Tag Archives: cooking seasonally

foodTalk

foodTalk

Two weeks ago I had the great good fortune to shoot some television with my friends Steve Haweeli, from Wordhampton PR, and Chef Michael Rozzi from the 1770 House in East Hampton, NY. I’ve known both of these guys for over 20 years and they’re both NY Yankees fans. As a Chicago Cubs fan, this was a good year for all of us to catch up. Steve currently hosts a show called “foodTalk” on LTV in East Hampton and this is where we shot the show.

Most of our conversation focused on cooking and farming on the east end of Long Island. It is one of the few places in the United States where farming, fishing, winemaking, and more, happens in one place. There are also a lot of food entrepreneurs, coffee roasters, makers of spirits, and textiles in the area. It’s a great place to cook because of these close relationships. 

We also covered olive oil, gardening, golf, eggs, ramen, and life in general on the east end. It is a fun 27 or so minutes that goes by in a flash, with no edits just to keep it edgy.

Here is a link to the video of the discussion. Check it out and feel free to share it all over the place. 

My Instagram Photos and Social Media

My Instagram Photos and Social Media

Please feel free to check out some of my Instagram photos and social media. I don’t post much to Facebook. It’s a bit of a chore and a bit of a bore. Instagram is a little cleaner, easier, and more to the point of what I want to showcase on social media. I don’t need to put my entire Instagram feed on here, so I will be posting more photos of things that I really like–from the garden and the kitchen–things that I make instead of things other people make. If you want to see more you can always click over to my feed and follow me. I encourage people to do it. 

Right now, with the help of a few friends, I am planning next year’s garden projects. There will be old favorites and new experiments, just as there are each year. The garden, in this sense, is very much like the kitchen. 

As a reminder, feel free to follow me on Twitter and Facebook as well. 

Private Chef Services 2017

Private Chef Services 2017

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

My First Chilled Tomato Soup of 2016

My First Chilled Tomato Soup of 2016

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

A Midsummer Night’s Cooking in the Hamptons

A Midsummer Night’s Cooking in the Hamptons

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.

Here are some photos of dishes that I have been working on this summer. At some point, I will post some recipes as well. I will also note that I love cooking from the Continue reading A Midsummer Night’s Cooking in the Hamptons

Cooking: Summer in the Hamptons 2016

Cooking: Summer in the Hamptons 2016

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!

2016, Kevin Penner, All Rights Reserved

The Chef Cooks at Home

The Chef Cooks at Home

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

“Cooked” by Michael Pollan

Some thoughts on “Cooked” by Michael Pollan on Netflix

This past Friday, February 19, Netflix added a four-part documentary to its programming line-up. It is called “Cooked” and it is based on a book of the same name by noted food journalist and accomplished home cook Michael Pollan. Continue reading “Cooked” by Michael Pollan

Private Chef Service: Photos 2015

Private Chef Service: Photos 2015

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

Summer Food 2015 in Pictures

Here is a photo recollection of the things I cooked this summer and some photos of local foods as well–the things I get to cook.

Copyright 2015 Kevin Penner