Restaurant Hunter TV Pays a Visit

Two-time Emmy winner Rob Petrone, host of TV’s Restaurant Hunter took a road trip to the East End, aka the Hamptons see what exactly what George Hirsch Lifestyle is all about. What he found was exactly what you see on my public television series. We made a few stops at a couple of local sources for vegetables, cheese, seafood, meat, and wine. Next, with cameras in tow, we returned to my patio to grill and entertain George style, while chatting about how food has changed throughout my career as a chef. 

Afterward, we continued to eat, and sip on some local small batch cream soda, while Rob sought the reason why after 20 years of television filming all over the world I would film entirely in the Hamptons. My response, “this is how I was raised - the bounty of the eastern part of Long Island, its farms, seafood, dairy, and now producers of wine, small craft beer, and beverages, raising livestock, and local artisan producers highlights what is happening all across this country. That is why I am so delighted to share my community of year-round friends in the Hamptons. My viewers are able to take away a lifestyle that is good for you for their own daily experiences. There will never be any ‘throwdowns’ or ‘restaurant disasters’ on my show. It’s about inspiring, and education through a visual food experience; hence my last line in each episode is “if I can do it you can do it.”

Rob Petrone Market Fresh Shopping with George Hirsch 

Milk Pail Farm Stand

George Hirsch Grilling for Restaurant Hunter

Chrusciki

This time of year, particularly near Easter, reminds me of Polish Chrusciki, aka fried ribbons, angel wings and many other names. Throughout all of Europe just about every country has their own version and influence behind this easy but special treat. 

Simply, the ribbons of sweet dough are simply fried and covered with powdered sugar or honey. It is hard to have just one, but you won't be eating these everyday, so just enjoy this sweet holiday treat. BTW, good for dunking.

For My Recipe For Chrusciki

Jamón Serrano

Jamón Serrano is Spain's dry cured country ham, much like the more popular Prosciutto of Italy, but slightly little less fatty. Jamón Serrano can come from any region in Spain, unlike Prosciutto di Parma, a certified product specifically marked from the Parma region in Italy. Jamón Serrano is aka mountain ham, a nickname given because originally the mountain regions were where the hams were cured, possessing ideal climate conditions for curing the hams for at least a year. This Serrano ham is a common ham, embraced and ingrained in the customs and traditions in all Spain's regions. And also, enjoyed on a daily basis at most Spanish meals.

Available at specialty markets.

Serve: carved paper thin with hard cheese and fresh fruit.

Monks in a Jam

One of my favorite TV segments of all time was created on my trip to Spencer, Massachusetts; visiting Father Robert at St. Joseph's Abbey, seeing how Trappist Preserves are made and how it came to be. It was one of the most inspirational experiences to witness the dedication and commitment to a lifestyle that gives so many people pleasure. In fact, the Trappist Monks create a bit of happiness in every serving. I mean- who doesn't smile after having jam on toast? Better yet, really good jam! 

George Hirsch TV Segment: Trappist Preserves

Pampered Cows

It's no secret how much fondness I hold for my friends in Ireland as they are truly one of the most friendly and hospitable people on earth. I actually think the phrase tender loving care was born there. Here's proof, in this TV ad from KerryGold.

Kerrygold's  slogan is "The Best By A Country Kilometer", and they are spot on. 

Dubliner Cheese: Once you try it, you'll be hooked. I am. It was first described to me as a mixture between Cheddar and Parmigiano Reggiano. This description is quite accurate. Dubliner tastes of a mature Cheddar with the sweet aftertaste of Reggiano. Created by the Irish company Kerrygold and named after Ireland’s capital city, this cheese shares traits with several well-known cheeses but the combination creates a flavor that is completely unique. 

Note: Serve alongside a full-bodied Cabernet, a freshly pulled pint of Guinness, or simply melted between a few slices of crusty brown bread.