Need A Chef

These will be the best potatoes your guest’s ever had, delish!

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Kim’s insane Greek Salad – serves 10 Dressing 4oz each,Equal parts regular olive oil & good red wine vinager 2 pinches of dried parsley 2 pinches of dried basil 3 pinches of dried oregano 1 pinch of salt 1 large lemon 1/2′d and squeezed into mix 6 grinds of fresh black pepper put dressing into [...]

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This is the perfect light dessert to be served after a nice wine dinner and goes with just about everything. SERVES : 8 Place 8 glass plates in the freezer, make sure they are dry so they do not stick together. Mixed berries 1 qt of Local blueberries washed and drained 2 pints of raspberries [...]

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I  have a new friend, purveyor or in this case farmer that I really sought out for weeks upon end. The only way to find her was from word of mouth. I mean this is the way the spy’s must communicate or something. But after trying a couple of times and avoiding to totally stalk [...]

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It’s summer time and salad is a big part of an elegant meal. As a private chef I never want to douse my salads with dressings, I just want to coat the greens ever so lightly. For a simple low cal salad dressing that will improve your health, I use 3 tablespoon’s of EVOO and 1 [...]

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Recently I had an awakening,as far as local food goes. As a Hampton’s based chef putting together a menu for guests one must keep in mind we have access to some very unique local purveyors. In this case a world reknowned product that can be found in Macao and well as Quogue. White table cloth [...]

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Ah, Watermill such a lovely place. A quiet place with beautiful breezes and farms stretching right up to the sea. The produce is great and the seafood the same, I really love cooking here.

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Long Island Crecent duck breast is served rare just like the buffalo to keep it beautifully tender on the inside and crisp on the out.

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