Friday, November 9, 2012

Celebrate Long Island Restaurant Week: Foody's Water Mill Hosts Homegrown Harvest Menu & Slow Food East End Benefit

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

The event will also benefit Slow Food East End.

For more information and reservations:


A Special Harvest Dinner with Author Leeann Lavin
Hamptons & Long Island Homegrown Cookbook

Duck Liver Mousse Crostini
Exotic Spiced Long Island Cheese Pumpkin Soup Falkowski Oyster Mushrooms
Caramelized Peconic Bay Scallops
Halsey Cauliflower
Sauvignon Blanc Pan Sauce
Long Island Duck “Two-Ways”
Rutabaga Mash, Local Brussels Sprouts
Festival Red Reduction
Milk Pail Apple Croustade
Mecox Cheddar, Wildflower Honey, Caramel Gelato
Paumonauk Vineyards
2011 Sauvignon Blanc & 2010 Festival Red
Thunder Island Organic Coffee

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