Top chefs from across Greater Patchogue will be participating in the six-course Island to Table outdoor dining experience on Terry Street in Patchogue on July 30.
The chefs will be preparing food from the land or waters of Long Island for the annual fundraiser. GreaterPatchogue is the official media sponsor.
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TERRI NOVAK
RHUM, Patchogue, N.Y.
Position: Executive Chef
Age: 30
Born: Sasebo, Japan
Lives: Middle Island
Passed appetizer(s): Wild lion’s mane mushroom ragu with an herbed ricotta and Amagansett Sea Salt.
Entrée: Sweet corn and bacon risotto and pan-seared weakfish with popcorn shoots and pea shoots (microgreens) and lemon aioli
About the entrée:
“Weakfish is underestimated and because it’s not popular, people don’t know about it and they don’t want to figure it out. It’s a lighter, flakier fish with a great flavor profile.”
Novak said the white fish needs to be fully cooked, and the challenge for cooking for over 100 people at once has everything to do with heat and timing.
“Which is obviously what we’re all really good at, but it’s still stressful,” she laughed.
Photos: Chef Terri Novak in the kitchen at RHUM. (Credit: Benny Migliorino/Benny Migs Photo)
Click here for scenes from the inaugural Island to Table event.
