A painter and scuptor, DeLustro see the plate as a canvas, evidenced here by his Grilled Angus Filet Mignon over Vanilla Bean Whipped Potato and Maple Sweet Potato Puree. (Douglas Harrington)

Riverhead - In Riverhead, where the Hamptons' South Fork meets North Fork Wine Country, Bistro 72 at the Hotel Indigo has quickly established itself as one of the East End's premiere dining spots. Ralph DeLustro has taken over from Lia Fallon as Executive Chef and he has not missed a beat in the process. Pardon the pun, but DeLustro is DeLicious! Son of a restaurateur, DeLustro graduated from the culinary arts program at Delhi College, despite his father's attempts to steer him away from the grueling and highly competitive trade. Upon graduation he immediately was drawn to the hotel side of the business working with hospitality leaders like Hilton and Sheridan, often opening up, setting service protocols and creating menus for high end restaurants at the hotels' newest locations.

With the birth of his first child, DeLustro has decided his traveling days are over and a recent move east made Bistro 72 the perfect fit both professionally and personally, "I love it here at Hotel Indigo and I really appreciate the commitment that Rob Salvatico and his family have made to creating a truly exceptional hospitality location. We are definitely on the same page."

A strong advocate for field to table cuisine, DeLustro is thrilled to be in the East End with the abundance of local produce and seafood, "The local produce and local artisanal cheeses definitely played a part in my decision to come to Hotel Indigo. I find the freshest produce and I know just where it comes from, I know exactly when my fish have be caught and by whom. It is fantastic and it gives me the opportunity to create new and innovative dishes."

Chef Ralph DeLustro preparing one his farm to table masterpieces. (Douglas Harrington)

DeLustro is not only an artist in the kitchen, he is also a painter and sculptor and he brings those talents to his culinary presentations, "I see the plate as a canvas." Among his many masterpieces is his Grilled Angus Filet Mignon over Vanilla Bean Whipped Potato and Maple Sweet Potato Puree, the recipe he has graciously agreed to share with our readers below.

Along with Chef DeLustro's fabulous cuisine, Bistro 72 features live music three nights a week with Trevor Davison on the piano every Thursday, singers welcome! On Friday live jazz is the theme with the Steve Watson Trio and special guests and most Saturdays feature Jesse Barnes on acoustic guitar. Also in the works are comedy nights and special performances by the enormously popular local Afro/Cuban/Latin dance band Mambo Loco whose music will be matched to a special Cuban menu.

Bistro 72 is the place to be on Thanksgiving with DeLustro's presentation of both innovative and traditional holiday fare. Hotel Indigo and Bistro 72 are also offering both a New Year's Eve overnight package, Champagne and Chandeliers: New Years Eve 2012 and an innovative The Night Before New Year's Party. For more information and to make reservations click below. Bon Appétit!


Chef Ralph DeLustro's Grilled Angus Filet Mignon Over Vanilla Bean Whipped Potato And Maple Sweet Potato Puree

Served with Shiraz reduction and White Truffle oil, and topped with Crisps of Yukon gold potato, parsnips and sweet potato.

Filet Mignon:

 • 8 oz. filet mignon (angus)
 • Olive oil 1oz.
 • Salt and Pepper to taste

Rub filet with olive oil and season with salt and pepper. Grill to desired temperature. Let rest.

Vanilla Bean Whipped Potato:

 • 2 medium Yukon gold potatoes peeled
 • 1 each vanilla bean
 • Salt and Pepper to taste
 • 1 oz. butter
 • .5 oz. heavy cream

Cut and boil potatoes, strain. Bring heavy cream and butter to a boil whip into potatoes add vanilla bean and season to your taste. Set aside.

Sweet Potato Puree:

 • 1 large sweet potato (peeled)
 • 2 oz. Pure maple syrup
 • Butter 1 oz.
 • Salt and Pepper to taste

Cut and boil potato, strain and add butter, salt and pepper to taste. Then add maple syrup and whip. Set aside.

Shiraz Reduction:
1 cup Shiraz reduced by half add .5 oz butter when reduced.

Crisps:
 • .5 each Yukon gold potato, sweet potato
 • 1 each parsnip

[I] use a japanese mandolin, you can use a cheese grater. Grate all three and fry and salt and pepper set aside.

To Assemble:
In a ring mold at center of the plate place vanilla bean potato half way up. Then place sweet potato puree on top remove rig mold. Place grilled filet mignon on top. Spoon Shiraz reduction around plate, then drizzle around with white truffle oil (can be purchased at a specialty food store). Top with crisps, garnish with fresh chives and serve.