This week in 'Carolyn's Kitchen'
green, popcorn, truffle sea salt, green eggs & ham, ramps, coffee flour, 25 million farmers, chocolate, gluten free
What I am thinking about this week… There is a colossal amount of waste in the food service industry with consumers wanting the best cut of meat, the prettiest produce…. What can we as chefs do to make the less popular or waste ingredients shine in the center of the plate?
this week in the farms & markets
asparagus . beets . broccoli . cabbage . escarole . radicchio . garlic . chard . collards . kale . mustard greens . leeks . mushrooms . onions . peas . potatoes . radishes . rhubarb . turnips
At the ‘nack & coffee bar…
Popcorn with a variety of flavors available: Truffle Sea Salt & Black Pepper, Parmesan Garlic, Chocolate & Vanilla, waiting to be air-popped just for you! Check out our movie list for your favorite film and complete your perfect Hamptons day with a relaxing night on the couch. Favorite movie you’ve been wanting to see? Give us a heads up and we’ll have it ready for you at checkin! And, of course, J made the wooden trays and stained them with coffee!
Guess what was delivered to my kitchen door this week… Coffee Flour!
Close to 25 million farmers produce billions of pounds of coffee each year. Close to 3 billion pounds are imported to the US each year. The coffee bean used to brew the “liquid gold” we consume each day is the seed of the coffee cherry. So what happens to the rest of the fruit? The 17 billion pounds of coffee cherry is discarded into the rivers and streams of the countryside in the areas the coffee is grown. Yes, it is an amazing natural fertilizer, but the millions of pounds of waste cannot compost as fast as it is being produced! So what can we do to minimize the impact of the growing countries? The result of many years of research has come up with a gluten free, vegan product with more iron than spinach, more fiber than whole wheat flour and more protein than fresh kale. Not only is it removing waste from the water sources, it is creating another avenue of income for the coffee farmers and creating a new nutritious ingredient to the culinary world.
The coffee cherry is dried and ground into a powder form – coffee flour! Ultimately the goal is to keep 40% of the product in the growing countries to create tortillas, masa, naan, among other items to minimize the impact of wheat growing. Japan has already launched the use of coffee flour in a commercial setting and it has taken off!
You may be thinking this flour will taste like a cup of coffee….but your taste buds will be surprised. There is a fruitiness and nuttiness about it not at all like a cup of your favorite brew.
We are just getting started experimenting with this new ingredient, I can’t wait to see what I can create for you!
Maybe Baldor will start to carry coffee flour – they are doing so much to help make the food industry greener!
What’s special on my breakfast menu…
This week we are featuring a culinary mash-up! Bringing back the old favorites with a 2016 twist. Green Eggs and Ham!
- “2016” – Poached Egg, Black Eyed Peas, Baby Kale, Beet Greens, Ramps, Benton Country Ham
- “1999” – Scrambled Egg, Brie, Spinach, Herbs, Canadian Bacon
- or enjoy a taste of the past and present together!
this week’s “remarkable food moments”
comments from our guests
“I’ve learned more about food in the last 18 hours than ever before in my life”
“You guys have all the up and coming new products! I love stopping by to see what’s new.”
“We are checking out the selection for later….I want to try it all!”
“I want to take this ‘nack bar home with me!”
“You guys do that on purpose don’t you. You start making popcorn and the smell wafting out here makes us all want some”
Carolyn Stec, Executive Chef
“crusader or worthwhile causes”