Feel The Heat with Pro-Grilling tips from ‘HOT’ Hamptons Chefs
Summertime and the grillin’s easy! As temperatures continue to rise, so does the excitement for backyard barbecues. With years of experience charring meat, flipping burgers and tenderizing fresh seafood, Hamptons hottest chefs from restaurants Tutto Il Giorno, Bay Kitchen Bar to LT Burger offer their expertise on how to prepare the perfect backyard barbecue.
Tenderizing Freshly Grilled Octopus; Tutto Il Giorno (114 Franklin St, (212) 274-8100 & 56 Nugent St, (631) 377-3611,www.tuttoilgiorno.com), the popular Neapolitan Italian restaurants with outposts in Southampton, Sag Harbor and most recently in Tribeca, offers patrons elevated authentic Italian cuisine from the hometown of one of its owners, Gianpaolo de Felice, husband of co-partner Gabby Karan de Felice (daughter of Donna Karan) while still exuding a sense of warmth. With a focus on extremely fresh ingredients cooked to perfection, Executive Chef Maurizio Marfoglia offers grilling tips on how to prepare an Italian summer delicacy, grilled octopus! Offering his expertise on how to prepare the tenderest octopus, Chef Marfoglia suggests adding a wine cork to the stock, “It’s an old Italian wives tale but it certainly works in helping to ensure a tender octopus.” He also makes sure to never add acidity such as vinegar, wine or lemon to the stock and lets the octopus cool off in its own water before grilling – this gives the octopus a burst of added flavor and the perfect texture.
Overlooking the marina at Three Mile Harbor, the popular Bay Kitchen Bar(39 Gann Road, (631) 329-3663, www.baykitchenbar.com) by chef-restaurateur Eric Miller and partners Marc Miller and son Adam Miller offers the ideal location for picturesque waterside dining with the best sunset views in the Hamptons, refreshing cocktails and fresh-caught “sea-to-table” cuisine that local and East Coast suppliers have to offer. With a sister restaurant in Manhattan’s Upper East Side BKB (321 E 73rd Street, (212) 861-1038, www.bkbrestaurant.com), the restaurant offers their take on how to prepare the perfect Hamptons-style barbecue with tips on meat blends and sourcing locally. “Ask your butcher to blend dry-aged sirloin into your ground beef for a more flavorful and juicy patty. If the blend is good, Chef Miller suggests minimal seasoning, “When you start with a great meat blend, you only need to season with some Amagansett Sea Salt, fresh cracked black pepper and a little good extra-virgin olive oil.” Another secret to the Hamptons-style BBQ of your dreams is to source your fruits and vegetables locally, “Great farms and farmers’ markets, like Round Swamp Farm, surround us. Strawberries are in season now, which are great to add to cocktails, salads and desserts. Using the same ingredient in more than one course ties the meal together nicely. Also lettuces, chard, kale and asparagus from Satur Farms on the North Fork,” said Miller.
The team that serves mouthwatering burgers, fried pickles and the signature milkshakes you crave, LT Burger (62 Main St, Sag Harbor, 631- 899-4646,www.ltburger.com) of course recommends preparing the juiciest patty imaginable. Since a BBQ isn’t complete without a burger, renowned chef/owner Laurent Tourondel offers an interesting insider tip to make your burger juicier, “Dunk the patty in cold water for about 30 seconds before grilling. Your guests will definitely enjoy more.” Chef also mentions how he likes to grill vegetables and fruits and recommends doing the same, “You can grill just about anything so impress your guests with a variety of grilled vegetables and fruits, like eggplant, asparagus, corn and pineapple! Possibilities are endless.”