Peter Berley at his home kitchen in South Jamesport. (Credit: David Benthal)
Becoming a chef wasn’t always part of the plan for Peter Berley.
In fact, it hadn’t crossed the Roslyn native’s mind until he began working in restaurants while studying at Berklee College of Music in Boston.
It was there, in the early 1970s, that he was introduced to macrobiotics.
A term coined in the 1950s by Nyoichi Sakurazawa (known to Westerners as George Ohsawa) in the 1950s, the macrobiotic philosophy of health embraces a diet based on whole grains, additive-free food and locally grown, seasonal vegetables. (more…)
The dining room at Salt & Sea. (Credit: Cyndi Zaweski)
The Bay Breeze Inn in South Jamesport has a new farm-to-table restaurant with Italian and Mediterranean influences courtesy of executive chef Allison Fasano. Salt & Sea Bistro is expected to open in the coming days with a menu featuring starters such as swordfish kebabs and watermelon crab gazpacho and entrees including house-made linguine and crab and local skate fish. (more…)
One weekend per month, Peter Berley, a James Beard Foundation Award-winning cookbook author and chef, opens his home there to up to eight students seriously looking to improve their culinary skills.
They enter his sunny home kitchen, which features butcher block counters, a 12- to 14-seat baker’s counter, a wood-burning oven and brightly colored tiles. Using high quality ingredients — like eggs and raw milk from Ty Llwyd Farm in Riverhead or kale from Berley’s own backyard garden — they learn to cook like pros. (more…)
With a $2.7 million price tag, of course this new-to-the-market South Jamesport includes elegant touches like wood floors, two complete master suites and a media room.
But what makes this Peconic Bay Boulvard property really stand out are the sweeping views of the bay and access to 130 feet of undisturbed, sandy beach. Many of the rooms feature large windows which allow for lots of natural light as well as the sight of the gentle waters of Peconic Bay lapping in the background. (more…)