the taggart table

Chef Craig Attwood Talks About Mario Batali, Jacques Pepin, and Other Culinary Creatives at the Taggart Table

Chef Craig Attwood, grew up on the South Shore of Long Island in Lindenhurst, near the water, near the boats, with plenty of fish and shellfish all around. He began cooking at the young age of 8, learning from his family, and a neighbor. Later he became a fan of Julia Child, where he would reproduce her recipes. Jacques Pepin, was also an early influence.
He went on to go to culinary school and while he was there, he interned and worked at the Judson Grill in the New York Theater District, which earned three stars from The New York Times in 1998.

He has worked in numerous well recognized restaurants in Manhattan, such as Indigo, Veritas (sous chef), and Pico Chef de Cuisine. Executive Chef Dominic and then at Aretsky's Patroon (160 E 46th St.) before moving out to the East End to work at Jedediah Hawkins House (Executive Chef) on the North Fork and East Hampton Point (Executive Chef) for four years before arriving at Page 63 Main in the Spring of 2016.

Learn more and enjoy 
Craig’s culinary efforts at 
Page Restaurant
63 Main Street
Sag Harbor, NY 11963 
(631) 725-1810 
http://www.page63main.com

Chef Craig Attwood 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?
Craig Attwood: Egg whites turkey avocado swiss. I’m trying to live a little bit longer.

Taggart: Family roots, ancestors?
Craig: Irish & English

Taggart: When there is creative endeavors and inspiration in the family, I wonder where it comes from. Sometimes I think it’s inherited. Any creative family stuff to share? Current or in the past? Read about N. C. Wyeth and Andrew Wyeth, very talented painters/artists. 
(father and son).
Craig: I wonder too where it comes from LOL. Well my father was a cop and my mother had an Esthetician business. But my father was very handy and would BBQ in the summer. Plus we had a garden in the summer. My mother was a good cook.
I have an older cousin who is very creative. Can build anything, carves wood, paints. Is at burning man every year.

Taggart: If I pick you up in 10 minutes, for lunch, where do we go?
Craig: Probably Harbor Market, (184 Division St, Sag Harbor) the quality is very good. If it was summer maybe head out to Montauk .

Taggart: You grew up in Lindenhurst. Any creative youthful memories there?
Craig: I enjoyed Art class as a kid but mostly played sports and spent summers at the beach on the boat, swimming fishing, boogie boarding. As a teen most of my friends skateboarded. We built ramps and caused havoc around the neighborhood. You know typical of growing up in the 90’s in Long Island.

Taggart: Where was the early training in your career?
Craig: My first job was at 13 washing dishes at an italian restaurant. Then I moved up to prep, I did whatever they needed, peeled tons of garlic and cut vegetables, shredded cheese. By 16, I was cooking the usual Long Island fair of chicken francaise and steamed mussels. I enjoyed working and having money at that age.

Taggart: At a young age, did you know you wanted to be a chef? If you were not a chef, what would you be doing? 
Craig: I didn’t know I wanted to be a chef until i was 17. I enjoyed cooking and realized parts of it came natural. I orginally wanted to become a marine biologist, because of my love for the ocean. If I listened to family, I probably would be a Suffolk Cop right now. Working for the Suffolk County Police Marine Bureau. Not a bad choice.

Taggart: What was the interest or the appeal to come to the East End?
Craig: It’s so beautiful out here, the bay, the beaches, the farms. Locals are great people

Taggart: Any favorite soups? Favorite Veggies?
Craig: Maybe a parsnip puree with some poached oysters. I love them all. I look forward to the seasons. Asparagus in the Spring, tomatoes, eggplant zucchini in the summer, Fall squash, turnips. brussel sprouts.

Taggart: Favorite cheeses? Favorite spices? 
Craig: I could eat cheese all day. Manchego, goats of any kind. triple creme, I’m not a big fan of Velveeta. Thats about it.

Taggart: Any favorite seafood or shellfish? Plenty to pick from on Long Island.
Craig: Probably black seabass, striped bass, roasted oysters and Skate is one of my favorites.

Taggart: Name a few popular dishes on your menu.
Craig: Right now im doing a charred octopus with spagetti squash, spanish chorizo, olives with preserved lemon vinaigrette. Skate with braised savoy cabbage, chanterelles, bacon, yukon golds and cider-mustard emulsion. squash gnocchi, duck meatballs, cranberries, turnips

Taggart: Why is everyone taking pictures of their food? (A chef’s perspective)
Craig: Are we talking chefs or customers? Customers I would say because food is very interesting and plates are beautiful. Its an art. Chefs, because they are proud of their work and want to build their business by sending out pics on facebook and instagram.

Taggart: Do you spend leisure time in NY? Restaurants? Theatre? Museums, Galleries?
Craig: Mostly restaurants, I enjoy checking new ones and the classics I have never been to.There are so many.

Taggart: What's your favorite area of New York or Long Island? 
(besides the East End) 
Craig: I do like the Great South Bay and Fire Island. Upstate NY, Hudson Valley has some beautiful towns and great restaurants.

Taggart: With time, I think many chefs present and past, have influenced and inspired the American culinary atmosphere. 
Craig: Yes but I don’t think its going in the right direction. Young cooks do not want to put the time in. They can’t take direction very well. It needs to go back.

Taggart: What is your favorite vacation spot?
Craig: i was recently in California. San Francisco, Napa, Sonoma. I’ve been there a few times. Also, I went to Cartagena, Colombia 10 years ago for a wedding and it was amazing, the food, the people, beaches. I would like to see more of South America

Taggart: Name a few creative and inspirational heros:
Craig: Probably Chef Monti from High School. Boces pushed me in the right direction. Chef Scott Bryan taught me technique and how it all makes sense and comes together. Then Eric Rupert, Jose Andres, Massimo Bottura.

Taggart: What ticks you off in the kitchen?
Craig: Being lazy and not taking the extra step to make something great. Also working dirty.

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.
Craig: It’s impossible to run a restaurant the right way and to make money. You need to have great investors who are on the same page. Some healthy fast food would be nice. Maybe something Mediterranean.

Taggart: What do you do for fun away from cooking?
Craig: Hanging with my kids, beach, boat, fishing. Spontaneous day trips.

Taggart: Who in the food world do you most admire?
Craig: The chef/owners who open restaurants on their own and work there asses off.

Taggart: Favorite foods to cook with? 
Craig: Spices, herbs, Middle Eastern, Asian

Taggart: What do you like to eat when you’re at home?
Craig: Easy comfort food. Fish tacos. Ethnic food ive never cooked before.

Taggart: Are there any foods you just don’t like?
Craig: Not really, weird slimy stuff.

Taggart: Backyard veggies are enjoyable. I hope the term “Farm to Table” and “Organic” is accurately used.
Craig: I try to buy as much as I can from farms. But we live in Long Island and its seasonal. Very hard to do it year round. I buy the best ingredients I can. 

Taggart: Favorite cookbooks? 
Craig: The French Laundry Cookbook by Thomas Keller, Alinea a Joel Robuchon with some classics. The Book of Spices by Frederic Rosengarten. 

Taggart: Any books that you may write?
Craig: Maybe something about mental illness and drug addition in kitchens and some first hand stories, or really good 10 minute meals for busy families. Real stuff not food network B.S

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?
Craig: I love the North Fork wine country. Some great people making wines over there. Jamesport Vineyards, Macari, McCall, Sparkling Point, Paumonok are a few favorites. On the South Fork, Channing Daughters and Wolfer. They keep getting better.

Taggart: What do you most love about your job/career?
Craig: I enjoy being creative, making new dishes. Working with my staff and seeing customers happy.

Taggart: What’s your proudest accomplishment?
Craig: My children and how great they are, despite all that they have been through.

Taggart: Many famous folks love Sag Harbor, and your efforts. Any fun food moments with a celebrity?
Craig: I did have a drink in Back Page with Keith Hernandez.
That was awesome. Such a great guy. A few years back I cooked with Jacque Pepin for his book show with D'Artagnan. 

Taggart: Any TV chef(s) that you admire?
Craig: I think Mario Batali does a great job and is all about cooking. He is a great chef. Also Tom Colicchio.

Taggart: Gordon Ramsey...entertainment, or helpful knowledge?
Craig: I think both. His orginal Hells Kitchen BBC is great.

Taggart: Do you give cooking demos or do cooking events? Location is not an issue. 
Craig: Yes I’ve done a bunch of them. Its alot of fun. Interacting with people and teaching them about restaurants and dishes. 

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.
Craig: Of course.

Taggart: What else is there that readers might be interested in. What do people not know about you that you wish they did? 
Craig: I think most people think being a chef is some sort of a glamorous job. But you spend alot of time prepping, making sure your staff shows up, making sure your product is delivered. Most chefs are under paid. They work there asses off, to get your staff to put out a consistent prouduct every night is not easy. You can’t cook every dish unless you have 10 seats.

Taggart: What’s next on your creative agenda? Teaching the young can be rewarding.
Craig: I wouldn’t mind that some day. I have some time. left. maybe another 10 years.

Taggart: Craig, thank you for giving me this rewarding and informative opportunity. 
Craig: Thank you. It was my pleasure.

Taggart: Let’s wrap up with a good dinner. Where do we go? Italian? Seafood? Steakhouse? 
(Long Island/Metro area)
Craig: Long Island, maybe Trattoria in St. James. (532 N Country Rd, St James) 
or The Lakehouse. (135 Maple Ave, Bay Shore). In NYC, I would like to go to 
Sushi Inoue (381 Lenox Ave) or Del Posto (85 10th Ave) haven’t been yet.