01/03/18 6:28am

Chef Galen Zamarra leads a cooking class last week at The Halyard in Greenport. (Credit: David Benthal)

Caviar. Even if you’ve never seen, let alone tasted, the glistening jam-like amalgam of cured sturgeon eggs, you probably have an opinion about it. For some, caviar is a symbol of old-world decadence, like peacock tongues. To others, it’s an acquired taste not worth acquiring. (Fish eggs! Expensive!)

And then there are those who think its clean, marine flavor and burst-in-the-mouth texture make any occasion instantly memorable.  (more…)

12/25/17 6:27am

Chef Rosa Ross sprinkles powdered sugar on fried dumpling skins, a holiday treat she enjoyed during her childhood. (Credit: David Benthal)

While most of us are wrestling with the usual holiday dilemmas — to stuff or not stuff the turkey, who to seat next to whom, are four desserts enough? — those who make their living in professional kitchens are likely working the hardest.

Whether they are preparing for family members they haven’t seen in months, or planning and cooking for 150 hungry customers, the holidays are some of the busiest, most high-profile days of the year for chefs. We spoke with four local professional cooks to talk about their traditions, what it’s like to work on days when it seems as though everyone else is relaxing and a few tips to take your own festive meals up a notch. (more…)