Mexican Chimichurri

  • 1 cup fresh cilantro leaves, chopped
  • 1 cup fresh parsley leaves, chopped
  • handful oregano sprigs, chopped
  • ½ cup finely diced fresh garlic
  • 4 tsp dried chili powder
  • 2 tbsp finely diced fresh ginger
  • 1 cup finely diced jalapeno
  • ½ cup finely diced red onion or shallots
  • ½ cup lemon juice
  • 3 cups oil
  • ½ cup white vinegar
  • salt

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Finding “{the} Lost Kitchen” in Freedom, Maine

The Lost Kitchen

cowsIn late March, on a quiet Wednesday morning an Estia breakfast customer overheard me describing my daughters summer job in Maine. As I moved back toward the kitchen he quietly suggested I look into a far away dining room in Freedom, Maine called {the} Lost Kitchen, “it’ll be well worth the effort” he said.

Freedom, Maine

If you passed the Post Office in Freedom, Main you missed the sign to the Lost Kitchen

So I did. That night, on the internet I read a story in Food & Wine about a sharp woman named  Erin French who followed her dream back to the town she grew up in. A few weeks later my new breakfast customer was back, again as I passed him at the counter he whispered ” Time to call Lost Kitchen”, and I did. It was early April and Erin had started reserving seats for her 2016 season, after a few exchanged calls I secured a table for 3, Wednesday July 13. Planned in tandem with our visit to catch up with Mansell, our 19 year old camp counselor.

Lost Kitchen outside

{the} Lost Kitchen

It’s not easy to find Freedom, Maine, GPS is strongly advised. After leaving our hotel in Camden we drove past gorgeous lakes, through pine forests and over hills that crested to views of farm fields that went on for miles. The nice thing about being on vacation in Maine is that you must slow down, in some ways I felt forced to. We didn’t need to hurry either as the reservation was set for 6pm. That is the time they start and there’s only one nightly seating at “Lost Kitchen”. Read More »

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Woodfire Beets with fennel, currants, raisins and yogurt

Woodfire Roasted Beets by chef Megan Huylo

Recipe by chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett

Woodfire Roasted Beets w/ baby fennel, fresh currants, golden raisins & yogurt

Serves 2

  • 6 medium red beets, ends trimmed
  • 4 lemons, zested & juiced
  • 1 tablespoon honey
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ½ cup Greek yogurt, whipped with a fork
  • 2 baby fennel, thinly sliced & fronds reserved
  • ¼ cup fresh red currants
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped, toasted walnuts

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Beet Moussaka

Beet Mousaka

Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY

Beet Moussaka

makes 4 servings

  • 1 lb beets, boiled until tender and peeled
  • 3 oz. sweet butter
  • 1 medium onion caramelized in 2 Tablespoons butter
  • 8-10 cloves garlic confit, mashed
  • ½ cup sweet sherry
  • 1 cup stock of your choice, we use duck stock
  • 1 tsp dried or 1 Tablespoon fresh marjoram
  • 1 cup heavy cream
  • 2 medium Yukon Gold potatoes, sliced into ½” discs
  • 2 medium eggplant sliced into ½” discs
  • 1 qt. béchamel
  • ¼ cup grated gruyere cheese

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Smoked Baby Beet and Arugula Salad

Smoked Baby Beet and Arugula Salad by chef Sam McCleland

Recipe by chef Sam McCleland of The Bell & Anchor in Sag Harbor, NY

Smoked Baby Beet and Arugula Salad

serves 4

  • 16 baby beets, roasted and quartered lengthwise
  • 1/4 cup olive oil
  • 6 sprigs of thyme
  • 1/2teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 bulb of fennel, cored and shaved thinly
  • 4 cups baby arugula
  • 4 oz. goat cheese, crumbled
  • 2 oz cranberry vinaigrette (recipe to follow below)

For Beets:

Preheat oven to 400°F. In a medium bowl, toss whole beets, olive oil, salt, pepper and whole thyme sprigs. Transfer to a sheet pan, cover tightly with aluminum foil and roast in oven for 30 minutes or until tender. Cool and then gently remove skin with a dry towel (skin will slip off when gently rubbed). Read More »

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Roasted Baby Beet Salad

Roasted baby beets, yogurt, honey, orange, pistachio and mint

Recipe by chef Justin Finney of Highway Restaurant & Barin East Hampton

Roasted baby beets, yogurt, honey, orange, pistachio and mint

makes three salads

  • 2 lb. local beets (tops removed)
  • 2 tbl olive oil
  • 1 tsp sea salt
  • 1tsp cracked black pepper

To roast the beets mix all the ingredients together and place in a roasting pan. Cover the pan with foil and place in a 350°F oven for 25-30 minutes. Test the beets with a toothpick to make sure they are done. Let the beets cool for 15 minutes and then remove the skins. Read More »

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Colin Ambrose’s From Seed To Plate Series 2: BEETS

Gathering in the fields of Quail Hill Farm, Colin Ambrose again invites local farmers, seed experts and chefs to participate in this, the second video in his From Seed to Plate video series. This time, participants share their knowledge about growing and preparing the versatile and romantic root vegetable–the beet.

Participants:

Petra Page-Maan & Matthew Goldfarb, seed experts at Fruition Seeds, Canandaigua, NY
Scott Chaskey, farmer at Quail Hill Farm, Amagansett
Harry Ludlow, farmer at Fairview Farm, Bridgehampton
Justin Finney, chef at Highway Restaurant & Bar, East Hampton
Sam McCleland, chef at The Bell & Anchor, Sag Harbor
Arie Pavlou, chef at Bridgehampton Inn Restaurant
Megan Huylo, chef at Amber Waves Farm Kitchen, Amagansett

Rick Kallaher, videographer
Colin Ambrose, organizer & chef at Estia’s Little Kitchen, Sag Harbor


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First day of summer: Garlic Scape Frittata

Ingredients for Frittata:

  • 12 fresh eggs
  • 1/2 cup heavy cream
  • 4 multicolored carrots, cubed
  • 1/2 cup garlic scape pesto ( see recipe below)
  • 1 whole garlic scape
  • 2 tablespoons olive oil
  • 1 cup leek flowers (or chive flowers, optional)
  • salt & pepper

Blanch 1 whole garlic scape in heavily slated, boiling water. Remove and place in an ice water bath. Then slice in half lengthwise. Read More »

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Scape & Sweet Pea Pasta

Ingredients:

  • 1 lb fresh whole wheat fettuccine
  • 10 garlic scapes, chopped fine
  • 2 cups fresh English shell peas
  • 1/2 cup olive oil
  • 3 tablespoons fresh oregano, cleaned and chopped
  • 3 tablespoons fresh thyme, cleaned and chopped
  • 3 tablespoons fresh mint, cleaned and chopped
  • Sea salt
Garlic Scapes

Garlic Scapes

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Food Lab: From the Kitchen @ Southampton College

Food Lab Conference

In June of 2015 I was in the audience at the Food Lab’s first general session, topics included marketing in the new food media, designing flavor forward healthy snacks and getting them to market, as well as a host of other relevant food forward thinking.

Southampton College

Southampton College

This years perspective of the Food Lab provided a different vantage point. While my assistant Kat Savoia and I were on campus for the first 2 full days of the event, we didn’t attend a single seminar but we did get an energizing educational experience on how to execute dinner service for 202 people utilizing a bag of tricks that I’ve been storing for years.

The menu was extensive because I felt it was important to consider a broad range of diets in the audience. While some would eat everything, others would have specific diets encouraging grains, or raw vegetables.

Buckwheat salad stuffed grilled avocado

Buckwheat salad stuffed grilled avocado

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Farm Yard Pork Loin “Roli Roti Style” – A proven dish for a big Food Lab crowd

Food Lab Founder Geoffry Drummond and Chef Colin Ambrose with Roli Roti

Serves 20

Ingredients:

1 full pork loin, belly on
2 bunches parsley
1/2 bunch mint
1/2 bunch thyme
1/2 bunch cilantro
1/2 bunch oregano
10 garlic cloves (chopped fine)
1/2 cup olive oil
2 large lemons (zest only)
3 tablespoons salt

At the “Little Kitchen” from time to time the special menu features our “Roli Roti Style” pork loin stuffed with herbs from our garden (oregano, parsley, thyme, mint and cilantro) mixed with garlic and lemon zest.

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Pork Stew “Chilatole” – Another proven dish for a big Food Lab crowd

Ingredients – this recipe serves 6:

4lb pork (picnic butt or shoulder butt)
2 tomatillo
1 cup chopped onions
10 jalapeno peppers
3 zucchini (chopped)
4 garlic cloves
4 corn cobs (kernels only)
6 bay leaves
1.5 tablespoons salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 corn tortillas
1/2 cup fresh cilantro


– bone the pork primals (ham, shoulder butt and picnic butt)
– cut each piece into 4 smaller portions
– place in 3 hotel pans (3 inch deep roasting pans) and in a 375ºF oven (wrapped in foil) for 3 hours
– place bones in a large pot over medium heat and mix with mirpoix (onions, celery and carrots chopped rough)
– stir until the vegetables are soft and then cover with water
– stock was simmered for as long as the pork roasted Read More »

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Brisket of Beef Stroganoff

Beef Stroganoff with Pappardelle

Beef stroganoff, serves 8

Braising the beef:

  • 4 lb beef brisket
  • 2 cups mirpoix (carrots, celery, onions)
  • 1/2 cup butter
  • 1/2 bottle red wine
  • 1 quart beef stock

Prepare the braise by searing the beef in advance. Season the beef with salt and pepper first then soften mirpoix with butter in a roasting pan, follow with beef stock and red wine then place the brisket in the pan and cover. Braise in a 350°F oven for 3 hours. Read More »

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Adobo Pork Tortas

Adobo Pork Tortas

This recipe makes 10 sandwiches

Ingredients:

  • 4 lbs pork shoulder, boneless
  • 1/2 cup chipotle in adobo sauce
  • 3 guajillo chilis, stems removed, chopped
  • 3 jalapeño chilis, stems and seeds removed, chopped
  • 2 cups mirepoix (celery, onion & carrots in equal parts diced)
  • 2 cups chopped tomato
  •  2 cups chicken stock
  • 5 garlic cloves, chopped
  • salt & pepper

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Grilled Artichokes

Grilled Artichokes

Serves 4 as a large starter or 8 with a side salad

Ingredients:

  • 4 medium size artichokes
  • 2 lemons (cut in half and sliced thin)
  • 1/2 cup olive oil
  • 2 tablespoons sea salt
  • 1 tablespoon white pepper

For Sofrito:

  • 3 tablespoons jalapeño (diced fine)
  • 2 tablespoons red pepper (diced fine)
  • 2 tablespoons red onion (diced fine)
  • 2 tablespoons garlic (diced fine)
  • 3 tablespoons olive oil

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