The Delicious Difference
“Carolyn’s Kitchen” Carissa’s Breads
What I am thinking about this week…
Two East End farmers, a talented baker and the MHI chef walk into a bar….what comes of that evening will tantalize your taste buds!
At the ‘nack & coffee bar
Our ‘nack bar this week is fully stocked and waiting for you. Have you tried the MHI Trail Mix yet? We seem to be having a hard time keeping up with the demand! Also we are trying out a new cookie flavor – Rocky Road!
Highlights on the ‘nack bar this week:
- Montauk Rum Runners Coconut Rum Macaroons
- Amber Waves Whole Wheat Banana Muffins
- Coffee Cured Salmon on Carissa’s Pickled Rye
- Death Wish Coffee Mocha Torte
from the farms & markets
asparagus | beets | broccoli | cabbage | escarole & radicchio | garlic
chard, collards, kale & mustard greens | leeks | mushrooms | onion | peas
new potatoes | radishes | rhubarb | turnips
uess who knocked on my kitchen door this week… Carissa of Carissa’s Breads
If you haven’t had the chance to watch the Michael Pollan series on Netflix, COOKED, I recommend cuing it immediately. The history and philosophies of real food we follow at MHI star in the series – it will change the way you look at your dinner plate forever.
While watching the “Air” episode my mind was on that baker I mentioned above. Carissa is lead baker and owner of Carissa’s Breads. Her dedication and love shines through in every loaf. She was featured on the blog Eat.Real.Food. She sources her ingredients from the local farms – the wheat, the oats, the honey, the beer, the pickles – and never adds chemicals or preservatives.
From her buttery, rich brioche we use in our Egg Nog French Toast to her Farmer’s Loaf we use to make crisps for your cheese board, it’s all like biting into a little bit of the East End.
J’s favorite, the Sourdough with a starter from Amagansett dating back to 1968, makes an amazing Panini with New York Cheddar & our Tomato Bacon Jam… now that sounds like a special for this week!
I look forward to each morning when Carissa drops off bread to the kitchen (she delivers it herself!) as her smile, energy and positive attitude start the day off right!
The buzz this week at MHI has been the pancakes, have you had the chance to try them? Made from the wheat grown at Amber Waves Farm in Amagansett.
…Then there are those farmers I mentioned, but more on them next time!
Remarkable Food Moments “comments from our guests”
“These are the best Pancakes I have ever had!”
“It is amazing to eat something with such deep roots in the community.
Thank you for sharing Carissa’s Breads with us!”
“My oh my that French toast was divine”
“Now the real question, which kind of pancakes am I getting tomorrow morning”
“My compliments to Carissa, her bread is great!”
One last note…
We made it to East by Northeast for their opening night of the spring menu. Chef Jeremy has really outdone himself this season and he was not kidding when he told us how amazing the local tilefish is, but my personal favorite was the Tandori Hudson Valley Lamb Belly and the Short Rib Tartar. Make sure you save room for one of Chef Casey’s desserts – the lemon tart was refreshing and you can never go wrong with their house made gelato sampler.