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.
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Toast Coffeehouse, Patchogue, N.Y.
Position: Executive Chef
Born: Miller Place
Passed appetizer: Tuna tartare with diced pieces of watermelon in fried wonton cups for texture, with a soy ginger glaze and a wasabi tobiko and Koppert Cress microgreens
Entrée: Wild mushroom duxelle ravioli with Catapano Diary Farm ricotta, sauteed maitake mushrooms, sweet local pea sauce, shaved parmesan, white truffle oil and Koppert Cress micro pea tendrils.
About the Entrée:
Chef tells us those fresh ravioli are a challenge to cook en masse. But the secret is in the preparation.
“It only takes two or three minutes [to cook] fresh pastas,” Kanowsky says. “But if you don’t knead the pasta well enough, it’s going to be gummy. It’s all about the preparation of the dough.”
Photos: Chef Richard Kanowsky in the Toast Coffeehouse dining room (Credit: Benny Migliorino/Benny Migs Photo)
Click here for scenes from the inaugural Island to Table event.