Chef Pellegrini Brings Fresh Pasta, Passion, Pesto and Prestigious Efforts to the Taggart Table.
“The frequently excellent, always seasonal cooking
is thanks to chef Marco Pellegrini.” - Newsday
Raised in the ancient, picturesque town of Foligno, in central Italy, Executive Chef Marco Pellegrini decided around age 14 that his destiny was to become a chef.
Executive Chef Marco Pellegrini’s, first restaurant job as a teenager was at Montefalco’s Ristorante il Coccorone, in Montefalco, Italy. Before coming to Long Island, Marco spent time at Castello di Reschio, a province of Perugia, Italy. Chef Marco says he only cooks with fresh ingredients; if something isn’t in season, he won’t use it. His emphisis is on fresh meat, seafood and homemade pasta, simply but elegantly prepared.
Chef Marco studied culinary arts intensively in high school, taking a job at Ristorante Coccorone in Montefalco when he was just 15. There he learned how to make homemade pasta, and became more creative with many different pastas.
At age 18, before beginning a then-mandatory year of Italian military service, Pellegrini spent five months working in a bakery, where he was taught how to make his own yeast. At Caci North Fork, (on the north fork of Long Island), Chef Marco and his team bake fresh bread, and rosemary focaccia, every day.
After leaving the military, Pellegrini dove in to what he called “one of the most important experiences” of his life, starting as a line cook at the acclaimed Villa Roncalli, a fine-dining restaurant situated in a 17th-century palace in Foligno, known as one of the 20 best restaurants in Italy.
In 1994, while still at Villa Roncalli, Pellegrini’s wife, Sabrina, opened a market in Foligno called Le Delizie. Between shifts at the restaurant, Marco worked at Le Delizie as a butcher. Later, he became second chef at Montefalco’s Villa Pambuffetti, another upscale establishment, where he was given the freedom to invent dishes like cacao with tagliatelle (chocolate pasta...The tagliatelle are made with pasta dough containing a certain amount of cacao-powder) and wild pigeon with coffee crust.
After Villa Pambuffetti, Pellegrini became head chef at another upscale restaurant located inside Assissi’s Dal Moro Gallery Hotel. Around 2004, he was the executive chef at the osteria at Castello di Reschio, (http://www.reschio.com) near Perugia. Owned by Count Antonio Bolza, Castello di Reschio is a luxurious, 2,000-acre estate on the border of Umbria and Tuscany that offers an assortment of rentable villas.
It was in 2012, while Pellegrini was working at Castello di Reschio, that he happened to meet the Caci North Fork owners from Southold, who were there on vacation.
Getting Marco, his wife and their two sons, Matteo, 14, and Filippo, 12, to the United States required 40 letters of recommendation. Marco and his family moved to the North Fork in 2013. after receiving an O-1 visa, which is issued to people the U.S. government describes as “Individuals with Extraordinary Ability or Achievement,”
He regularly orders imported chocolate, assorted cheeses, olive oil and fresh truffles, incorporating the latter into dishes like buffalo milk ricotta ravioli with black summer truffle sauce.
Customer favorites, include the 32-ounce grilled Fiorentina steak, calamari skewers with seasoned breadcrumbs, and homemade tiramisu with hazelnut praline.
Caci North Fork Restaurant opened in September 2014, and is housed in the former Albertson Farmstead at 56125 Main Rd, Southold.
Visit Chef Marco Pellegrini at:
www.cacinorthfork.com
enjoy the ambiance...
631.765.4383
Chef Marco Pellegrini has had the friendly courtesy to share some creative thoughts with Frank Duffy from the Taggart Table.....
The Taggart Table: So, what was breakfast today?
Marco Pellegrini: Black Espresso and Homemade Biscotti (Italian almond biscuits that originated in the city of Prato.)
Taggart: Family roots, ancestors?
Marco: My family dates back to Umbrian descent. The last 4 generations were born and raised in Umbria
Taggart: If I pick you up in 10 minutes, for lunch, where do we go?
Marco: My house! My wife Sabrina makes amazing Spaghetti
with fresh tomatoes and mozzarella.
Taggart: You grew up in Umbria, Italy. There was a lot of early training in your career. You should maybe teach one day?
Marco: I teach every day at Caci North Fork. It is a passion of mine to teach and guide young chefs to find their own culinary style while always respecting tradition and quality of ingredients. Teaching in a culinary school is definitely something I would consider down the road.
Taggart: At a young age, you knew you wanted to be a chef. If you were not a chef, what would you be doing?
Marco: It’s hard for me to think of a life without cooking. I do really enjoy planning large upscale events. I would have to say, an event coordinator. I have planned very elaborate weddings and really loved it.
Taggart: Any favorite soups?
Marco: Lentil Soup with Sausage & Bruschetta. I have fond memories of warming up on a cold day with my wife and children.
Taggart: Favorite cheeses? Favorite spices?
Marco: Buffalo Mozzarella. I like the freshness and quality of that cheese, it is a versatile cheese that I can pair with a lot of dishes. I don’t really like spices, I am more of a fan of fresh aromatic herbs that elevate the flavor of the dish. Most spices are very strong and cover the flavor of the ingredients. But if I had to choose, the most used in my kitchen that I like are Saffron and Nutmeg because they marry well with amazing dishes like saffron in Risotto Milanese and Nutmeg goes really well with ricotta and spinach.
Taggart: You do use pesto? Lots of fresh basil in your area.
Marco: I love pesto, (real pesto)! It is probably one of my favorite things in the kitchen. You can use for more dishes and combinations than you can imagine. You can change the physical structure of it and use for different dishes. At Caci North Fork we have an entire area dedicated to grow our own Basil.
Taggart: Any favorite seafood or shellfish? Plenty to pick from on Long Island.
Marco: Little Neck Clams & Peconic Bay Scallops. I love the sweeter flavor of the Peconic Bay Scallops and how passionate people in the area are for them. On our current menu I created a really unique dish that combines both North Fork and Umbrian Cuisine. We use pan seared Peconic Bay Scallops, over a White Bean Puree, topped with Fresh Umbrian Black Summer Truffles and Coppert Cress Micro Greens and a touch of Saffron from Cascia (Italy). It’s a really wonderfuil representation of both cultures.
Taggart: Name a few popular dishes on your menu.
Marco: One of the most popular is our Grilled Calamari. We season calamari filets with house made bread crumbs and prepare on our wood fire grill. Our Fiorentina Steak for Two is also very popular. It is a 32 oz PorterHouse steak that we prepare on the wood fire grill, it is then topped with organic arugula, fresh shaved parmigiano reggiano and aged balsamic vinegar, it is a very authentic dish that really showcases the wood fire grill. Of course our pastas are very popular as well. Our Buffalo Milk Ricotta Ravioli with an Umbrian Black Summer Truffle Sauce is definitely a fan favorite. We add the fresh black truffles with a touch of cream and it compliments the ravioli perfectly.
Taggart: Why is everyone taking pictures of their food?
(A chef’s perspective)
Marco: Food is a form of art. As Chef’s we are artists and unlike other artists like singers and painters once our dishes are consumed they are a memory, they cannot be replayed over and over again. I think it is a way for people to capture the artwork of the Chef and keep it. Food is also becoming a hobby for people. They are passionate about eating high quality, beautiful food. Taking pictures of the dishes is a way for them to remember an experience.
Taggart: Do you spend leisure time in NY? Restaurants? Theatre?
Museums, Galleries?
Marco: Yes, I like to spend time in NY, especially around the holidays. My family and I often visit museums and attend Broadway plays. My favorite restaurants in NY are Lusardi’s (1492 2nd Ave @ 78th St) and il Gattopardo, (13-15 West 54th St) they are very good Italian restaurants.
Taggart: Whats your favorite area of New York or Long Island?
Marco: I really love the North Fork, it is so beautiful. I am looking forward to exploring new areas of Long Island in the future. I have only been in the United States for two years, so I have a lot to see!
Taggart: With time, I hope you influence and inspire the American culinary atmosphere.
Marco: Thank you. I know that it can be really difficult to do but I hope that Chefs and restaurants will take the time to really research high end quality ingredients. If you really search you can find wonderful ingredients both imported and local and then learn techniques around those flavors to really showcase the ingredients.
That is a main philosophy of mine.
Taggart: What is your favorite vacation spot?
Marco: I like bigger cities. I have tried vacationing on Tropical Islands but I get so bored after just a day or two. I like visiting museums, parks etc.
Taggart: Name a few creative and inspirational heros:
Marco: Pope Francis, because he is a real man trying to bring the church to reality, to every day life. Any astronauts because I think it’s amazing that they put themselves in a small capsule or area and go into space just to experience and learn something.
Taggart: What ticks you off in the kitchen?
Marco: Not just in the kitchen but in life when people don’t take care in what they are doing. They don’t have passion in their jobs or people who just don’t have passion for anything. People without passion are pollution for the planet.
Taggart: The Long Island restaurant atmosphere has come a long way. Serious variety, serious choices, and serious competition. Sad to see some come and go. I wish there was less fast food.
Marco: So many fast food restaurants. It is rare to find places that do everything homemade. You see a lot of the business side taking over instead of people caring about the quality of food.
Taggart: What do you do for fun away from cooking?
Marco: Spending time with my children and wife. We go kayaking together, go to the city, or having dinner outside together.
Taggart: Who in the food world do you most admire?
Marco: Chef Gianfranco Vissani. I had the pleasure of helping him in some elements of the kitchen when I was very young. He is the most important man in the food industry in Italy. He taught me real creativity as a chef.
Taggart: Favorite foods to cook with?
Marco: Truffles! I love using white truffles, black truffles and porcini mushrooms. Of course fresh truffles and porcini's.
Taggart: What do you like to eat when you’re at home?
Marco: Umbrian Style Sausage. There is a big tradition in Salumerias, dried and fresh sausage we learned this tradition from a young age.
Taggart: Are there any foods you just don’t like?
Marco: No, I like to try everything and different combinations of food.
Taggart: Backyard tomatoes are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Marco: Yes, me too I also hope. Many people use those words but a lot of places say “fresh” but the ingredients they use are in season on the other side of the planet.
Taggart: Favorite cookbooks?
Marco: La Grande Cucina di Gianfranco Vissani.
(http://casavissani.it/en/gianfranco-vissani)
Taggart: Any books that you may write?
Marco: Yes, I would love to write a cookbook. Focusing on the research and importance of quality ingredients and healthy techniques.
Taggart: The Hargrave winery was the first on Long Island in 1973, and some thought it would not work, risks and opticals were plenty. They were not even farmers. According to the Long Island Wine Council, there are now over 50 wineries located on Long Island. Trailblazers and visionaries… yes?
Marco: Yes absolutely they had great vision. The wine industry has transformed the North Fork and made it a destination. Because of the wineries we are able to showcase our fresh ingredients, open amazing restaurants and continuously grow. We owe many thanks to the Hargrave's and to the wine industry. That is why we made a big investment to carry only North Fork and Italian wines. We set out on a huge project to visit every local winery and test all their wines. We are extremely proud to carry 35 local wineries on our wine list.
Taggart: What do you most love about your job/career?
Marco: The capacity and the freedom to create.
Taggart: What’s your proudest accomplishment?
Marco: Being Executive Chef at Castello di Reschio. It’s one of the most high end places in Europe. I created so many things from zero there, right from the start. Being Chef at Reschio allowed me to meet the Cacioppo’s and move across the world to live my dream of being a Chef in America.
Taggart: Any fun food moments with a celebrity?
Marco: In my position at Reschio I had the chance to stay very close to work with very important business men and celebrities across the world. The most fun part was making dinner at their villa because they wanted to participate with me. It was like a cooking class, very fun.
Taggart: Any TV chef(s) that you admire?
Marco: No, I don’t really watch TV so I am not very familiar.
Taggart: Gordon Ramsey…entertainment, or helpful knowledge?
Marco: I am not familiar but from what I heard this is a man who yells a lot. I remember Italians are famous for yelling too!
Taggart: Do you give cooking demos or do cooking events? Location is not an issue.
Marco: I would love to do, it is a lot of fun. We donated cooking classes to Eastern Long Island Hospital for their event and I am looking forward to having the winners in!
Taggart: I spent time, years ago with Harry Chapin at his house. Would you do a cooking demo for Long Island Cares? Location is not important.
Marco: Of course, I love to do cooking demos and always support a good cause. I love that the charity supports our area, they help people close to us in our own neighborhoods.
Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Marco: I am very passionate about creating dishes. I will research and study new techniques and ingredients not just for the restaurant but I really enjoy to do, it makes me happy to discover or create a new technique and see it succeed.
Taggart: What’s next on your creative agenda?
Marco: Our new winter menu! January 7th it is released. I am also really excited to create a new bread program using our natural grown yeast. I am also working on a new, more elegant coffee program. I don’t want our coffee to be an afterthought, I want it to elevate the whole experience of the meal.
Taggart: Marco, thank you for giving me this rewarding opportunity. I hope the “Pellegrini Popularity” flourishes, here and everywhere. I also hope you find time to enjoy our country (near and far) with it’s enormous culture, history and diverse entertainment. When you can, read about Norman Rockwell and Andrew Wyeth. Perhaps you may like Elvis...the Simpsons, Sinatra or Seinfeld?
Marco: Yes, I would love to learn and experience American history more.
Taggart: Let’s wrap up with a good dinner. Where do we go? Italian? Seafood? Steakhouse?
(Long Island/Metro area)
Marco: There is other food in the world besides Italian? Just kidding! Caci North Fork, I would love to prepare a dinner for you.
www.cacinorthfork.com
enjoy the passion and ambience...
631.765.4383
mpellegrini@cacinorthfork.com
The Taggart Table
thetaggarttable@gmail.com
516 356 1205
Friday, December 4, 2015
Monday, November 23, 2015
Chef Ralph Perrazzo Shares Passion for Burgers and Craft Beer…at the Taggart Table.
(Pickles on the Side)
(Pickles on the Side)
Chef Ralph Perrazzo’s, first job as a teenager, at the quaint Country House restaurant in Stony Brook sealed and confirmed Ralph Perrazzo’s culinary path.
Chef Ralph later trained at the Culinary Institute of America and worked at celebrated restaurants like Jean-Georges in Manhattan, Bradley Ogden in Las Vegas (since closed) and Clio in Boston. Clio, was named one of “America’s Best New Restaurants” by Esquire magazine and “Top 50 Restaurants in America” by Gourmet magazine. While he worked tirelessly to transform the pastry program, much of the current Clio menu remain his creations. Next stop for Perrazzo was a return to Long Island cooking at East Hampton’s beloved Nick and Toni’s with Chef Joe Realmuto and amazing fresh local produce.
Since then, the Suffolk County native returned to the North Shore to heed a new culinary calling: Burgers.
Beers Burgers Desserts (BBD’s) opened in August 2013.
Within a short amount of time BBD’s has become a favorite of food journalists in New York being named one of the best burgers on Long Island by Newsday, one of the ‘Top 3 Restaurants’ on Long Island by the USA TODAY and featured in The New York Times ‘Best of Long Island’ restaurant section, Winner of the Food and Wine Burger Bash NYC, among many other awards in a 2 year span.
Visit Chef Ralph Perrazzo at:
Enjoy the craftsmanship, quality and ambiance...
631.849.1620
Chef Ralph Perrazzo has had the friendly courtesy to share some creative thoughts with Frank Duffy from the Taggart Table.....
The Taggart Table: So, what was breakfast today?
Ralph Perrazzo: 2 eggs over medium, Bacon, Cheese, Salt & Pepper, Ketchup on a Poppy seed roll! A Long Island staple. I like to let it sit for 5 minutes wrapped, so it all comes together before that first bite!
Taggart: Family roots, ancestors?
Ralph: I am 100 percent Italian and my roots are in Bari Italy, on the Adriatic Sea.
Taggart: If I pick you up in 10 minutes, for lunch, where do we go?
Ralph: Same place I go for my egg sandwich, but that changes as I like to support all local deli’s. All good people on the East End.
Taggart: You grew up in Lake Grove, Suffolk County on Long Island. Where was High School? Any creative memories there?
Ralph: I went to Sachem High School. I was a terrible student who was active in Surfing, Skate Boarding, Snow Boarding and was friends with many wrong people! I was like that California kid but living in NY. Skipped many days of school to Surf when the swells were good.
Taggart: At a young age, you knew you wanted to be a chef. If you were not a chef, what would you be doing?
Ralph: I knew at 14 years old. It was all I did and loved. It was fun to me, not like work at all. I could not believe I got paid to play with knives and fire! I love animals especially dogs, I would have been a vet.
Taggart: Any favorite soups?
Ralph: Ramen, a Japanese noodle soup dish and Clam Chowder.
Taggart: Favorite cheeses? Favorite spices?
Ralph: Aged Provolone & love Korean Spices.
Taggart: Any favorite seafood or shellfish? Plenty to pick from on Long Island.
Ralph: Love mussels! We make meatball mussels at BBD’s. Sounds super gross but bet any amount of money you will love them.
Taggart: Name a few popular items on your menu.
Ralph: Very funny, we are called BBD’s with the second B for Burgers! That was never the intention. See, that is what lures people in... LOL. Then they eat Crispy Beef Heart, Duck Tongue, Korean Fries, Ramen, Candied Bacon Salad’s, Coal Charred Skewers, Swine Belly ETC! We do everything from scratch and my sales are almost even from burgers to created dishes! It is a chef’s dream in way... LOL. We have fun and create things that you don’t normally see on a menu. This is a very slow process as we do constant testing.
Taggart: Why is everyone taking pictures of their food? (A chef’s perspective)
Ralph: Social Media is the way of life now a days, period!
Taggart: Do you spend leisure time in NY? Restaurants? Theatre?
Museums, Galleries?
Ralph: Yes I love art and always eat out. Especially in NYC. I am usually on Doyer Street in Chinatown, eating dumplings with the locals.
Taggart: Whats your favorite area of New York or Long Island?
Ralph: Honestly it is all about what mood I am in. That is what is great about NY. The best city in the world, Some of the best beaches around and don’t forget about the country side upstate.
Taggart: With time, I think you are influencing and inspiring the burger culture here. (Perrazzo Groupies?) You should maybe teach one day…
Ralph: Since we won the Rachel Ray Burger Bash in NYC we have gained a few groupies in the dining room. Power of TV!
Taggart: What is your favorite vacation spot?
Ralph: This is sad I don’t have one. Maybe next year I can find it.
Taggart: Name a few creative and inspirational heros:
Ralph: Cliff Burton (The Original Bassist of Metallica, who died in a bus crash in 1986, in Sweden.)
Taggart: What ticks you off in the kitchen?
Ralph: Laziness and people not being organized!
Taggart: The Long Island restaurant atmosphere has come a long way. Serious variety, serious choices, and serious competition. Sad to see some come and go. I wish there was less fast food.
Ralph: I agree it is sad to see the chain restaurants everywhere. Only if people new what was in that food. I am a sucker for Taco Bell though!
Taggart: You have raised the standards and improved the burger atmosphere drastically, here on Long Island. Best burgers on Long Island? There is a lot to pick from without choosing fast food.
Ralph: I think other people do great burgers on Long Island. Actually, there are so many I don’t know where to start. We have been making some noise, since we won the Burger Bash and think other local places should be invited as well.
Taggart: What do you do for fun away from cooking?
Ralph: I ride my 1979 Shovel Head. (Harley Davidson)
Taggart: Who in the food world do you most admire?
Ralph: The local farmers sticking it out as it gets harder every year with the costs of NY.
Taggart: Favorite foods to cook with?
Ralph: I love mushrooms of all kind. We have some of the best in the country right here in NY.
Taggart: What do you like to eat when you’re at home?
Ralph: I have a bamboo steamer on a pot at all times. I usually eat gyoza’s (Chinese dumplings) late at night then ginger snap cookies. (Bamboo steamers are the traditional, healthy way to cook vegetables, fish, dim sum, dumplings and more. Steaming requires no oil and preserves more nutrients than other methods)
Taggart: Are there any foods you just don’t like?
Ralph: No i even like vegan food. At BBD’s we have a whole vegan section. My favorite is the Philly Fake :o)
Taggart: Backyard tomatoes are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Ralph: I’m going to be real here. Half of those people are full of shit! Chef Dan Barber is the only real deal in NY. (Chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York.)
Ralph: I’m going to be real here. Half of those people are full of shit! Chef Dan Barber is the only real deal in NY. (Chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York.)
Taggart: Favorite cookbooks?
Ralph: “The Great Sausage Recipes and Meat Curing,” written in 1976 by Rytek Kutas from Buffalo. (Rytek started his love of sausage making back in the 1930's, and passed away in 1998) He was a legend among us meat people. He never got the respect he deserved. Mario Batali would bow to him if he was still alive. I see his old school techniques being used today. I am sure many young cooks and even chefs who read this will look him up. I still have his VHS video at home.
Taggart: Any books that you may write?
Ralph: Yes, I have a best seller for sure. Going on 21 years in this business! Can sit down with the best of them and hang with stories of things that would never happen now in a kitchen.
Taggart: The Hargrave winery was the first on Long Island in 1973, and some thought it would not work, risks and opticals were plenty. They were not even farmers. According to the Long Island Wine Council, there are now over 50 wineries located on Long Island. Trailblazers and visionaries… yes?
Ralph: Potato farm land for a century out here. Untouched soil that fertilized has to make for great grapes? The North Fork has the same weather as some parts of France and Italy.
Taggart: Speaking of farms, there used to be a pickle farm near where I grew up. Sterns Pickles near Bethpage. Sadly, many farms have disappeared. I am happy to see the healthy winery industry here.
Ralph: Agreed... there is also a huge beer industry here.
Taggart: What do you most love about your job/career?
Ralph: There are not many chef owned restaurants left. There is always that private investor or money guy, so things cannot be run by the chef 100 percent. I love that I wake up and serve what I want all day every day! It took many years to get here and ran into many dishonest people along the way.
Taggart: What’s your proudest accomplishment?
Ralph: Graduating Culinary School. I was never good at school work perse. The CIA had very tough demographics when I went. Wine class, Culinary Math were very difficult for me. I actually had to take a class at Suffolk community college before I went to get in. When I finally got past those classes and it was about cooking I was fine. When my friends were partying on the weekends, I was staging in NYC top restaurants for free. I loved the energy of a serious kitchen. I loved the abuse, Military attitude around me. Screaming "yes chef" to Jean George at 19 years old. Going to class on Monday and bragging how I got to work the fish station on a Saturday night at Jean George.
Taggart: Any fun food moments with a celebrity?
Ralph: Yes, being a chef is the most respected blue collar job I think. The rich and famous treat you like the celebrity. I cook for Seth Rogan and friends every year in Las Vegas. I love when I get that email to come out. Love all those guy’s... they are great people and pure gentlemen!
Taggart: Any TV chef(s) that you admire?
Ralph: Jacque Pepin
Taggart: Gordon Ramsey…entertainment, or helpful knowledge?
Ralph: Both! Let’s be honest there is something to learn from that Chap! I mean he did work under Chef Michael Pierre White
Taggart: Do you give cooking demos or do cooking events? Location is not an issue.
Ralph: I have in the past. We are working on a kid’s program at BBD’s. Stay tunned!
Taggart: I spent time, years ago with Harry Chapin at his house. Would you do a cooking demo for Long Island Cares? Location and timing is not important.
Ralph: Sure, I do many things for charity and organizations.
Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Ralph: I sing in a Death Metal Band that plays in Brooklyn every so often in abandoned warehouses. I still have not invited a friend or family member. It is my own thing, but there are times were I wish people new. We have a big following. When I am completely financially stable. I will come out of the closet possibly and take the mask off. There is a time and place for everything.
Taggart: What’s next on your creative agenda?
Ralph: Open more restaurants with different styles of food to keep the blood flowing.
Taggart: Ralph, thank you for giving me this rewarding opportunity. I hope the “Perrazzo Popularity” flourishes, near and far.
Ralph: I am flattered, and it is rewarding for you to just talk to me. Thank you for supporting what myself, and my staff do. We love the grind and feeding people. Cheers !!
Taggart: Let’s wrap up with a good dinner. Where do we go? Italian? Seafood? Steakhouse? (Long Island/Metro area)
Ralph: Let’s go to Mirabelle Tavern, in Stony Brook and see Guy for some tasty treat’s!
Ralph Perrazzo
Chef/Owner
BBD's - Beers, Burgers, Desserts
49 Route 25A
Rocky Point, NY 11778
Phone: (631) 849-1620
Fax: (631) 849-1621
The Taggart Table:
516 356 1205
Tuesday, September 22, 2015
Chef Duane and Duffy are Chatting and Dining…
at The Taggart Table.
Executive Chef Duane Keller, is a native of Saskatchewan, Canada.
He is the recipient in 2001 of the James Beard Foundation Certificate, New York where he was invited to be a guest chef. Keller has won numerous awards over the years that reflect his ever-expanding inventiveness and inspirational accomplishments: the DiRona Award, Sarasota, Florida; the Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the Red Seal Award at Emerald Park, Vancouver; the Wine Spectator Award; the C.C.A. Chef of the Year Award; and the Florida Top 100 Award, to name just a few.
In 2002 Keller helped Julia Child celebrate her 90th birthday with dazzling gastronomic creations; he has been named frequently in Washingtonian Magazine as one of the areas top chefs hailing in their “Top 100,” “Top 50,” and “Best Brunches,” and he was featured in Gourmet Magazine when head chef at the 17th century Ashby Inn in Paris,Virginia.
Duane has created heart-healthy menus for the American Heart Association, fed the homeless and disadvantaged in Sarasota as well as Hurricane Katrina relief, and cooked for the Pentagon during rescue operations of 9/11.
When Duane is at home, he is in Alexandria, Virginia.
Learn more about Duane, and his many impressive accomplishments.
http://www.chefduanekeller.com
The Taggart Table: So, what was breakfast today?
Chef Duane Keller: The UBS - My Ultimate Breakfast Sandwich that I submitted for Thomas' Hometown Breakfast Battle. A grilled filet mignon on Heirloom Tomato with Chesapeake Crab, Poached Egg and Hollandaise.
http://www.thomasbreakfastbattle.com/recipes/“ubs”-ultimate-breakfast-sandwich
Taggart: Family roots, ancestors?
Duane: Keller's came from Germany, Russia on my Fathers side and my Mom's side from Poland. Early Farmers and Hockey Players in Saskatchewan and still continue to this day playing Pro Hockey and farming.
Taggart: Let’s do lunch in your area, where do we go?
Duane: Walkers Grille
http://walkersgrille.com
for an eclectic menu or Wegmans (many locations) for lots of variety.
Taggart: College was in Vancouver.
Was that your culinary training?
Duane: I took classes at VVI while I worked at Emerald Park during The World Expo.
Taggart: What brought you to the States?
Duane: My Dad played in the NHL when there were only the Original 6 teams. He later became the first player in the AHL to have a contract and played with the Hershey Bears for 14 years, was the Captain of the Team and they won 3 Calder Cups.
Taggart: When did you know you wanted to be a chef?
Duane: When I worked for The C.C.F. Chef of the Year Gerald Ehrler at The Delta Bow Valley Inn, Calgary, AB 1984
Taggart: Any favorite cheese?
Favorite spices?
Duane: Great Hill Blue and Tarragon
Taggart: Why is everyone taking
pictures of their food?
(A chef’s perspective)
Duane: A picture's worth a 1,000 words
Taggart:
Do you spend leisure time in NY?
Restaurants? Theatre?
Museums, Galleries?
Duane: I flipped a restaurant for Interstate Hotels in NYC last time I was there. It was a dingy, unpopular spot and they did a renovation while I rolled out a new menu and after 10 days we opened and it was Fabulous.
Taggart: If you were not a chef, what would you be doing?
Duane: Farming. I love what can be produced in the soil.
Taggart: Whats your favorite area of New York?
Duane: Lake Placid
Taggart: What is your favorite vacation spot?
Duane: Atlantis - R&R, good restaurants, gambling, golf and fishing.
Taggart: Name a few creative and inspirational heros:
Duane: Jeremiah Towers, is an American chef, who generally credited with developing the culinary style known as California cuisine. Julia Child, Graham Kerr, and Paul Bocuse. Paul is a French chef based in Lyon, France. He is famous for the high quality of his restaurants and his innovative approaches to cuisine.
Taggart: What ticks you off in the kitchen?
Duane: Lack of integrity with products. Whether it's my lamb being holistically raised, my farm relationships or my seafood. I know exactly where it's from. Some just don't get it and call things local when they are not.
Taggart: What do you do for fun away from cooking?
Duane: Ride bikes, work in my Arboretum and enjoy time with my Wife Jen of 13 years with our 2 four legged children, Olive and Heidi
Taggart: Who in the food world do you most admire?
Duane: I admire many but must say what The Food Network has done to educate the public is really amazing.
Taggart: Favorite foods to cook with?
Duane: Local Seafood, Lamb, VA and MD Farm Produce, NJ has some great produce as well.
Taggart: What do you like to eat when you’re at home?
Duane: My wife is an amazing cook. I was featured in a magazine "Celebrity Chefs at Home" and the editor asked me what my favorite dish was I told her my wife's chicken corn soup she said are you going to give her credit in this magazine? I said yes...I can eat it seven days a week. We have had friends that are very ill and they eat this chicken corn soup and they're healthy again. But Jen makes pasta we sous Vide together, we have a smoker, etc... We have more than Williams-Sonoma here.
Taggart: I hope your dogs eat as well as we all do. I love my pooch.
Duane: Oh yea they eat great. They're enjoying Sous Vide. (A method of treating food by partial cooking followed by vacuum-sealing and chilling.)
Taggart: Are there any foods you just don’t like?
Duane: I have never cared for frogs legs or see sea urchin.
Taggart: Backyard tomatoes are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Duane: Unfortunately that's what I touched on. On integrity with products there is a little fish and chips place in old town and I know the fish they're serving is not the fish they advertise. That, you want to let others know, but I can't.
Taggart: Favorite cookbooks?
Duane: When my wife and I met in 2000 and it was interesting because we both had a large cookbook collection. At that time I probably had 400+ and Jen had 300+ and we did not have the same book. We continued to pick up books. Jen is the only person I know that will read it from front to back. I like looking at the pictures.
Taggart: Any books that you may write?
Duane: I have an idea for a book called "Inn cuisine" and on my Chef Duane Keller Facebook page I wrote short stories about the industry and the kitchens over 40 years that I've been in. I knocked out 30+ very interesting stories and I'll pick up again shortly.
Taggart: What do you most love about your job/career?
Duane: There is nothing like being a chef. I love meeting all the people. I love being the leader and inspiring others to do their best work. I mentor young staff to look at this as a career not a job. The culinary arts is an art and a science. From HAACP to just being creative everything is covered and there is no other occupation as exciting as being a chef.
Taggart: What’s your proudest accomplishment?
Duane: I was invited to the James Beard House. I say it was like winning the Stanley Cup of culinary. The director of the James Beard House said it was the first standing ovation in five years.
Taggart: Any fun food moments with a celebrity?
Duane: Many. I've cook for four US presidents I did Julia Childs 90th birthday. Jackie Onassis gave me a sapphire as a tip at the Ashby Inn. On the Chef Duane Keller Facebook page there's a folder of celebrities that I've cooked for. Probably four dozen. Just recently I got a call to cook for the recipient of the gold medal of honor. I did nine courses for him and his guests. He has eaten all over the world and had tears in his eyes when he described that the meal was the best he ever had.
Taggart: Any TV chef(s) that you admire?
Duane: Not yet
Taggart: Gordon Ramsey…entertainment, or helpful knowledge?
Duane: Entertainment
Taggart: Do you give cooking demos or cooking events?
Duane: Yes, for many years
Taggart: I spent time, years ago with Harry Chapin at his house.
One of his quotes… "So, in a world that has enough food to feed everybody twice over, and yet half a billion people are starving, and a country where there is enough food to feed everybody six times over and yet 20 million Americans are malnourished, there is something really basically wrong in the structure; otherwise we wouldn't have these symptoms."
Please make more people aware of the serious hunger issue in this country.
Duane: Well said. Let's do it. 2 of my 3 charities do just that - Wholesome Wave and Share Our Strength.
Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Duane: I won A gold medal in hockey and always reference being a chef is just like being a hockey player coach when you're on the ice and you're in the kitchen. Got to keep your head up because it's a contact sport.
Taggart: What’s next on your creative agenda?
Duane: Opening another concept in the Alexandria Virginia area stay tuned
Taggart: Let’s wrap up with a good dinner. We can go out to your favorite spot... Or, perhaps you are cooking tonight?
Italian? Seafood? Steaks?
Duane: We have a favorite spot on the Severn River in Annapolis it's very hard to find. The food network found it one time and so I can tell you it's name. Cantler's Riverside http://www.cantlers.com
is a really good spot for local seafood Maryland blue crab etc. Maybe will see you there sometime.
at The Taggart Table.
Executive Chef Duane Keller, is a native of Saskatchewan, Canada.
He is the recipient in 2001 of the James Beard Foundation Certificate, New York where he was invited to be a guest chef. Keller has won numerous awards over the years that reflect his ever-expanding inventiveness and inspirational accomplishments: the DiRona Award, Sarasota, Florida; the Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the Red Seal Award at Emerald Park, Vancouver; the Wine Spectator Award; the C.C.A. Chef of the Year Award; and the Florida Top 100 Award, to name just a few.
In 2002 Keller helped Julia Child celebrate her 90th birthday with dazzling gastronomic creations; he has been named frequently in Washingtonian Magazine as one of the areas top chefs hailing in their “Top 100,” “Top 50,” and “Best Brunches,” and he was featured in Gourmet Magazine when head chef at the 17th century Ashby Inn in Paris,Virginia.
Duane has created heart-healthy menus for the American Heart Association, fed the homeless and disadvantaged in Sarasota as well as Hurricane Katrina relief, and cooked for the Pentagon during rescue operations of 9/11.
When Duane is at home, he is in Alexandria, Virginia.
Learn more about Duane, and his many impressive accomplishments.
http://www.chefduanekeller.com
The Taggart Table: So, what was breakfast today?
Chef Duane Keller: The UBS - My Ultimate Breakfast Sandwich that I submitted for Thomas' Hometown Breakfast Battle. A grilled filet mignon on Heirloom Tomato with Chesapeake Crab, Poached Egg and Hollandaise.
http://www.thomasbreakfastbattle.com/recipes/“ubs”-ultimate-breakfast-sandwich
Taggart: Family roots, ancestors?
Duane: Keller's came from Germany, Russia on my Fathers side and my Mom's side from Poland. Early Farmers and Hockey Players in Saskatchewan and still continue to this day playing Pro Hockey and farming.
Taggart: Let’s do lunch in your area, where do we go?
Duane: Walkers Grille
http://walkersgrille.com
for an eclectic menu or Wegmans (many locations) for lots of variety.
Taggart: College was in Vancouver.
Was that your culinary training?
Duane: I took classes at VVI while I worked at Emerald Park during The World Expo.
Taggart: What brought you to the States?
Duane: My Dad played in the NHL when there were only the Original 6 teams. He later became the first player in the AHL to have a contract and played with the Hershey Bears for 14 years, was the Captain of the Team and they won 3 Calder Cups.
Taggart: When did you know you wanted to be a chef?
Duane: When I worked for The C.C.F. Chef of the Year Gerald Ehrler at The Delta Bow Valley Inn, Calgary, AB 1984
Taggart: Any favorite cheese?
Favorite spices?
Duane: Great Hill Blue and Tarragon
Taggart: Why is everyone taking
pictures of their food?
(A chef’s perspective)
Duane: A picture's worth a 1,000 words
Taggart:
Do you spend leisure time in NY?
Restaurants? Theatre?
Museums, Galleries?
Duane: I flipped a restaurant for Interstate Hotels in NYC last time I was there. It was a dingy, unpopular spot and they did a renovation while I rolled out a new menu and after 10 days we opened and it was Fabulous.
Taggart: If you were not a chef, what would you be doing?
Duane: Farming. I love what can be produced in the soil.
Taggart: Whats your favorite area of New York?
Duane: Lake Placid
Taggart: What is your favorite vacation spot?
Duane: Atlantis - R&R, good restaurants, gambling, golf and fishing.
Taggart: Name a few creative and inspirational heros:
Duane: Jeremiah Towers, is an American chef, who generally credited with developing the culinary style known as California cuisine. Julia Child, Graham Kerr, and Paul Bocuse. Paul is a French chef based in Lyon, France. He is famous for the high quality of his restaurants and his innovative approaches to cuisine.
Taggart: What ticks you off in the kitchen?
Duane: Lack of integrity with products. Whether it's my lamb being holistically raised, my farm relationships or my seafood. I know exactly where it's from. Some just don't get it and call things local when they are not.
Taggart: What do you do for fun away from cooking?
Duane: Ride bikes, work in my Arboretum and enjoy time with my Wife Jen of 13 years with our 2 four legged children, Olive and Heidi
Taggart: Who in the food world do you most admire?
Duane: I admire many but must say what The Food Network has done to educate the public is really amazing.
Taggart: Favorite foods to cook with?
Duane: Local Seafood, Lamb, VA and MD Farm Produce, NJ has some great produce as well.
Taggart: What do you like to eat when you’re at home?
Duane: My wife is an amazing cook. I was featured in a magazine "Celebrity Chefs at Home" and the editor asked me what my favorite dish was I told her my wife's chicken corn soup she said are you going to give her credit in this magazine? I said yes...I can eat it seven days a week. We have had friends that are very ill and they eat this chicken corn soup and they're healthy again. But Jen makes pasta we sous Vide together, we have a smoker, etc... We have more than Williams-Sonoma here.
Taggart: I hope your dogs eat as well as we all do. I love my pooch.
Duane: Oh yea they eat great. They're enjoying Sous Vide. (A method of treating food by partial cooking followed by vacuum-sealing and chilling.)
Taggart: Are there any foods you just don’t like?
Duane: I have never cared for frogs legs or see sea urchin.
Taggart: Backyard tomatoes are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Duane: Unfortunately that's what I touched on. On integrity with products there is a little fish and chips place in old town and I know the fish they're serving is not the fish they advertise. That, you want to let others know, but I can't.
Taggart: Favorite cookbooks?
Duane: When my wife and I met in 2000 and it was interesting because we both had a large cookbook collection. At that time I probably had 400+ and Jen had 300+ and we did not have the same book. We continued to pick up books. Jen is the only person I know that will read it from front to back. I like looking at the pictures.
Taggart: Any books that you may write?
Duane: I have an idea for a book called "Inn cuisine" and on my Chef Duane Keller Facebook page I wrote short stories about the industry and the kitchens over 40 years that I've been in. I knocked out 30+ very interesting stories and I'll pick up again shortly.
Taggart: What do you most love about your job/career?
Duane: There is nothing like being a chef. I love meeting all the people. I love being the leader and inspiring others to do their best work. I mentor young staff to look at this as a career not a job. The culinary arts is an art and a science. From HAACP to just being creative everything is covered and there is no other occupation as exciting as being a chef.
Taggart: What’s your proudest accomplishment?
Duane: I was invited to the James Beard House. I say it was like winning the Stanley Cup of culinary. The director of the James Beard House said it was the first standing ovation in five years.
Taggart: Any fun food moments with a celebrity?
Duane: Many. I've cook for four US presidents I did Julia Childs 90th birthday. Jackie Onassis gave me a sapphire as a tip at the Ashby Inn. On the Chef Duane Keller Facebook page there's a folder of celebrities that I've cooked for. Probably four dozen. Just recently I got a call to cook for the recipient of the gold medal of honor. I did nine courses for him and his guests. He has eaten all over the world and had tears in his eyes when he described that the meal was the best he ever had.
Taggart: Any TV chef(s) that you admire?
Duane: Not yet
Taggart: Gordon Ramsey…entertainment, or helpful knowledge?
Duane: Entertainment
Taggart: Do you give cooking demos or cooking events?
Duane: Yes, for many years
Taggart: I spent time, years ago with Harry Chapin at his house.
One of his quotes… "So, in a world that has enough food to feed everybody twice over, and yet half a billion people are starving, and a country where there is enough food to feed everybody six times over and yet 20 million Americans are malnourished, there is something really basically wrong in the structure; otherwise we wouldn't have these symptoms."
Please make more people aware of the serious hunger issue in this country.
Duane: Well said. Let's do it. 2 of my 3 charities do just that - Wholesome Wave and Share Our Strength.
Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Duane: I won A gold medal in hockey and always reference being a chef is just like being a hockey player coach when you're on the ice and you're in the kitchen. Got to keep your head up because it's a contact sport.
Taggart: What’s next on your creative agenda?
Duane: Opening another concept in the Alexandria Virginia area stay tuned
Taggart: Let’s wrap up with a good dinner. We can go out to your favorite spot... Or, perhaps you are cooking tonight?
Italian? Seafood? Steaks?
Duane: We have a favorite spot on the Severn River in Annapolis it's very hard to find. The food network found it one time and so I can tell you it's name. Cantler's Riverside http://www.cantlers.com
is a really good spot for local seafood Maryland blue crab etc. Maybe will see you there sometime.
Thursday, September 17, 2015
Chef Lia talks about, Long Island, her Favorite Pastas, and Green Eggs and Ham…at The Taggart Table
Chef Lia Stanco Fallon... is a New York/Long Island based chef, food stylist and a compelling restaurateur. Her passion for food is evident not only through a photographer’s lens, but in the most minute detail of every culinary creation. She evokes food to perform and achieve beyond ordinary expectations. With her culinary arts degree, Lia began her journey in Manhattan at The Food Network as a food stylist within the television production business. Learning from seasoned masters such as Emeril Lagasse and Bobby Flay, she discovered a new level of appreciation for other areas outside of food pizzazz. Over the years, her repertoire expanded to include recipe development, cooking instruction and catering. Her talent and creativity are evident whether on the page of a best-selling cookbook, at a plated event for two hundred or within her impressive portfolio. Her client contacts and professional connections are endless and top notch impressive.Lia Fallon’s skills, talents and abilities are captivating.
Read more about
Chef Lia Stanco Fallon:
http://www.liafallon.com
Chef Lia Stanco Fallon has had the friendly courtesy to share some creative thoughts with Frank Duffy from the Taggart Table.....
The Taggart Table: So, what was breakfast today?
Lia Stanco Fallon: Sometimes I just want a plain up sandwich for breakfast. Today I had a ham, turkey and American cheese on whole wheat bread, with some OJ.
Taggart: Family roots, ancestors?
Lia: My family roots are pretty strong; both of my parent’s families are Italian. My relatives, farmed, made wine, worked in the food service business, and all loved to cook, eat, and party.
Taggart: If I pick you up in 10 minutes, for lunch, where do we go?
Lia: I am totally in the mood for fresh oysters. How about a nice seafood restaurant on the north shore?
Taggart: High School was in Huntington ?
Any creative memories there?
Lia: I loved growing up in Huntington. There was always something to do, a lot of places to go.
Taggart: Where was your professional training?
Lia: I went to culinary school on Long Island…LI Culinary Academy in Syosset
Taggart: When did you know you wanted to be a chef?
Lia: I always loved cooking and being in the kitchen, It just came natural to me. As my hobby grew into a passion, later on in life I went to School to be a chef. It was my second career. I owned a day spa for 18 years. I became a “real” chef at the age of 33. YIKES. I think I was crazy.
Taggart: Any favorite cheese? Favorite spices?
Lia: Cheese happens to be the one thing in my life I can't live without. I love all different kinds…Goat! Sheep! Cow! Hmm. My favorite is hard. Actually yes, a hard cheese like an aged Beemster, nutty and creamy and delicious. Plain on a cracker with a pear, or sandwiched in between a seeded rye. Love making pub cheese out of it too. But nothing beats a bottle of Sancerre (French wine) with a semi soft goat cheese. Hey I can go on for hours about cheese. LOVE THE SUBJECT.
Now spices!!! Moroccan/ Cajun/ Love espresso steak rubs. I am kind of known for that style. As far as the normal everyday household ones. Garlic powders, dried herbs, paprika, ect… I love the real deal. (shhhh don’t tell McCormick. I really like their spices. I worked for them, and they are a great company and have a quality product)
Taggart: What’s you favorite pasta? Linguine? Farfalle? Penne?
Lia: Cheese and pasta are my thing. You can take the Italian bloodline out of Italy, but can’t take the Italian blood out of the GAL. My favorite thing to do, when normal people like watching TV and relaxing, is making pasta. It tranquilizes me. Makes me forget there are things like laundry and bills, and mowing the lawn or cleaning the bathroom.
Favorite you ask? Or, the one I am most familiar making and enjoy eating. Less is more. I learned that from the Mary’s, both of my grandmothers. So…Pappardelle (large, very broad, flat pasta noodles) and Cavetelli (small pasta shells).
Taggart: Why is everyone taking pictures of their food?
(A chef’s perspective)
Lia: I think the food porn industry is on at an all time high. People are getting prouder and prouder of their work and it is an easy way to get recognition for a very hard job. It is also rewarding to a chef to see his/her work when they are not killing themselves at work. Makes us appreciate the industry and keeps the insane…SANE
Taggart: Do you spend leisure time in NY? Restaurants? Theatre?
Museums, Galleries?
Lia: I spend whatever free time I can in NYC. Love the theater. I Always have about 10 new restaurants I want to go to. Yes, because chefs are insane, we enjoy paying for overpriced drinks until the sun comes up in the most resent trendy watering holes. Shopping??? Who has time for it? Art galleries = Love
Taggart: If you were not a chef, what would you be doing?
Lia: If I wasn’t a chef today! I think I would be looking to move out of New York and maybe open up some kind of crazy fun business on the beach or next to the beach. Caribbean for sure. I am an entrepreneur at heart. I don’t know anything different. A workaholic.
Taggart: Whats your favorite area of New York or Long Island?
Lia: My favorite NYC neighborhood is the Meatpacking District or SOHO I have spent a lot of time there working for the food network, and have great/ fun memories.
Long Island? Hands down Montauk. Been vacationing there for over 30 years. Love everything about it. Laid back fun, quaint town, local fishing, and now all the trendy spots.
Taggart: What is your favorite vacation spot?
Lia: I would say my favorite vacation spot is anywhere close to the beach. Thanks to my mom, and her love of the beach, she washed it into my sole. Montauk, Caribbean, Fla., NC,, ect… I am not picky as long as water, sand, surf, and fresh fish are involved.
Taggart: Name a few creative and inspirational heros:
Lia: Creative and inspirational hero’s are definitely Bobby Flay. Loved working for him, loved his personality and how he has grown his brand. Then I would have to say Gerry Hayden who recently died of ALS. A Long Island local chef who cared about people, food, and his land. God Bless him, he was an inspiration to all of us chefs.
Taggart: What ticks you off in the kitchen?
Lia: The thing that ticks me off in the kitchen is excuses. I would have at least 10 excuses why not to get out of bed in the morning. BUT I DON’T. I do it because I want to and need too, and love what I do. Go home if you want me to feel sorry for you. I would willingly do my job and yours.
Taggart: The Long Island restaurant atmosphere has come a long way. Serious variety, serious choices, and serious competition. Sad to see some come and go.
Lia: Yes the food industry is a long grueling career. Some people love it, some hate it, and some just do it, and don’t know another way. I think It’s very self explanatory. Sad, Happy, Up and Down. Its just the restaurant business. We feed people, and care, its not surgery. Sometimes I think being a surgeon might be easier then dealing with our clientele. We can't administer anesthesia.
Taggart: What do you do for fun away from cooking?
Lia: Fun to me is just cooking and feeding people I love.
Taggart: Who in the food world do you most admire?
Lia: I worked with Jacques Pepin once, watching his hands make a Galette was like watching a dancer move their feet. A very priceless point in my career.
Taggart: Favorite foods to cook with?
Lia: Mediterranean ingredients are my favorite, especially olive oil. Greek, Italian, Spanish. They all have an import flavor to bring to the table.
Taggart: What do you like to eat when you’re at home?
Lia: When I am home, I like to eat simply. It goes back to the theory less is more (That came from my upbringing) Tuscan salads with grilled meets and fish. One pot wonders. Ciambotta, A vegetable stew from Italy similar to Jambalaya. Ciambotta means Garbage in Italian. All the left over veggies in the fridge, my grandmother would say.
Taggart: Are there any foods you just don’t like?
Lia: I love all foods. I eat everything. If I haven’t tried it I will. The things that stick in my head that I don’t particularly care for are sea urchin. (Can take or leave it.) Blood sausage (The same)
Taggart: Backyard tomatoes are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Lia: I think the term farm to table is totally misused. Some restaurants or neighbors, believe if they are serving any vegetable in the summer means from the farm/table. Asparagus/Brussel Sprouts/Cauliflower/Broccoli are the ones commonly confused. I have a hard time eating Asparagus anytime other then in the Spring or Brussel Sprouts or Cauliflower anytime other then in the Fall. I think you get it or you don’t. Why and why not comes from the love of farming. ‘Nough said.
Taggart: Favorite cookbooks?
Lia: I have a ton of cookbooks, that I don’t read, but can't seem to part with. If I had to choose, Green Eggs and Ham.
Taggart: Any books that you may write?
Lia: I have worked on a bunch of cookbooks for other chefs, maybe one day I will have a new concept or fun idea, that will inspire me to do it for myself.
Taggart: The Hargrave winery was the first on Long Island in 1973, and some thought it would not work, risks and opticals were plenty. They were not even farmers. According to the Long Island Wine Council, there are now over 50 wineries located on Long Island. Trailblazers and visionaries… yes?
Lia: Farmers with passion, drive and belief. I am proud to be a part of such a dedicated region. The neighbors that I partner with on a regular basis, and bring the talents of food and wine together. That’s priceless. We have all grown into a family that is proud of what we do and where we live.
Taggart: What do you most love about your job/career?
Lia: I love everything about what I do. It doesn’t feel like work when you do what you love to do.
Taggart: What’s your proudest accomplishment?
Lia: My proudest accomplishment I would have to say was opening up Amarelle, in Wading River. That was my first restaurant after a full career of food styling, recipe developing, catering and teaching. Everyone said the restaurant biz is completely different. It's hard. We don’t think you can do it, you love so many different things in this field, and love to bounce around. We can’t imagine you staying put on the line everyday. Well I did. I loved it, and I made it perfect. We had a great reputation that I worked hard at everyday. It was a challenge and I am proud to list it on the bucket list.
Taggart: Any fun food moments with a celebrity?
Lia: OMG there are a lot of fun memories working in production. I am lucky to have been apart of such an awesome team of professionals. Did screwy things happen? SURE. Never on the magic of TV. And somethings should just stay as that way.
Taggart: Any TV chef(s) that you admire?
Lia: I really admire Bobby Flay, I would have to say his style, way back when, was what I loved and inspired me on being a chef. His cookbook “Bold American Food”, was the first one I purchased as a married girl. (Age 22) I was happy to tell him so, too. There have been so many since then, that I have admired in one-way or another. I am proud to be a part of such a fast growing industry.
Taggart: Gordon Ramsey…entertainment, or helpful knowledge?
Lia: Gorden Ramsey! Everyone brings him up. I have watched his show a couple of times. I have never really been one of those people who watch the every week grueling kitchen reality shows. There is enough drama in a real life restaurant kitchen.
Taggart: Do you give cooking demos or cooking events?
Lia: I love passing on my knowledge of cooking and demonstrating with local neighbors the art of my passion. So you can stay tuned because I am sure to be seen doing cooking demos or wine and food pairings, at one of your favorite wineries, and definitely at the local farms. Andrew Family Farm, Sound Ave., in Wading River and Roanoke Vineyards, also Sound Ave., in Riverhead, are my two favorites. These people have become my family after working with them for so many years.
Taggart: I spent time, years ago with Harry Chapin at his house. Would you do a cooking demo for Long Island Cares? Location is not important.
Lia: I love giving back to the community. It is very important to me to be a part of local fundraising projects. Please keep me in mind for your next event.
Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Lia: I am an Italian chef that was taught family is everything. I came from a family of farmers and both sides of my family have worked in the food industry. My love for food and entertaining is way more then skin deep. I am a true local girl that thrives on local crops and wine. I am a workaholic, which is bad and good all in one breath.
Taggart: What’s next on your creative agenda?
Lia: My next creative project is turning and turning in my head. So many thoughts and ideas. I will let it be known when my plans become final.
Taggart: Let’s wrap up with a good dinner. Where do we go? Italian...? Seafood...? Steakhouse...(Long Island/Metro area)
Lia: I rarely ever eat out at Italian restaurants. I can cook a good Italian meal with my eyes closed. I usually like to go to a new, noteworthy, trendy spot and go for the whole experience. I don’t get out often because of work, so I need to make it count. Seafood, Spanish, Thai, would be where I would head. This summer I had the pleasure of working as a private chef in the Hamptons and Montauk. I worked with high profile clients, usually for only three to four days a week. So I am happy to share. I am a chef with a tan working on the weekends, and sitting poolside during the week. I also worked on some recipe development for a new cookbook I was asked to be a part of. With all that said, I took part in the local happy hour scene at my local Japanese restaurant. My husband and I sat at the bar and I pretended to be a normal person. It felt good.
Chef Lia Stanco Fallon... is a New York/Long Island based chef, food stylist and a compelling restaurateur. Her passion for food is evident not only through a photographer’s lens, but in the most minute detail of every culinary creation. She evokes food to perform and achieve beyond ordinary expectations. With her culinary arts degree, Lia began her journey in Manhattan at The Food Network as a food stylist within the television production business. Learning from seasoned masters such as Emeril Lagasse and Bobby Flay, she discovered a new level of appreciation for other areas outside of food pizzazz. Over the years, her repertoire expanded to include recipe development, cooking instruction and catering. Her talent and creativity are evident whether on the page of a best-selling cookbook, at a plated event for two hundred or within her impressive portfolio. Her client contacts and professional connections are endless and top notch impressive.Lia Fallon’s skills, talents and abilities are captivating.
Read more about
Chef Lia Stanco Fallon:
http://www.liafallon.com
Chef Lia Stanco Fallon has had the friendly courtesy to share some creative thoughts with Frank Duffy from the Taggart Table.....
The Taggart Table: So, what was breakfast today?
Lia Stanco Fallon: Sometimes I just want a plain up sandwich for breakfast. Today I had a ham, turkey and American cheese on whole wheat bread, with some OJ.
Taggart: Family roots, ancestors?
Lia: My family roots are pretty strong; both of my parent’s families are Italian. My relatives, farmed, made wine, worked in the food service business, and all loved to cook, eat, and party.
Taggart: If I pick you up in 10 minutes, for lunch, where do we go?
Lia: I am totally in the mood for fresh oysters. How about a nice seafood restaurant on the north shore?
Taggart: High School was in Huntington ?
Any creative memories there?
Lia: I loved growing up in Huntington. There was always something to do, a lot of places to go.
Taggart: Where was your professional training?
Lia: I went to culinary school on Long Island…LI Culinary Academy in Syosset
Taggart: When did you know you wanted to be a chef?
Lia: I always loved cooking and being in the kitchen, It just came natural to me. As my hobby grew into a passion, later on in life I went to School to be a chef. It was my second career. I owned a day spa for 18 years. I became a “real” chef at the age of 33. YIKES. I think I was crazy.
Taggart: Any favorite cheese? Favorite spices?
Lia: Cheese happens to be the one thing in my life I can't live without. I love all different kinds…Goat! Sheep! Cow! Hmm. My favorite is hard. Actually yes, a hard cheese like an aged Beemster, nutty and creamy and delicious. Plain on a cracker with a pear, or sandwiched in between a seeded rye. Love making pub cheese out of it too. But nothing beats a bottle of Sancerre (French wine) with a semi soft goat cheese. Hey I can go on for hours about cheese. LOVE THE SUBJECT.
Now spices!!! Moroccan/ Cajun/ Love espresso steak rubs. I am kind of known for that style. As far as the normal everyday household ones. Garlic powders, dried herbs, paprika, ect… I love the real deal. (shhhh don’t tell McCormick. I really like their spices. I worked for them, and they are a great company and have a quality product)
Taggart: What’s you favorite pasta? Linguine? Farfalle? Penne?
Lia: Cheese and pasta are my thing. You can take the Italian bloodline out of Italy, but can’t take the Italian blood out of the GAL. My favorite thing to do, when normal people like watching TV and relaxing, is making pasta. It tranquilizes me. Makes me forget there are things like laundry and bills, and mowing the lawn or cleaning the bathroom.
Favorite you ask? Or, the one I am most familiar making and enjoy eating. Less is more. I learned that from the Mary’s, both of my grandmothers. So…Pappardelle (large, very broad, flat pasta noodles) and Cavetelli (small pasta shells).
Taggart: Why is everyone taking pictures of their food?
(A chef’s perspective)
Lia: I think the food porn industry is on at an all time high. People are getting prouder and prouder of their work and it is an easy way to get recognition for a very hard job. It is also rewarding to a chef to see his/her work when they are not killing themselves at work. Makes us appreciate the industry and keeps the insane…SANE
Taggart: Do you spend leisure time in NY? Restaurants? Theatre?
Museums, Galleries?
Lia: I spend whatever free time I can in NYC. Love the theater. I Always have about 10 new restaurants I want to go to. Yes, because chefs are insane, we enjoy paying for overpriced drinks until the sun comes up in the most resent trendy watering holes. Shopping??? Who has time for it? Art galleries = Love
Taggart: If you were not a chef, what would you be doing?
Lia: If I wasn’t a chef today! I think I would be looking to move out of New York and maybe open up some kind of crazy fun business on the beach or next to the beach. Caribbean for sure. I am an entrepreneur at heart. I don’t know anything different. A workaholic.
Taggart: Whats your favorite area of New York or Long Island?
Lia: My favorite NYC neighborhood is the Meatpacking District or SOHO I have spent a lot of time there working for the food network, and have great/ fun memories.
Long Island? Hands down Montauk. Been vacationing there for over 30 years. Love everything about it. Laid back fun, quaint town, local fishing, and now all the trendy spots.
Taggart: What is your favorite vacation spot?
Lia: I would say my favorite vacation spot is anywhere close to the beach. Thanks to my mom, and her love of the beach, she washed it into my sole. Montauk, Caribbean, Fla., NC,, ect… I am not picky as long as water, sand, surf, and fresh fish are involved.
Taggart: Name a few creative and inspirational heros:
Lia: Creative and inspirational hero’s are definitely Bobby Flay. Loved working for him, loved his personality and how he has grown his brand. Then I would have to say Gerry Hayden who recently died of ALS. A Long Island local chef who cared about people, food, and his land. God Bless him, he was an inspiration to all of us chefs.
Taggart: What ticks you off in the kitchen?
Lia: The thing that ticks me off in the kitchen is excuses. I would have at least 10 excuses why not to get out of bed in the morning. BUT I DON’T. I do it because I want to and need too, and love what I do. Go home if you want me to feel sorry for you. I would willingly do my job and yours.
Taggart: The Long Island restaurant atmosphere has come a long way. Serious variety, serious choices, and serious competition. Sad to see some come and go.
Lia: Yes the food industry is a long grueling career. Some people love it, some hate it, and some just do it, and don’t know another way. I think It’s very self explanatory. Sad, Happy, Up and Down. Its just the restaurant business. We feed people, and care, its not surgery. Sometimes I think being a surgeon might be easier then dealing with our clientele. We can't administer anesthesia.
Taggart: What do you do for fun away from cooking?
Lia: Fun to me is just cooking and feeding people I love.
Taggart: Who in the food world do you most admire?
Lia: I worked with Jacques Pepin once, watching his hands make a Galette was like watching a dancer move their feet. A very priceless point in my career.
Taggart: Favorite foods to cook with?
Lia: Mediterranean ingredients are my favorite, especially olive oil. Greek, Italian, Spanish. They all have an import flavor to bring to the table.
Taggart: What do you like to eat when you’re at home?
Lia: When I am home, I like to eat simply. It goes back to the theory less is more (That came from my upbringing) Tuscan salads with grilled meets and fish. One pot wonders. Ciambotta, A vegetable stew from Italy similar to Jambalaya. Ciambotta means Garbage in Italian. All the left over veggies in the fridge, my grandmother would say.
Taggart: Are there any foods you just don’t like?
Lia: I love all foods. I eat everything. If I haven’t tried it I will. The things that stick in my head that I don’t particularly care for are sea urchin. (Can take or leave it.) Blood sausage (The same)
Taggart: Backyard tomatoes are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Lia: I think the term farm to table is totally misused. Some restaurants or neighbors, believe if they are serving any vegetable in the summer means from the farm/table. Asparagus/Brussel Sprouts/Cauliflower/Broccoli are the ones commonly confused. I have a hard time eating Asparagus anytime other then in the Spring or Brussel Sprouts or Cauliflower anytime other then in the Fall. I think you get it or you don’t. Why and why not comes from the love of farming. ‘Nough said.
Taggart: Favorite cookbooks?
Lia: I have a ton of cookbooks, that I don’t read, but can't seem to part with. If I had to choose, Green Eggs and Ham.
Taggart: Any books that you may write?
Lia: I have worked on a bunch of cookbooks for other chefs, maybe one day I will have a new concept or fun idea, that will inspire me to do it for myself.
Taggart: The Hargrave winery was the first on Long Island in 1973, and some thought it would not work, risks and opticals were plenty. They were not even farmers. According to the Long Island Wine Council, there are now over 50 wineries located on Long Island. Trailblazers and visionaries… yes?
Lia: Farmers with passion, drive and belief. I am proud to be a part of such a dedicated region. The neighbors that I partner with on a regular basis, and bring the talents of food and wine together. That’s priceless. We have all grown into a family that is proud of what we do and where we live.
Taggart: What do you most love about your job/career?
Lia: I love everything about what I do. It doesn’t feel like work when you do what you love to do.
Taggart: What’s your proudest accomplishment?
Lia: My proudest accomplishment I would have to say was opening up Amarelle, in Wading River. That was my first restaurant after a full career of food styling, recipe developing, catering and teaching. Everyone said the restaurant biz is completely different. It's hard. We don’t think you can do it, you love so many different things in this field, and love to bounce around. We can’t imagine you staying put on the line everyday. Well I did. I loved it, and I made it perfect. We had a great reputation that I worked hard at everyday. It was a challenge and I am proud to list it on the bucket list.
Taggart: Any fun food moments with a celebrity?
Lia: OMG there are a lot of fun memories working in production. I am lucky to have been apart of such an awesome team of professionals. Did screwy things happen? SURE. Never on the magic of TV. And somethings should just stay as that way.
Taggart: Any TV chef(s) that you admire?
Lia: I really admire Bobby Flay, I would have to say his style, way back when, was what I loved and inspired me on being a chef. His cookbook “Bold American Food”, was the first one I purchased as a married girl. (Age 22) I was happy to tell him so, too. There have been so many since then, that I have admired in one-way or another. I am proud to be a part of such a fast growing industry.
Taggart: Gordon Ramsey…entertainment, or helpful knowledge?
Lia: Gorden Ramsey! Everyone brings him up. I have watched his show a couple of times. I have never really been one of those people who watch the every week grueling kitchen reality shows. There is enough drama in a real life restaurant kitchen.
Taggart: Do you give cooking demos or cooking events?
Lia: I love passing on my knowledge of cooking and demonstrating with local neighbors the art of my passion. So you can stay tuned because I am sure to be seen doing cooking demos or wine and food pairings, at one of your favorite wineries, and definitely at the local farms. Andrew Family Farm, Sound Ave., in Wading River and Roanoke Vineyards, also Sound Ave., in Riverhead, are my two favorites. These people have become my family after working with them for so many years.
Taggart: I spent time, years ago with Harry Chapin at his house. Would you do a cooking demo for Long Island Cares? Location is not important.
Lia: I love giving back to the community. It is very important to me to be a part of local fundraising projects. Please keep me in mind for your next event.
Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Lia: I am an Italian chef that was taught family is everything. I came from a family of farmers and both sides of my family have worked in the food industry. My love for food and entertaining is way more then skin deep. I am a true local girl that thrives on local crops and wine. I am a workaholic, which is bad and good all in one breath.
Taggart: What’s next on your creative agenda?
Lia: My next creative project is turning and turning in my head. So many thoughts and ideas. I will let it be known when my plans become final.
Taggart: Let’s wrap up with a good dinner. Where do we go? Italian...? Seafood...? Steakhouse...(Long Island/Metro area)
Lia: I rarely ever eat out at Italian restaurants. I can cook a good Italian meal with my eyes closed. I usually like to go to a new, noteworthy, trendy spot and go for the whole experience. I don’t get out often because of work, so I need to make it count. Seafood, Spanish, Thai, would be where I would head. This summer I had the pleasure of working as a private chef in the Hamptons and Montauk. I worked with high profile clients, usually for only three to four days a week. So I am happy to share. I am a chef with a tan working on the weekends, and sitting poolside during the week. I also worked on some recipe development for a new cookbook I was asked to be a part of. With all that said, I took part in the local happy hour scene at my local Japanese restaurant. My husband and I sat at the bar and I pretended to be a normal person. It felt good.
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