Chef William Valentine
CEO of Valentine Culinary Consulting
Chef Valentine frequents The “North Fork Table and Inn” Southold, LI, NY where the menu is seasonally inspired, featuring locally grown biodynamic and organic produce, the freshest seafood from the pristine Peconic Bay and Long Island Sound and award winning North Fork artisanal cheese.
Some of the Chef Valentines favorites are Chef Gerard Hayden’s and Chef de Cuisine Kevin Penner’s Raw Hamachi & Seared Hudson Valley Foie Gras and the Striped Bass en Barigoule. Another favorite spot is Nick and Toni’s Restaurant, East Hampton NY. Chef Joseph Realmuto cooks up Baby Octopus alla Piastra, (Eggplant Caponata, Wood Roasted Scallion) and the Spaghetti with Jumbo Lump Crab, Balsam Farm Sun-Gold Tomatoes, Local Arugula, and Toasted Bread Crumbs.