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Folks, this is what Sundays in summer were made for! We are thrilled to have Hillary Sterling headed to the farm to cook up an Italian-inspired family-style feast featuring the best of Amber Waves's summer bounty. Check out the amazing menu she has prepared below!
Pinzimonio/Bagna Cauda (veg from the fields) including:
Marinated sungold tomatoes, green olives, savory, bronze fennel, aged goat cheese
Cucumbers, green chilies, oregano, lemon verbena
Roasted eggplant, coriander seeds, roasted tomatoes
Broad beans, fingerlings, mint salsa verde
Corn, balsamic, goat cheese, chili flake, brown butter
Foccacia, squash blossoms, ricotta
Clams, saffron, garlic, peppers
Bluefish, tomato vinaigrette, raisins, pine nuts, marjoram
Squid, zucchini, anchovy, calabrain chilies
Scallops, roasted onions, pancetta, balsamic
Fennel panna cotta, raspberries, vin cotto
ABOUT THE COPPER OVEN SERIES
2015 marked the inaugural year for Amber Waves Farm's Copper Oven Farm-to-Table Series, named after our copper wood-fired oven custom-built from Maine Wood Heat. This summer, we are hosting a rotating line-up of our chef friends from near and far for a series of brunches and dinners not to be missed! Copper Oven meals are family-style feasts, served on our rustic handmade tables lining our beautiful field in Amagansett. Guests take a seat at the table surrounded by our herb garden + organic flowers and vegetables. Every brunch and dinner features produce straight from our fields along with seasonal ingredients sourced from other local East End farmers, fishermen, and purveyors. Guests start off with a drink in our herb garden from Montauk Brewing Company and Channing Daughters Winery and have the opportunity to take a field walk with one of our farmers before they sit down to a communal meal inspired by all the East End's land and sea has to offer!
Proceeds from our Copper Oven Series helps to support Amber Waves Farm's educational programming, which grows young farmers through our seasonal apprenticeships, and connects eaters, especially children, to their food and the farmers who grow it.
ABOUT HILLARY STERLING
Hillary Sterling is the chef at Vic’s, a new neighborhood Italian-Mediterranean restaurant from Victoria Freeman and Marc Meyer (Cookshop, Hundred Acres, & Rosie’s) along with partner Chris Paraskevaides.
A Brooklyn native, Sterling fell in love with hospitality and cooking as a teenager while bussing tables at a casual seafood restaurant in Montauk, Long Island. Years later, after earning a business degree from Indiana University, Sterling began taking night classes at a local cooking school in Bloomington, which promptly refocused her attention on food. After graduating from Le Cordon Bleu in Chicago in 2003, Sterling returned to New York City and got a job at Bobby Flay’s first restaurant, the popular Southwestern spot, Mesa Grill, where she worked her way up from line cook to sous chef. After three years at Mesa Grill, Sterling moved to Flay’s Bolo, the three-star Spanish restaurant. Then, in 2006, Sterling made a pivotal move to join Mario Batali and Joe Bastianich at their NoHo classic, Lupa Osteria Romana. Sterling found her calling in Italian food and, as a sous chef there honed her pasta-making skills and fine-tuned quintessential preparations found in the regions of Rome and Lazio, based on straightforward dishes that let local and seasonal ingredients shine.
Building on her burgeoning devotion to Italian cuisine, in 2009, Sterling joined the team at A Voce Madison as a sous chef under executive chef Missy Robbins. Sterling rose quickly to chef de cuisine and spent four years in that role, refining her craft and leading the team of cooks. Sterling helped maintain A Voce’s Michelin star rating during her entire tenure with her authentic and inspired Italian cooking, and in 2011, Sterling was recognized by Star Chefs as a “Rising Star.”
In 2014, Sterling was introduced by Robbins to Freeman and Meyer, and found their market-driven approach in keeping with her ethos. The modern, airy aesthetic of Vic’s is reflected in Sterling’s approachable menu of thoughtfully prepared Italian dishes, such as oyster mushrooms with potato, botarga and lemon and sheep’s milk agnolotti with hazelnut. Building on the innate principals of Italian cooking, she sources ingredients locally—from finishing salt that’s made in Hell’s Kitchen to flour ground in New York State—and let’s her menu be guided by the seasons.