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Nourish your body and changeyour life. We deliver organic.
Nourish your body and change your life. We deliver organic.
Our July Chef in Residence shares this Hamptons crowd favorite from Lulu Kitchen & Bar.
“The inspiration for my recipes is always driven by local farms, the surrounding environment, and the atmosphere,” says Philippe Corbet, our July Chef in Residence. Growing up in the small town of Chambéry in the French Alps, Corbet learned that the best recipe inspiration was the natural abundance surrounding him.
This lesson served him well while honing his skills in Michelin-acclaimed restaurant Georges Blanc in France and Bouley in Manhattan. Today, it’s the philosophy Corbet applies to every dish crafted in the kitchens of Hamptons hot spots Duryea’s and Lulu Kitchen & Bar. His plates seamlessly combine fine dining finesse with the bountiful farmstand fare found Out East—this season, Sakaralites got to taste this philosophy in action with a special plant-rich spin on his much-loved hearts of palm “lobster” salad.
Missed Corbet’s dish? Don’t sweat it: the chef generously shared one of his most popular recipes from Lulu Kitchen: Wood Fire-Roasted Heirloom Cauliflower. While Corbet grills his over open flame, he’s adjusted the recipe so it’s easy to whip up in your oven at home. Just like the one on his menu, it features one of our favorite digestion-enhancing cruciferous vegetables, dressed with sweet-and-spicy red grapes, invoking golden hours spent on vineyards dotting laid-back Hamptons’ roadsides.
Serve this summer table mainstay anywhere you choose to spend the season, or savor it for a grounding, satiating lunch at home.
Ingredients:
Serves 4 as an appetizer or 2 as a main course
Spicy Long Island grapes
Cashew yogurt sauce
Directions:
For the cauliflower
For the grapes
For the sauce
To serve with style, finish with a drizzle of extra virgin olive oil, salt, toasted sesame seeds, and crushed Aleppo pepper, with the roasted grapes and yogurt sauce on the side.
By S LIFE MAG • July 26, 2022
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