Chef Robert Curreri is whipping up a dinner experience unlike any other. That’s because he won’t be doing it alone.
Be prepared to cook your own way through the chef’s locally sourced tasting menu during his “Culinary Skills & Methods” series, kicking off on Wednesday, March 13, with “Earning Your Chops: Vegetable Preparation” at South Fork Kitchens by Amagansett Food Institute, located at 39 Tuckahoe Road in Southampton.
“These classes will cover fundamental kitchen skills for the food entrepreneur and home chef,” according to a press release. “Chef Curreri will guide us through setting up your cooking station — mise en place — knife skills, prepping your components and various cooking techniques to optimize the flavor of vegetables and proteins.”
After setting a foundation for preparing various local vegetables, the series will continue on Wednesday, March 20, with “From Fillet to Feast: Preparing Your Protein” — focusing on locally sourced and humanely raised animal proteins, including beef, chicken and fish — before culminating in “Mastering Dough: From Pizza to Pastries” on Wednesday, March 27.
“This class is the perfect opportunity for anyone who wants to learn in depth skills in any area of cooking,” says Alayah Hewie, a food entrepreneur who works alongside Curreri at South Fork Kitchens. “I’ve learned so much from Robert and he’s a very patient teacher. From the way he sets up his station to the way he navigates the kitchen, it’s clear that he has a great deal of knowledge and experience.”
Curreri, a graduate from the Culinary Institute of America, began his career as a pastry apprentice to chocolatier Norbert Meunier at the Plaza Athenee in Manhattan before opening his own farmers’ market-themed restaurant, Fiddle Heads, in Buffalo. He returned to New York, where he worked under Eric Ripert at Le Bernardin and Bobby Flay at Bolo.
When Curreri moved to Hampton Bays in 2017, he returned to his pastry roots and started Robert’s Bakestand out of South Fork Kitchens by the Amagansett Food Institute — his fruit pies and chocolate truffle bars can be found at the Riverhead and Westhampton Beach farmers’ markets and the Milk Pail in Water Mill, among other locations.
Each class will be held from 6:30 to 8:30 p.m., and no prior experience is necessary. Admission is $75 per session, or $65 for AFI members, and register for all three classes to receive $5 off each session. For more information, visit eastendfood.eventbrite.com.