the taggart table

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.