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Hardy2
June 28, 2006

Chef du Jour


Chef Ed Lightcap Of Rowdy Hall

Rowdy Hall's burgers are some of the best in the Hamptons, say fans of this East Hampton eatery. Rowdy chef Ed Lightcap can take the credit.

A Long Island native, Lightcap received his formal training at the Culinary Institute of America. After graduation, he took a position at Dave's Grill in Montauk, where he spent five years in the kitchen. Lightcap then operated the Royal Atlantic in Montauk, which received two stars from The New York Times. Next, he cooked at Gosman's Topside before accepting a position as a cook at East Hampton's famed Nick & Toni's. That restaurant's sister eatery, Rowdy Hall, is where Lightcap finally landed. The chef enjoys preparing familiar dishes with a creative twist. Lightcap is married and lives in Montauk with his wife and three young sons.

Local Littleneck Clams with Tomato Broth (serves 4)

4 tablespoons butter (unsalted)

3 tablespoons olive oil

3 cups chopped fresh tomatoes

1 tablespoon minced garlic

1 cup dry white wine

Pinch of red pepper flakes

36 Littleneck clams

2 tablespoons of chopped parsley

Melt butter and olive oil in a large saucepan over medium high heat. Add the garlic and tomatoes and sauté for 5 minutes. Add clams, white wine, pepper flakes and parsley, cook covered for 8 to 10 minutes or until all clams are opened. Take care to stir the clams every few minutes. Take clams and broth and pour into serving bowls. Serve with fresh bread.

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