Behind the Events/ New York Events
The Flexitarian Grill
Jun 7 2010 10:00 AM
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.
$120
The Institute of Culinary Education
50 W. 23rd Street
New York, NY 10010
Bread Heads: Quick and Easy
Jun 14 2010 1:00 AM
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.
$110
The Institute of Culinary Education
50 W. 23rd Street
New York, NY 10010
« Previous 1 2 3
