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The Hamptons and Long Island Homegrown Cookbook
Local Food, Local Restaurants, Local Recipes
| Format: Hardcover, 160 Pages Item: 149569 ISBN: 9780760337578 Publisher: Voyageur Press Series: Homegrown Cookbooks Specs Illustrations: 168 color photos Size: 9.5 x 11.125 Weight: 2.438 lb. Edition: First Published: June 4th 2012 DC: AP List Price: $30.00 $22.50 All discounts based on list price. No trade discounts available from sale price. In Stock |
As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included. |
Contents Introduction The Hamptons and South Fork Nick and Toni’s, Chef Joe Realmuto Nick and Toni’s Garden with Peconic Land Trust Peconic Bay Scallops with Butter and Lemon over Garden Arugula Garden Vegetable Agrodolce Ribollita: Garden Cavalo Nero and Barloti Bean Soup East Hampton Grill (Formerly Della Femina), Chef Michael Rozzi Balsam Farms Local Corn and Clam Chowder Salad of Local Beets and Apples with Preserved Cherries and Fennel Pan-Roasted Montauk Striped Bass with Heirloom Zucchini and Summer Squash Gratin, Sun Gold Tomato Cruda, and Wax Bean Salad Loaves and Fishes, Chef Anna Pump Loaves and Fishes Herb Garden Lobster Potato Salad Baked Seafood Sagaponack Zucchini-Pepper Soup The American Hotel, Chef Jonathan Parker and Owner and Innkeeper Ted Conklin The American Hotel Garden Peconic Clam Chowder Croque Monsieur Baked Apples Bonne Maman Almond, Chef Jason Weiner Pike Farms Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad English Pea and Mint Soup with a Parmesan Flan and Smoked Bacon Foody’s, Chef Bryan Futerman Hayground School Garden Pizza with Fresh Local Vegetables Cherry Wood–Smoked Brisket Watermelon–Red Pepper Gazpacho Southfork Kitchen, Chef Joe Isidori Mecox Bay Dairy Farm Korean-Style PEI Mussels with House-Made Kim Chi and Smoked Bacon Nonni’s Ricotta Gnocchi with Tomato and Basil Arctic Char with Miso, Grapefruit, and Yuzu 1770 House, Chef Kevin Penner Quail Hill Farm Local Long Island Oysters with Mignonette Sauce Local Tomatoes with Mozzarella di Bufala Local Tuna Crudo Fresno, Chef Gretchen Menser Babinski Farm Stand Braised Beef Short Ribs with Creamy Polenta and Halsey Farm Apple Gremolata Crudo of Local Fluke with Cucumber Ribbons, Radishes, Jalapenos, Ginger Oil, Fresh Lime Juice, and Hawaiian Pink Sea Salt Chilled Babinski Heirloom Tomato Soup with Spicy Guacamole The Living Room at the Maidstone Inn, Chef James Carpenter Opened Minded Organics Rakmacka Satur Farm Organic Green Salad Toast Sgaken Starr Boggs, Chef Starr Boggs Starr Boggs Garden Butter Lettuce Salad with Champagne Vinaigrette Softshell Crabs with Southern Succotash Basil-Crusted Swordfish with Orzo Paella The North Fork and Shelter Island North Fork Table & Inn, Chefs Claudia Fleming and Gerry Hayden Oysterponds Farm Assortment of Roasted Beets, Catapano Goat Cheese, and Roasted Pistachios Roasted Curried Butternut Squash and Crispin Apple Soup Blueberry Cobbler Jedediah Hawkins Inn, Chef Keith Luce Jedediah Hawkins Inn Garden Apple Rosemary Fritters Boulangere Potatoes with Purple Sage Stout BBQ Sauce Satur Farms, Chef Eberhard Mueller Satur Farms Garden Spiced Fish and Vegetable Stew with Basil Monkfish with Stewed Leeks Tuna Tartar with Three Spring Radishes Cuvée Bistro and Bar, Greenporter Hotel, Chef Deborah Pittorino Aeros Cultured Oyster Company and Noank Aquaculture Cooperative Farmstand Strawberry Rhubarb Tartelettes Cuvée Oysters Arugula Pesto with Pasta The Frisky Oyster, Chef Robby Beaver The Farm Roasted Baby Beet Salad with Humboldt Fog Goat Cheese Grilled Local Striped Bass with Six Spices and KK’s Great White Tomatoes Scrimshaw, Chef Rosa Ross Crescent Duck Farm Crescent Farm Duck Breast with Pickled Red Cabbage and Pâté Turnover Arroz de Choco (Squid Rice) Vegetable Blender Soup Vine Street Café, Chef Terry Harwood and Pastry Chef Lisa Harwood Sylvester Manor Farms Grilled Montauk Swordfish with Picatta-Style Sauce and Fresh Baby Spinach Sticky Toffee Pudding with Toasted Almond Brittle 18 Bay, Chefs Adam Kopels and Elizabeth Ronzetti Sang Lee Farms Barbeque Striped Bass Fin Black Bow-Tie Pasta with Local Squid and Guy Lok Immaculata’s Stuffed Peppers The North Shore Mitch & Toni’s American Bistro, Chef Mitchell SuDock The Rottkamp Farm Pistachio-Crusted Halibut with Asparagus, Fava Beans, Oyster Mushrooms, and Lemon Beurre Blanc Grilled Octopus with Panzanella Salad Spiced Roasted Venison Loin with Squash Spaetzle, Cauliflower-Horseradish Mash, and Huckleberries CoolFish Grille & Wine Bar, Chef Tom Schaudel Paumanok Vineyards Fried Oyster Bay Oysters with Avocado Relish and Passion Fruit Fire Oil Up-Island Lobster Risotto with Summer Corn, Heirloom Tomato, and Basil Strawberry-Rhubarb Shortcake with Tahitian Vanilla Cream Swallow Restaurant, Chef James Tchinnis Bee Sting Honey Roasted Beets, House-Made Ricotta, Baby Carrots, and Honey Swallow’s “Mac and Cheese” with Asiago Béchamel Black Angus Sliders with Tomato Jam Kitchen A Bistro and Kitchen A Trattoria, Chef Eric Lomando Kitchen A Bistro Garden Halibut with Summer Tomatoes Polentina with Spring Vegetables Butternut Squash Saltimbocca with Burrata Cheese Mirabelle Restaurant and Tavern, Chef Guy Reuge Mirabelle Garden Hoisin Glazed Grass-Fed Beef Filet Summer Blueberry Tart Fizzy Strawberry-Basil Lemonade Amarelle Restaurant, Chef Lia Fallon Andrews Family Farm Peach and Seasonal Berry Cobbler Ratatouille Stuffed Squash Blossoms The South Shore The Lake House, Chef Matt Connors The Farm at St. Peter’s Marinated Natural Lamb Loin with Garden Ratatouille, Goat Cheese Gnocchi, and Herb Vinaigrette Cherry Tomato Gazpacho Warm Berry Cobbler with Lemon Verbena Ice Cream The Grey Horse Tavern, Chef Meredith Machemer Grey Horse Garden Local Peach and Organic Beefsteak Tomato Salad Linguine with Local Clams, Rainbow Swiss Chard, and Broccolini Pan-Seared Local Scallops with Summer Succotash, Frisée Salad, and Crispy Fried Beets Restaurant Directory About the Author/Photographers Acknowledgments |
1770 House, Chef Kevin Penner 18 Bay, Chefs Adam Kopels and Elizabeth Ronzetti Almond, Chef Jason Weiner Amarelle Restaurant, Chef Lia Fallon Bistro M, Chef Mitchell SuDock CoolFish Grille & Wine Bar, Chef Tom Schaudel Cuvée Bistro and Bar, Greenporter Hotel, Chef Deborah Pittorin East Hampton Grill, Chef Michael Rozzi Foody’s, Chef Bryan Futerman Fresno, Chef Gretchen Menser Jedediah Hawkins Inn, Chef Keith Luce Kitchen A Bistro and Kitchen A Trattoria, Chef Eric Lomando Loaves and Fishes, Chef Anna Pump Mirabelle Restaurant and Tavern, Chef Guy Reuge Nick and Toni’s, Chef Joe Realmuto North Fork Table & Inn, Chefs Claudia Fleming and Gerry Hayden OSO Restaurant (Southampton Inn), Chef Bryan Naylor Satur Farms, Chef Eberhard Mueller Scrimshaw, Chef Rosa Ross Southfork Kitchen, Chef Joe Isidori Starr Boggs, Chef Starr Boggs Swallow Restaurant, Chef James Tchinnis The American Hotel, Chef Jonathan Parker and Owner and Innkeeper Ted Conklin The Frisky Oyster, Chef Robby Beaver The Grey Horse Tavern, Chef Meredith Machemer The Lake House, Chef Matt Connors The Living Room at the Maidstone Inn, Chef James Carpenter Vine Street Café, Chef Terry Harwood and Pastry Chef Lisa Harwood |
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