The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
160
The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
160eBook
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Overview
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.
Product Details
| ISBN-13: | 9781610585644 |
|---|---|
| Publisher: | Voyageur Press |
| Publication date: | 06/04/2012 |
| Series: | Homegrown Cookbooks |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 160 |
| File size: | 49 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Jennifer Calais Smith is a New York City–based photographer specializing in architecture, food, gardens, travel, and interiors. Her work has been published in Architectural Record, Town&Country and Metropolis, as well as on Food&Wine.com and bloomberg.com, among others. Clients include Aids Walk, NY, Chelsea Piers, Cornucopia Events, JP Morgan Chase, Little Giant Restaurant, and The Four Seasons Restaurant. Her photographs have also been featured in the books Here is New York—A Democracy of Photographs and Frank Lloyd Wright in New York: The Plaza Years, 1954–1959, as well as on the pages of the Frank Lloyd Wright Building Conservancy\u2019s Bulletin.
For the past five-plus years, Leeann Lavin was the Director of Communications at Brooklyn Botanic Garden. As principal of Duchess Designs, LLC, Leeann is an award-winning landscape designer. Her garden book reviews have appeared in The Two River Times and the Wall Street Journal. Jennifer Calais Smith is a New York City--based photographer specializing in architecture, food, gardens, travel, and interiors. Her work has been published in Architectural Record, Town&Country, and Metropolis, as well as on Food&Wine.com, among others. Born and raised in a suburb of Detroit, Lindsay Morris is a photographer and artist living on the East End of Long Island. After a decade of studying and working in fine art photography, she spent the next decade designing and producing her own line of women's clothing that took her all over the world. In 2006, she made her way back to her original passion in photography and has held the position of photo editor of Edible East End magazine for the past five years. She is the mother of two boys who help her tend their backyard garden.
Read an Excerpt
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
Table of Contents
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
Index
What People are Saying About This
“But there’s many a fascinating story told in this book and I suggest that you go right ahead and buy a copy for every foodie on your gift list. Locals will love it. As will native Long Islanders who now live “away.” People who sometimes visit our shores will also “eat it up.”” - Dan’s Hamptons
“Long Island and Hamptons residents can emulate their favorite restaurant chefs in their own kitchens through these
recipes, while others can get a taste of the region’s culinary palette.” - MomsCentral.com
"The Hamptons and Long Island Homegrown Cookbook" by Leeann Lavin has some mouth-watering recipes from Long Island that can be enjoyed in South Florida." - Jewish Journal (Florida)