Recipe by chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett
Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY
makes 4 servings
Recipe by chef Sam McCleland of The Bell & Anchor in Sag Harbor, NY
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 »
Recipe by chef Justin Finney of Highway Restaurant & Barin East Hampton
makes three salads
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 »
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 »
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.
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.
Beef stroganoff, serves 8
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 »
This recipe makes 10 sandwiches
Serves 4 as a large starter or 8 with a side salad
Makes dinner for 4
Boil water for pasta.
Salt the water with 2 tablespoons and then add pasta.
Place the shrimp on the grill (16 pieces, size 16-20 per pound).
Heat everything over medium flame and stir until onions soften. Read More »
Season the beef. Heat a deep roasting pan on the stove over medium flame. Lace butter in the pan and sear the beef for several minutes on each side. Once browned, add liquid and bring to a simmer. Cover and place in a 350°F oven for 3 hours. Remove, strain the stock, and slice the beef into pieces. Refrigerate the beef in the stock overnight. Read More »
1 3-4 pound pork shoulder
1 large Spanish onion (chopped)
4 jalapeno peppers
6 medium to large tomatillos
1 bunch cilantro
1 loaf country style bread
6 large eggs
1/4 lb butter
1 cup red beans (cooked, check this recipe)
4 corn tortillas
1.5 cups vegetable oil (for tortillas) Read More »