Chef Chat. Stories with Steve… at the Taggart Table
Chef Stephen Rosenbluth has nearly 20 years of experience in the hospitality industry and has helmed the kitchen in several notable Manhattan restaurants for the Patina Restaurant Group such as; Brasserie, Naples 45 and Nick + Stef’s Steakhouse, as well as Legal Seafoods in Garden City on Long Island.
Prior to his stints in the kitchen Stephen spent several summers working as a fisherman in Montauk. His passion for cooking and love for fishing has come together in Anchor Down, offering creative American seafood fare sourced locally whenever possible.
Read more about
Chef Steve at
Anchor Down
opened in the summer of 2014
Chef/owner Steve Rosenbluth 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?
Steve Rosenbluth: I usually just grab an extra large iced coffee at 711 before I get on the Southern State.
Taggart: High school was in Queens?
Any creative memories there?
Steve: I went to high school in Bayside Queens. At this point I did not have any idea that I was going to be a chef. I did watch my European grandmother constantly cook interesting dishes from her native country which was Yugoslavia at the time.
Taggart: Name your favorite cheese?
Favorite spice(s)?
Steve: My favorite cheeses are triple cream Brie and manchego.
Taggart: When did you know you wanted to be a chef?
Steve:: I was working as a server at a restaurant called Naples 25 in the Americana shopping center and I became friends with the chef Andreas who asked me to start some shifts in the kitchen and learn a skill, so I took a fifty percent pay cut and started working the pantry station at the restaurant. Money was tough at some points especially when I moved out of my parents house and got my own apartment.
Taggart: Why is everyone taking pictures of their food?
(A chef’s perspective)
Steve: I don’t mind it very much, I sometimes do it myself, I do tend to pay more attention to these tables since I feel like they are more likely to post these pictures on the internet. Food and the way a chef plates food, it is considered art, so why not take a picture of it?
Taggart: Do you spend leisure time in NY?
Restaurants?
Steve: I usually go out with my family to restaurants similar to Anchor Down. I love being on the water. If we venture into Manhattan, my wife and I usually go visit an ex chef of mine or a very nice restaurant. We have not had much time since we opened the restaurant so we haven’t got out much.
Taggart: If you were not a chef, what would you be doing?
Steve: I am very interested in flying and always wanted to be a pilot but obviously that didn’t happen and at this point in my life, I don’t think anyone would trust me to fly an airplane.
Taggart: What's your favorite area of Long Island?
Steve: I love the North Fork and Montauk although I feel both are changing. I also love the area where I live because it is quaint and still very close to the city and other boroughs.
Taggart: What is your favorite vacation spot?
Steve: I have been going to Aruba since the early 80’s although it has commercialized drastically. The restaurants are still good and the people friendly. I try to go every year.
Taggart: Name a few creative and inspirational heros:
Steve: I love the food of Danielle Boulud and Eric Ripert. I have never tried Thomas Keller’s food but I am sure it is wonderful. There are also many chefs that I worked under who I look at as Mentors, way too many to name.
Taggart: What ticks you off in the kitchen?
Steve: People who act like they know more than they do, people that talk back and people that work dirty.
Taggart: The Long Island restaurant atmosphere has come along way. Serious variety, serious choices, and serious competition. Sad to see some come and go.
Steve: I feel that we entered the scene at the right time. The Long Island restaurants seem to be getting better and better with more variety. I am happy we have the community behind us, the people of Long Island appreciate good food.
Taggart: What do you do for fun away from cooking?
Fishing? Golf?
Steve: I used to fish quite frequently, I actually have a boat which I keep behind the restaurant but I have not have any time for fishing trips since we opened Anchor Down.
Taggart: Do you paint or draw?
Steve: I leave that up to my children. I am a pretty bad Drawer/Painter.
Taggart: Who in the food world do you most admire?
Steve: Some of my old bosses which I’d rather not mention names. I enjoy watching Anthony Bourdains shows and I admire the food of Danielle Boulud, Eric Ripert and many other chefs around the world.
Taggart: Favorite foods to cook with?
Steve: I truly enjoy cooking seasonally, I mostly enjoy using produce which show up around Spring such as ramps and fiddleheads in the Fall I love the different squashes and mushrooms.
Taggart: What do you like to eat when you’re at home?
Steve: I leave that up to my wife, she usually cooks a meal before I get home.
Taggart: Are there any foods you just don’t like?
Steve: I dislike shad roe very much.
Taggart: Backyard tomatoes are tremendous. I hope the term “Farm to Table” is accurately used.
Steve: I feel the term is overused very much.
Taggart: Favorite cookbooks?
Steve: I read many, but food lover’s companion is my favorite.
Taggart: Any books that you may write?
Steve: Not planning on that yet.
Taggart: The Hargrave winery was the first on Long Island in 1973, and some thought it would not work, risks and opticals were plenty. The were not even farmers.
According to the Long Island Wine Council, there are now 50 wineries located on Long Island. Trailblazers, visionaries… yes?
Steve: I believe Long Island wines have come a long way and the varietals have increased tremendously. There are some great winemakers out there but it is a short growing season and tough to produce a great wine.
Taggart: What do you most love about your job?
Steve: The creativity, guest satisfaction and positive feedback.
Taggart: What’s your proudest accomplishment?
Steve: Becoming an executive chef without any formal schooling, and of course, opening Anchor Down.
Taggart: Any fun food moments with a celebrity?
Steve: Taking pictures with Daniel in his kitchen.
Taggart: Do you give cooking demos or cooking events?
Steve: I have done many in the past which are available for viewing on You Tube but not since I’ve been out on the Island. I plan on doing some at the restaurant this winter.
Taggart: A Harry Chapin Quote… "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."
Taggart: I spent time, years ago with Harry Chapin at his house. Would you do a cooking demo for Long Island Cares?
Steve: Absolutely.
Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did?
Steve: I truly care about each and every guests experience at the restaurant and I aim to please them all.
Taggart: What’s next on your creative agenda?
Steve: Stay Tuned but I do plan on making another move in the near future.
Taggart: Let’s wrap up with a good dinner. (besides Anchor Down) Where do we go?
Steve: Theres so many choices. I guess it depends on what myself and my family are in the mood to enjoy, there’s a sit down Chinese place that’s our go-to called ‘So Far So Good’, (17 Broadway, Lynbrook) if it’s me and my wife having a grown up night out we love Frankie’s Spuntino in Brooklyn. (457 Court Street)
No comments:
Post a Comment