Layne Lieberman, RD
"Shape Escape to the Hamptons will bring heart-healthy eating and lifestyle guidelines to life. The events will showcase imaginative responses to the
culinary challenge of the new millennium: meeting the public's craving for a healthful, world-class food experience." Layne Lieberman, RD, MS, CDN is the Director of Nutrition for King Kullen Grocery Company.
For information visit www.kingkullen.com (click on Nutrition Center)
As founder and president of The Golden Pear Café, Keith Davis has expanded his original Southampton location to include other Hampton areas: Bridgehampton, East Hampton, and Stony Brook.
Fresh Grilled Salmon Salad
Serves 6-8 people, yields 3-4 lbs.
1 (2-3 lb) filet fresh cleaned salmon (skin off)
3 tablespoons olive oil (for brushing salmon)
2 cups celery, sliced on bias
1/4 bunch fresh dill, chopped
1/2 cup olive oil (for dressing)
1/2 cup fresh lemon juice
1-1/2 tablespoons kosher salt
1 tablespoon black pepper
Procedure: Preheat grill (high heat). Brush salmon filet with olive oil. Sprinkle both sides with salt and pepper. Grill salmon filet (whole) until cooked thoroughly. Transfer to baking pan and refrigerate to cool. Remove salmon from refrigerator, break up into 1 inch pieces and put in salad bowl. Add celery and chopped dill to salmon and gently toss together. In a small bowl, whisk together the olive oil and lemon juice. Pour dressing over salmon salad and toss gently to complete. Add remaining salt and black pepper and toss gently together. Transfer to serving dish. Garnish with fresh dill sprigs and lemon slices.
Beginning her professional cooking career 25 years ago, Beth D'Alessio is now the catering partner to renowned chef, Starr Boggs in Westhampton Beach, NY.
Yields 5 cups
1-1/4 cups mellow light miso
8 oz firm tofu crumbled
1/4 chopped spanish onion
1-1/2 cups distilled water
1 cup safflower oil
1/2 cup apple cider vinegar
2 tablespoons lite tamari
1/2 tablespoon powdered kelp
1 tablespoon chopped fresh basil
3 tablespoons chopped flat leaf parsley
Procedure: Blend miso, water, oil, vinegar, tamari, onion, tofu and kelp in blender until smooth. Stir in parsley and basil. Keep refrigerated in a covered container for up to one week. Dressing makes a delicious topping on everything on the grill from vegetables to chicken or a spread on sandwiches.
For 30 years, Kimi Osaki has been the chef at Japanese restaurants around the world. Today, he brings this expertise to his own restaurant, Sushi 1, opened in 1995 in Westhampton Beach, NY.
serves 6-8 people, yields 3-4 lbs.
7 oz chopped spanish onion
7 oz chopped carrot
4 oz chopped fresh gingerroot
juice of 1 orange
juice of 1 lemon
1 cup rice vinegar
2 cups water
1 cup vegetable oil
1 cup cooking sake or 1 teaspoon sugar
2 oz tomato paste or ketchup
pinch black pepper
3 pinches salt
Procedure: Blend well.
As Executive Sous Chef of The Ross School in East Hampton, NY, Beth Collins works directly with local organic farmers in planning the many food
crops the school uses.
Wheatberry and Beet Salad
Ingredients for Dressing
1/2 cup lemon juice
1/2 cup orange juice
3 tablespoons finely diced shallot
1 tablespoon dijon mustard
1 tablespoon soy sauce
2 cups olive oil
1 tablespoon sugar
salt and pepper
Procedure: In a bowl place the shallots, dijon, soy sauce, sugar, orange and lemon juice. Whisk in oil and season with salt and
pepper. Taste and adjust with salt and pepper.
Ingredients for Salad
4 cups cooked wheat berries
2 cups (roasted and cooked) medium dice beets
1-1/2 cup (sliced, washed and roasted) leeks
1 tablespoon (finely chopped) thyme
2 tablespoons (chopped) parsley
2 tablespoons (finely sliced) chives
Procedure: Cook the wheat berries for 30 -40 minutes until soft (but not mushy) in boiling salted water like pasta. Toss the leeks with oil, salt and pepper. Roast until soft, and to much color at 325 degrees. In a bowl, mix wheat berries, herbs, beets, leeks and some dressing. Taste and adjust seasoning.