Southampton Soap Company's Sudsy Craft

​Deborah Lukasik and Chris O'Shaughnessy, owners of the Southampton Soap Company

"All soaps are not created equal. Do you know what is in yours?" This is Southampton Soap Company's philosophy and I think they are onto something.

Nowadays many businesses actively initiate a move towards greater sustainability. Food and beverage are an integral part of this equation, described as: local, organic, GMO-free, pasture-raised, naturally grown, biodynamic and farm-to-table to name a few. These terms are an indelible imprint on my mind, a personal checklist when purchasing and consuming edible products. But when it comes to skin care (I have to admit) my checklist is not as robust.

You are what you eat, but what about what you put on your body? Considering that the skin is the largest organ, and greatest protector of our being, shouldn't we be nourishing our skin with the same amount of care as we do when ingesting food and beverages?

12 years ago, Deborah Lukasik, co-owner of the Southampton Soap Company did just that, she began making soap for herself due to skin sensitivities—learning this craft from two very good friends who live and make soap in Florida. Her need to make soap became a passionate hobby, giving them as gifts during the holidays.

In 2010, Deborah organized —at her now soap studio in Southampton—an Artisan Market during the holidays where 25 local artists would sell handcrafted gifts. "The idea was to buy local and handmade gifts that have soul", says Deborah. While she was selling her soap a friend asked, "Why don't you sell your soap all the time?" When Deborah mentioned this to her husband Chris, he recalled a story his father shared him when he was a child. "My mother worked at a beach club in Long Beach, New York and became friendly with the chairman of the board. He had invited my mother and father to his house and in the foyer at the bottom of this grand spiral staircase was a giant taxidermy polar bear. My father said, 'All he does is make soap, you should make soap Chris.' "

If a major corporate soap company can do it — so can they. 

In 2012, Deborah and Chris heeded this wise advice and together they officially launched Southampton Soap Company. For the past two years the couple has been boosting people's spirits with their all natural artisanal soaps that are made in small kettle batches. Their soaps are 100% vegetable-based, scented with essential oils, adorned with herbs and botanicals and then cut by hand. They also use local and organic additives whenever possible.

​"The history of artisanal soap has been a guarded craft", says Chris, who is a carpenter by trade and the technical / scientific craftsman behind their handcrafted molds and recipe calculations. According to Deborah, making soap is part science, part art, part sensual and part ritual. "Working with my husband has been magical, we compliment each other so well", says Deborah, who is the creative genius behind her sudsy craft. "I love to make jam, which is similar to making soap; a soothing process, an ancient ritual of stirring the kettle."

​Chris' handcrafted soap molds.

Soap ready to be cut.

The couple has three children and their youngest Griffin who is nine years old helps stuff the soap sachets for their gift sets. He showed me his stuffing technique but that is top-secret. Southampton Soap Company creates gifts for weddings, corporate events and for his and her. For the gentlemen an Old School Smooth Shave Kit that comes with brown windsor clay soap in a reusable mug and a brush. For the ladies a Soap Gift Set  with hand picked shells, driftwood and sea glass from the Southampton beaches and for everyone a Relaxation Gift Set of mineral salts, soaps, a loofah, beeswax filled glass votive candle and a hand dyed silk lavender eye pillow. Deborah emphasized her love for making custom natural soaps for the home or business.​ Her process is very similar to the way I would approach a branding challenge for a client; researching the obvious and obscure: concept, color, texture, functionality, and senses.

​Sachet that Griffin Stuffs with soap. Soap Bars: Top - Calendula, Middle - Seaside Spa, Bottom - Oatmeal Almond

​Deborah, Chris and their Son Griffin looking for sea glass for their gift sets.

​Sea and beach items that Deborah hand collects for her gift sets.

"When the mood strikes we make soap", says Deborah. Sometimes finding the time happens in the middle of the night. They call this "Midnight Kettles", I would like to call it "Midnight Magic" as their soaps have nourished and healed individuals suffering with acne, psoriasis and eczema. 

I tried my hand at making felted soap that I found to be therapeutic; a long and respected process wrapped with sheep's wool. The end product is a textured, easy to handle slip resistant soap that acts as an exfoliating scrub for the skin.​​

Deborah demonstrating how to make felted soap.​

​Felted Soap with Sheep's Wool

And don't our dogs deserve the best? Our four-legged friends were not forgotten. They created a Shampoo Bar for Dogs that come in wilderness, herbal and citrus; all of which contains essential oils such as neem to help keep pests at bay. My dog Trixie stayed in the tub the entire time — which is rare — and I lathered her up with the wilderness blend. Double bonus: her coat is soft and so are my hands. 

​Shampoo Bar for DogsL Wilderness, Herbal and Citrus Blend

My dog Trixie getting a bath with the Southampton Soap Company's, Shampoo Bar for Dogs - Wilderness Blend

Their soap blends are a treat for the senses; luxurious as a spoonful of Spy Coast Bee Farm's honey and as aromatic as Koppert Cress' Shiso Green Cress. If I can eat their soap I would. And I am happy to say my skin care checklist is now synonymous with my sustainable food and beverage cohorts.

Southampton Soap Company Soap Blends

"Being a part of someone’s daily wellness routine and creating a product that I know is renewing their spirit from the day is exciting", says Deborah. "Once you see how different you feel you want to feel like that again and again." 

Southampton Soap Company has been developing a new skin care line that will be announced very soon. You can inquire about their all natural soaps by calling their Southampton office at at: 631.259.3898 or email: southamptonsoaps@gmail.com 

Visit: www.southamptonsoapcompany.com.  Interested in buying soap visit here.

The Dynamic Food Duo Behind East Hampton Gourmet Food

​Kate Pratt and Michel Mazuret, owners of East Hampton Gourmet Food.

I believe we are the culmination of our life experiences. This is especially true when you meet Kate Pratt and Michel Mazuret, the dynamic food duo behind the East Hampton Gourmet Food in East Hampton, New York. Together, for the past 17 years, they have been creating healthy gourmet eats for the wholesale, retail and entertaining markets of the East End and New York metro area.

I met with Kate and Michel on a beautiful Saturday afternoon, and the drive to East Hampton was bumper-to-bumper traffic; something us “East Enders” are familiar with. This was a sure sign that winter was long gone and the summer crowds were eager to get their houses ready for Memorial Day weekend.

​Kate Pratt and Michel Mazuret, owners of East Hampton Gourmet Food

I sat with Kate and Michel outside their store at 66 Newtown Lane, and they began reminiscing about their partnership and story. The weather was a perfect compliment to their sunny disposition and charming personalities; I could have chatted with them for hours. During my visit, they had an order for a well-known photographers birthday party of vegetarian delights: assorted grilled vegetables, lentil rice crispbread with mango chutney, white bean puree with grilled bread, vegan veggie burgers, tempeh blt’s, kale Caesar salad, quinoa salad and instead of a birthday cake a beautiful burrata cheese with basil and roasted red peppers.

Burrata cheese with basil and roasted red peppers

The majority of customers who stopped by the store were opening up their homes for the coming summer season; picking up their gourmet-to-go meals which are internationally inspired using locally grown, raised or caught when possible.

Their ethnic cuisine is no surprise as Kate’s father was a chef in the Army as a Mess Sergeant during World War II. Can you imagine trying to satisfy the palates of hungry soldiers, who wished they were home eating their Mom’s best recipes? Kate’s father did just that, he learned how to cook foods from an array of cultures and when he returned home from active duty he would make these recipes for Kate’s family. The one cuisine Kate’s father did not learn was Indian; that is where Kate’s maternal grandfather filled the void. He was in the British Royal Army, stationed in Bombay, India, where he became interested in Indian philosophy, culture and food. When Kate was thirteen her grandfather took her to the 1964 Worlds Fair in Queens, New York where she spent the entire time at the Indian Pavilion learning how to make Indian food.

​Chickpea Cake

​lentil rice Crispbreads

Coconut Bliss; vegan, raw, organic

I tasted a few items on the menu that took me around the world: turkey meatballs in marinara sauce, a chickpea cake with yogurt sauce, Kitchari (an Ayurvedic detoxifying soupy porridge made of mung bean, brown rice and active yeast), turkey chili, quinoa spice salad, lentil rice crispbreads (flavors: rosemary parmesan and everything. These are thin, beautifully tasting artisan crackers), ready-to-bake flourless peanut butter cookies, coconut bliss (a vegan, raw and organic version of an almond joy) and a gluten-free roulade meringue with unsweetened whipped cream and raspberries infused with rosewater. This sweet treat will be the all-star at our Sheridan Green open house party; you can bank on the fact that I would drive in Saturday summer traffic to get this light and luscious dessert.
 

Roulade meringue with unsweetened 

whipped cream and raspberries infused with rosewater

Roulade meringue with unsweetened whipped cream and raspberries infused with rosewater

Kate’s curiosity for culture and global flavors continued into her adult life. She lived in Indian for a few years and immersed herself in the culture. On her return from India she managed the famed Mangia, one of Manhattan’s premier gourmet take-out and catering establishments and a few years later moved to Key West Florida to manage, Ocean Key Resort and Spa.

It was in Key West Florida where she met Michel Mazuret, who happened to be her neighbor. Michel worked at the acclaimed Café Des Artistes as a chef and was classically trained in the region of Brittany, France.

When Kate and Michel met they instantly knew they would be collaborating in some type of business together and so they packed their bags and headed to Kate’s refuge in the Hamptons.

The coming together of Kate and Michel was sheer serendipity. In 1996 they launched East Hampton Gourmet Food, as an artisanal wholesale bakery supplying esoteric, savory/sweet vegan pies to Hay Day Markets, Dean and Deluca, Balducci's, and several gourmet stores. In 2006, they expanded their culinary offerings alongside the wholesale operation of gourmet prepared meals for the public.

michelinstore.jpg

These days, this health conscious foodie team is cooking up ready-to-eat, vegan, vegetarian and gluten-free meals alongside free-range poultry and local fish dishes. During the winter months, Michel travels to Hawaii, Japan and France to expand on his culinary repertoire which influences the seasonal dishes at East Hampton Gourmet Food. Not only does Michel create the diverse dishes offered but also the talented team of cooks: Maggie, Tikka and Beatrice who have extensive knowledge in Indian, Thai and Lebanese cooking, add their own twist.

East Hampton Gourmet Food caters for events and parties. The refrigerated case displays are filled with a variety of gourmet prepared meals; vegan, vegetarian, and some poultry. The vegetarian frozen hors d’oeuvres would satisfy any carnivore; offering dumplings, quiches, samosas and fritters. Most dishes in the store are gluten-free and they even offer frozen flourless peanut butter and chocolate chunk cookies that are ready to be baked. 

To top it off, Kate who has a degree in biochemistry, developed a skin care line, Hampton Botanicals. “70 percent of what you put onto your body goes into your body,” says Kate. The products are made with essential oils, are plant-derived, as organic as possible and will be offered at White's Pharmacy in East Hampton.

Hampton Botanicals Skin Care

East Hampton Gourmet Food is presently looking for an additional location to expand their business. This new location may focus on their wholesale products, gourmet-to-go refrigerated foods, or their skin care line, Hampton Botanicals. 

Eat well and healthy is Kate and Michel's mantra. Be sure to stop by their shop as there is something for everyone to enjoy. I look forward to their upcoming journey as I think it is going to be a happy and healthful ride.

Counter People Needed: Who are foodies at heart and interested in healthy foods. 
Please inquire: phone: 631.329.3993 email: info@easthamptongourmetfood.com 
website: www.easthamptongourmetfood.com 
address: 66 Newtown Lane (rear building) East Hampton, New York.

Grano Arso Pasta inspired by Chef Patti Jackson

All culinary and artisan roads lead to Jimmy Carbone, the owner of Jimmy's No. 43; a Slow Food approved restaurant and craft beer bar in the East Village of New York City. Thankfully, Jimmy's is a five minute walk from my New York City apartment, as their Monday night prix fixe dinner series is about imbibing craft beers with a chef prepared, locally focused meal that is not to be missed; especially if Chef Patti Jackson, formerly of iTrulli, is cooking.

In 2011, I met chef Jackson at my first Cassoulet cooking competition at Jimmy's No. 43. She was stationed right next to me and I was so excited to meet the chef of iTrulli, as I thought her talent for developing Italian fare, especially her pasta, was right on.​ I am very much inspired by chef Jackson and have been fortunate enough to indulge at a few of these dinners: Spanish tapas paired with hard ciders and Spanish beers of Iberian United, Vegetarian Nonsense™ Dinner paired with Italian craft beer curated by B. United, and most recently April Sours, featuring lambic and sour beers paired with a special tasting menu which included:

  • Chicken Liver Pate, Rhubarb Relish paired with Hanssens Gueuze
  • Smoked Mackerel Salad with Cress and Rye Crumbs paired with Alvinne Wild Undressed
  • Burnt-flour Pasta with Duck Sausage and White Beans paired with Vapeur, Vintage
  • Braised Bacon, Braised Spring Greens and Ramps paired with Vapeur Cochonne 1996
  • Savory Cheese Tart, Fig and Cardamon Toast paired with Alvinne Cuvee Freddy

I have eaten and made my fair share of pasta, but I have never heard of the burnt flour type, known as, grano arso, which means burnt grain. Grano arso originated in the region of Puglia as cucina povera, or "cuisine of poverty". There’s more than one story about the origin of using grano arso. Some say hungry peasants scoured freshly burned wheat fields seeking overlooked scorched stubbles, while another theory suggests that villagers would sweep their communal wood-burning ovens to collect the burnt flour that was left behind after baking bread. Today, burnt grain is not a necessity for survival, but of interest to the experimental cook or chef like Patti Jackson.

I was so inspired by chef Jackson's burnt flour recipe that I experimented the following day in my kitchen and followed her technique.​ 

Tagliatelle di Grano Arso with Spring Peas, Asparagus and Caramelized Onions

Chef Jackson made a Maccheroncini pasta which are pasta tubes, that she cut into 1-inch pieces. I decided to make a Tagliatelle pasta that are long and flat which held the ingredients nicely. ​My burnt flour could have taken another 5 minutes in the oven, however, my smoke detector was not happy, alarming me of when it thought the flour was done, so I had to stop. Be sure to open the windows or us your oven vents. The flavor of the burnt flour pasta is exactly like charred pizza dough and the color — a dark, toasted amber similar in color to cocoa powder.

 

Grano Arso

ingredients

  • ​1 cup; durum flour

directions

  1. Preheat oven to 400°
  2. Spread flour on a baking sheet and bake for 30 - 40 minuets; until dark in color and charred on the edges.​
  3. Remove from oven and let cool. Sieve in a bowl; reserve.

Tagliatelle di Grano Arso

ingredients

  • 1 cup; grano arso
  • 3 cups; durum flour
  • 1 cup; hot water

Note: for this recipes 2 pieces of dough was used. The remainder you can freeze, 1 -3 months.

directions

  1. ​Place grano arso and flour in the bowl of a stand mixer fitted with dough hook.
  2. Slowly add the hot water and mix until moist and capable of sticking together
  3. Remove dough from mixer and place on a lightly floured work surface; knead by hand to form an elastic ball and divide into 4 pieces and cover with plastic wrap.
  4. Flatten your 1 piece of dough a little and feed it through the machine, set to #1.
  5. Fold the dough in half and feed it through the machine again, still on #1.
  6. Repeat this process around 10 times.
  7. Change your setting to #2 and feed it through the machine once. No need to fold the dough in half again.
  8. Using the Tagliatelle pasta attachement feed the pasta through, lightly flour pasta on a baking sheet and let dry for 15 minutes.
  9. Continue with Step 1-8 with the remaining pasta pieces.

Assembly

ingredients

  • 1 cup, spring peas
  • 12 stalks of asparagus, cut into 1/2 inch pieces 
  • 1 large onion, thinly sliced
  • 3 tablespoons of olive oil
  • 1 tablespoon of unsalted butter
  • 3/4 cup of grated Pecorino cheese
  • 1 tablespoon of cracked black pepper
  • Generous amount of salt for the pasta water and for blanching the peas and asparagus.
  • 1 cup of reserved pasta water

directions

  1. Over medium heat in a wide skillet add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the onion and caramelize until golden brown; set aside.
  2. Bring a medium size pot of salted water to a boil and add the peas and cut asparagus; blanch for 2 minutes; strain and reserve.

    note: before cutting asparagus snap off the woody base of each spear by bending the spear a few times to find a place where it breaks easily.
     
  3. Place vegetables with the caramelized onions and lightly fold together over low heat; reserve.​
  4. Bring a large pot of salted water to a boil; cook until al dente, for about 3 minutes; remove pasta with a wide strainer and place in the pan with the vegetables.
  5. Add 1 cup of the reserved pasta water, 2 tablespoons of olive oil and 3/4 cup of grated pecorino cheese.; gently fold together.
  6. Place in a bowl or serving dish and lightly sprinkle with pecorino cheese.