Tonight will be considered the official launch of my
book: The Hamptons & Long Island Homegrown Cookbook.
book: The Hamptons & Long Island Homegrown Cookbook.
I am speaking at the 92st Y tonight. Joining me are Jason Weiner, executive Chef
and proprietor, Almond Restaurants
located in Manhattan and Bridgehampton
and proprietor, Almond Restaurants
located in Manhattan and Bridgehampton
And Chef Deborah Pittorino, executive Chef and
proprietor, Cuvee Bistro
& Bar Restaurant, Greenporter Hotel
proprietor, Cuvee Bistro
& Bar Restaurant, Greenporter Hotel
Here is the invite for the Y event: Book Talk
& Lecture at 92st Y
& Lecture at 92st Y
It’s been some years — and some tears — to get to
this place.
this place.
Now it’s happy, nail biting time! I’m told it’s the most successful of their
books in pre-order so that is a good news start!
books in pre-order so that is a good news start!
This evening, I will provide an overview of the book,
the making of the book, explain how chefs are alchemists: taking seasonal and
fresh ingredients and turn them into food magic!
the making of the book, explain how chefs are alchemists: taking seasonal and
fresh ingredients and turn them into food magic!
There will be lots of pictures and some video.
Chefs Jason and Deborah will talk while making on of
the Homegrown recipes from the Cookbook. And of course, a wee bit of
tasting. Mmmmm.
the Homegrown recipes from the Cookbook. And of course, a wee bit of
tasting. Mmmmm.
Some Q&A and then book signings!
This should be a fun and fitting tribute to all who
helped make this book – especially the chefs and artisanal food growers and
creators.
helped make this book – especially the chefs and artisanal food growers and
creators.
Epicurean nirvana awaits!
And it will be fun too.
I was long fascinated by the
fact that gardens can inspire artists – especially the culinary artist and
wanted to explore that sweet spot.
fact that gardens can inspire artists – especially the culinary artist and
wanted to explore that sweet spot.
I asked each chef I selected
for the book his or her personal journey to becoming a dedicated Homegrown
chef.
for the book his or her personal journey to becoming a dedicated Homegrown
chef.
And I also asked the chef
what grower inspired them the most and influenced their cuisine.
what grower inspired them the most and influenced their cuisine.
I can’t wait for you all to
get your copy and rapturously read the chefs’ and growers’ food stories.
get your copy and rapturously read the chefs’ and growers’ food stories.
I hope it will inspire you.
A sneak peek inside the drop-dead gorgeous book,
thanks to Mother Nature, the growers and the amazing work of the book’s
photographers, Lindsay Morris and Jennifer Calais Smith.
thanks to Mother Nature, the growers and the amazing work of the book’s
photographers, Lindsay Morris and Jennifer Calais Smith.
Long
before the island became the wealthy vacation mecca it is now, the native
Shinnecock Indian tribe hunted, fished, and farmed on Long Island and taught
the first European settlers how to do so—growing beans, foraging for wild
plants, and using fish for fertilizer.
before the island became the wealthy vacation mecca it is now, the native
Shinnecock Indian tribe hunted, fished, and farmed on Long Island and taught
the first European settlers how to do so—growing beans, foraging for wild
plants, and using fish for fertilizer.
Farming
became the island’s first industry. Today, potato pastures may have given way
to orchards and vineyards, and dairy and goat farms may have replaced the
heritage duck’s grass fields, but Long Island is still recognized as the most
productive farming area in New York State.
became the island’s first industry. Today, potato pastures may have given way
to orchards and vineyards, and dairy and goat farms may have replaced the
heritage duck’s grass fields, but Long Island is still recognized as the most
productive farming area in New York State.
The
Island’s tableau and its cultural heritage of homegrown agriculture have
inspired a cadre of ingredients-minded master chefs who possess a reverence for
their local food source. They have studied and cooked in renowned four-star
restaurants across the island, from the Gold Coast to Hampton Bays, and all
over the world. Regardless of whether the chefs relocated to discover the
charms of the island or left briefly to pursue the siren song of culinary
education elsewhere, or couldn’t ever bear to leave, all feel the yearning for
their terroir: Long Island.
Island’s tableau and its cultural heritage of homegrown agriculture have
inspired a cadre of ingredients-minded master chefs who possess a reverence for
their local food source. They have studied and cooked in renowned four-star
restaurants across the island, from the Gold Coast to Hampton Bays, and all
over the world. Regardless of whether the chefs relocated to discover the
charms of the island or left briefly to pursue the siren song of culinary
education elsewhere, or couldn’t ever bear to leave, all feel the yearning for
their terroir: Long Island.
The
Hamptons and Long Island Homegrown Cookbook pays tribute to the remarkable,
authentic farms, gardens, vineyards, and waterways that are Long Island. It
also honors those chefs who are bringing Long Island’s unique homegrown harvest
to food-obsessed plates and palates and, in the process, helping the island’s growers
and food artisans preserve a precious way of life. Through their
ardent beliefs, tenacity, and commitment to their craft and distinctive local
cuisine, the chefs featured here have demonstrated a fidelity to the amazingly
good, farm-forward Long Island cuisine.
Hamptons and Long Island Homegrown Cookbook pays tribute to the remarkable,
authentic farms, gardens, vineyards, and waterways that are Long Island. It
also honors those chefs who are bringing Long Island’s unique homegrown harvest
to food-obsessed plates and palates and, in the process, helping the island’s growers
and food artisans preserve a precious way of life. Through their
ardent beliefs, tenacity, and commitment to their craft and distinctive local
cuisine, the chefs featured here have demonstrated a fidelity to the amazingly
good, farm-forward Long Island cuisine.
Oh and I have made a Facebook page for the book.
Doesn’t seem so seamless, but you can get there and Like it. Who
wouldn’t?!
Doesn’t seem so seamless, but you can get there and Like it. Who
wouldn’t?!
Thank you.
http://www.facebook.com/pages/The-Hamptons-Long-Island-Homegrown-Cookbook/243786535729628?ref=tn_tnmn
2 Comments
How exciting, this sounds like the most wonderful (more than) cookbook. Very excited to see more! So glad to find you Duchess at my friend Anne's!
2012 Artist Series: The Gifted Decorative Painter Theresa Cheek
xoxo
Karena
Art by Karena
Thank you so very much, Karena. What a pleasure! I thank Anne too 🙂 What a gift.
I will be sure to check out your Art. And the 2012 Artist Series. Hope to learn more.
My book is indeed too exciting. I know you will love the food stories about the chef and the artisanal food makers — and you are spot on! The Hamptons & Long Island Homegrown is indeed much more than a cookbook! LMK what you think.