Restaurant Hunter TV Pays a Visit

Two-time Emmy winner Rob Petrone, host of TV’s Restaurant Hunter took a road trip to the East End, aka the Hamptons see what exactly what George Hirsch Lifestyle is all about. What he found was exactly what you see on my public television series. We made a few stops at a couple of local sources for vegetables, cheese, seafood, meat, and wine. Next, with cameras in tow, we returned to my patio to grill and entertain George style, while chatting about how food has changed throughout my career as a chef. 

Afterward, we continued to eat, and sip on some local small batch cream soda, while Rob sought the reason why after 20 years of television filming all over the world I would film entirely in the Hamptons. My response, “this is how I was raised - the bounty of the eastern part of Long Island, its farms, seafood, dairy, and now producers of wine, small craft beer, and beverages, raising livestock, and local artisan producers highlights what is happening all across this country. That is why I am so delighted to share my community of year-round friends in the Hamptons. My viewers are able to take away a lifestyle that is good for you for their own daily experiences. There will never be any ‘throwdowns’ or ‘restaurant disasters’ on my show. It’s about inspiring, and education through a visual food experience; hence my last line in each episode is “if I can do it you can do it.”

Rob Petrone Market Fresh Shopping with George Hirsch 

Milk Pail Farm Stand

George Hirsch Grilling for Restaurant Hunter

Restaurant Hunter visits Hamptons with George Hirsch

I hosted FiOS1 news Rob Petrone, Emmy award winner of Restaurant Hunter and we chatted up George Hirsch Lifestyle, the Hamptons and Grilling.

George Hirsch on Restaurant Hunter

I toured Rob & his crew around the beautiful scenic Hamptons and we stopped into one of my local farm stands run by a 12th generation Halsey, one of the oldest farming families on the East End. We built up an appetite, so we returned to my home lit up the grill and filled it with fresh off farm ingredients, local caught fish and steak. We also had time to sit and discuss George Hirsch Lifestyle TV series and why it was so important that after 20 years I would film the entire season in the Hamptons with my artisan friends who grow, raise, craft and make everything from cheese to fashion.  

Click to watch Get Hooked with Restaurant Hunter TV segment videos

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Time to Vote for Cover of Edible East End

I am in consideration for the cover picture for Edible East End’s High Summer Issue. My favorite, among all the many options is one that that visually speaks summer and celebrates our local chefs, waters, farms, fisherman and the American pastime of grilling outdoors is Branzino. 

Please vote for #14 Branzino, by acclaimed photographer Lindsay Morris.

Scroll to the bottom of the cover options and click on the button next to 14. You can vote on any device. Pass on to your family and friends. 

VOTE HERE: http://bit.ly/U8YY62

I am sure Edible East End will share the recipe in the upcoming issue.

VOTE HERE: http://bit.ly/U8YY62 

Ps. Edible East End magazine is a leading source of all good things in today’s food world, celebrating the East End’s culinary revolution. Lindsay Morris is an acclaimed photographer who captured the essence of my dishes “au natural” just as I create for my TV shows, with no styling. Her clean approach to photography grabs the essence of food as it should be. Honored to have four covers by Lindsay in consideration, love them all but Branzino is summer on the East End. 

Edible East End, cover image by Lindsay Morris

VOTE HERE: http://bit.ly/U8YY62

KYFF, Charred

The nice part about this recipe is that any vegetable will go well with the grilled shrimp. Use what you have on hand. Mushrooms are OK, asparagus is good, alright - anything you have is great!

Grilled Shrimp & Vegetable Salad 

recipes by George Hirsch | Makes four servings 

From George Hirsch Living it UP! TV Series

16 large shrimp, peeled and devein

Marinade for Shrimp:

2 tablespoons Olive oil

Juice from one lemon

2 teaspoons lite-soy sauce

1 Tablespoon honey

3 cloves garlic, chopped

1 teaspoon hot sauce

1 Tablespoon fresh mint, chopped

Mix all ingredients for shrimp marinade and pour over shrimp.  

For the vegetables:

2 green squash, split and grilled 

2 large tomatoes, split and grilled

1 large sweet onion, cut into 4 pieces and grilled

4 Tablespoons olive oil 

1 Tablespoon fresh thyme, chopped

juice of one lemon  

pinch sea salt

fresh ground black pepper 

Mix lemon, oil, thyme, pepper and salt with vegetables. 

Pre heat grill to a very high heat.

Grill vegetables on high heat until light brown and vegetables are tender.

Two minutes before vegetables are done place shrimp on grill.

Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook.  Pink means done. Remove shrimp from grill and serve with grilled vegetables.

From George Hirsch Living it UP! TV Series

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Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Top Left: Entertaining classical style, Pierre serves a perfect souffle; next to Pierre is Lauren Bacall. Bottom Left: Pierre Franey, on his public television set. 

This exhibition tells the story of how Craig Claiborne and Pierre Franey pioneered a whole new approach to preparing fresh and local food that has continued to influence generations of cooks, chefs, and cookbook writers, not only on the East End but all over the country.  We have augmented it with loans of objects, books, and an exciting collection of photographs and menus from Pierre Franey's family albums that document the East End activities of Claiborne and Franey, including images of the famous Gardiner's Island picnics. The East Hampton Historical Society

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Chefs Michael Romano, Joe Luppi, Daniel Boulud and George Hirsch share personal quotes regarding the masters.

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Top left: a fish poacher over an open fire used by Chef Pierre for an outdoor cookout. Hmm..great idea! Center: Craig & Pierre serving traditional Thanksgiving dinner with classical trimmings. 

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

A must see exhibit for any culinarian and foodie; for me, a look back at ones roots. Bottom Middle Photo: Le Pavillon chef brigade shows another public television chef Jacques Pepin, second row, second from left. 

Clinton Academy, The East Hampton Historical Society- Exhibition on display thru July 13th. If not able to visit, keep in touch at the family web site: Pierre Franey.