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.
Scroll down to purchase tickets.
BERNIE MENENDEZ
Position: Chef
Age: 45
Born: Lower East Side
Lives: Medford
Passed appetizer(s): Marinated grilled shrimp with a roasted corn salsa and avocado mousse, as well as tempura-fried zucchini blossom stuffed with an herb goat cheese mousse, drizzled with local honey
Entrée: Long Island duck meatball a jus over a parsnip puree
About the entrée:
(We asked chef about the challenges of cooking a duck meatball.)
“This is nothing like what anybody else does. We’re going to take what you would traditionally get in an entrée — a duck confit or a duck breast — and we’re actually grinding the meat down to make the meatball.
“So, we have to season it and flavor it to get it where we want it to be, flavor and texture wise, so that it maintains its moisture and you still get that wonderful flavor of the local duck. And I’m just such a huge proponent of duck; I love it. To me you can’t go wrong with duck.”
Photos: Chef Bernie Menendez at That Meetball Place with a plate of Ballchos (meatball nachos) in Patchogue Monday. (Credit: Benny Migliorino/Benny Migs Photo)
Click here for scenes from the inaugural Island to Table event.
Event proceeds are for HomeGrown Change.
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