Below is American Beech executive chef Arielle Ferrara’s recipe for crispy-skinned bass with mussels and lemon grass-ginger broth.
She recommends pairing the dish with McCall Wines 2014 Sauvignon Blanc.
“It’s light and crisp and slightly fruity,” Ferrara said. “The fish is also light and fresh. The wine isn’t going to mask the flavor of the dish, but it’s going to bring out the natural sweetness of the coconut and lemon grass.” (more…)
Arielle Ferrara, chef at American Beech in Greenport. (Credit: Randee Daddona)
She possesses the culinary chops to prepare highly elaborate meals, but Arielle Ferrara’s go-to dinner of peanut butter and jelly, enjoyed on rare evenings off at her Greenport apartment, requires little effort.
“I keep it very basic,” the 31-year-old said with a laugh.
Less simple but just as hearty are Ferrara’s offerings at American Beech in Greenport, where she’s executive chef. The restaurant, located in the village’s Stirling Square, opened last summer and quickly earned a coveted “very good” rating from The New York Times. (more…)