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July 12, 2006

Chef du Jour


Executive Chef Michael Rozzi of Della Femina Restaurant

Homegrown Hamptons chef Mike Rozzi got an early start in the culinary arts by working in kitchens from a young age. As a third generation Eastender, Rozzi's dream was to become an accomplished chef recognized for defining Hamptons cuisine through the utilization of local ingredients and culture. Rozzi has been at Della Femina since 1996, working as a sous chef with Kevin Penner and James Carpenter. He was appointed Executive Chef in 2004. Any given night the chef can be found in the kitchen, sleeves rolled up, cooking with passion.

Della Femina Strawberry Shortcake

Orange Scented Buttermilk Biscuits

Preheat oven to 400 degrees

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup sugar

1/4 cup butter, soft

3/4 cup buttermilk

Zest of 3 oranges

1 teaspoon orange flower water

Sift dry ingredients together. Cut butter into flour mixture with pastry cutter or two knives, until crumbly. Add buttermilk and orange flavor mixture and mix just until dough comes together. Roll out dough, and use a glass biscuit cutter to make rounds. Brush with some additional melted butter and sprinkle with sugar. Bake 10 minutes until lightly brown on top.

2 pints of strawberries.

Slice strawberries and sprinkle with 1/4 cup of sugar. Let strawberries sit for at least 15 minutes to generate juice.

Whipped vanilla crème fraiche

1 cup crème fraiche

1/8 cup sugar

Vanilla bean

Whip crème fraiche, adding sugar slowly, and scrape the seeds of vanilla bean into mixture and lightly fold.

Chiffonade of Satur Farms orange mint, finely julienned.

Final preparation

Slice biscuit in half. Spoon strawberries and whipped crème fraiche onto base of biscuit. Top with other half of biscuit and put additional strawberries and whipped crème fraiche on top of biscuit, letting some fall over onto plate. Sprinkle chiffonade of Satur Farms orange mint to finish.

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