DIRTY ASHTRAY FOUND ON TABLE OF STONE TURTLE

Chef Gregory Baumel overheard a customer talking about the then new non-smoking law at restaurants. The customer said something to the effect of "Well now you won't find a dirty ashtray on any of the tables". Baumel, suddenly coming up with a great idea, told the customer that he would make it happen and he did. It is a dessert in the mold of an ashtray made with Callebaut chocolate. Sitting underneath is vanilla ice cream and house made fudge. Cigars are made of meringue and other ditties are placed in and around this tasty dessert.

I recently went to his restaurant, Stone Turtle, located at 4160 Austin Blvd. in Island Park, New York for a cooking lesson. The restaurant itself is comfy, rustic and "steakhouse" in decor with paintings on the walls. Forget about cuisine as there really isn't one. Simply good food.

Prior to the lesson I sampled some of the appetizers. Tuna Tartini, small chunks of sushi grade tuna tossed in Ponzu atop guacamole, served in a martini glass with housemade waffle chips. Surf-n-turf Spring roll, of filet mignon, jumbo lump crab, and baby arugula, served with ponzu and pickled carrots. Spicy Thai Meatballs made with pignolis and cilantro...and other goodies, including the meat, of course.

One other dish that interested me was his Chipotle Apricot Roasted Half Chicken Over A Cheddar Maple Waffle. Soulfood dish with a twist. Chicken, almost boneless, sits atop baby bok choy aside the white and yellow cheddar malted maple waffle.

Now it's time to go into the kitchen and prepare his famous Paella Pot. First we talked about his knives that were made just for him. It reminded me that I needed to sharpen the knives I have at home.

Paintings on the kitchen walls have significance for him. He touches one each time he is about to cook.

Does the 5 second food on the floor work? I don't think so.





As far as the Paella, it was excellent. Not due to my preparation, but the ingredients that Chef Gregory uses.