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Natural Gourmet Institute for Food & Health

Peter Berley is a chef, author of three cookbooks, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. He is the owner of The North Fork Kitchen and Garden, a culinary studio where he teaches intensive cooking and wood-fired bread baking workshops. Peter is the former executive chef of Angelica Kitchen in NYC. He has contributed to many magazines such as Edible Brooklyn, Food and Wine, Bon Appetit, and Everyday with Rachel Ray. His groundbreaking The Modern Vegetarian Kitchen received both James Beard and IACP awards. His second book Fresh Food Fast was chosen as one of the 25 Best of 2005 by Food and Wine magazine. His website is


Health-Supportive Cooking & Specialty Classes / Seitan

Peter's Amazing Seitan Workshop
Partial Participation

Seitan, also known as "wheat meat," has long been the darling of the natural foods world. It's a vegetarian form of protein with the texture of meat, fascinating to make from scratch, easy on the pocketbook, and can be formed and flavored to resemble some favorite foods that you might be craving. We'll push its versatility to the limit by preparing a few types of seitan: one that enables us to form steaks, cutlets, chunks and wraps and one that's perfect for sausages. Whether vegan or omnivore, if you're looking to expand your protein choices, this class is for you. Pan-Seared Seitan Steak with Chimichurri • Seitan-Stuffed Squash Provençal • Seitan-Wrapped Burdock, Leek and Carrot Rolls • Spicy Seitan Puffs with Sweet and Sour Sauce • Eggplant and Seitan Falafel with Lemon Tahini Sauce • Braised Chickpea Stew with Seitan Chorizo, Olives and Fennel. (Vegan; wine will be served.)


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Instructor: Peter Berley
  • Monday, May 12, 6:00 pm - 10:00 pm
    Space AvailableClass Code: 82_SS14

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