We are blessed on the East End of Long Island to have access to freshly caught seafood + restaurants that prepare it well. Bostwick's in East Hampton does a fine job of serving up some of my favorite seafood plates. Their lobster roll, baked clams and bowl of steamy mussels hit the spot when I have a hankering for summer's fresh catch in an informal, alfresco and family friendly setting after a day at the beach.
images, Hirsch Media
Celebrating the First Day of Summer
I first encountered the one and only Mohonk Mountain House quite a few years ago as an invite from my long time friend Paul McIlhenny, CEO of Tabasco to speak at one of their themed foodie weekends. Ever since, I've been a lover of this well preserved resort. At first I was torn; tape my TV shows there and let the world know about this jewel of an destination in the foothills of the Catskill Mountains, or keep it to myself as a relaxing get-a-way place. I decided it's better to share.
Built on the deep-blue waters of Lake Mohonk in 1869, this grand 266-room Victorian castle is one of America's oldest family-owned resorts. The National Historic Hotel property with thousands of acres of pristine forest, is just 90 minutes north of New York City with over 85 miles of hiking trails.
Start your day off hiking the trails and be-one with nature after a bountiful breakfast. Be sure to indulge on a stack of fresh blueberry pancakes! Take a stroll after a satisfying lunch touring Mohonk's award-winning gardens and get lost in their Victorian Garden Maze with someone special. Midday is tea time at the Lake Lounge; try Mohonk's Own Tea Blend! Take a short stroll to the Antique Barn which is filled with neat objects—I found a real treasure to take home with me, an antique cottage dresser with some authentic patina.
Pampering expands beyond being ensconced in nature at Mohonk. At their world class spa I've enjoyed some peaceful hours of treatments that have totally recharged me for a twilight round of golf; which is complimentary for guests on weekdays.
One of my favorite dining venues while staying at Mohonk Mountain House is the outdoor Granary overlooking Lake Mohonk. The Granary offers breakfast and a daily barbecue for lunch and evening lobster-bake cookouts three nights a week, during the summer season.
See how I could fit in all these activities and still find time to recharge. I also met up with another chef also named George:
To View TV Segment: click here for video clip
Earlier this week my subscribers to George Hirsch Lifestyle extra received an advance on this week's Know Your Fire Friday post, "All Fired UP!" with the recipe for my Secret Sliced Strip Steak as I prepared on Live with Regis and Kelly.
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For the recipe + secret ingredient
Meanwhile, as summer 2011 kicks-in with Memorial Day Weekend, here's a peak at signs of the season.
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
