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Hamptons.com
August 17, 2020

INTERVIEW: Pastry Chef Jessica Craig On The East End’s Abundant Local Ingredients, Her New Role At Almond Restaurant & Bar And More

Gabrielle Toppingby Gabrielle Topping
in Dining
Home Dining

Almond Restaurant & Bar — a French bistro in the Hamptons known for using locally farmed products and produce, owned by Chef Jason Weiner and Eric Lemonides — has welcomed Pastry Chef Jessica Craig to the Bridgehampton eatery’s team. Her culinary delights will also be available at L&W Market.

Craig graduated from NYIT with a Culinary Arts Degree and a BPS in Hospitality Management. She worked with Belgian Master Chef Steven de Bruyn where she honed her skills and gained hands-on experience at various restaurants before working at Nick and Toni’s in East Hampton. Craig began as a Pastry Sous Chef in 2009 and ran the dessert program for the Honest Man Restaurant Group for four years before becoming the Executive Pastry Chef at L’Artusi Restaurant in New York City, where she oversaw the pastry program for Epicurean Group. She has been featured at the James Beard Foundation’s former Hamptons event, Chefs & Champagne, was a guest on Communal Table, Food & Wine senior editor Kat Kinsman’s podcast, and Rozanne Gold’s One-Woman Kitchen podcast. She was also a contestant on Viceland’s Bong Appetite in spring of 2019 and a guest on the dessert episode of Food Network’s Chopped in spring of 2020.

I spoke with Pastry Chef Jessica Craig about her new role at Almond and the delicious pastries she is adding to the menu.

What inspired you to become a pastry chef?

JC: I pursued a career in pastry straight out of high school. I always had a love for sweets and pastry from a young age. I have a sister in particular that encouraged me to go to culinary school. I’m glad she did, as I was quite uncertain when I was trying to figure out a career path. I fell in love from my first day in culinary school and have never looked back.

What are you most excited about regarding being a pastry chef at Almond?

JC: I’m honestly most excited about having beautiful local ingredients to work with and incorporate into desserts and pastries. I love that it is such an important part of being a chef on the East End. It’s ingrained into the culture here.

What is your favorite pastry to make and what is your favorite pastry to eat?

JC: I’m not sure if I have a favorite pastry to make. I enjoy making almost anything concerning dessert. I really enjoy making jams a lot. Ice creams are always fun too. Creating a beautiful bread of any kind is always satisfying too. My favorite pastry to eat is a well made rainbow cookie. The layers need to be made with almond paste, be moist, and layered with raspberry jam with a good chocolate glaze.

Your signature items are listed as lemon blueberry muffins, salted pretzel blondie, and individual blueberry galettes. Will you be adding any new pastries to the Almond Restaurant menu?

JC: Oh definitely. The pot de creme and date cake are both staples that will never change. I have been encouraged to change anything else otherwise – as often as I see fit. So far, I have added a cookie plate consisting of lemon drop cookies, lemon verbena scented blueberry filled cookies, and a s’more cookie. I have also added a ricotta cheesecake made with ricotta that was made with milk from Mecox Dairy. It’s served with local melon granita, mint, and sesame tuile. Lastly, I added a sundae made with brown butter pound cake, almond brittle ice cream and butterscotch sauce. All those items are subject to change soon though. I can’t give details just yet, but it’s exciting to have the freedom to be creative as much as I want.

Is there anything else you would like to add?

JC: I am very happy and excited to be a part of the Almond Restaurant team. I can’t wait for their NYC location to be opened, safely and securely of course, so that I can make an impact on the dessert menu there too. I am finding my stride in this new pastry chef position that they have created for me. I hope the guests enjoy my creations.

Almond Restaurant & Bar is located at 1 Ocean Road in Bridgehampton and L&W Market is located at 2493 Montauk Highway in Bridgehampton. For more information, visit www.almondrestaurant.com.

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A Legendary Day at Sebonack!

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Sebonack Golf Club - 405 Sebonac Rd, Southampton, NY 11968
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  • I recently toured the new Rolex Boutique by London Jewelers in East Hampton, and it’s one of the most beautiful retail spaces I’ve ever stepped into. Located on Newtown Lane, the boutique is set inside a restored historic home that dates back to 1897, originally designed as a summer cottage.⁠
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From the outside, it has that classic East Hampton charm, cedar shingles, white trim, and lush landscaping. But once you step inside, it’s all about quiet sophistication.⁠
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The space is warm and welcoming, with walnut wood paneling, soft neutral tones, and beautiful textures throughout. There’s a fluted marble wall in a rich green Verdi Alpi stone that immediately catches your eye. It’s one of those details that’s understated but unmistakably Rolex.⁠
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Read the full article at Hamptons.com (Link in Bio)⁠
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#rolex #easthampton #hamptons #luxury #watch⁠
  • 🎾 Men’s US Open Final Viewing Party⁠
📅 Sun, Sept 7 • 2–5PM⁠
📍 Canoe Place Inn, Hampton Bays⁠
Watch the riveting Men’s US Open Final with drinks, grilled classics & fellow tennis fanatics in the lush garden.⁠
⁠
🦞 Montauk Seafood Festival⁠
📅 Sat, Sept 6 – Sun, Sept 7 • 12–5PM⁠
📍 On the Green, Montauk⁠
The ultimate seafood event in the Hamptons! Lobster rolls, fish tacos, chowder, oysters & more 🐚🍤⁠
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🩰 Master Class w/ Kat Wildish⁠
📅 Sat, Sept 6⁠
📍 Hamptons Ballet Theatre School, Bridgehampton⁠
Open-level adult ballet class with world-renowned former NYCB & ABT dancer Kat Wildish. One day only!⁠
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🎶 Hamptons Festival of Music⁠
📅 Sat, Sept 6 • 7PM⁠
📍 St. Luke’s Episcopal Church, East Hampton⁠
THFM’s MainStage Festival Orchestra featuring The New American Sinfonietta 🎻✨⁠
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🌾 Outstanding in the Field (Sagaponack)⁠
📅 Sun, Sept 7 • 3PM⁠
Dine where the food is grown! Guest chef Jason Weiner returns for his 19th year 🍽️🌱⁠
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😂 Samantha Bee Live⁠
📅 Sat, Sept 6 • 8PM⁠
📍 WHBPAC, Westhampton Beach⁠
Award-winning comedian Samantha Bee brings her one-woman show to the Hamptons!⁠
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🍴 Stirring The Pot: Andrew Carmellini⁠
📅 Sun, Sept 7 • 11AM⁠
📍 Guild Hall, East Hampton⁠
NYT’s Florence Fabricant interviews star chef Andrew Carmellini about his restaurant empire.⁠
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🌕 Full Harvest Moon Hike⁠
📅 Sun, Sept 7 • 7:30PM⁠
📍 Meet at SOFO Museum, Bridgehampton/Sag Harbor Tpke⁠
Walk under the moonlight with Friends of the Long Pond Greenbelt 🌙✨⁠
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🎨 Style Beading Workshop⁠
📅 Fri, Sept 5 • 1PM⁠
📍 Nathaniel Rogers House, Bridgehampton⁠
Join Indigenous artist Savannah LeCornu to learn traditional beading techniques.⁠
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⛳ A Legendary Day at Sebonack!⁠
📅 Tues, Sept 9 • 8:30AM–5PM⁠
📍 Sebonack Golf Club, Southampton⁠
An unforgettable day of golf supporting Westhampton Beach PAC 🌟⁠
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👉 Which event are you going to this weekend?⁠
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Check out more events at Hamptons.com (Link in Bio)⁠
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#community #entertainment #hamptons #usopen #golf #comedy #seafood #montauk
  • Hamptons fashion week was hosted at Zoe Hospitality Private Membership Club, featuring designer Johnny Was, Porshia Swim, Vernice Holmes, Atelier H, Cesar Galindo, SixyByVenice and Ines Hernandez Hats.

#hamptonsfashionweek
  • As the summer comes to an end, it’s time to find out what everyone was reading this summer.
  • Brook Sheilds celebrates the launch of her hair care brand for women over 40 by making stops at some of her favorite stops in the Hamptons. The stops include The Hub, Clare V and Jones Road. Brooke personally handed out the Shine-Enhancing Detangler to the first 25 people at each stop.

#commence #brookeshields
  • Although Mavericks has only been open for two years, it has quickly become a Montauk staple beloved by locals and summer vacationers. Under the helm of Executive Chef and Montauk local Jeremy Blutstein, Mavericks stands out in the Hamptons restaurant scene with large-format dishes, sunset views, and an elegant ambiance marked by an exclusive contemporary art collection.⁠
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Hamptons.com caught up with Jeremy to talk about his favorite dish, Mavericks’ menu, and his go-to lunch spot.⁠
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When did you first realize you wanted to be a chef?⁠
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I wouldn’t say there was a defining moment when I knew I wanted to be a chef. I do know that the first time I worked in a restaurant, I was hooked on the whole experience. I was a teenager at The Farmhouse Restaurant in East Hampton (which is now Moby’s). The structure within the chaos was intoxicating, and we had to make everything happen because there was no other option. Thriving in those high-stress environments was like a drug.⁠
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What’s your favorite dish to cook and why?⁠
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I don’t come from a cooking family, so I don’t have any go-to Grandma’s recipes or food traditions. I’ve always been drawn to what’s available at the moment. I grew up with my very dear friend Alex Balsam (from Balsam Farms in Amagansett), who has been obsessed with farming as far back as our 35-year friendship began. He taught me where and who our food comes from. I’m also a big believer in the old “keep it simple stupid” mantra. Honest ingredients seasoned well and cooked with honest intentions. ⁠
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Read the full interview at Hamptons.com (Link in Bio)⁠
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#mavericks #montauk #chef #dining
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