Island to Table is Sunday, Aug. 26. Click here for tickets.
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by Emily Mancini
Chef Phil Capobianco of Patchogue’s Brickhouse Brewery describes his culinary style as a kind of American eclectic.
A graduate of the Culinary Institute of America, the Sayville native brings a little bit of everything to the table: French, Italian, Asian, Creole, American — you name it, he’s cooked it.
Capobianco’s career has taken him from a French-Italian bistro in Rome, to a fine Italian restaurant in Manhattan, to a top steakhouse in Hauppauge.
Last year, Capobianco became the executive chef oat Brickhouse Brewery in Patchogue, cooking up both classic pub favorites and more refined dishes like filet mignon and lobster tail.
No matter what he’s cooking, Capobianco is all about taking a classic dish and making it his own.
This year, he’s a featured chef at the popular Island to Table outdoor dining event, where he gets to showcase his creative culinary talents using fresh ingredients from local farms out on the Island, including Sujecki Farms & Nurseries in Calverton.
Click here to book your tickets for Sunday, Aug. 26, at 5 p.m.
“This event is really unique,” says Capobianco. “You get to meet new people and celebrate what these farms bring to the table. As chefs, we try to give back and hi-light what local farmers do.”
Island to Table guests will be treated first to Capobianco’s appetizer of crostini topped with local honey and goat cheese, rolled with crushed pecans. Catapano Dairy Farm in Southold is supplying the award-winning goat cheese, renowned for its creamy richness.
For his main dish, Capobianco will be preparing a duck niçoise with a port wine and fig reduction.
Salade niçoise is a French dish traditionally made with fresh vegetables, mixed greens, and tuna. Capobianco is putting a luxurious twist on the dish by substituting the tuna with juicy, rich duck breast, sourced from Crescent Duck Farm in Aquebogue.
The dish’s signature fresh vegetables and mixed greens will come from Sujecki Farms & Nurseries on the North Fork.
The 5th generation farm sells fresh, non-GMO vegetables and fruits at their farm stand on Edwards Avenue in Calverton.
“The dish is a classic summer salad, so it’s all about using the finest and freshest summer ingredients,” says Capobianco. “I’ll be preparing the dish with a sunchoke puree, heirloom tomatoes, green beans, yukon gold potatoes, and an olive tapenade. The dish will be topped with these incredibly flavorful BlinQ blossoms from Koppert Cress’ greenhouse in Cutchogue, and a poached quail egg.”
Tickets are still available at $150 each for this year’s five-course meal and cocktail hour on the water in Patchogue. Click the button below. Last year’s dinner was sold out.
Photo: Phil Capobianco at the BrickHouse Brewery last week in Patchogue. (Credit: Benny Migliorino/Benny Migs Photo)
Click here to book your tickets for Sunday.
