“We’ll use these black raspberries to make a black raspberry crème fraiche ice cream on top of peach cobbler,” he said. Each crop is neatly defined in different sections, and I started to feel healthier just by looking at all of it. “It’s a lot harder than it looks … but we enjoy what we do this is my life,” said Hiatt.Ī quick walk around the farm revealed more than just asparagus and radishes: There are crops of curly kale, red leaf lettuce, Japanese long cucumbers, blueberries, arugula, carrots, tomatillos, zucchini flowers, figs, black raspberries, and an herb garden with cilantro, dill, thyme, parsley, lovage and Thai basil. I cut the asparagus and pick the breakfast radishes,” he said proudly. “My wife Joy is the farmer – she pulls a lot of the weeds. He is the farm planner and executive chef of the House’s Jean-Georges restaurant, which serves farm-to-table cuisine, sourcing ingredients grown on the property’s one-acre farm. Place in oven and bake for about 15 minutes or until bubbly and light golden on top.Drew Hiatt walked me around a small patch of farmland just a few footsteps away from his dining room inside the Topping Rose House in Bridgehampton, New York. Pour into a baking dish and sprinkle top with remaining fontina, Parmesan cheese and parsley. Add cheese sauce to pasta along with sliced sausages and stir to combine. Remove from heat and stir in 1 1/2 cups (375 mL) of the cheese until melted.

Gradually whisk in milk and cook, stirring for about 5 minutes or until starting to bubble and thicken. Add onions and garlic cook, stirring for about 3 minutes or until softened. Step 3Īdd remaining butter to a saucepan and melt over medium heat. Drain and return to pot add 2 tbsp (30 mL) of the butter and stir to coat.

Meanwhile, in a pot of boiling, salted water, cook pasta for about 8 minutes or until al dente. Place sausages in a small baking pan and roast for about 20 minutes or until no longer pink inside.

Golden milk farm to table