The Purist- July 2018 Issue

Page 132



The Culinistas, a New York City-based in-home chef service, expands to the Hamptons this summer. BY NATASHA WOLFF

FARM FRESH Here’s where Culinista chefs source healthy, local ingredients this summer:

BABINSKI FARM “It’s the perfect stop-off for goat cheese that they bring over from Catapano Farm on the North Fork,” says Tenet. 160 Newlight Lane, Water Mill BHUMI FARMS “One of the few fully certified organic farms on the East End, Bhumi holds itself to even higher standards than the United States Department of Agriculture regulations. We tailor our menus to our clients’ diets and lifestyles. For so many, that

East Hampton.” 513 Deerfield Rd., Water Mill MECOX BAY DAIRY “Their fresh milks, creams and cheeses are made from happy, healthy 100 percent grass-fed cows. Atlantic Mist cheese, similar to brie, is a favorite. They’re also a great source for heritage breed pork and grass-fed beef.” 855 Mecox Rd., Bridgehampton NICK & TONI’S FARMERS MARKET ON FRIDAYS “This is where we get our chickens from Browder’s on the North Fork.” 136 North Main St., East Hampton OPEN MINDED ORGANICS AT THE SAG HARBOR FARMERS MARKET “They grow the most incredible oyster mushrooms imaginable.”

includes eating 100 percent organic or biodynamic.” 131 Pantigo Rd., East Hampton DAYTON FARMS AT HARDSCRABBLE “They have great produce here, and they also make their own local honey.” Located at the corner of Stephen Hands Path and Route 114, East Hampton. HALSEY FARM & NURSERY “Halsey only sells produce they grow themselves, so it’s a bit of a slow start in early June, but by July and August it’s absolutely bursting with incredible produce, particularly giant heads of the most amazing lettuces you’ve ever seen. They also stock Red Horse Market mozzarella, if you can’t drive to


Bay St., Sag Harbor RED HORSE MARKET “Get there early for the fresh, still-warm mozzarella every Friday.” 74 Montauk Hwy., East Hampton SERENE GREEN FARM STAND “The best thing about this farm stand is it’s also a convenient source for super-fresh seafood. Three giant coolers around the side of the farmhouse store are stocked with fresh-off-the-boat fish and shellfish like sea scallops, local striped bass, tuna and shrimp.” 3980 Noyack Rd., Sag Harbor STUART’S SEAFOOD MARKET “This is our favorite seafood market for the freshest catch.” 41 Oak Lane, Amagansett

Courtesy of The Culinistas

to those who purchase packages or sign up for a full summer membership. “Our pricing is very transparent,” explains Donenfeld. “In the Hamptons, clients hire a chef either for a half-day or full day, and we help determine the time and team required based on specific situations. While it’s a luxury service, we want people to feel they can host their family and friends on a weekly basis.” In addition to the company’s popular dishes—like meatballs made with kale, zucchini and lentils for a healthy kick—Culinistas will showcase healthful summer menu items such as lobster salad, panzanella, cioppino and a marinated shrimp salad. For dessert, in addition to the classics like berry crisps and fudge brownies, they offer satisfying fruit salads like spiced grapes with almonds, raisins and allspice, as well as apples and apricots with lemon, pistachio, rose water and sumac. “So many meal-solution companies are about bringing the experience of food to the foreground,” says Donenfeld. “For us, it’s more about fitting quietly into the backgrounds of our clients’ lives, deepening their connection to mealtimes, and focusing on the important things like spending time around the table with family.”

In 2017, with backgrounds in the finance and culinary industries, respectively, entrepreneurs Tiana Tenet and Jill Donenfeld launched The Culinistas, a service providing private chefs for weekly cooking needs and special occasions for residents of New York City. Assisting busy clients like actress Lucy Liu and brands such as Tenoverten and Mama & Tata (as well as 200 households that have signed up for the service so far) with planning and menu development, the team then personally assigns one of their 45 chefs to a project for shopping, cooking, serving and cleanup. “Our recipes are borderless and veg-forward,” says Donenfeld. “We work with our clients’ likes and needs, and also develop dishes that will satisfy our chefs’ skills and creativity.” This summer, the Culinistas expand their service to the Hamptons. “We’re solving the Hamptons’ scarcity of culinary talent by housing our highly skilled chefs out East,” says Tenet, “and providing transportation so they are readily accessible for any pre-planned or last-minute culinary needs, whether it’s an extra set of hands at a barbecue or a great team for a family reunion.” Culinista’s Hamptons-based chefs will only be available