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Hardy2
August 02, 2006

Chef du Jour


Chef Todd Jacobs of Atlantica

Todd Jacobs, the owner and executive chef of Atlantica and Tierra Mar in Westhampton Beach, needs little introduction.

After studying abroad years ago in France with top chefs, Jacobs made his way back to the East End. It was at The American Hotel in Sag Harbor where Jacobs first began to earn praise as a superior restaurant cook.

After six years there, Jacobs moved on to Tierra Mar and received culinary accolades from both The New York Times and Newsday. Jacobs believes in using organic and local products in the majority of his cooking. His relationship with the organic farmers on the East End is longstanding. He has been a long-time supporter of the Northeast Organic Farmers Association. As well, Jacobs backs the Long Island Organic Co-Op, a network of East End farms who deliver their organic produce to local restaurants.

Atlantica's Smoked Duck With Honey Mustard Drizzle

2 smoked Long Island free-range duck breasts

2 1/2 ounces honey mustard drizzle Sauce (from squeeze bottle)

3/4 ounce filberts, roasted & blanched nuts

1/4 ounce mesclun salad

Procedure:

Using a sharp knife, thinly slice the smoked duck breasts. Drizzle a half ounce of the honey mustard sauce on each of five plates in a zigzag pattern using a squeeze bottle. Place the mesclun in a small bouquet close to the edge of the plate.

Gently lay four to five slices of duck (depending on size) on each plate in a fanned formation. Scatter the nuts evenly between the five plates. Garnish and serve immediately.

Honey Mustard

2 cups honey

1 cup Dijon smooth maille mustard

2 organic, extra large egg yolks

1/2 cup white wine, 'Delouis' Vinegar

1 cup canola, 35 lb. pure oil

1 cup mustard-flavored Oil

Procedure:

Combine honey and mustard in a food processor, add egg yolks with the machine running. Add the vinegar, then slowly drizzle in oils with the machine running the entire time.

Mango Chutney

1 mango chopped

8 ounce mango, Major Grey chutney

Procedure:

Peel and chop the mango into 1/2 inch chunks. Add the mango pieces and the chutney to the bowl of the Hobart mixer and mix gently on a slow speed until the chunks of mango are evenly distributed. Cover and refrigerate for later use.

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