CHEF’S TABLE
Ocean Fresh CELEBRATING HIS FIRST SUMMER AS EXECUTIVE CHEF AT GURNEY’S INN, SETH LEVINE TAKES ON THE SEASON WITH AN ASIAN-INSPIRED MONTAUK FLUKE CRUDO. BY SCOTT FELDMAN
Iron Chef, whom would you battle?
Masaharu Morimoto. He is a legend from the original show, and I would want to taste his creations over those of the other Iron Chefs. What is your favorite village? I have lived in almost every town here over the past 15 years and love them all for different reasons. Of course, now I’m in Montauk, which is incredible and by far the most relaxing of all. If you could cook for anyone, who would it be? My grandfathers, whom I never knew. And my grandmother, Evelyn, who passed away and never got a chance to come to my restaurants. If you could invent a tool for the kitchen what would it be? I wouldn’t mind if Apple
A
fter appearing on Hell’s Kitchen with the fearsome Gordon Ramsay, nothing could scare chef Seth Levine—not Japanese Iron Chef Masaharu Morimoto, not even taking over the famous Seawater Grill at Gurney’s Montauk Resort & Seawater Spa. With an eye toward reinstating this East End landmark, he’s relishing the challenge of overseeing the property’s culinary offerings while enjoying the spectacular surroundings. “Have you seen the view at Gurney’s?” he asks. “Give me a lounge chair and a lobster roll and I’m good to go!” You’ve been cooking out East for a few years. What originally drew you here? I
have been coming to the Hamptons for 15 years. When I need to escape the hustle and bustle of Manhattan, there is no place I would rather be. I opened Georgica restaurant here five years ago, and the property itself is what drew me to pursue it. You’re now helming food and beverage at an East End landmark. Is it scary? I don’t think scary is the right word. It’s
an exciting and massive project that requires a
88
taught Siri how to expo [dispatching orders to line cooks and coordinating how plates are sent to the dining room]. What don’t we know about you? I love getting lost in the East End. Scenic drives relax me like nothing else. H
MONTAUK FLUKE CRUDO SERVES
2–3
1 filet of sushi-grade fluke 1 watermelon radish Juice from 1 grapefruit (about 8 oz.) 2 tbsp. extra-virgin olive oil 1 small white onion 1 tbsp. flour Fresh cilantro leaves Salt to taste Thinly slice the fluke. (It may help to slightly freeze the fish first—slicing it while semi-frozen helps get ultrathin slices.) Next, thinly slice the watermelon radish. Blend the juice from the grapefruit with extra-virgin olive oil. Thinly slice the onion, coat with flour, and deep-fry until crispy. Add salt to taste. Start plating the fluke, layering it next to the radish. Repeat layers. Season with salt to taste. Pour the grapefruit oil mixture over the fish and top with crispy onion and fresh cilantro.
PHOTOGRAPHY BY STEVEN MICHAEL KING (LEVINE); FILIP WOLAK (FLUKE CRUDO)
lot of work and a very large staff. We have 14 menus on the property now, and without the incredible team I have here, yes, it would be scary. But so far it’s only been exciting. Would you ever go back on TV? I doubt I would do another reality competition show. But something like Iron Chef or having a show on the Food Network, for sure. If you could compete on
HAMPTONS-MAGAZINE.COM
088_H_ST_ChefsTable_SuperSaturday_14.indd 88
7/18/14 11:14 AM