It’s been a while since I last posted here and as 2016 winds down I have already begun to refine my plans for my Private Chef Services 2017. This refinement is a continuous process that strives to keep up with changes in the ways that people want to eat and entertain. Continue reading Private Chef Services 2017→
Ripe beefsteak tomatoes have finally arrived on the east end of Long Island. They are about a week or two behind local cherry tomatoes and it’s great to have the whole tomato family around to cook (and not cook) with for the remainder of the summer. Continue reading My First Chilled Tomato Soup of 2016→
This is my 25th season of cooking in the Hamptons during the summer. The first 23 seasons were spent in restaurant kitchens (The 1770 House, Della Femina, and cittanuova for the most part) and the last two have been in a private setting. I could write many posts about how the worlds of private and public cooking differ, but I will save those for a book.
Today is the first day of summer and it is also the start of my 25th summer season of cooking in the Hamptons. My first summer of cooking on the east end of Long Island was in 1992 with the opening of Della Femina restaurant in East Hampton. A lot has happened since then, like opening the 1770 House in 2002 and cittanuova in 2004. But no matter where I have been, cooking has always been a part of it.
This season finds me, once again, cooking privately in Bridgehampton on Sagaponack Pond. Over the years, I have always supported local farmers and people who fish and hunt on the east end of Long Island. This year is no different. Food artisans and other food-related businesses all find places on my menus and now I am involved with growing a lot of the vegetables that I use in the kitchen.
I have been cooking from the garden for several weeks and I thought I would share a few photos of what I have been doing in the kitchen. Take a look, grow some stuff and cook it. Summer is here!
I still cook in restaurants at times, as a part of my consulting work. But these days, even more than cooking in restaurants, the chef cooks at home and in the homes of other people. The techniques and methods involved are not radically different. In both settings, I spend my time creating new recipes or adapting older ones.
Cooking at Home
This past weekend I cooked a couple of things that seemed suitable for the weather and the people I was feeding. It seems like the right thing to share them here. Continue reading The Chef Cooks at Home→
Update: I have been inundated with requests for events for the summer of 2016. I am currently booked until early October 2016.
The summer will be here before we know it and that means people should start thinking about booking their parties for the coming summer season. I provide small party catering and dinner parties for people who would rather entertain in their homes in the Hamptons instead of entertaining in noisy restaurants. These events are fully custom-designed for each client in every detail. Continue reading Hamptons Parties 2016→
This past summer I made my first foray into the world of private chef services. Until this summer, I had prepared an occasional private event, usually for good customers of the restaurants I was involved with, or for friends. But I have found that I really enjoy this type of work and now I want to make it a larger part of the services I offer.
This service will be a premium one. I don’t want to do weddings for 300 guests but, instead, private dinner parties with customized menus. The menus may be presented as buffets, plated and coursed events, or as tasting menus with a variety of options. I will also offer paired food and beverage menus that reflect the use of locally grown fruits and vegetables, locally sourced fish and meats and locally produced wines, beers, ciders and coffee. I also prefer to work with organic and bio-dynamic foods. Continue reading Private Chef Service: Photos 2015→
Lately, I have been working with my friend and fellow chef Jay Jadeja to develop recipes and menus for his new restaurant, West East Bistro, in Oakdale, New York. He plans to open the doors in February 2016 and he wants to showcase the foods of Gujarat and Rajasthan in northern and western India. These are the parts of India that he grew up in. He wants to add a little culinary refinement to the dishes and make them a little more modern. Last night, at his West East Bistro in Hicksville, New York we worked on this spicy and aromatic crab curry and the flavors were great. On Friday, we worked on a lamb curry dish from Rajasthan called Laal Maas, using an array of spices, yogurt, and Kashmiri peppers and the flavors were outstanding. I will share that recipe in the coming days. Continue reading Spicy & Aromatic Crab Curry→