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.
Photos by Benny Migliorino of Benny Migs Photo.
JASON TEPPER | Farm to Truck
Position: chef/owner
Age: 39
Born: Blue Point
Lives: Patchogue Village
Passed appetizer(s): Fig in a Blanket
Fresh figs stuffed with citrus-infused goat cheese wrapped with prosciutto and topped off with amaretto honey, blood orange reduction and micro basil.
Entrée: Short rib on a pea pancake.
About the entrée:
The ribs are prepared in-house and topped with a cold rhubarb relish and micro basil for a hot-meets-cold element to the dish, the chef says.
“I braise the short rib in a nice, hot pan and then I cook it in the oven for about six hours with sweet potatoes, celery, carrot, onion and natural herbs. And, I add a little bit of local red wine from Macari.”
Tepper says executing the dish for 100+ people at once is all about the prep work.
“As long as you’re mentally prepared and you set your standards high and stay organized, everything is a piece a cake,” he said. “Though if you gave me a dessert [to make] I might do something wrong; that’s what pastry chefs are for.”
MORE CHEFS:
That Meetball Place’s Bernie Menendez is preparing duck meatballs
Radu Grigore of Toro Tapas & Tequila and his L.I. duck liver
Click here for scenes from the inaugural Island to Table event.
