Because of her contacts from her stint in the wine business, Paulette Satur and
her husband, Chef Eberhard Müller have a unique niche. When they decided
to buy a farm and start growing specialty salads, leafy vegetables, heirloom
tomatoes, root vegetables, and herbs, the chefs she knew from her wine sales
were curious. Even better, they became customers.
Today, they sell the majority of their products directly to top tier New York City
restaurants. Their beautiful farm on the North Fork of Long Island is perfectly
situated for growing and for transporting freshly harvested products quickly to
the awaiting city kitchens.
Trading the noise and heat of Chef’s kitchen for the tranquility of Long Island,
Satur Farms is quietly, and with precision, growing with the seasons.
Watch the video shot at Satur Farms, Cutchogue, New York
For a guy who thinks locally, he sure gets around: Training at La Varenne
in Paris, cooking at notable 3-stars in France, mentored by Alice Waters
at Chez Panisse, then on to Michael’s in Santa Monica. From there, New
York, where he’s credited with bringing California cuisine to the city’s scene
with Jams, Bud’s and Washington Park.
Jonathan’s upbringing got him into local food early on. Growing up visiting
his grandparents’ farm gave him knowledge of how agriculture works.
Today’s he is chef-owner of Barbuto in the West Village and Madaleine
Mae on the Upper West Side. He manages to still keep a hand in California
with his West County Grill in Sebastopol.
A wag once said that ‘it’s easy when you know how” and Jonathan’s
use of simple ingredients, simply prepared, proves how right the wag was.
Shot at Barbuto in New York City and in the Hudson Valley. Special thanks
to Steve Lewis for producing Chad Fisher Group’s music for this story.
Thank you to Peter Pioppo for use of his handsome portrait of Mr. Forgione.
Long Island, New York has a long history of producing wine and today it’s
again a respected wine region. Shinn Estate Vineyards, on the North Fork,
is recognized as a leading producer, not only for the quality of their wines,
but also for their farming practices. Along with being great stewards of their
land, Barbara Shinn and David Page are making outstanding Bordeaux-style
wines–on the east coast, no less.
They are no strangers to food and wine. They met in Berkeley, California
when both were in the food business. They came east and opened Home,
a restaurant in New York City. Their efforts received kudos as early
proponents of local food and wine. (They have since sold their interest in
the restaurant.)
Not only is their vineyard a manicured gem, but their guesthouse (with
four perfect rooms) is the only place to stay on a vineyard property on the
North Fork. And the best thing? Breakfast by the fantastic David Page.
The People Who Feed Us would like to thank Steve Lewis for his
brilliant music for this piece.
Shot at Shinn Estate Vineyards, Mattituck, New York.
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