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. (more…)

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!

White Beans, Roasted Pork Belly, Roasted Tomatoes and Garden Herbs

Roasted Tuna with Herb Puree

Rack of Elysian Fields Farm Lamb

Roasted Carabineros with Garlic, Pimenton & Sherry Vinegar

Leaf Lettuce, Herbs, Watermelon Radish, Zucchini & Thumbelina Carrots from the Garden

Sicilian-style Pizza with Sopressata, Pecorino, Mozzarella and Pienollo Tomatoes

Chives and Blossoms from the Garden

Mushrooms, Fontina and Taleggio Pizza

Roasted Rib Steak with Brown Butter, Garlic and Garden Herbs

Roasting a Berkshire Pork Belly and Roasting Tomatoes

Grilling Ribeye Steaks

Roasted Tuna “Nicoise”

Mission Fig & Prosciutto di Parma

Controne Beans with Roasted Plum Tomatoes, Nduja, Herbs & Pecorino

Lettuce, Leaves & Herbs from the Garden

Basting a prime, dry-aged ribeye

Prime, Dry-Aged Ribeye cooked Sous Vide and Finished in the Pan

Roasted Berkshire Pork Belly

Prime, dry-aged porterhouse

2016, Kevin Penner, All Rights Reserved

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. (more…)