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TV chef Katie Lee’s Hamptons foodie favorites

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Jason Chen
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May 25, 2016

Katie Lee, chef and host of the Cooking Channel’s “Beach Bites” (who was also once married to Billy Joel), may be a West Virginia native, but her heart lives in the Hamptons. Lee, 34, owns a home in Water Mill, where most summers she can be found entertaining guests with goodies sourced nearby.

“This is one of the few places in the world where it’s not a stretch to say you can eat totally locally,” Lee tells Alexa. “I can pull out of my driveway and get local jams in five minutes, or go the other direction and get a fresh chicken. Even the salt is locally sourced.”

Lee shares with us her favorite local treats in the Hamptons.

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Nounos Creamery: This family business, run out of Southampton, makes yogurt in the authentic Greek tradition: no fillers, no preservatives. Served in glass jars, it makes beautiful hostess gifts. "I love the plain and the fig orange," says Lee. "If I have houseguests over, in the mornings I'll set it out on the counter with berries and sliced peaches and granola for [them] to serve themselves."Courtesy of Nounos
Green Thumb Organic Farm: This Water Mill farm has been selling fresh fruits and vegetables since 1961 (it was certified organic way back in the '80's). "They make fantastic jams -- I'll serve the apricot and berry jams with cheese or have it in the morning with local yogurt as breakfast," says Lee.Courtesy of Green Thumb Farms
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North Sea Farms: Established in 1945, this Southampton farm has gained local fame for its free-range chickens and eggs. Lee buys chickens here, then roasts or grills them. "In the summer, my favorite preparation is to spatchcock chicken," Lee says, "which involves butterflying and removing the backbone, and then rubbing them with fresh lemon, garlic and thyme."Photo by Samantha Dosch
Carissa's Breads: The main ingredients in these loaves -- the milled flour, water and even the rising agents -- come locally from Amagansett. "The country loaf makes the perfect toast," Lee enthuses. "Slice it and then spread on some butter and sea salt. Or better yet, put some Mecox Bay ricotta on toast, drizzle it with honey, and sprinkle just a bit of Hamptons Sea Salt. Heaven."Courtesy of Carissa's Breads
Hamptons Sea Salt and Amagansett Sea Salt: The East End boasts not one, but two locally harvested sea-salt brands, both of which Lee stocks up on for different purposes. She keeps Hamptons finishing salt on the table, sprinkling it on any dish that needs a little amplifying. And she likes Amagansett's lemon zest-infused Montauk Blend for "when I make a whole salt-crusted fish," she says.Courtesy of the designer
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Good Water Farms: This East Hampton operation run by Brendan Davison specializes in microgreens, those especially nutritious and young vegetables that are so often used as garnishes. "Ordinarily you think of them as an enhancer," says Lee, "but Brendan grows them in such a way that they're packed with flavor. I love the basil microgreens and the kale and arugula fir salads."Photo by Maggie Harrsen
Mecox Bay Dairy Farm: Art Ludlow's family operation in Bridgehampton has been making cheese (exclusively from grassfed Jersey cows) since 1875. Lee is a huge fan of their Atlantic Mist (a mini brie sold in 4-inch disks) and fresh ricotta, especially when she's hosting guests. "If I have people over, I really like to do a cheese board of local cheeses for cocktail time or an afternoon snack. I'll just serve it up with some local honey, and it disappears in minutes."Photo by Mallory Samson
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