Spice Cake with Brandied Currrants.
-September 14-
Fish on the Bone, From Head to Tail ID: FISHBONE Tuition: $120
Whether it’s roasted, baked, grilled, or fried, fish cooked on the bone remains moist and optimally flavorful. If you’ve ever been intimidated by the idea of buying and cooking whole fish—large or small—then this is the class for you. Chef and cookbook author Peter Berley will lead you in a fabulous menu of great fish dishes using a variety of fish commonly available in today’s markets, including Spicy Moroccan Fish Ball Tagine; Gigot de Mer or Leg of Lamb of the Sea (Provencal roasted monkfish studded with garlic); Lebanese Style Snapper with Tahini Sauce; Deviled Mackerel; Red Mullet in Parchment; Sautéed Whiting with Cumin Mashed Potatoes and Spinach; Whole Fish Baked in a Salt Crust; and Caldeirada (Portuguese fish stew).
-September 15-
All About Risotto ID: RISOTT Tuition: $100
Click Here or on the course title above to view available dates and times for this class.
Join Peter Berley, author of the James Beard and IACP award-winning cookbook The Modern Vegetarian Kitchen, for a night of soul-satisfying main course risottos, all vegetarians. Each dish will use a unique stock, combined with traditional and modern techniques that include a perfect non-stir pressure cooker method. You will make Golden Beet Risotto with Goat Cheese and Beet Greens; Butternut Squash and Sage Risotto; Wild Mushroom and Barley Risotto; Wintry Root Vegetable Risotto with Ginger; Buckwheat Risotto with Gruyère and Red Wine; White Wheat Risotto with Black Soybeans and Spinach; and Quinoa and Vegetable Risotto.
