I had an enjoyable afternoon tea, at yet another one of my favorite Ireland locations with great history, Adare Manor, with mega TV chef and cookbook author Rachael Allen (Yes, the Allen Family from Ballymaloe).
VIDEO: Watch the Segment. Rachel and I shared our foodie stories and the like beginnings in our culinary careers. See why Ireland's cuisine is more than just potatoes.
artist CaroL Boye and George Hirsch—GO FISH Cookbook Benefit Event
What better name for a cookbook benefiting the conservation of local waters and sealife of the East End of Long Island but—GO FISH. The spotlight was put on this issue's crucial awareness thanks to the inspiration and follow through by benefit founder and new friend, artist Carol Boye. She rallyed the support of our local artists, friends and local restauranteurs in our surrounding waterfront communities; among them dear friend Don Sullivan at Publick House in Southampton. This past weekend I was honored to attend the GO FISH event and share in this good happening. BTW- my Peconic Scallops and Pasta with Garlic Sauce—is included in the GO FISH Benefit Cookbook. If you want the recipe, it would be greatly appreciated if you would purchase the cookbook; it's filled with many local East End based seafood recipes. For more info about Go Fish.
Main Street Bridgehampton, New York is the home of Pierre's Bistro + Pierre's Gourmet Market. You have to appreciate an establishment that has the owner's name hanging out front. The wonderful thing about Pierre's is he is actually there year round, with his bright wide-smile and a friendly bonjour; floating between his restaurant and appetizing French market. The presentation is exceptional and the gourmet market menu has the flavor of being on French soil. Restauranteur, Pierre Weber is a fifth generation pastry chef. And this is very evident from the execution of his pastries. It is the place in the Hamptons for the real deal in mille-feuille.
Pierre Weber at Pierre's in Bridgehampton, NY
Mille-feuille: The next time you take a bite of this flaky pastry, you will know the pâtissier (male pastry chef) or pâtissière (female pastry chef) put a lot of work behind their pâtisserie (pastry). Here's why...
Pâte feuilletée, a flaky pastry (made up of 1024 layers!) is made by rolling and folding butter into a very lean dough at least 4 times over several hours; with critical resting between each roll-in to allow the gluten in the dough to relax between each book-fold method roll-in. Each roll-and-fold makes a tiny layer of dough with another layer of butter, creating layers of flakey pastry when baked. Puff pastry dough contains no sugar and no leaving agents (such as baking powder or yeast) and will rise eight times it's original size upon baking. The puff of the pastry is the result of the butter layers creating steam when baked in a hot oven. This expands the space between the dough layers, resulting into a flaky pastry that crumbles on your shirt when you take a bite.
To prepare a classic Mille-feuille aka a Napoleon, requires stacking of a sheet of baked puff pastry, layered with a blending of crème pâtissière (pastry cream and whip cream).
Sure, it's a snap to prepare with packaged frozen puff pastry dough, which only requires defrosting and baking. The result will be a flaky pastry, but keep in mind it will be sans the luxurious buttery flavor from a true French pastry. Advice, find yourself an authentic French bistro, like Pierre's.
images, Hirsch Media
There are numerous necessary qualities in the makeup of a chef besides the skills and know-how, like the ability to tap into sources of inspiration to create, much the same as it is for an artist. Myself, I have drawn from inspiration for years sculpting in a variety of food mediums like salt, ice, and sugar. This came somewhat easy for me, very naturally in fact, thanks to my mother who was an artist. I have great respect for those who use their creative energy and this weekend I was delighted to celebrate with a longtime friend, Steve Haweeli at his solo gallery opening titled "Excavations".
Prior to unearthing his "subterranean studio" + paint palate, Steve's long time profession is spreading the word of another palate - those who have good taste in dining. Steve Haweeli is President of Word Hampton Public Relations and is well known for repping top chefs and restaurants in New York and the Hamptons. But now, word is spreading like a hot new delicious dish that Steve is also a gifted artist. No shocker here. Those who know Steve see him as a deeply passionate creative being.
Yes, art like food can be very subjective. There is not just one flavor for all. Staring at the painting entitled "3:58PM" another opening guest and I discussed it and each saw and felt something different. There is no wrong answer. What we seem to agree on is his work is very powerful + authentic.
An avid fisherman, Steve framed his art opening in an old seaside gallery overlooking Fort Pond in Montauk. Much like another authentic artist hailing from The East End, watch out art world, Steve might just be our next Pollack. His artwork will be on display at the Outeast Gallery in Montauk, N.Y. until May 24th.
images, Hirsch Media
I know I have raved more than once about Myrtle Allen + Ballymaloe in Ireland. She has touched my heart and left me and my TV crews with food memories that we will always cherish. So join me as she gives me a glimpse into how she made necessity a destination that keeps people from all over the world coming back for more.
