Three years ago in May, Joe and Liza Tremblay and took over a roadside place in Sag Harbor, NY, that was called “Linda’s Famous Cheesecake”. I had one friend who swore by Linda’s cheesecake but to be honest, I could never figure out when the place was open. It was desolate most of the time. Then Joe and Liza came along and opened “Bay Burger” at 1742 Bridgehampton-Sag Harbor Turnpike, (631-899-3915). Joe is a former grillman at the Burger Joint at Le Parker Meridien in Manhattan, generally acknowledged to have one of the best burgers in the city. Liza is a Culinary Institute of America graduate who makes the couple’s eponymous ice cream. The slogan for the ice cream is “It’s from the Hamptons so you know it’s rich”.
Wednesday, March 31, 2010
Monday, March 29, 2010
This is a weeknight delight because it literally comes together in 30 minutes, it’s healthy and you get your Omega-3s in a delicious piece of salmon. And yes, there is all of ¼ cup of heavy cream which last time I looked worked out to 50 extra calories a serving.
I confess to having grave doubts about pairing mushrooms and salmon. But who doesn’t love doing a recipe search for a combination you’ve never heard of and finding something that really works? In this case, Food and Wine’s website produced this recipe from Ian Garrone and Allen Kuehn, two San Franciscans who, respectively, toil at Far West Fungi and the San Francisco Fish Company. They have neighboring stores in the Ferry Building, a temple of food that you really shouldn’t miss when you visit the city. And after you’ve tried this, I’m sure you won’t want to. But please, if you can afford it, buy Wild Caught Salmon and stay away from the Farmed stuff and you'll be doing salmon (and the water they swim in) a huge favor.