Log In   ·   Become A Member

Sustainable Fishburger Based On Chef Eric Ripert’s Recipe Coming To Hamptons School

Nicole Barylski

  |   1 Comment · Print Article

The prototype fishburger was created using an adaptation of a recipe provided by chef Eric Ripert of Le Bernardin. (Photo: Victoria Smith)

A group of extraordinary East End chefs have joined forces in the kitchen for The Montauk Fishburger Project, an initiative that aims to familiarize local elementary and high school students with one of the area's plentiful, nutritious resources, which is being conscientiously harvested under firm federal and state fisheries management regulations, incredibly close to home. The program is being pioneered by the founding members of Dock to Dish, the first Restaurant Supported Fishery program in the U.S., who have now established the inaugural partnership with The Long Island Commercial Fishing Association and the Bridgehampton Edible School Garden program, with the goal of making wild, sustainable, traceable local seafood readily available to East End youth.

Judiann Carmack-Fayyaz and chef Jason Weiner showcase a Montauk Fishburger with locally sourced sides and toppings at Almond Restaurant, with Bridgehampton School Superintendent Dr. Lois Favre. (Courtesy Photo)

"We are in the middle of a movement to bring back our long lost farming and fishing culture here on the East End," shared program founder Joseph Realmuto, chef and owner at The Honest Man Restaurant Group. "Two things that have stood in the way of returning local seafood to our households and school system has been the amount of labor that goes into preparing fish dishes, along with a resistance from younger people to try foods that they are unfamiliar with." The initiative introduces the students to the local ingredient using an ingenious delivery. "The Montauk Fishburger Project finally solves those problems," explained Realmuto. "We can create them with a relatively low amount of labor and, more importantly, the fishburgers are delicious. In the end, good taste and flavor are absolutely mandatory requirements to successfully convincing students not only to try, but to actually like, and to continue eating healthy dishes."

Plans for the pilot program revealed that The Montauk Fishburger Project will start distribution to over 250 students in the Bridgehampton school system this month. The prototype fishburger was created using an adaptation of a recipe provided by chef Eric Ripert of Le Bernardin, and features solely local species of wild finfish that are regarded as sustainable by the National Oceanic and Atmospheric Association. Of course the meal's centerpiece needs a sidekick and this Hamptons inspired version comes on a bun that contains organic flour from indigenous strains of wheat that were locally grown and harvested at Amber Waves Farm in Amagansett. The buns were crafted from a blueprint for sustainable bread that was designed by chef and author, Dan Barber, of Blue Hill Restaurants. Aquacultured kelp from the Long Island Sound, that was grown and harvested by ocean farmer Bren Smith in the Thimble Islands, complete the fishburger.

Another initiative founder, Stefanie Sacks, a culinary nutritionist, Montauk-based radio host, and author of the popular local food advocacy book "What The Fork Are You Eating," also stressed the importance of exposing students to local bounty. "Reconnecting our local school systems with steady, reliable access to the incredibly robust bounty of nutrient-dense wild seafood being landed right here in New York's largest fishing port has been a goal of east end communities for many decades," noted Sacks. "The hardest part was that we first had to figure out a way to turn what was local and abundant and most nutritious, into something the students would find to be totally delicious." She hopes the program will spread throughout the East End. "The chefs have now solved that problem, in a big way, and the Montauk Fishburger Project has suddenly opened the door to a new model that we envision will become commonplace throughout school systems across the state in the coming years," Sacks added.

The fishburger features solely local species of wild finfish. (Photo: Emy Kane)

Bonnie Brady, Executive Director of the Long Island Commercial Fishing Association, is pleased that the project will support the local fishing community. "In the U.S. marketplace over ninety percent of seafood is imported and more than half of it is farmed seafood, mostly from Asia," said Brady. "It is imperative to allow our remaining commercial fishermen here to return to their historical and critically important role as providers of locally landed seafood to New York State residents." The Montauk Fishburger Project is a win-win for both the students who get to enjoy the tasty fare and the food purveyors who provide the ingredients. "In this program we are honoring a local tradition and preserving our connections to surrounding communities," explained Brady. "By having the chefs collaborate and create the fishburger format using our local catch, we have combined the best of both the culinary and the commercial fishing worlds." She had high praise for the chefs' innovate way of teaching youth about the beloved seafood. "For serving students, the chefs were very smart to use a familiar food item like the burger, which we expect will be a big hit with the kids," Brady noted. "This enables us to now provide high quality servings of healthy, local protein to a larger sector of the local population than ever before."

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

Related Articles:

Guest (Alan Chaplaski) from Stonington, CT says::
What a great Idea. I would like to try one for lunch.
Jan 15, 2016 2:33 pm


Submit Your Comment

Please note, you are not currently logged in. Your comment will be submitted as a guest.
To submit your comment as a member, please click here.
Your Name:
* Comments will be reviewed and posted in a timely fashion
* All fields are required
What color is a firetruck?
(For spam prevention, thanks)
Hamptons Carpet One Floor & Home
We pay less,and so do you.With over 1,000 stores in our buying group, we can get the lowest prices from the best flooring manufacturers — and pass the savings on to you.Visit our other locations: Hamptons Carpet One Floor & Home, 675 North Sea Road,Southampton, NY 11968

CP Complete- Landscape Design & Construction
Paul Guillo And Chris Hall Two Of The Most Respected Names In The Community Together, they are partners in CP Complete. They bring their years of experience and integrity to creating and renovating luxury backyards.

Hamptons luxury real estate specialist for 33 years, Andrea Ackerman offers outstanding expertise in the field.
Hamptons luxury real estate specialist for 34 years, Andrea Ackerman offers outstanding expertise in the field. Trusted, experienced and successful, Andrea has solidified herself as the go-to broker of the Hamptons and a wholehearted advocate for her clients. A pioneer in the real estate industry on the East End of Long Island, she is driven by her passion for the business. Andrea is based in the Bridgehampton office of Brown Harris Stevens as a licensed real estate associate broker and consultant. Formerly, a principal partner and Senior Director at Brown Harris Stevens, Andrea now assists in developing their corporate strategy for the Hamptons region, advising other brokers and sales associates, as well as being one of the top producers and listors.

Southrifty Drug 54 Jagger Lane, Southampton Village
Southrifty Drug is a small, neighborhood pharmacy with limited shelf space, and we have to be very selective about which over-the-counter items we carry. As a result you'll find a no nonsense concentration of very effective, high quality and useful products on our shelves. In this new section, we feature a number of these products that we feel are especially worthy of your consideration.

Burner Law Group, P.C.
Burner Law Group, P.C. are full service elder law attorneys concentrating in the areas of Estate Planning, Trust and Estate Administration and Litigation, Special Needs Planning, Guardianship and Elder Law. Offices in East Setauket‚ NY, Westhampton Beach, NY, and New York, NY.

Calissa is Mykonos in the Hamptons.
Our menu focuses on seafood and Greek dishes such as salt baked fish, seafood pasta and Mediterranean mezze. Our wine list has been awarded The Award of Excellence from Wine Spectator and boasts the largest selection of rosé in the Hamptons. The name Calissa is derived from the brightest constellation in the summer sky.Our sister restaurants in New York are Amali and Bar Marseille, opening 2020 in the Rockaways. Calissa offers private dining spaces for groups from 10 to 300 people. To plan your next wedding, corporate event or gathering, please email events@calissahamptons.com. 1020 MONTAUK HIGHWAY, WATER MILL

Suburban Propane in Bridgehampton, New York has been serving proudly supporting our community for 90 years.
Suburban Propane has been serving the energy needs for home owners and business in the Hampton’s for decades. We offer friendly service by local professionals you know and trust, plus the peace of mind that comes from knowing we are among the leaders in the industry for safety.

WordHampton Public Relations
We build client revenues and reputations. Our reputation is built on delivering a strong media presence and, as a result, demand for our clients' offerings, resulting in a positive impact on sales. Successful campaigns start with understanding the goals of our clients and developing a customized strategy that will achieve those objectives.

SGF Acupuncture, PLLC. Is owned and operated By Sandra Geehreng Foster.
SGF Acupuncture, PLLC. Is owned and operated By Sandra Geehreng Foster. Her treatments are based on five element acupuncture. She also offers Far Infrared Sauna treatments. PEMF cellular excerise.

Spanish Maven was founded by Marisa Ramirez.
Spanish Maven was founded by Marisa Ramirez after she experienced learning English as a second language upon relocating to New York.