Peter Berley, accomplished chef and author, holds talks and cooking classes in NYC and the North Fork. So, when I learned of another event, I couldn’t pass on the opportunity to learn new recipes and tips on where to get the best local produce. I chose to attend Day 1 of his weekend-long workshop on “Wild & Local Seafood” from 2-8pm.
After brief introductions the class started out with a review of the extensive menu and ingredients, followed by a lesson on baking percentages and how to work with a scale instead of measuring cups.
We used the impressive wood-fired oven to roast porgies and bake flatbread. Seasoned with rosemary and grated cheese, the bread was perfect for dipping into a flavorful broth made from clams, white wine and leek.