Ingredients:

Pork Ribs, 9 sides
Mirpoix, 1 quart
Chicken stock, 2 gallons
White wine, 1 quart
Salt & pepper
Jalipeno, 3 pc

Two weeks ago Scot Chasky gave me a packet of red runner beans. The germination rate was about 60 percent at The Lodge, 100 percent at The Little Kitchen. Each seedling has structure to reach out to, I can see the first shoots coming off the stem surrounded by big heart shaped leaves. Across from the beans each garden sports garlic shoots that are reaching for the sky, days away from opening, slowly curling from the roots that swell under the surface.

Family dinner tonight included a steamed Jasmine rice, sautéed broccoli with ginger, garlic and peppers and grilled chicken in a similar marinade. The chicken breast was grilled over a new flame because of time, instead of my usual routine of throwing it on a pre-heated grill. The chicken was in the marinade for 30 minutes prior to grilling.

For the Similar Marinade:

8 cloves of garlic
1 large knob of garlic, peeled and chopped (1/4 cup)
1 red pepper, seeds and stem removed
1/2 cup blended oil
¼ cup lime juice

What’s real, what isn’t? The mushroom man, he’s real. His name is Dave and the mushrooms he sell taste awesome. I first met Dave at the Little Kitchen a few years ago. It was a Sunday morning in November, he chose the Buffalo Steak and Eggs for breakfast. The dish made him happy and he shared that with me.

Since that time, I’ve seen Dave at the farmers market in Sag Harbor. His offerings are exotic, many of which come from his production. Never stopped to buy, why I’m not sure. Perhaps it’s just a barrier that he had to break and he did. Last Friday, after the market day had passed and I was breaking down my pasta stand, I found a brown paper bag. The Mushroom Man had shared his oyster mushrooms with me. This is a gesture that to me suggests a greeting, a welcome to the club of sorts.

Tonight for dinner the feature was oyster mushrooms, first tossed in equal parts of reduced balsamic vinegar, soy sauce and olive oil then caramelized in a cast iron skillet with thinly sliced garlic scapes.

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The room was full of friends and family celebrating the life of Christian Wolffer, the gentleman farmer who established the stables, vineyards and winery at the Wolffer Estate in Sagaponack, New York. On Sunday afternoon, as a cool breeze chased the crowd into Christian’s tasting room, his son Marc stood on the stage, holding his glass up to toast his father. Before his toast, Marc told the story of how his sisters joined him in his fathers’ bedroom just days after the sad funeral in January, they addressed his socks drawer first. Marc is proud to tell the story of how his pop had no grey or black socks, only the colors of a rainbow, Christian was not a boring man.

As the crowd thinned, those who were closest to Christian (many had traveled across oceans to be there) made their way to the conference room facing the west at sunset. My team had set a buffet specifically to serve those who may have missed food that had been passed about during the hours that focused on memorializing their boss, friend, and father. Offered where duck tacos & sweet corn and guajillo quesadillas on the buffet, along with fresh corn bread, and handmade tamales.

We also presented a Rooster Ragu.

The idea of using roosters came from a visit with Tony at the Iaconno chicken store in East Hampton. On occasion, when business is brisk and the 3 pound hens sell out he’ll offer a rooster. His mom (handling the cash and selling eggs) will remind the buyer that roosters need a long time in the pot. Read More »

Mansell went for a run this afternoon with me in Central Park. It was a fabulous day and we had a chance to make the most of our time together. Mansell’s enjoying her school and she’s focused on doing the best she possibly can in preparation for her upcoming high school applications (in September), and she’s open to the invitation to run with her Dad (I’m overjoyed).

Tonight we sat together at the dinner table and listened to our new President as he addressed the country. His message is what I think of as HEED focusing on H. Health insurance, E. Energy resources (renewable), E. Education & D. Deficit reduction. I’m on his side on HEED, I like his approach as he tackles the challenges of our times and quite frankly, I like his swagger as he approached the podium.

On return from our outing we went to the grocery store with dinner in mind. At the Gourmet Garage we start in the vegetable section, the flavor base started with garlic, shallots, ginger and jalapeno. Then a package of chicken breast, broccolini, sliced peppers, carrots, and bean sprouts. As we moved through the starches we decided on a bag of brown basmati rice which we agreed should be first to hit the stove when we got home.

For our Vegetable & Chicken Stir Fry for 2:

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Looking for a job can pull a guy in a hundred directions, that I slept at all last night is a miracle. I’m pushing a resume around because the horizon is dark and cloudy. Since November, my prospect of making a living through the Old Stove Pub has diminished. Not only because the building can’t service a restaurant in the winter months. It’s also become obvious that my partner Brian doesn’t have an interest in running the marathon required to build a thriving restaurant business.

Today I met Mrs. Dorethea Bon Jovi, she was introduced to me by Jessica’s friend CC. The Bon Jovi’s have a busy life, 3 homes, 4 kids, a staff that includes a house manager, a cleaning team “the girls”, and a full time chef. The chef who has been with them for over a year is moving on, I’ve interviewed for his job. It went well, I’ve been asked to return to Soho next Wednesday to audition. Jason the chef told me a little about what the family likes to eat, some like white food some eat everything. Jon likes chili’s—Dorethea does not. Read More »

Lots of time between entries. The world has changed since July 4, 2008. Estelle and I parted ways in September. She left The Bridge first, for the season. I closed the kitchen on November  3rd. Estelle will remain the exec. chef, I will seek new employment. The Bridge lasted until late November, a good season. Brian and I continue to campaign the property, hard to predict it’s reopening schedule. The world’s economic balance has shifted, like a slick log on a river.

Today I helped a friend prepare chicken soup for her table. I was asked to help teach her a basic first step. The process seems easy, try it and see.

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The temperature hit 95 yesterday, no air conditioning in the kitchen here at “The Bridge” made for an uncomfortable shift. My high point was a harvest visit to the clubs’ kitchen garden. There’s a valley below the entrance to the clubhouse here, about 250 yards from the kitchen door. The garden sits in an old sandy road bed, contained by a 12 foot fence, supported by a high tech watering system in all about 3000 square feet. Bob Rubin thought it would be a good addition to the grounds, he did it right.

The soil is 50/50 blend of compost and topsoil from Long Island compost, it measures about 18 inches in depth and has proven a perfect host for everything that I’ve planted to date.

On Saturday evening we produced our first cocktail party of the season. It was a birthday party for one of the members wives, 75 people, 6-8pm. The kitchen staff had prepared a variety of passed hors d’oeuvres and a raw bar. The crowd hardly touched the food. As a result we had a good deal of freezing to do, the club staff has also been eating well since then. Apparently the guests all had reservations and chose not to ruin their appetite.

Tuna was a big hit at the opening luncheon the following day and even more sushi grade tuna remained. Read More »

It’s a quiet morning on the ridge line, when the wind blows hard (as it is today) the clubhouse at “The Bridge” moans and groans under the stress that its sail like design catches every blast of north wind, only the sound of whistles and howls gets through. The dining room with its 20 mile view over Shelter Island and beyond is still, not a breath of wind moves into the air tight chamber.

Mothers day weekend has come and gone, the kitchen team here had high hopes for a busy lunch shift, keenly interested in honing our skills with the menu that will grow larger and more complicated as the season progresses. We have a few veterans of last years service with us. The design of this room is more streamlined after the first season exposed assorted foibles and flow problems. It’s all straight out now and the chance to test our understanding of the plates and begin to choreograph the dance of a busy lunch service will require an active member involvement. It didn’t happen this weekend, 31 covers on Saturday and 21 on Sunday, Mothers day. Read More »

The past three weeks have started in a new light for me, literally. Every morning since April 7th I’ve rolled out of bed at 5:45 am. It’s been far easier than I imagined, when the windows in our bedroom begin to hold light my internal alarm shakes a bell. How this happens I’m not sure but I’ve been diligent about laying down by 10:30 every night. I’m up early because by 6:45 am the Bridge requires my full attention.

Working on a Bridgehampton ridge line that is The Bridge golf club has opened my eyes to a new world in food service. Because it’s a premium private club, only available to members who have invested a kings ransom to use the facility, we must be ready to serve a full menu for breakfast and lunch. Interesting to note that there isn’t even a breakfast menu although we are to be prepared for most any request. To date our busiest day has been 27 guests. Today we served no one. Read More »

Tax day, the checks have been mailed (at 4:50pm in the general box at the East Hampton Post office, the line was out the door). After my trip to Gay Lane I headed to the golf course for a round in the perfect light of an East End spring evening. As I stepped off the 3rd tee and looked back toward the clubhouse I watched an osprey hunting over the second cut on the 16th fairway. It’s wings backing up holding the big bird in place as it eyed the movement of a rodent below.

After putting on the 13th green, ocean side, I dropped my putter near the flag and took a moment to step up on the dune and admire the perfect blue of todays’ ocean. The tide was out and the waves rolled in gently, touching the dog tracks that ran from Wyborg to the Jetty. This was my moment to relate thanks to my higher power, I’m lucky to be alive today. Read More »

The Little Kitchen is on the market now. A bitter sweet situation as the price, if it sells will go along way toward supporting our family in the years to come. I’ve put all I can into the business over the years including moving profits from the sale of our Amagansett Café into the mortgage in Sag Harbor. Today we have a productive little business that keeps 6 people fully employed and it provides me with a part time commitment. I’ve put it on the market as a test to see if the value really does exceed 2 million dollars. If that’s the case it’s time to sell and open a new chapter in my life. If not, we’ll stay the course.

On Wednesday night the kids had a dinner at home prepared by Nanny Mimi, she makes a great effort but sometimes the results fall short of expectations. That was the case on this particular Taco Night. So Jess called on Thursday morning asking if I might come in to prepare “a healthy” dinner for the girls prior to our outing to a political fund raiser hosted by our friend and neighbor Cash Conway. Read More »

On Sunday afternoon lunch was served in Bob and Stephane Rubins dining room. They started with an espresso cup containing an organic vegetable puree with mini croutons and pomegranate syrup. Course two featured angel hair pasta in a pool of Parmesan broth, topped with a greenhouse salad from Quail Hill tossed in a red wine vinaigrette and topped with 2 poached quail eggs. The fish course utilized red lentils 2 ways, poached in a shrimp/saffron stock and crushed and crusted on local skin on cod over asparagus. The trick with the red lentil crust seems to be a dip flesh side down in egg whites and then a press in the ground red lentil, transfer to a preheated skillet over high heat with a shot of grapeseed oil. The color was brilliant, everyone seemed pleased and they offered me the job. I accepted, we begin preparing the kitchen for year 2 of service on April 1. Read More »

The pond in February is a haven for ducks, geese, a few blue herons and the same 2 swans that draw my attention every time I walk the dog. Today could have been a scene from Dark shadows, a fog hung heavy over the East End. For the first time in a month I came across a deer crossing the 13th fairway, it watched me and then caught wind of the dog. Bounding left to right, white tail in full display it was gone in an instant.

A new chef position has come into view, in the end of January I heard that the new Bridgehampton Golf club “The Bridge” has been searching for a sous chef. The idea of following someone else’s lead was interesting to me so I followed up. After attempting direct contact to no avail I called my friend Marvin Shanken, a member of  The Bridge and he opened the door. A few weeks later in mid February I was invited to meet with the clubs General manager Roger. That interview lead to a meeting with the owner Bob Rubin and his wife Stephane which lead to a test luncheon prepared with the executive chef Estelle at Rubin’s home in Watermill. Read More »

Ingredients:

2 pieces butternut squash, split and seeded
2 cups turnips, peeled and diced
1 large celery root, peeled and quartered
½ cup Spanish onion, ½ inch pieces
½ cup olive oil
2 cups chicken stock
½ cup white wine
1 cup heavy cream
salt & white pepper to taste

Pre-heat oven to 375 degrees, rub all vegetables and place them on sheet pans.
Roast for 30-45 minutes until they begin to soften (onions will be ready first).
Bring all liquids to a simmer in a soup pot.

When the butternut squash is soft, remove the flesh from its shell and place in a food processor, run on low setting, slowly drizzling the hot liquid in as you puree, then add the rest of the vegetables cut into smaller pieces. When the whole recipe is in the processor (or blender) run on high for 30 seconds or until smooth. Then taste and season.

Serve with small croutons and a drizzle of reduced pomegranate juice or pomegranate molasses.

As winters go, this one has been mild, no heavy freeze, very little snow, plenty of weekday customers at The Little Kitchen. A nice change from past winters filled with snow plowing, frozen pipes and empty dining rooms.

The same pair of swans move about on Hook pond enjoying the mild winter. My neighbor Lisa Ryan told me that another Dunemere Lane resident, Doug Mercer saved the frozen swan and delivered it to the wild life rescue center. Apparently the approach that worked involved walking out on the ice and placing a cloth bag over the bird’s head. This calms them enough to move to a safer place. As for the remaining pair they spend most of their time working in the same location of last springs nest.

In the last week of January on the 26th, a Saturday night we hosted a German Inspired Dinner featuring wines from the Wolffer Estate. I was pleased to watch as the reservation book filled up in the hours that followed the news letters release to the people on Wolffers’ List. In the end 65 people attended the 2 seatings. Read More »

The swans have moved on, most of them anyhow. On my run to the beach this afternoon I only saw 2 mixed in with the hundreds of Canada geese that reside on Hook pond this time of the year. Last week we had a cold spell with the temperature dipping into the teens for several days. As the pond began to freeze solid, I came across an older swan in a small hole in the ice just to the south of the 4th tee box. The bird was moving in a sluggish manner and had little room to move. I did my best to get it to fly by brushing a long branch within 2 feet of the hole in the ice, to no avail. The next day as it was even colder I set out to check and found the bird totally frozen in but still alive, there was nothing to do but wait. That night the weather broke and in the morning of the third day the temperature had reached 40 degrees. In the afternoon I was pleased to see that the hole was empty and it appeared that there had been no struggle as I checked the remaining Ice. Today the ice is gone and the thermometer outside our kitchen door reads 52 degrees. Read More »

Upon arrival in Hobe sound on Christmas Day we enjoyed a dinner of Baked Ham and Asparagus with Frank Mansell and his girlfriend Sandy Taylor. Frank’s faithful chef Kreta has loosened her grip on the kitchen just enough to allow me the honor of preparing the occasional meal for my children. On the second day after Christmas I was allowed access to make pasta for Whittier as she wasn’t invited to dinner at The Yacht club due to the rules, you must be 10 to dine there for regular dinner service, Whittie’s just 9. Read More »