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.
Photos by Benny Migliorino of Benny Migs Photo.
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RADU GRIGORE
Position: Head chef
Age: 23
Born: Romania
Lives: Patchogue
Passed appetizer(s): Traditional Spanish gazpacho (cold summer soup)
Entrée: Terrine of duck liver
About the entrée
Grigore calls the liver “the most exquisite” part of the duck. He serves his cold.
“A lot of people on Long Island never had it cold, but this is one of the best dishes anyone could ever have,” Grigore said.
He marinates the liver in cognac and amaretto, then cooks it for four minutes in a bain-marie (over hot water). The liver will be served in a sweet sherry compote, with basil micro greens.
Also, in approaching his terrine — which technically means the meat is ground and loafed — Grigore utilizes combines ground and non-ground parts of the liver.
“This way you’re going to see some layers between the pieces,” he said.
Below is a similar dish that’s served at Toro ($18).
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