Join Me This Sunday

Join me this Sunday January 14th, 4:30PM EST for a SWEET SURPRISE!

George Hirsch Msgr Jim Telecare TV

What a cooking priest? Don’t let those vestments fool you, Msgr. could easily trade them in for a chefs coat, he knows his way around the kitchen! As I, he shares the belief that food is the common denominator and when breaking bread and we sit around the table there is bond of spiritual love like non other. 

George Hirsch on Telecare TV

This is why I am such a supporter of Telecare TV and their TV ministry. Like many other celebrity supporters, over the years I have enjoyed many good times with Msgr Jim on Real Food and Good News programs. I hope you join me this Sunday January 14th, 4:30PM EST when I share one of my most popular recipes and chat with Msgr Jim on all good things. Tune-in or watch live online Telecare TV

My warmest best wishes for a blessed 2016!  

Sunday Supper II + Our Christmas Gathering

Sip warm herbal tea from the wassail bowl while enjoying crisp flatbreads at the wood burning oven before sitting down to a family style dinner prepared by a creative Team of chefs. Conversation and conviviality is the way of bringing back the tradition of Sunday's past, when family and friends gathered around the table.

Join us for Sunday Supper + Our Christmas Gathering, Sun Dec 4th. 

For info + Tickets

 

the Sunday Supper menu begins fresh from the farm field. here @ Seps Family Farm

the Sunday Supper menu begins fresh from the farm field. here @ Seps Family Farm

Carry the Good Word!

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Sunday Supper + Our Christmas Gathering

Gather ‘round the table with family & friends at our next Sunday Supper as we celebrate the wonder of the Christmas season and the joy of sharing a meal and conversation. For December we take the farm & cheers indoors for our supper. 

Join us to enjoy servings of savory dishes and seasonal entree favorites as featured on PBS’s George Hirsch Lifestyle. Also, just-picked vegetables, farm salads & sides, fresh baked dessert and herbal tea. Craft beer & wine, sold separately.

Christmas Decoration Tree Ornament

Growing up, Sunday was the one day our family set aside all other activities to break bread as one. We are recreating this tradition with our extended community. Guests at our Sunday Supper will enjoy a traditional family dinner, Sep’s Farm fresh picked produce and some of our families’ favorite dishes. - chef g

Amazing Day of Community Love, Sunday Supper + Autumn Farm Experience Oct 23, 2016

Amazing Day of Community Love, Sunday Supper + Autumn Farm Experience Oct 23, 2016

George Hirsch Cooks at Nonprofit Restaurant; Will Emcee at Sunday Dinner

Read more at Edible East End

Chef George signs plate to hang alongside tributes to Bill Clinton, Tom Colicchio and Maria BataliStar of our High Summer issue George Hirsch, was cooking during lunch service last Sunday at JBJ Soul Kitchen in Monmouth, N.J. The restaurant is unique because it is a nonprofit and only takes donations for payment. If you can’t pay, you have the opportunity to work for your dinner...

Read more at Edible East End

George will also be the emcee of the first S.E.E.D. fundraiser, organized by the Americal Culinary Federation’s Eastern Long Island Chapter. The event is Sunday at the Westhampton Country Club. The food and wine will all come from local producers. Tickets are here.

Tuna Travels from Montauk to JBJ Soul Kitchen

Knowing where food is sourced is just as important as the final prepraed dish. One selection on the main course for my guest chef menu at JBJ Soul Kitchen was the 'fresh catch' of the day, which I prepared with local sourced tuna, the pride fish from my hometown on Long Island. As a chef it's always a Team effort, working with farmers and producers for the best of the season. For the fish course, master fisherman Doug Oakland of Oakland’s Restaurant in Hampton Bays stepped up. I was ensured there would be a tuna in "under 12." Note, the best tuna is caught 30-70 miles offshore Montauk LI. No easy task, but with Doug at the reel it was a guarantee. With a perfect 175-pound yellowfin tuna dressed for my guest chef farm & sea to-table menu, we traveled from Eastern Long Island to our friends and neighbors at Soul Kitchen in Red Bank, NJ. Thank you Doug, mission accomplished! With the support of Doug and many others we were able to serve a healthy menu of love for our neighbors to the west. PS. I kept the recipe simple, and let the flavor of your tuna shine!

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The Oakland family, Doug, Christian and Doug Jr

The Oakland family, Doug, Christian and Doug Jr with a 223lb big eye tuna, a little bigger then the 175 pound yellowfin tuna Oaklands Restaurant donated for my guest chef JBJ Soul Kitchen Sunday Supper menu.

If there was ever a fish perfect for the fire, tuna fits the grill. Anyone who has tried to turn a delicate fish fillet only to find it stuck to the grate will appreciate the firm flesh of a tuna steak. Fresh tuna is ideal for bold flavors, but you don’t want to overpower the taste of the tuna. Start with fresh fish that has springy flesh and no fishy odor. Use caution, overcooking it will quickly make it dry. Sardinia is an island off the coast of Italy where fishing is a way of life. When the tuna is running, most families have tuna for dinner many nights in a row. The tuna in this recipe is quickly grilled for only a few minutes on each side, but you can cook it to your liking. 

Tuna Sardinian Style

Makes 4 servings  
chefgeorgehirsch.com | From Adventures in Grilling cookbook

Four 5 ounce tuna steaks

4 Tablespoons olive oil

2 Tablespoons chopped fresh basil

Fresh ground black pepper

Pre heat grill to high. 

Brush the tuna with 2 Tablespoons of olive oil, place it on a hot grill, and sear for two minutes on each side. Remove the tuna, set it aside, and keep it warm. Use caution, overcooking it will quickly make it dry. Top with a drizzle of extra virgin olive oil and caponata. Serve with Mousseline Potatoes.

A caponata is a staple in southern Italy. My version uses all farm fresh veggies in place of canned tomatoes. Make today and refrigerate at least a couple of days to bring out all the flavor of the fresh vegetables.

George_Hirsch_Caponata from the Garden .png

Chef George Hirsch's Garden Caponata

Caponata

Makes 2 cups

chefgeorgehirsch.com | From George Hirsch Living it UP cookbook and TV Series

2 Tablespoons olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves Caramelized Garlic

12 plum tomatoes, split in half, deseeded and chopped

1 red bell pepper, chopped

1/4 cup green olives, chopped

2 Tablespoons Balsamic vinegar

1 teaspoon pure cane sugar

1 teaspoon each: dried basil, oregano, thyme

1 teaspoon hot sauce

1 Tablespoon capers

1 Tablespoon pine nuts, toasted

1 Tablespoon fresh basil, tear leaves into small pieces

Fresh ground black pepper and sea salt to taste

Preheat a large nonstick saucepan.  Add the olive oil, eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown.  Add the vinegar, sugar, olives, dried basil, oregano, thyme and hot sauce. Cook for 15 minutes. Add pepper and sea salt to taste. Serve warm, room temperature 

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