When you look at the grandeur and the beauty that is the classic French bistro, and you look behind the curtain, you discover the the majesty is all in making something magnificent out of nothing. The French bistro is created out of the use of the egg and the pig because they are the cheapest.
Last night my family had a bluefish cook off. One was cooked en papillote with garden grown peppers. The other dish was baked bluefish with herbs and rosemary potatoes. The fish was caught that day, and it was magnificent. A family member leaned over and said, "You never see this stuff out here." She was right, and it's sad. And so I propose that the restaurants of Long Island start putting bluefish on the menus. Grill it with rosemary. Roast it with sage and tomatoes. Serve it en papillote with heirloom peppers. Take a magnificent raw material and make it grand.
It is cheap. It is indigenous. It is fresh. And is defining of the food that should come from this place.
Just a thought...
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