Friday, October 26, 2012

Author Homegrown Book Signing At Long Beach Farmers Market October 27




Bernadette Martin is a force of nature.
A homegrown hero ready made for a Sundance documentary.
A Future Farmers of America (FFA) who made good on the dream.

Martin’s passion and knowledge of horticulture and local agriculture is what fuels the success of Nassau County’s Long Island Farmer’s Markets.

After years of dedicated work as a farmer’s inspector with the New York City Greenmarket network and credentialed practice within the burgeoning field of horticulture therapy, Martin returned to her roots in Long Island only to find to her great distress, that there was “nothing to eat.”  

Something had been lost. In 2008, she found the area more “food challenged” than it’s true pedigree of homegrown.

Foodstuffs grown in the unique soil and terroir of Long Island had long had a reputation for the flavor it imparts to the vegetables and fruits. Same with the waters.

So what’s a foodie to do? Martin called her legislator in town to secure support in order to establish a local farmer’s market.
“That was in March. By July – we were up and running as Long Island Farmers Market,” Martin recalls with justified pride. http://ligreenmarket.org/LIGREENMARKET.ORG/Long_Beach.html

For anyone who has not worked in agriculture, it’s worth pointing out that in this geography and growing zone zip code – even up and down more than a few numbers on the scale, there isn’t a busier time on the farms except for the harvest. 
The fact that Martin helped coalesce the local food market is a huge accomplishment – and within such a small window of precious seasonal spring -- is nothing short of a miracle...

And the accomplishment also reveals her personal relationship to the land and the water – and to the professionals who yield food from nature here.

“You have to know them,” noted Martin, explaining how she was able to get the local farmers on board – and so quickly.
“You have to be someone they respect, “she added.

Basically, through networking and persistence, Martin single-handedly called the producers, starting with a clutch of New York’s favorites, including Red Jacket Orchards (LOVE their Tart Cherry juice!), B&J Organics, fishermen from Oceanside and Freeport, and Bread Alone
From there, it was word of mouth that encouraged other producers to join the ever-growing greenmarket.
Today, the Greenmarket provides a cornucopia of food including certified organic vegetables and greens, Long Island corn, heirloom tomatoes, potatoes, squash and onions, fresh fruits and juice, cheese, milk, wine, pasta, pickles, regional shellfish and fish, and baked goods.



Rob Carucci, a second-generation Mattituck, Long Island farmer whose Carucci Greenhouses & Farm produces mouth-watering, organic food in just about every season, offering a vast variety, including pumpkins, leeks, bok choy, radishes, eggplant beans, eggs, squash, and of course, Long Island corn and the Carucci specialty: tomatoes.    

A certain fast food company may lay claim to a special sauce but Rob says his father has a truly special way with food. 
“If he’s not farming; he’s in the kitchen cooking,” he says with a smile.  “And he loves to share his recipes with our customers.”
Rob goes on to say how his father has a way of working with the already unique Long Island soil.  “It’s a family secret that all our customers swear makes the tomatoes so flavorful,” he explains
“Everyone loves them,” claims Carucci.
The eight varieties of Carucci tomatoes include Pick Red, plum, several varieties of heirloom, grape, tomato, cherry and Sun Gold.

The Carucci’s have been part of Martin’s circuit of greenmarkets since she launched them in ’08. 
“She fantastic,” said Carucci.  “Bernadette runs one of THE best Greenmarkets.  They are professional; she knows how to market them; and there is great camaraderie, “ he explained, noting that prior to working with her in Long Island they had worked the NYC greenmarkets.

His father bought the farm 33 years ago and the expanded family continues to nurture the 37-acre farm -- and seven very large greenhouses  -- that supply homegrown food to Island residents and nearby chefs. They’ve even grown specific items when chefs ask them to.  “We had a local pickle company ask us to grow things for them too,” he commented.

When asked how to describe their customers, Carucci said “Greenmarket customers are more educated, more sophisticated, health conscious and very loyal.”
“They want to connect with the farmer.”

He was quick to point out they don’t use any herbicides or use any GMO’s.  “We eat this too,” he says by way of explaining their commitment to organics.

There is sense of discovery at greenmarkets.  The unmistakable, “What is this?” that prompts a conversation. So too, do the seasons.
The market offers recipes from the growers.
A registered dietician on Martin’s staff produces healthy homegrown recipes that shoppers can get free from the newsletter.
And culinary conversations abound within the shoppers themselves. Mothers conferring with other mothers about dinner or a lunch to make for school.
Romantics seeking out that special, savory ingredient sure to please their loved ones.  

And there are endless, local twists on a recipe or seasonal menu drivers. 
Carucci notes the difference in the local markets and the diversity of food traditions just within his circuit of food markets in Nassau County.
Moreover, Carucci confirms there is a palatable sense of community the Farmers Market foment.

The farmers markets invigorate the local economy,

There is a reverence for food that permeates a greenmarket that cannot be overlooked.
Embrace it.

If culinary art wasn’t enough, not too long after the Farmers Market’s initial success, Arts in the Plaza http://www.artsintheplaza.com a local organization that showcases creative fine artists was sharing the Plaza with the farmers market.

Arts in the Plaza features artists, art for sale, and the stories of inspiration that fuel their art. 

Not unlike this Examiner’s book, The Hamptons & Long Island Homegrown Cookbook that tells the good food stories of locavore, pasture-to-plate chefs -- their work and passion, along with the local food artisans, farmers and fisherman who inspire them


Farmers Market Special Event

A market-driven cooking demo and author’s book signing, is scheduled for Saturday, October 27th 11:00am to 1pm at the Long Beach Greenmarket, located at:
1 West Chester Street, Long Beach, NY adjacent to the LIRR.

There is one scheduled for Sunday, October  28th too.  Please check the website for a final on this event. The pending severe storm watch may cause the Sunday Kings Park Farmers Market to be rescheduled for the following weekend.  Stay tuned.












Wednesday, October 24, 2012

Cool Cooking Interview about Inspired Writing & Future of Book Publishing


Interview with Cookbook Author – Leeann Lavin

What inspires you to write?
When I first started work on this book concept in 2002 I had the idea that gardens are peerless; that because gardens are so utterly beautiful – so inspiring — it could be said that mother nature is responsible for no less than giving birth to the magic of artistic endeavor.
It was more than the notion that gardens are just pretty to look at or sit in, but indeed, I believe their very essence captivates us and elevates us to create.
Especially artists.
I knew that gardens had been igniting passions and fueling artists from painters to sculpturers to writers and musicians throughout the ages.
And none more so than the culinary artist, because they utilize the garden’s bounty in making their transporting, artisanal signature recipes.
I wanted to further explore the nexus where garden art meets and fuels other art, beginning with the culinary artist because they use the bounty of the garden directly in their creations.
I wanted to discover how locavore chefs discover inspiration from their growers, farmers, fisherman, dairymen, vintners and artisanal food producers to create seasonal, sustainable, and delicious menus.
Long Island and particularly the East End have a long and proud agricultural history – and today it is still the most productive farming and food production region in New York. The book demonstrates the special relationship and respect between the chef and their inspired grower and their relationship to the land and the waters. I wanted to tell those challenging and triumphant stories.
I live in New York and the Garden State, and have spent so much time on the East End in producing the book: bicycling to interviews across the Two Forks, photo shoots, tastings – it is safe to say it is my home too. Everyone welcomed me – opening up their gardens, their duck farm, oyster beds, wineries, and kitchens. It’s an intimate experience and I am proud and honored to share the food history and stories that are Long Island. As I note in the book, the original Paumanok name for Long Island is “Land of Tribute,” and the Homegrown book is my tribute to Long Island.
Tell us about your writing process
I begin my writing by reading. I read extensively in popular, mainstream media. I am enchanted by the writer’s use of words and language too – not just the content. Sometime I re-read something just for the sheer joy of it.
I learn from good writers how to make the story connect and if it’s a subject that has been covered a lot, I note how they made it new and refreshing.
I do a lot of online research. I want to learn what has been written already about what I am writing about.
If it’s a profile I’m writing, the research further helps me to produce the questions for the interview.
I record the interviews I conduct. The conversation provides nuance and richness and reminds me of things I may not have captured. I also have awful handwriting so the actual conversation preserves the integrity of the story when my penmanship quality forsakes me!
I then lay out the story in rough form – just to get it in a working form. Like the clay for a sculpturer, you might say. Next I put the story in order or the rough flow so it makes sense. Often in writing, the words or ideas come but not in way that is easy to understand or pleasing. Particularly when producing a feature profile, the interviewee does not tell their story in a chronological way – rather jumping from one memory to the next. And if my questions are probing enough, I can often elicit a narrative that they might not have even remembered for a long time. Here is where I can secure a sparkler that will make the story shine.
Following the layout I edit the piece. I have a tendency to make a point more than once and have to pare back the redundancies. I love words so that I tend to run on a bit…. The reader gets it. Less is best. I polish the piece and hone the writing. I agonize at this stage too.
I spell check. And if not on deadline, I walk away from the story for a bit. I like to come back to it and read the piece as my reader would – with fresh, unbruised eyes.
Then I hit Send.
How did you decide how to publish your books?
I wanted to celebrate local and regional food. In the not too distant past, people would travel to different places or far-away regions to not only enjoy the beauty of the landscape, but also to taste and experience the local cuisine. Today, more people eat the same shopping mall-one-size-fits-all-menu. That’s bland and uninteresting. I want to recapture a food tourism. Local terroir and salinity of waters and the seasons, for example, make fruits and vegetables and dairy taste different and unique. Food tourism will again suggest people will visit Long Island to dine and drink. Long Island is blessed with a climate and landscape and waterways that afford it fresh, delicious food sources in just about every season.
I am overjoyed when fans tell me the book is so special for a few reasons: they Love the food stories – learning about what drives the chefs and growers – and I hope that inspires the readers in whatever life endeavor they have. Further, the recipes are simple to make and simply delicious – recipes that you can return to over and over. As a guideline, I asked each chef to offer recipes within these guidelines: a family heritage recipe, a signature recipe, a seasonal recipe, and a brand new recipe. The collection of recipes in the book is bursting with culinary creativity.
What distinguishes the book is that it is both Food STORIES and recipes.
Readers can learn about the locavore chefs and what makes them go the extra mile to the Farmer’s Markets or to the honey growers or the duck farmers or the dairies – when it would be sooo much easier to just pick up the phone and call a purveyor.
See, it wasn’t good enough for “my” chefs to be good cooks – that had to be a gimme – no, my chefs had to be a cut above – a master chef – a culinary artist who reveres their craft in such a way that no less than the very best homegrown ingredients compel them to create simple, delicious recipes.
I hope the reader can follow the food adventure and see the respect for the chefs, their growers, and the food and their relationship to the land and waters of Long Island
To order my book “The Hamptons & Long Island Homegrown Cookbook” at B&NAmazon & local Independent Book Stores:
What do you think about the future of book publishing?
We are at a very exciting crossroads for book publishing. I think the future will show different mediums being incorporated into our concept of printed books, including audio and video. Cookbooks for example, could display the chef preparing the menu items in the kitchen. And children’s books might visually depict the characters flight across the cornfield.
Authors will engage more directly with their readers and fans via their social networks. They will host book parties via Skype-like visuals, helping to lead the discussions. Authors will build their own brands.
Libraries will become more engaged in direct, personal networking with their members. Librarians will be more like “Book Buddies” or guides – helping their clients find books, secure sneak previews, link them to the authors and other readers. They will have become style arbiters much like a Film or TV critic.
Content will remain king. There will be more devices to read the content on – but we will consume more of. Digital devices will become even more ubiquitous.
But we will always have paper books. For many reasons. But the sensuality of reading a hardcover, paper book cannot be underscored enough. Think about how we refer to reading a good book: Open it up, curl up with it. Turn the pages, touch the spine. Smell the leather. We take it to bed. Very sexy stuff.
Plus books are transporting. And it is even more than the content. It’s about the memory. Who doesn’t remember sitting on the beach or laying in front of the fire reading Heartburn or The Hobbitt. Reading a book is luxury entertainment that creates a memory of emotions and a sense of place.
What genres do you write:: Food Stories & Cookbooks, Children’s Books
What formats are your books in: Both eBook and print
For full story:
http://cool-cooking.com/cook-books/regional-international/interview-with-cookbook-author-leeann-lavin/

Wednesday, October 17, 2012

Martha Stewart's American Made Awards Honors Game Changing Entrepreneurs




Martha Stewart today is no doubt recognized as the doyenne of all things artistic, creative, and artisanal, especially in the domestic design areas of gardening, crafts and technology, food, and fashion.  Her empire is vast and her influence is unmatched.

But the fact is, Martha started her enterprise in her suburban, Westport Connecticut home with a catering business cooked up on her kitchen table.
Like millions of dreamers and those she calls “doers” have done, she turned her passions into success.  (She just did it better, one might argue!) 
If she didn’t exist, we’d have to invent her

Over the years, she has taught her fans how to create -- to unleash their own innovative spirit.
She prides herself on being an educator. 

Having worked with her and her team on many occasions for the botanic gardens, I have  seen first-hand how Martha’s scholarship is genuine and impressive. 
Her curiosity seems boundless and it infuses the quality of everything she makes.
With an infectious enthusiasm from the Julia Child and Shirley Temple pull-yourself up-by-the-bootstraps/can-do school of American optimism, she teaches us how to discover and make the best soft cooked eggs, or decorate our small spaces or create the best “Pies and Sides,” as the November Martha Stewart Living issue claims with a come-hither seduction of seasonal desserts perched on the cover.

Therefore, who better than Martha and her talented team, to produce an innovative, inspiring red, white, and blue program, such as the American Made Awards? www.americanmade.marthastewart.com

Hats in the air for American Made Awards – it is the quintessential example of practicing what you preach: MSL created a never-been-done-before program for entrepreneurs!  It’s dizzying how zen this is… 

At an intimate, swanky wine and cheese celebratory party hosted by Gael Towey, chief integration and creative director of Martha Stewart Living Omnimedia (MSLO) and her charming husband, Stewart Doyle, at their townhouse that looks like it came right out of well, umm -- right out of a magazine!
It was all sparkly, twinkling lights, art, including books, and unique décor.  
The wine was crisp. The cheeses were fresh, clean and creamy, labeled, and from an American Made Honoree, the cheese makers from The Cellars at Jasper Hill. 


But we’re getting ahead of things.



The American Made Awards is a little complicated. It’s a multimedia outreach.
But at its core, it’s this: a grand, inspiring way to honor “15 rising stars in American gardening, food, crafts and technology, fashion, and design in the magazine’s core areas of interest.”

The way the honorees are being celebrated is better than a caffeinated Kickstarter and more like a huge Independence Day parade down America’s Main Street. If Main Street went from, well, Maine to California. 
In addition to the 15 honorees featured in the November issue, the public chose an honoree via an online nomination and voting process.

The Audience Choice American Made winner will receive $10,000 to further his business, in addition to being honored at the October event and featured in the December issue of Martha Stewart Living.

The Honorees I spoke to still looked almost shell-shocked -- trying to take it all in.
Brian Howell said he just learned two weeks ago that he was the Audience Choice winner.  “A friend told me about the program just in the middle of August,” he noted, his face revealing it’s been a fast ride ever since. “We went from 50 emails a day to more than 500,” he says softly, sort of shaking his head with humility and incredulousness etched on his face. 
Peoples Choice Winner, Brian Howell (L)
His company, The Bee Man Candle Company, www.beemancandles.com  hails from Syracuse and is the only candle maker to handcraft pure bayberry and beeswax candles.  He claims he started his business when he was 12 or 13 years old.  Talk about childhood greenshoots!  

The handsome and studied Jonah Meyer and Tara De Lisio, can honestly say love is a key ingredient in their furniture cum sculpture. She loved his work upon walking into his Catskill studios and it wasn’t long before they fell hard for each other and got married. How has the Made in America changed them and their Rhinebeck, NY Sawkille studio, www.sawkille.com
Sawkille's Tara De Lisio
“It’s incredible  - beyond words,” whispers De Lisio.  

For a full listing of the 15 Rising Stars:

I have to add, the Alisa Toninato, FeLion Studios, Madison Wisconsin, www.felionstudios.com aka Iron Maiden, and her featured collection of limited-edition cast-iron skillets cast in the shape of the 48-contiguous US states.  (This Examiner has more than a few Hawaiian foodie friends.  Perhaps you can do Island skillets to honor the Aloha State?!)

After remarks at the wine and cheese party by Martha – who was resplendent in all-white fashion, having just come from the MSL Bridal event -- and Lisa Gersh, the MSLO CEO, Martha was scheduled to appear on the Piers Morgan show to talk about the American Made Awards later that night.  She admonished the guests not to leave the party in order to catch the show.  The bonhomie was such that Towey joked they could all watch it on her TV.  
Martha, flanked by Lisa Gersh, CEO MSLO (L) & Gael Towey (R)

Gersh explained that the program was dreamed up by Towey and Pilar Guzman, the editor in chief of Martha Stewart Living magazine in one of their ideation sessions and who are the “heart and soul” of the initiative.  Gersh thanked the tastemaking editors at MSL for their thoughtful nominations and curating of the program, and acknowledged the incredible creativity and hard work on the part of all the Honorees.

Martha also acknowledged New York City’s Mayor Michael Bloomberg and his tremendous support of homegrown entrepreneurship. 
Can’t let it go without noting that Hizzoner is also an entrepreneur, having built Bloomberg www.bloomberg.com into a world-class financial and news enterprise. 
About her work with the Mayor on behalf of American Made, Martha has been quoted saying, “Bloomberg has taken his entrepreneurial spirit into the public sector and is supporting creative business owners with remarkable programs such as the 12 incubators they’ve launched across the city that bring together public and private dollars and talent and provide individuals and companies with community-oriented work spaces and support to develop their enterprises.
I am committing to join him in this endeavor and look forward to serving as a mentor for the E-Space Kitchen incubator in Brooklyn and the Cashama Arts incubator in Queens, where more than 200 artists, artisans and chefs are attempting to turn their passions into a successful businesses.”

Made in America, Celebrated in New York

For two days, starting tomorrow, October 17th and 18th at the landmark Grand Central Station, the Honorees will be center stage at an artisanal fair pop-up in Vanderbilt Hall at Grand Central. Consumers will be invited to take part in how-to workshops hosted by Martha Stewart, as well as other culinary, crafting, design and gardening experts from MSLO and around the country, including Dan Barber, master executive chef, culinary thought leader and co-owner of Blue Hill and Blue Hill at Stone Barns. 
Calvin Klein, Tory Burch, J. Crew’s Millard “Mickey” Drexler, Karen Mills, the Administrator of the U.S. Small Business Administration, Clear Channel CEO Bob Pittman, Ralph Rucci, Etsy’s Matt Stinchcomb, and Diane von Furstenberg will join Martha Stewart throughout the day on Wednesday as she transforms Grand Central Station’s Vanderbilt Hall into a veritable tribute to artisanal greats and up-and-comers alike for her first-ever “American Made” event.

Visitors will also enjoy shopping, tastings and giveaways. Etsy, www.etsy.com the marketplace for independent creative businesses, and a natural, ‘made in heaven” programming partner for the American Made workshops will be on hand to give demonstrations and share techniques and tips. Products and expertise from the other program sponsors, Avery Dennison and The UPS Store® will also be featured.

New York Rising Stars include:
·      Carter Cleveland; Art.sy from NYC www.art.s.com
·      Andrew Tarlow, Jed Walentas & Peter Lawrence: Wythe Hotel New York City www.wythehotel.com
·      Jonah Meyer & Tara De Lisio: Sawkille Co. From Rhinebeck NY www.sawkille.com
·      Mikie Yahagi, Makie, Fashion www.makieclothier.com

The November issue of Martha Stewart Living magazine puts the spotlight on the 15 American Made Awards craftspeople with a series of profiles that honor and respect their work and passions.
The stories about each creative entrepreneur are lovingly told and the photos are truly our Norman Rockwell portraits for this generation. They are powerful profiles that will inspire for years to come.
If you are a budding entrepreneur, hang these images and channel their innovation and steadfast spirit.

Flora Grubb, Flora Grubb Gardens in San Francisco captured the optimistic essence of the movement, saying, “Entrepreneurship has to be in your blood. It’s an ability to see opportunity when others people might see problems.”
Indeed

Pilar Guzman, MSL Editor in Chief
Guzman’s Letter from the Editor is a profile in courage.  
It oozes respect and admiration and pride.
She writes of the passionate efforts of the honorees: the new American artisanal craftsman.
She makes the link to a “defining cultural moment when so many people are making a go of their creative passions and in doing so, fueling a new American economy.” 
This Examiner covered another foodie event touting the ability of the culinary world to create jobs.

Further, Guzman makes the link that the American Made story “lives alongside the many pages devoted to the most American of holidays:” Thanksgiving.
And finally, she points the way that the stories are “an artful expression of” Martha – “and the editors’ – for those game changers who inspire us…”

Don’t miss the two-day American Made Awards salute at Grand Central.

A full listing of workshops and demos:
ALL EVENTS AT GRAND CENTRAL TERMINAL
Entrance via Vanderbilt Hall doors at 42nd Street
HIGHLIGHT/KEYNOTE SESSIONS AND EVENTS OCTOBER 17TH
7:00-8:30AM  - Wake Up Call: Yoga and Breakfast with Martha
Yoga session with Martha Stewart and James Murphy, instructor and director of the Iyengar Yoga Institute of New York. Following the class, there will be light breakfast served featuring Bouchon Bakery’s pastries that are made with American Made Honoree, Lena Kwak’s, Cup4Cup gluten free flour. Sponsored by jcpenney.
9:30-10:30AM - The Makers of American Fashion            
Martha Stewart and a host of luminaries within the fashion and retail industries kick off American Made, featuring a fashion preview, tips and tricks, and a panel discussion on American fashion.  J. Crew CEO Mickey Drexler, Calvin Klein, Diane von Furstenberg, Ralph Rucci and Tory Burch will participate in the session, including an "Ask Martha" segment, in which members of the studio audience will get the chance to get expert advice from Martha and guests.  Sponsored by jcpenney.
12:15-1:30PM  - The Elevator Pitch Competition               
Sue Herera of CNBC will host The Elevator Pitch Competition between undergraduate and graduate students from the School of Visual Arts and the Rhode Island School of Design. The contest will culminate in the crowing of one as the Inaugural American Made Entrepreneurial Challenge winner on site. U.S. Small Business Administrator and Cabinet Member Karen Mills, as well as Martha Stewart and MSLO CEO Lisa Gersh will take part in the session. Guest judges and keynote speakers include Bob Pittman of Clear Channel, Matt Stinchcomb of Etsy, Mark Hoffman of CNBC and Kay Koplovitz of Koplovitz & Co. and Springboard Enterprises.  Brought to you by The UPS Store.
2:30 - 3:30PM Etsy Success
Join Matt Stinchcomb, VP of Brand and Social Responsibility at Etsy, Lauren Indvik of Mashable and some of Etsy’s best sellers to discuss trends within the online commerce world, best practices, key learnings and tips for artists, artisans, and creative entrepreneurs who are interested in starting, promoting and growing their own businesses.  Included within the session will be information how to start your own Etsy shop, and a demonstration by Avery that illustrates how their organization and merchandising tools can help put small businesses on the road to success.  Session attendees will receive a gift bag with products from Avery.

4:00 – 4:30PM – Martha Stewart Book Signing of American Food
Martha will sign copies of her best-selling book American Food (Clarkson-Potter) publishing May 2012; a collection of favorite recipes from five regions of the US that are enjoyed nationwide.  Books will be available for purchase in the American Made café area of Grand Central Terminal's Vanderbilt Hall.
4:30 – 5PM – Lucinda Scala Quinn Book Signing of Mad Hungry
In Mad Hungry, Scala Quinn shares winning strategies for how to sate the seemingly insatiable, bring back the family meal with easy, simple recipes. Along with her techniques that help make homemade meals second nature, nourishing both diner and cook, Scala Quinn offers empowering advice on how to feed one's family's spirits as well as fill their bellies.
5:30-6:30PM   - What Is American Food?
Corby Kummer, author and contributor to The Atlantic, hosts a panel discussion featuring leading chefs, food critics, and authors debating and redefining the changing American food culture: what American cuisine has come to mean, current topics within the foodie zeitgeist (farm to table, locavorism, gluten-free, molecular gastronomy, food trucks, the slow food movement, etc.), and what role our culture plays in how we appreciate, savor, and create food. Participants include: American Made Honoree, Mateo Kehler from Jasper Hill Farms, Dan Barber, Executive Chef and co-owner of Blue Hill; Bill Taibe, Chef/Owner of LeFarm and The Welk restaurants; and Tom Philpott, Mother Jones contributor. Following the discussion, attendees are invited to stay for a tasting, featuring a variety of wines, beer, and cheeses, including selections from Jasper Hill Farms.

“American Made” honorees and Martha Stewart Living experts such as Martha Stewart Living’s Editor in Chief Pilar Guzman, Marcie McGoldrick, Stephen Orr, Jennifer Aaronson, and Gael Towney, will join Martha Stewart throughout Thursday, October 18th for the last day of programming for her “American Made” event, a multimedia celebration of artists, artisans and entrepreneurs from the worlds of food, fashion, design, community, crafts and technology.



HIGHLIGHT/KEYNOTE SESSIONS AND EVENTS OCTOBER 18TH
8:30-9:30 AM - Crafting Master Class: Mold-Making and Casting
Master class featuring American Made Craft Honorees, Alisa Toninato of FeLion Studios and Chris Lyon and Brett Binford of Mudshark Studios, and Martha Stewart Living’s own Marcie McGoldrick show the basics of the mold-making and casting processes. Part demonstration, part workshop, students will learn how to make food-safe silicone molds, and get tips and tricks for using the finished molds to create a variety of products – from candles to madeleine cookies to chocolate.
10:00-11:00 AM - Gardening Master Class: Kitchen Composting
Erika Allen, American Made Community Honoree, and Martha Stewart Living’s own, Stephen Orr, will teach a master class focusing on composting in the kitchen. Students will learn how to turn trash and scraps into supercharged garden soil for backyard vegetable and flower beds and containers; best of all it's free and organic.  Participants will receive tips on getting started, along with their own countertop composting pail.
11:00- 11:30 AM – Five Things Everyone Should Know with Martha Stewart
From how to safely remove thorns from a rose, to how to peel garlic, Martha will demonstrate five easy, yet showstopping signature skills that everyone should have in their arsenal.
11:30-12:30 PM - Food Master Class: Gluten-Free Baking               
Lena Kwak, American Made Food Honoree, and Martha Stewart Living’s Jennifer Aaronson, will teach a master class on gluten-free pizza making.  Participants will get the first taste of an innovative product that has yet to be released to the public, and learn secret techniques for making delicious gluten-free pizzas and toppings.  A Q & A with our special guest chef will follow the hands-on demonstration and attendees will receive a preview sample of the product and recipes to continue their gluten-free baking at home.
1:00-2:00 PM - Gardening Master Class:  Urban Gardening
Flora Grubb, American Made Gardening Honoree, and Martha Stewart Living’s own, Stephen Orr, will share tricks and tips for the city gardener.  Participants will discover your own green thumb with the latest space-saving techniques and trends.  Attendees will pick one project and will create their own piece, with inspiration and guidance from the hosts along the way and each participant will leave with an aerium to start their urban garden.
3:00-4:00 PM  - Driven by Design: Aesthetic as a Guiding Principle         
Gael Towey hosts a panel that explores how businesses in various disciplines (from technology to hospitality to handcrafted furniture) utilize design as a core value, from development of their brand statement to execution and presentation of the end product. Select American Made Honorees from the fields of design and technology will share their experiences, followed by a panel discussion with Martha Stewart and Q&A session with the audience.
4:00- 5:00 PM – Emeril Lagasse Book Signing – Emeril’s Kicked –Up Sandwiches: Stacked with Flavor
Renowned chef, restaurateur and author Emeril Lagasse will appear in the American Café to sign his just-published book, "Emeril's Kicked-Up Sandwiches:  Stacked with Flavor" published by Harper Collins. 
Click http://www.amazon.com/Emerils-Kicked-Up-Sandwiches-Stacked-Flavor/dp/006174297X for additional information and to purchase the book.

4:30-5:30 PM - What's Next?   
Martha Stewart Living Editor-in-Chief, Pilar Guzman, hosts a roundtable of top lifestyle bloggers and commentators for a panel discussion.  As we look forward to American Made 2013, hear from experts in the fields of design, food, crafting, and technology on the trends they'll be following.  Special guest bloggers include Deb Perelman of Smitten Kitchen, Maxwell Gillingham-Ryan of Apartment Therapy, Gabrielle Blair of Design Mom, Erica Domesek of P.S. I Made This, and Stacy Morrison of BlogHer.

Saturday, October 13, 2012

18 Bay Restaurant, Shelter Island Hosts The Hamptons & Long Island Homegrown Cookbook 10/14 & Unpublished Preview



Sunday, October 14, 3 pm I will co-host a dinner at 18 Bay Restaurant,  Shelter Island. 
A 4-course, market-driven, Chefs tasting menu will be served.
The menu features recipes from the book created by the restaurant’s two chefs: Chefs Adam Kopels and Elizabeth Ronzetti
I am thrilled to meet guests and sign books. 
Homemade pasta

The cost for the dinner is $65 and includes a copy of the autographed book. Reservations are not necessary but suggested.  Dinner starts at 3pm.
The Hamptons and Long Island Homegrown Cookbook is a collection of outstanding recipes from Long Island’s finest locavore, homegrown chefs who give every plate a striking sense of place, and the farmers they work with to bring the freshest locally grown, sustainable foods to their menus.
18 Bay is located at 23 North Ferry Road on Shelter Island. (631) 749-0053 www.18bayrestaurant.com

18 Bay Original and unpublished profile:
Surely it is no coincidence that the fine arts share a quixotic dynamic with the culinary arts.
Aficionados of both artistic genres thirst to discover startling new talent and compositions, yet yearn to revisit and rediscover the unexplored in the familiar.
New or old, art continuously challenges and provokes us.  

That is precisely what the culinary artists Elizabeth and Adam do at their 18 Bay restaurant. 
Every night.
The food they love to share is at the brilliant crossroad of unimaginable creations and reinterpreting much-loved favorites.

Chefs Elizabeth and Adam characterize 18 Bay as “Inspired seafood restaurant.” 
In fact, it’s so much more.  

They somewhat cheekily but sincerely profess their restaurant to be a lifestyle restaurant that is almost more about their lifestyle ¾ in the true European sense. 
They claim to emulate the great seafood restaurants on the Ligurian coast, for example, which won’t open when there’s stormy weather or there isn’t any catch of the day. 
That’s their excuse – it’s a lifestyle restaurant and that includes theirs. 

The truth is much more complex.

While categorizing 18 Bay Restaurant and its hours of operation (open five days a week: Wed through Sun and dinner only – which is uncharacteristically civilized), once you taste even a sampling of their culinary work, you don’t care about anything more than the food. 
This couple is the undiscovered culinary genius you want to tell the world about. 
If you are the foodie traveling to Nano or Il Brulli, just hop on the jitney or the LIRR to Shelter Island!

How did this seemingly “odd couple” who arrived at the culinary arts from polar opposites come to orchestrate such sublime yet simple recipes?

That too is a rather not so simple yet charming story.

Elizabeth had come to the Long Island restaurant where Adam was working in order to obtain her culinary school externship there.  Her research?  Reading the menu posted on the outside door! 
Her instincts have never failed her.
She had been working with a private chef but needed formal training in a restaurant.  She needed to fulfill just 300 hours. 

Adam on the other hand had years of formal restaurant status notched on his belt and was in the area working to help out a friend of a friend in between his successful NYC restaurant schedule. 
He enjoyed a certain rapport with the school and prided himself on his “technique-driven kitchen.”

Adam describes the talent pool in that part of Long Island then as fairly shallow – so when he saw somebody who was serious about cooking with her passions in the right place, he begged her to stay on to be his sous chef.

She promptly turned him down.  

She had found the perfect little space in Bayville for exactly the kind of restaurant she wanted to open. 

So he did what was necessary and quite his job to work for her.

Was it love?  Of sorts. 
Not the romantic partnering that would come later, but he admits he was lonely for the kind of passion and commitment he’d shared with nearly every chef he felt honored to have worked for in the past. 
And when he cooked with Elizabeth he felt the current that existed between them. 
Their talents flowed together naturally
They both intuitively recognized their good fortune.
If they could harness his Tracy to her Hepburn – they knew that together they could do really great stuff.

After about a year – they worked out an equal partnership.

One of the first things you notice about Adam besides his quick smile and dead to rights humor is his intelligence. (How many chefs quote Voltaire and Melville?) And his witty analogies: the two most recurring being that of the colorful pirate ship and music’s rock stars. (He says Tom Colicchio is an “Eric Clapton” and Mario Batali is a “Jimmy Page.”)

Adam had been working formally in the restaurant business a little over 10 years when he met Elizabeth.   He likes to say he wasn’t a chef but a cook – and is fairly sensitive about that.  When asked the difference, he deliberately explains, “Chef is French term that means ‘chief’ and if you are not the one in charge – you’re not a chef.  So a lot of people assume if one is a professional cook you are a chef; but if you are a sailor, it doesn’t mean you’re a captain.”  
We were on the high seas of the pirate ship already. 

In the beginning, he says that being young and poor and hungry, he worked restaurant jobs because one is guaranteed at least one meal a day.
He was a latchkey kid in Long Island and Queens; his parents were divorced and his Mother worked full time. 
He jokes the first exposure he had to anything related to being a chef was “Chef Boy R Dee!”
Referring to his less than modest means growing up; he says he was a punk rocker in Queens where the words “foie gras” didn’t come up a lot in conversation.   
Living in their basement apartment, he remembers being starved for nature too, so he started to forage in the beautiful parks in and around Queens.
He was impressed and rewarded by the diversity of the plants and people he found in the parks and botanical gardens, especially the first-generation Korean grandmothers who were grazing.  He’d trail behind them and do what he saw them doing.

Euell Gibbons’ books also influenced him. He was transported to a different, better world. Before too long, Adam was stalking wild asparagus and blue-eyed scallops.
Later, all the products pouring out of the Babbo restaurant walk-in would stimulate Adam to a new galaxy of startling discoveries such as annise hyssop & salsify. 
He would   research the botanicals in J. Peters Field Guide and, in turn, that led to other tantalizing discoveries.

Over the course of his adolescence, he worked in a number of local restaurants and chains working the front of the house, dishwashing, and cooking.

He always loved cooking and it followed that he wanted to be a chef. A real chef.
His closest friend Alex had a house in Cape Cod, (Alex’s sister is James Beard award-winning food and wine writer, Dara Moskowitz).  Adam claims she was their “alter hero.” 
“Dara was a sous chef at the Cape’s Lighthouse restaurant – a bit more upscale than where the lad’s worked at Lobster Hut.  There they were shucking clams, cleaning lobsters and clarifying butter to pour over the clams.  And we were thrilled with that.” Adam recalls. 

After high school he immediately enrolled in The French Culinary Institute in Manhattan for his formal training.  He admits he didn’t have a lot of direction in his life then but he determined the proper approach was to graduate and work as a chef in Manhattan.

If he was going to get on a pirate ship, he figured it might as well be Blackbeard’s.
He was reading Moby Dick at the time and confesses he felt some solidarity with the classic’s opening: My name is Ishmael and the parallel of nothing is happening; and the choice of getting on a fishing boat in lieu of committing suicide.
In a less literary comparison, Adam explains “Back in the day – before any glamour was attached to restaurants and cooking, there were a lot of unsavory characters in the kitchens.  And I was comfortable there...” 
Furthermore he points out how restaurant work, particularly cooking, demands many, many hours.  “It’s not 9 to 5.” 
“It’s a closed-up community working together to get through the service. There is a family-like camaraderie that develops, especially because you don’t really see a lot of other people.” 
In other words, it’s the classic life-boat syndrome.

Adam admits his life would certainly have taken a different turn if he hadn’t had a friend from Queens, Chris Ilardi, who had worked for the Bastianiches family at Becco and Felidia’s world-class restaurants and when it was time for Adam’s school externship, helped him secure an enviable position at a new restaurant just opening: Babbo Ristorante e Enoteca. 
“Chris said to me ‘I know Mario Batali – my old boss Joe is building a restaurant with him next year.  If you want to do your externship with him, let me know.’ ”

So through a combination of dumb luck and connections, Adam got the externship at Mario Batali’s Babbo restaurant the year it opened.
“And that’s where everything changed for me – in a matter of hours.”

You could say he found the pirate’s treasure chest.

At that time the Food Network was brand new.  “We all watched and loved this guy Mario.”
Adam recalls still star-struck, “He was amazing.  He walked you through historical references and why you do the things you do.  He told us, if you concentrate, you can get this done. Plus, Mario would show you WHY it’s done --Why cultures did it this way or that way. He often cooked with a map. I found that exciting.” Adam says. 

Babbo is a regional style Italian restaurant located on a quiet street in New York’s Greenwich Village.  Street-side it looks like a European auberge in a townhouse.  Indoors it’s all cozy living room and giant floral displays. 
“It was a fairly small staff for a restaurant that size,” says Adam.  “Consequently, I was privy to butchering and sauce-making¾basics I wouldn’t have gotten in a bigger kitchen.”  Adam worked days but diligently spent extra time there in order to assist anyone who might need help with anything.  He was looking for experience and opportunity.   “The amazing thing about being a garde manger at Babbo is it didn’t mean just mean cold salads,” Adam noted.

He also remembers how the small kitchen staff executing everything was very intense. Mark Ladner, the sous chef, worked a lot like Mario.  “They worked so freakin’ smart, so intense.  If you just spend a few minutes with them you could feel the energy and know they were smarter, better.”
Babbo got an enormous amount of exposure in a short period of time.  It was 1998.

Pivotal to Adam’s culinary training was working for Chef Mark Ladner. 
“He took me under his wing – or maybe I should say I forced him to take me on,” Adam shrugs. 
“I was at the chefs’ disposal, learning and absorbing. I’d gotten on the Pirate Ship and left port. I was low man on the totem pole and felt whatever they needed me to do – I was the guy to do it.”
He was aware of the educational privilege he was getting. He knew his classmates were not having the same extraordinary experience. 
“I lived it!”  And he absolutely loved it. To this day, he claims he feels the same way.

He remembers Chef Mario stopping me in the hallway two weeks into his externship and asking him, ‘How ya’ doing?’  and I looked at him and said, ‘You know Chef, I, I, I,’ and he said, ‘You’re just thankful to be in a real restaurant, aren’t you?’ And I said, Yes, Chef.’”
He couldn’t communicate how appreciative he was. But he believes Chef Mario understood that.

Adam explains he wouldn’t pretend that he understood that what Chef Mario was doing then was revolutionary but he did sense how incredibly talented the staff was.
How carefully he must have chosen them.
How intensely they worked.
“And the final product was something way over my head.”  That he understood. 
” My education started there,” he states.

Looking back, Adam believes that that kind of regional Italian food was not taken as seriously prior to Babbo. The simple, authentic food was not as respected in the halls of French haute cuisine until Babbo. 
“Mario and Joe came across the finish line wearing all the medals.”
It was different from Daniel and Bouley.  How different?  “It was like listening to Jane’s Addiction at the Babbo bar and Sade at the other celebrity chefs’ restaurants,” he grins. 
Mario saw food from the Italian sensibility with a kind of refinement and a pride toward locality, Adam describes.

After he completed school, Adam was asked to help open Lupa restaurant with Chef Mark Ladner.   Lupa was backed in part by Joe and Mario but even so, out of respect, Adam asked Chef Mario for permission to go to Lupa.

Adam felt he was widely privileged to be one of four original Lupa staff.
Opening this restaurant at this pace was a new and valuable experience for Adam. 
He didn’t question the hours or the pay. “You just put your head down and did what you had to do.” 
They all worked outside their job description. 
“One thing you will never say in a professional kitchen is, “It’s not my job.” 
He believes that’s part of why Chef Mark took him on. 
Adam consistently demonstrated an ability to get along as family with all the restaurant staff. 
In the Lupa kitchen, he proudly noted it was the ‘Elite of the Elite’ working there. 
He was part of that team. “And there was no mental or physical barrier that could have stopped me. I just wanted to deliver. “
The combination of incredible food and a relaxed, laid-back dining environment insured Lupa was successful from the beginning.
“Almost every job I got was due to Lupa,” says Adam.  “All restaurant owners want a Lupa.”
As a cook working for any of Chef Mario’s restaurants, it was expected of them to utilize local Farmer’s Markets. 
And this was before locavore became more popular in 1999 to 2000.  The expectation of course was to get the best product.  It was not hip or trendy at that time; in fact, organic was ugly then, Adam remembers.
The cooks had to be at the market first thing in the morning -- see the product --get it and be creative with the inspired ingredients. 
Further, Chef Mario had instituted an unusual schedule for his four-star restaurants’ cooking staff.  “He expected us to work in the kitchen five, then six days per week and on our ‘day off’ to come to the restaurant and do something creative. Make a terrine or family meal,” explains Adam.   “Chefs Mario and Mark expected us to want to do it – and we did!”

Despite the incredible environment and learning, Adam thought he needed to see something different; work for another management team. 
He got off the pirate ship at Lupa after about a year.  He worked for a number of different restaurants over the next few years.
It was after the September 11th attacks and he was struggling, looking for that something that was missing.
Eventually he moved to San Francisco, saying he secretly wished to be the house forager for Chez Panisse.
He didn’t last a year on the west coast.
He remembers popping open a really fresh Wellfleet oyster.  “I tasted the salt water and my heart sank.  I said I gotta go.” Within weeks he left for home.

He missed his terroir.

He was helping out that friend of a friend working at a small restaurant near Huntington, Long Island. 
He’d made a conscious decision that his next life chapter was to be reed grass and dunes and the sandy South Fork and all the things that make Long Island the most beautiful place in the world.

Then Elizabeth walked into the restaurant.

Elizabeth grew up in a big nurturing Italian family on Long Island’s South Shore.  Her grandparents were both from Italy: her grandmother from Avelino – outside of Naples and her grandfather from Bari in the heel of the boot. 
Food was always so incredibly sensual.  
To Elizabeth, there was nothing novel about picking fresh tomatoes and basil.
She enjoyed the big Sunday and holiday meals with the extended family. 
It was just a natural, simple, pure way of life that came naturally. 

She doesn’t buy into the pirate ship restaurant philosophy posited by Adam. 
Her feminine approach to outstanding cooking and owning a restaurant is more about the nurturing -- the extension of self, wanting to share the bounty and good food that nature offers.
She is all elegance and warmth.
Elizabeth comes at being a chef from a natural point of view.
“The restaurant is an extension of my home. I want to share what I’ve always enjoyed and almost taken for granted,” she explains.

Growing up she was always underfoot in the kitchen.  Everyone participated in meal preparations.  “When it was time to make pasta, we all helped.” 

Curiously, she never thought she’d be a chef.
However she never doubted she would own a restaurant!

Elizabeth is an iconoclast in many ways.

She learned from her family to allow the fresh, natural flavors of the ingredients to be central to the gustatory experience.  It was only later in cooking school where she heard of this practice in the inverse.  The students were taught “to not over-handle or over-manipulate the product.”  
 
Almost inconceivably, Elizabeth had no restaurant experience prior to owning her own fine dining establishment.  She never waitressed; nor did she ever cook in a restaurant. 
But in order to realize her dream of running a restaurant, she decided it might be beneficial to attend culinary school to learn proper technique. 
A rather precocious means to an end.

She attended the local Culinary Academy of Long Island in Syosset mainly because it offered a short, nine-month instruction and a three-month externship program.
After waiting a lifetime to own a restaurant, she preferred the culinary training be as brief as possible. 
Nevertheless, she is pragmatic and recognized she’d be better off credentialed and learned in the ways of culinary technique. “I knew it was very different cooking professionally than it is cooking from home, in your mother’s kitchen,“ she says without irony.

She is fiercely and sweetly determined.  And focused.

“The way I found that restaurant in Huntington for my externship was first knowing I didn’t want a traditional or typical restaurant.” 
She perused Adam’s menu offerings that were posted out front and she found the recipes very appealing. She walked in asked “Do you guys need help?” 
She must’ve been a vision. 

She asked if she could do her externship at the restaurant. 
She explained that at that time and in that part of Long Island “there weren’t a whole lot of restaurants that had a dedication to adhere to fresh local, simple food preparation. It was not a red sauce kinda of a place!” she jokes. 
Then thinking about it for a moment she adds diplomatically and generously, that that style of what might be termed second generation local Italian, will come back around in a true, homegrown, simply delicious way, too. 

Meanwhile, Elizabeth was wowing the customers and staff at the Huntington restaurant with menu items like lemon-scented ricotta stuffed zucchini blossoms. She was using fine olive oil and great crunchy salt to finish off the fresh from the garden vegetables and was turning out all kinds of home made pastas like black ink tagliolini from the locally-caught squid. 
Everyone was breathless at these eye–popping, mouth-watering creations. 
Not dismissively, she shrugged it off.  
Referencing her family traditions, she said, “It’s just how we cooked.  We worked out of the garden classics for a reason. It’s not difficult.”  
She must have wondered, “Didn’t everyone cook this way?” 
She didn’t know another way to cook. 
The rest of the culinary world was working overt-time to master what she did effortlessly. 

Adam saw the talent and passion for cooking in Elizabeth.
It was obvious she understood food.  It was second nature to her and he could tell by the way she handled things. He noticed there was a love and adoration of a radish. 
She manifested an innate awe of the ingredients. She wanted to share how beautiful the radicchio is.

“It’s that Passion that gets you up at 7 am --after coming in at 2 am. To fulfill the recipe idea that somehow got in your head – and you won’t be satisfied until you can make it,” he says describing part of the artistic process that was honed at Babbo and Lupa.  “It’s when you are thinking, ‘Gotta get the Chiogga Beets. Not just red beets.’”
He saw how she always wanted to get the best products at the Farmers markets. Or in his terms, “Finding all the good toys. “

When her externship was complete, Elizabeth wasted no time finding the optimum spot to open her restaurant.

She knew the area’s demographics.  When she took out a map to show Adam the location and asked for his help to open the Bayville restaurant, Adam thought, “Well the place can’t hurt me with 16 seats! “  Perhaps with some of the early pirate ship adrenaline, he mentally boasted, “I can cook seven courses for 16 seats by myself.”  
He saw she was brilliant and beautiful. Then he sat back in awe of her.

Elizabeth had no point of reference.  She started off small with a short, beautiful, original bar, just those16 seats (they now have a walloping 28 garnered when they closed off a porch area.).  
(*And please note, have since moved location to Shelter Island.)
She grew up in this kind of atmosphere going to her grandmother’s on Sunday for antipasto, pasta, meat, potatoes, and vegetables.

She admits it was a leap of faith to open 18 Bay. 
But her motivations were pure.
She said she didn’t want compromises. 
“It was less about the money and more about doing good and wanting to give back.”
She knew she didn’t want to work for someone to hear them say, “You have to have tilapia on your menu!”

Adam did help her get started.   Looking back they laugh how the meat got stolen off the truck from the Bronx, the decorating, the ordering of everything.

Then without warning, Adam got a call from Chef Mark Ladner to come help open Del Posto in Manhattan.  It was a behemoth project. 
“While that was exactly what I wanted to do, I took the summer to work and help Elizabeth get started.  And because I believed once I got on that pirate ship no one would see me for years,” he said.

“I knew Adam was going to Del Posto,” said Elizabeth. “I didn’t want him to miss that opportunity.”  Wistfully, she logged all his amazing culinary history and chef positions and fought against knowing he had to do it. 
She was just grateful for his help opening 18 Bay. 

Then it evolved

Together, they were planning the menus and then both realized “We are a force to be reckoned with if we work together.”

Love was tearing Adam apart.  He remembers thinking “I Love Chef Mark; have all the faith in the world in him and Joe and Mario that Del Posto restaurant would be enormously great.” (note: Del Posto became the first four-star NY Times review in 36 years.)

But he loved Elizabeth’s passion and talent and unbridled optimism too.
He confided in friends and family about his dilemma and they recommended he stay with Elizabeth.
Further, he wanted the Long Island lifestyle.  He didn’t want to leave behind his terroir again.

It was a dream come true when 18 Bay opened in 2005. 
No advertising.  Good word of mouth for their delicious, exciting food made the restaurant a jewel of a find that customers couldn’t wait to recommend.

It didn’t hurt their burgeoning popularity when they garnered a top review in the New York Times.  
They even managed to weather the Capresque-like mix up in operation schedules the day the review appeared in the newspaper.
They had had no clue Joanne Starkey; Long Island restaurant critic for The New York Times had dined at 18 Bay. 
“On a very busy Saturday night a New York Times photographer came to take photos, saying ‘You’ve been reviewed.’”
Chefs Elizabeth and Adam were gob smacked.  Excited.
“You could’ve peeled me off the floor.” Elizabeth said.   But they didn’t know when the piece would be in print.  Or what it would say.

It was still their first year in Bayville; the second Independence Day weekend running the restaurant.
The first year they opened on this auspicious weekend.  That year it was with a whimper, the second year with a bang!
Having witnessed the craziness on the beach in Bayville the previous year – cars, fireworks, bonfires on the beach, families not looking for fine dining; the two figured it’s be best to close up and hang out the “gone fishin” sign.

The New York Times review ran July 2nd.  
The two chefs returned to 18 Bay after the July 4th weekend to field more than 450 calls for their 16-seat restaurant!

The menus are market-driven and it can change from morning to night.
Every day they go to the markets, see what’s fresh and plan the menus on the spot.
They “surrender to the market.”
They load up their car till it can’t possibly fit another leek or lettuce head and go to the kitchen to cook up their creations till diner is served. 

Elizabeth makes all the pastas.  
 They do all our their own pastry.

It was all perfectly natural for Elizabeth to develop the relationships with their farmers and Baymen and fisherman to get fresh, pure ingredients.  After all, she grew up in this kind of atmosphere. Hearkening back to her childhood instincts when her family developed relationships by simply asking, “Can I get my eggs from you?’ or will you supply us with scallops or lobster,” for example.  “We just asked.”

They continue to collaborate with all their purveyors.  The farmers and fisherman call their mobile phone when something comes in that they think Adam and Elizabeth want. 

Their inspired garden is Sang Lee Farms near their country house and their Shelter Island Restaurant, on the North Fork of Long Island, in the heart of the wine region.
A fourth generation farming family, Sang Lee is a well respected and recognized brand name synonymous with organic, delicious produce present at most of the Farmers Markets in the New York area.  Some might say it is the trailblazing older sibling to Satur Farms.

Customers love that there is a very real sense of intimacy in the restaurant.
Elizabeth, especially, goes out to the tables to see how their customers are enjoying the food.
“If people think they hate brussell sprouts, I say, ‘Your mother probably did something horrible to brussel sprouts but we don’t do that here. They taste them, love them, and then they trust us.”
As part of the cycle, the customers “surrender” to the chefs. 

They offer fresh herbs at the bar. There are fresh squeezed, seasonal juices. They even pickle onions for gimlets.  And they just started making fresh grenadine from beet sugar.

Their dedication and devotion to authentic, delicious food, earned them the respect of Huntington Slow Food, who gave the nod to Chefs Elizabeth and Adam to represent the local organization at Terra Madre, held bi-annually in Italy.
18 Bay was founded on the principle of what is now codified as slow food. “We get lettuces from farmers that we need to wash three to five times, but it’s worth,” they explain.

Both readily admit going to Italy and representing Huntington Slow Food was a life changing experience.
For two weeks in October that year, they closed 18 Bay, ate-as-research and were honored to speak about how to run a sustainable restaurant.

The following year, they were asked to host a group of students from Gastronomic Sciences from Italy. 
The culinary students came to Long Island to learn what local Long Island had to offer gastronomically.
Chefs Elizabeth and Adam prepared a September ‘Market Plate” Tasting Menu, proudly demonstrating the spectrum of what the bounty of Long Island terroir offers, using recipes that were both decadent and simple.
They pair somewhat regally recall how the Italians were so impressed with the local lobster and blue fish that they can’t get, finding the fish so exotic.

The Chefs also were asked to present at a special Harvard symposium on the same subject for the public at the Cinema Arts Center in Huntington, regarding the “Future of Long Island.” There was a very bad thunderstorm that night, knocking out the power.  Divine intervention? A message from above?  That the ‘Terroir Arc of Taste’ ended up in a local diner only enhanced its message.

They feel privileged to showcase the spectrum of local Long Island food. “We live in the most important food area in the world.”

Chefs Adam and Elizabeth throw down a dare. A double dare.  “We’ll take you to Southhold and you can stand in ankle deep water on Peconic Bay and at your feet there will be scallops and oysters and sea rockets on the Sandy South Shore and we dare you to say there’s something any more beautiful place in the world.”

When looking to the future, Chefs Adam and Elizabeth can only think to keep it simple. To give the food value. 
To reflect the Long Island terroir.
Somewhat tellingly, Elizabeth says, “18 bay is our first restaurant.”  

THE HAMPTONS & LONG ISLAND HOMEGROWN COOKBOOKby Leeann Lavin
Voyageur Press
 2012 
Original Trade Hardcover with 4-color photos
 $30.00 US
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