From a Chef’s Perspective

From a Chef’s Perspective: Wine & Takeout Pairings!

As we enter the final wave of our busy season here at the tasting room, I find myself ordering takeout with much more frequency. With very little physical energy left at the end of a long work weekend, there’s nothing better than picking up a delicious meal all wrapped up and ready to be eaten. Eating in the comfort of my living room (let’s be real, takeout is usually eaten on a couch...right?) is pure bliss and since I usually have some bottles of wine kickin’ around, I pour myself a nice...

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From a Chef’s Perspective: Unusual Condiments & Wines to Pair with Them (with that summer bod in mind)

So I’m going to come clean about something right off the bat –  I’ve been on a diet all winter. Surprisingly, it has been pretty smooth sailing because I have chosen to do the most basic, easy diet which is literally just EAT LESS CRAP. On this “diet” I can still have wine and cheese and fudge pops and chocolate, however I am now seeing those things as special treats and not like, 90% of my daily consumption. The truth is I love to eat, I love to cook, I love to drink … and I don’t...

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From a Chef’s Perspective: Gifts for the Foodie Friend or Family Member

Hello again!

I don’t know about you guys but the holiday season kinda snuck up on me this year! The twinkly lights, the trees, the warm holiday beverages – I appreciate a lot about this time of year. However I find myself struggling to get out to the stores to Christmas shop during the month of December. Because I work in the service/hospitality industry, I really love my peace and quiet on my days off. The thought of dodging in-a-rush drivers, waiting in long lines and being a witness...

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From a Chef’s Perspective: Autumn eats & Chardonnay

From a Chef’s Perspective: Autumn Eats & Chardonnay

It’s not *quite* here yet, officially, but we can all sense it. Autumn on the North Fork is something I get really, really excited about. Tomatoes aside, all of my favorite vegetables start appearing again at farmstands, and comfort foods start popping up on menus. Roasted squash, root veggies, hearty meats and heavily-herbed side dishes – what’s not to love. After months of eating light, summery dishes, I’m ready to start building...

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From a Chef’s Perspective: It’s grilling season!

It’s here. Summer in FULL effect. Which means swimming, sunsets, riding my bicycle around town and GRILLING. I LOVE cooking and eating outside – it’s probably my favorite activity of the year. You can get away with being a little messier, clean-up is way easier and my house doesn’t smell like meat! Add the abundance of North Fork farm-fresh vegetables and local responsibly-raised meats and you have the perfect equation for seriously putting your grill to work all season.

 

First...

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From a Chef’s Perspective: Taking Your Food to the Next (Flavor) Level

From a Chef’s Perspective: Taking Your Food to the Next (Flavor) Level

American cuisine as we know it today, a mélange of international flavor influences, has not always been so creative. In fact, it kind of suffered from what I refer to as a “Flavor Depression” for most of its lifetime (except the Mexican-Americans’ cooking in the South and the well-seasoned creole influence in New Orleans, which both had a pretty good head start on this). Coming out of the Dark Ages of Food, i.e....

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From a Chef’s Perspective: Entertaining & Hospitality tips

 
Friends and customers often ask me, “If you’re a trained chef, why don’t you work in a restaurant kitchen?” It’s hard to fetch a response to that question that won’t lead them to believe that I have somehow “given up” on the restaurant world. I haven’t. (I still daydream about my little rustic restaurant with 24 seats where I pour wine and write menus and shoot Instagrams of runny egg yolks all morning.) In the meantime, I have found an amazing outlet to practice my passion...

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From a Chef’s Perspective: Tomato Season!

It’s happening! The return of the local tomato is upon us here on the North Fork and I am PSYCHED.

I eat tomatoes like apples. Well, not really because that would be really messy and creepy. What I mean is, I eat as many as I can while they’re around. Before I chose to dedicate the rest of my life to all food & wine-related pursuits, I would buy tomatoes impulsively and indiscriminately not realizing that each variety has its own characteristics that make them very, very unique. Choosing...

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From a Chef’s Perspective: Building a great (and simple) cheeseboard

Cheese is one of my favorite things to shop for. The main difference between choosing a great wine (from a wine shop) and choosing a great cheese is that a good cheese shop will actually let you try anything before buying, and this is the sort of opportunity I always take advantage of and so should you. I understand that not everyone experiences the same joy I do when I enter the shop and feast upon the long sleek case just brimming with options. In fact, I can easily see how this display may be...

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From a Chef’s Perspective: A (Relaxed) Guide to Food & Wine Pairing

From a Chef’s Perspective: A (Relaxed) Guide to Food & Wine Pairing

There is a universal assumption that chefs always eat like gourmands, and for the most part that is not the case. Although most chefs like myself love indulging in a meal worthy of being deemed “over the top”, there is a bigger and more real spot in our hearts for the foods that comfort us, remind us of childhood, or that allow us an escape from the pretension of the fine dining scene. Most...

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