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
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