Bryan Futerman,
executive chef and owner of Water Mill Foody’s Restaurant is a passionate
homegrown chef who cares as much about his menu’s ingredients, his customers,
and his community -- in equal portions.
Somehow, he
finds the time to talk to his local growers and their artisanal homegrown
ingredients.
He explores
the menu and the gardens at his inspired Homegrown garden: The Hayground
School’s Jon Snow, as featured in the The Hamptons & Long Island Homegrown
Cookbook,
Just the other day,
Chef Bryan cited the Hayground School lunch menu, saying he enjoyed “a delicious bowl of white bean and Hayground
Swiss chard soup & homemade baguette yesterday with John and all the
students in Jeff's kitchen. An inspiration indeed!”
How much do we love that?! A far cry
from the usual brown paper bag stale sandwich school lunch bag that most
remember!
Chef Bryan has artfully curated a seasonal harvest menu for the dinner to
celebrate my book:
The Hamptons & Long Island Homegrown Cookbook.
For more information and reservations:
http://www.facebook.com/events/159658097511812/167698496707772/?ref=notif¬if_t=plan_mall_activity
and
A Special Harvest Dinner with Author Leeann Lavin
Hamptons & Long Island Homegrown Cookbook
Duck Liver Mousse Crostini
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Exotic Spiced Long Island Cheese Pumpkin Soup Falkowski Oyster Mushrooms
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Caramelized Peconic Bay Scallops
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Exotic Spiced Long Island Cheese Pumpkin Soup Falkowski Oyster Mushrooms
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Caramelized Peconic Bay Scallops
Halsey Cauliflower
Sauvignon Blanc Pan Sauce
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Long Island Duck “Two-Ways”
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Long Island Duck “Two-Ways”
Rutabaga Mash, Local Brussels Sprouts
Festival Red Reduction
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Milk Pail Apple Croustade
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Milk Pail Apple Croustade
Mecox Cheddar, Wildflower Honey, Caramel Gelato
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Paumonauk Vineyards
2011 Sauvignon Blanc & 2010 Festival Red
Thunder Island Organic Coffee
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