the taggart table

Monday, November 23, 2015

Chef Ralph Perrazzo Shares Passion for Burgers and Craft Beer…at the Taggart Table.
(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:

http://eatbbds.com

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.)

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

www.eatbbds.com

ralph@eatbbds.com

The Taggart Table:

thetaggarttable@gmail.com

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.

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.

Wednesday, September 2, 2015

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.

Monday, August 10, 2015

Kevin is in the Kitchen…at The Taggart Table

From rising star, to Star Chef, Kevin Penner has quickly become an icon of the Hamptons restaurant scene, introducing a new standard of fine dining

Kevin Penner has opened and managed the kitchens at cittanuova, The 1770 House, Della Femina and the Star Room in East Hampton.

Prior to coming to East Hampton in 1992 to open Della Femina, Kevin worked in Seattle, Chicago and NYC at a number of impressive restaurants. Kevin’s ancestors go back to Germany and Russia.