The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes Book

ContentsIntroduction The Hamptons and South ForkNick and Toni’s, Chef Joe RealmutoNick and Toni’s Garden with Peconic Land Trust  Peconic Bay Scallops with Butter and Lemon over Garden Arugula  Garden Vegetable Agrodolce  Ribollita: Garden Cavalo Nero and Barloti Bean SoupEast Hampton Grill (Formerly Della Femina), Chef Michael RozziBalsam Farms  Local Corn and Clam Chowder  Salad of Local Beets and Apples with Preserved Cherries and Fennel  Pan-Roasted Montauk Striped Bass with Heirloom Zucchini and Summer Squash Gratin, Sun Gold Tomato    Cruda, and Wax Bean SaladLoaves and Fishes, Chef Anna PumpLoaves and Fishes Herb Garden  Lobster Potato Salad  Baked Seafood Sagaponack  Zucchini-Pepper SoupThe American Hotel, Chef Jonathan Parker and Owner and Innkeeper Ted ConklinThe American Hotel Garden  Peconic Clam Chowder  Croque Monsieur  Baked Apples Bonne MamanAlmond, Chef Jason WeinerPike Farms  Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad  English Pea and Mint Soup with a Parmesan Flan and Smoked BaconFoody’s, Chef Bryan FutermanHayground School Garden  Pizza with Fresh Local Vegetables  Cherry Wood–Smoked Brisket  Watermelon–Red Pepper GazpachoSouthfork Kitchen, Chef Joe IsidoriMecox Bay Dairy Farm  Korean-Style PEI Mussels with House-Made Kim Chi and Smoked Bacon  Nonni’s Ricotta Gnocchi with Tomato and Basil  Arctic Char with Miso, Grapefruit, and Yuzu1770 House, Chef Kevin PennerQuail Hill Farm  Local Long Island Oysters with Mignonette Sauce  Local Tomatoes with Mozzarella di Bufala  Local Tuna CrudoFresno, Chef Gretchen MenserBabinski Farm Stand  Braised Beef Short Ribs with Creamy Polenta and Halsey Farm Apple Gremolata  Crudo of Local Fluke with Cucumber Ribbons, Radishes, Jalapenos, Ginger Oil, Fresh Lime Juice, and    Hawaiian Pink Sea Salt  Chilled Babinski Heirloom Tomato Soup with Spicy GuacamoleThe Living Room at the Maidstone Inn, Chef James CarpenterOpened Minded Organics  Rakmacka  Satur Farm Organic Green Salad  Toast SgakenStarr Boggs, Chef Starr BoggsStarr Boggs Garden  Butter Lettuce Salad with Champagne Vinaigrette  Softshell Crabs with Southern Succotash  Basil-Crusted Swordfish with Orzo Paella The North Fork and Shelter IslandNorth Fork Table & Inn, Chefs Claudia Fleming and Gerry HaydenOysterponds Farm  Assortment of Roasted Beets, Catapano Goat Cheese, and Roasted Pistachios  Roasted Curried Butternut Squash and Crispin Apple Soup  Blueberry CobblerJedediah Hawkins Inn, Chef Keith LuceJedediah Hawkins Inn Garden  Apple Rosemary Fritters  Boulangere Potatoes with Purple Sage  Stout BBQ SauceSatur Farms, Chef Eberhard MuellerSatur Farms Garden  Spiced Fish and Vegetable Stew with Basil  Monkfish with Stewed Leeks  Tuna Tartar with Three Spring RadishesCuvée Bistro and Bar, Greenporter Hotel, Chef Deborah PittorinoAeros Cultured Oyster Company and Noank Aquaculture Cooperative  Farmstand Strawberry Rhubarb Tartelettes  Cuvée Oysters  Arugula Pesto with PastaThe Frisky Oyster, Chef Robby BeaverThe Farm  Roasted Baby Beet Salad with Humboldt Fog Goat Cheese  Grilled Local Striped Bass with Six Spices and KK’s Great White TomatoesScrimshaw, Chef Rosa RossCrescent Duck Farm  Crescent Farm Duck Breast with Pickled Red Cabbage and Pâté Turnover  Arroz de Choco (Squid Rice)  Vegetable Blender SoupVine Street Café, Chef Terry Harwood and Pastry Chef Lisa HarwoodSylvester Manor Farms  Grilled Montauk Swordfish with Picatta-Style Sauce and Fresh Baby Spinach  Sticky Toffee Pudding with Toasted Almond Brittle18 Bay, Chefs Adam Kopels and Elizabeth RonzettiSang Lee Farms  Barbeque Striped Bass Fin  Black Bow-Tie Pasta with Local Squid and Guy Lok  Immaculata’s Stuffed Peppers The North Shore Mitch & Toni’s American Bistro, Chef Mitchell SuDockThe Rottkamp Farm  Pistachio-Crusted Halibut with Asparagus, Fava Beans, Oyster Mushrooms, and Lemon Beurre Blanc  Grilled Octopus with Panzanella Salad  Spiced Roasted Venison Loin with Squash Spaetzle, Cauliflower-Horseradish Mash, and HuckleberriesCoolFish Grille & Wine Bar, Chef Tom SchaudelPaumanok Vineyards  Fried Oyster Bay Oysters with Avocado Relish and Passion Fruit Fire Oil  Up-Island Lobster Risotto with Summer Corn, Heirloom Tomato, and Basil  Strawberry-Rhubarb Shortcake with Tahitian Vanilla CreamSwallow Restaurant, Chef James TchinnisBee Sting Honey  Roasted Beets, House-Made Ricotta, Baby Carrots, and Honey  Swallow’s “Mac and Cheese” with Asiago Béchamel  Black Angus Sliders with Tomato JamKitchen A Bistro and Kitchen A Trattoria, Chef Eric LomandoKitchen A Bistro Garden  Halibut with Summer Tomatoes  Polentina with Spring Vegetables
   Butternut Squash Saltimbocca with Burrata CheeseMirabelle Restaurant and Tavern, Chef Guy ReugeMirabelle Garden  Hoisin Glazed Grass-Fed Beef Filet  Summer Blueberry Tart  Fizzy Strawberry-Basil LemonadeAmarelle Restaurant, Chef Lia FallonAndrews Family Farm  Peach and Seasonal Berry Cobbler  Ratatouille  Stuffed Squash Blossoms The South ShoreThe Lake House, Chef Matt ConnorsThe Farm at St. Peter’s  Marinated Natural Lamb Loin with Garden Ratatouille, Goat Cheese Gnocchi, and Herb Vinaigrette  Cherry Tomato Gazpacho  Warm Berry Cobbler with Lemon Verbena Ice CreamThe Grey Horse Tavern, Chef Meredith MachemerGrey Horse Garden  Local Peach and Organic Beefsteak Tomato Salad  Linguine with Local Clams, Rainbow Swiss Chard, and Broccolini  Pan-Seared Local Scallops with Summer Succotash, Frisée Salad, and Crispy Fried Beets Restaurant DirectoryAbout the Author/PhotographersAcknowledgmentsIndex