Chef Night at Tim Stark’s

August 21, 2009 at 4:22 am 1 comment

alex2I was lucky enough to attend a chef dinner at heirloom tomato farmer and author Tim Stark‘s new farm in my my neck of the woods last Tuesday. Alex Lee, former executive chef at Daniel Boulud’s restaurants in New York City and a past contender on Iron Chef, made a fantastic farm fresh dinner using tomatoes, berries, beans and other local produce all grown on or within a few miles of Tim’s sprawling 55-acre farm. And, needless to say, it was an amazing dinner.

Chef Alex told me that he tried to keep it simple, and let the ingredients speak for themselves—“real farm style food” as he called it, using only three or four items.

fruit tart

fruit tart

The mood was relaxed, with children running around, a chef in the kitchen, and local chilled wine to toast off the fabulous dinner. Alex prepared three soups—green gazpacho, mole pork rib stew, and Faro soup—and this delectable bruschetta with fresh tomatoes and pesto:


About 30 of us enjoyed dinner as the sun was going down, amid the 19th century farm buildings and this beautiful stone wall.


For dessert, we all went inside as Chef Alex served up a local fruit pie with a simple, but oh-so-amazing flaky crust. It was gone in about a minute.



Entry filed under: eating, Uncategorized. Tags: , , , , , , , , , , .

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1 Comment Add your own

  • 1. Mariko Hashimoto  |  September 18, 2009 at 5:51 pm

    I was looking for chef Alex Lee after he left NYC.
    I would like to know what is he doing now and how I can enjoy his food again.

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