Philanthropist Annie Falk’s new cookbook Hamptons Entertaining, Creating Occasions to Remember (Stewart, Tabori & Chang, 2015) with photos by Jerry Rabinowitz is a delight to read but it’s also about saving our bays and waterways. How does that work? The author’s proceeds from the book benefit Peconic Baykeeper, the nonprofit dedicated to the protection and improvement of the aquatic ecosystems of Long Island’s Peconic and South Shore estuaries. In fact, there’s a list of over 80 impaired waterways right at the beginning of this book. Some of the listings may surprise you: they include Georgica Pond, Mecox Bay and
Sag Harbor Cove.
But the great recipes are no surprise when you consider their sources—some of the East End’s top chefs, interpreted by Falk. Falk has a background in corporate event planning and she studied with the legendary chef Roger Vergé in Provence.
As Sag Harbor’s Eric Ripert writes in the book’s foreword, “The spirit of entertaining is really about giving back—being appreciative for what you have and wanting to share it. Annie Falk conveys her appreciation for the Hamptons culture and dedication to its natural beauty through her
How “local” is it? Very. The recipes feature many seasonal ingredients and local produce including Dale & Bette’s mesclun salad mix from their Sag Harbor farm, East Hampton’s Iacono Farms poultry and all manner of local seafood. Contributors include many friendly faces like Race Lane’s Jay Plumeri, Water Mill’s Joan and George Hornig and Cyril Fitzsimons of Cyril’s Fish House.
With over 80 recipes, there’s sure to be something delicious calling you to indulge while you help to save our local waterways. Chicken Paprikas in a Crepe Pouch and Pumpkin-Spiced Crème Brûlée, anyone?