From a Chef’s Perspective

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

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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

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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!

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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

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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

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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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Harvest Series II : Fermentation!

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The Tale of Fermentation:

 

Once upon a time, humankind discovered alcoholic fermentation (I wish they had that on camera). The age old natural process of fermentation is one of the happiest mistakes of human history; aside from discovering fire which, to no one’s knowledge, could have rightfully been inspired by the consumption of a delicious fermented beverage... who is to say? The process of alcoholic fermentation, which begins with the sun and ends in the glass requires very...

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From a Chef’s Perspective: Harvest Series Part I

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These temperatures may be deceiving, but harvest is indeed here! We thought this would be a good time to break down the winemaking process for our readers. There is so much work that goes into making our wine, and a lot of the process is still unknown to most of our customers. One of the greatest perks of working at a small winery is we can satiate our curiosity quite easily- all we have to do is walk right into the vines, or peek into our facility (making sure not to get in anyones way). We hope...

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From a Chef’s Perspective: Pinot Blanc Day is (almost) here!

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We are just 6 days away from Pinot Blanc Day! In case you missed it last year, Pinot Blanc Day is being held this Sunday, August 23rd at our Oregon Road tasting room all day. We will be pouring complimentary flights of our 2012, 2013, and 2014 vintages of Reserve Pinot Blanc. (Music by Bryce Larsen 1-4pm)

What makes a Pinot Blanc so special?

Pinot Blanc is a really cool grape. It is actually a mutation of Pinot Noir and can have a very pretty pink/orange hue on the grape itself. The wines...

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From a Chef’s Perspective: The oysters are coming!!

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With oysterfest just 2 days away I couldn’t help but reflect on the wonder of those delicious bivalves. Sometimes you go your whole life eating something and don’t even stop to think about it, how it got to you, or what makes it so, so good. If you haven’t given oysters a chance, I really can’t blame you. They are so weird, so mysterious, and you don’t see them growing on a sprawling farm field or moseying around with the cows and chickens. But, what you should know is that their appearance...

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From a Chef’s Perspective: Fresh Hampton & Lieb Cellars Wine Dinner

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One of the greatest things about working in the Long Island wine region are the opportunities that arise to connect and work with local restaurants. If you are a food and wine enthusiast and haven’t already considered attending a wine dinner, you should. The menu is usually curated to suit the wines being presented, and oftentimes there are ingredients and preparations that are not found on the regular menu. The curation of a special menu combined with the presence of a winery representative is...

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