With the cost of food skyrocketing, here’s a fabulous opportunity to str-e-e-etch those shrinking food dollars into extraordinary meals!

 

Let chef, cookbook author, and culinary instructor Peter Berley take you on a journey down the path of ingenuity as he shows you how to spin culinary gold out of straw. Learn which seafood, vegetables, and legumes give you the best return on your investment and how to use every part of the chicken and turn it into four dishes bursting with character, flavor, and nutrition. Please your pocketbook and your palate with recipes that give you the maximum bang for your buck.

 

Looking to maximize your wine dollars as well? Jennifer Flock, corporate chef for Browne Trading Company and certified sommelier, will pair Berley’s recipes with affordable wines that are sure to over deliver. Flock will reveal special tips and provide background on the industry’s regions, producers, and vintages to enable you to spot these gems on your own.

 

Peter Berley is the former executive chef of the world renowned Angelica Kitchen restaurant in New York City and previous owner of Fire Pond restaurant in Blue Hill, Maine. He is chef at the Culinary Loft in New York City and holds classes at the Institute of Culinary Education and the Natural Gourmet Institute.

 

Berley has contributed to Food and Wine, Bon Appetit, and Every Day with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines. He is the author of The Flexitarian Table: Inspired, Flexible Meals for Vegetarians,Meat Lovers, and Everyone In Between, Fresh Food Fast, a cookbook that was chosen as one of the “25 Best of 2005” by Food and Wine and The Modern Vegetarian Kitchen, which received James Beard and IACP Awards.