Chef Jonathan Wright, an award-winning chef who has served as Executive Chef in some of the most recognized resorts and restaurants in the world from Barbados to Singapore to New Orleans, has partnered with Discovery Land Company on their stunning new Silo Ridge Field Club as Consulting Culinary Director, as well as at two new Discovery properties being developed here on the East End: The Hills in East Quogue, and the Dune Deck in Westhampton Beach.  Chef Wright will design the expansive food programs for each of the properties, and his commitment to using local, organic, and seasonal ingredients throughout his menus is certain to catapult the residential communities to the forefront of the Hudson Valley and East End culinary scenes.

From his childhood in England to now living and tending to his own farm in upstate New York, Wright has a unique appreciation for the agricultural offerings of the areas he works in, which helps guide his sustainable, farm-to-table programs.  Wright says. “I’ve been involved with farming and gardening from a young age and as a professional chef, I’ve worked closely with farmers and developed kitchen gardens for luxury hotels and restaurants around the world.”

KDHamptons recently visited with Wright at the Silo Ridge Field Club in Wassaic, NY, where he is busy designing menus, including at the renowned comfort stations on the fantastic new Tom Fazio golf course, the on-site restaurants, and for all special events. Wright’s innovative menu plan will feature such house-made delicacies as charcuterie, artisanal cheeses, yogurts, breads and vinegars.  Bars featuring local wines, beers, and spirits will complement the menus.

“Hiring a chef of Jonathan’s caliber is an important step in realizing our culinary vision for Silo Ridge, as well as the upcoming Hamptons projects. With such a vast resource of regional and seasonal food sources in the Hudson Valley, along with our commitment to sustainable agriculture, our partnership is an incredible opportunity to create the most dynamic, fresh, farm-to-table menus for our community and members,” shares Discovery Land Company CEO, Mike Meldman.

Silo Ridge has already cultivated a fruit and vegetable garden, an apiary, and a wood-burning smokehouse and grill at the #11th hole for a savory comfort station. Wright’s future plans for Silo Ridge include cultivating the land for crops and vineyards, and livestock such as goats and hens. The farm-to-table spirit will extend to classes in cooking with local foods, canning, and even foraging.

The opening of the the Dune Deck in Westhampton Beach on August 20th featured a culinary showcase of East End flavors, farms, fisherman, bakeries and more…

Wright shares, “It’s fantastic to work with people who share my passion. The entrepreneurial spirit of farmers, fisherman, purveyors, and craftspeople translates into an unforgettable, uniquely local experience.”  This vision and commitment will seamlessly be carried over to Discovery Land Company’s exciting new East End projects.  Just in time for your upcoming holiday dinner parties, KDHamptons scores two delicious recipes from Chef Wright that will WOW your guests, below… Enjoy!

Pumpkin Soup with Aged Parmigiano-Reggiano & Hen of the Woods Mushrooms

“This is a very simple and seasonal appetizer, a perfect way to start a festive dinner.  Make sure the pumpkins are well ripened as this soup, ” shares Chef Wright.

Soup:
1 X pumpkin 7-8lb
1 x onion peeled and roughly chopped
2 x cloves of garlic
1 bay leaf
1 x 1oz butter
7floz x white wine medium dry/ demi sec
14floz x full fat milk
12floz x chicken stock or Vegetable stock
Nutmeg freshly grated
5oz of hen of the woods mushrooms
Salt
Cayenne pepper
Kirsch

Garnish:
20 x fresh baguette slice 5cm thick on an angle, lightly buttered then toasted
5oz x Gruyere cheese
3 x egg yolks
2 x tablespoons whipped heavy cream
1 x teaspoon kirsch if available

Method: Peel and roughly chop the onion, sauté in the butter until it becomes soft and translucent.  At half way of the sauté process, add garlic. While cooking, cut of off the top of the pumpkin, we are going to use as the serving vessel. The top will be the lid, the stalk as handle.

*By using a sharp knife and a spoon remove the seeds. Do not through those seeds away, as these can be washed and used as a great garnish. Use the spoon to remove the flesh. Chop the flesh and add to the sauté pan and sweat down, until it changes a deep orange color.

*Add the wine and reduce by half, add the chicken stock and half the milk, season it with salt, pepper and a little freshly grated nutmeg and a little of bay leaf.

*Simmer for 20 minutes, and then blend in food processer.  Pass through a fine sieve.  Add the Parmesan cheese and truffle oil adjust the seasoning to taste.  Remember that Parmesan cheese is slightly salty, so bear in mind when you first season it.  When ready to serve sauté the hen of the woods mushrooms in a little olive oil, lightly season and add to the soup.

Garnish: Mix the grated cheese with the egg yolks, the cream and then the Kirsch. Build little mounds in the center of the baguette crouton and then grill until they are golden brown. Finish with some freshly chopped chives.

Serving: Brush the pumpkin with oil, season the inside of it and place in a hot oven for approx. 15 minutes until it has taken on, a well roasted color.

Serve soup in the pumpkin!

Apple Soufflés

Ingredients:
Juna Gold Apples 4 each large, Granny Smiths 6 each chopped roughly
Lemon juice 1 lemon
Vanilla 1 pod scrapped
Water 2 floz
Pastry Cream 4 oz
Egg whites 8 each
Calvados
Caster sugar 3 oz
Cinamon powder
Butter, soft for lining mould

Method: Cut the granny smith apples into half inch pieces and place in a saucepan with the water and lemon juice. Bring to a boil and reduce heat and cook until soft and most of the liquid has evaporated. Blend in a food processor until smooth. Pass through a fine sieve with the back of a spoon pressing through as possible.

*Cool the puree, then mix with the pastry cream, then add calvados and vanilla seeds
cut a flat base on the juna gold apples, only enough to make a flat base so the apples stand up.
remove the tops then using a grapefruit knife or a prep knife cut arround the inside leaving a ¼ inch on flesh between the apple and the skin. The idea is to make a apple shell.

*Brush the inside of the apples with soft butter in upward strokes coating thinly the moulds
mix some caster sugar with cinamon powder then poor into moulds turn to evently coat the moulds and continue until they are all coated in chocolate.

* Place egg whites into electric mixer and whip until peaks form, add a couple of drops of lemon juice then the caster sugar until the peaks are firm and the air bubles are very fine.
fold a small amount of egg whites into the apple mixture, when fully blended fold in the remaining egg white.

* Spoon mixture into the apple shells, spread flat with a spatular then use your thumb to clear a groove on the inside of the souffle removing it away from the dish.  Place in the pre heated oven and bake for 10 -12 minutes. Once you remove from the oven you should have all other items ready so we can serve immediately

* Discovery Land Company’s portfolio includes 19 properties in Hawaii, California, New York, Arizona, Idaho, Montana, Texas, and North Carolina in the U.S. as well as Los Cabos, Mexico and the Abacos in the Bahamas. * Food photography in this feature by Kelli Delaney