Showing posts with label FRANK TRAMONTANO. Show all posts
Showing posts with label FRANK TRAMONTANO. Show all posts

Sunday, October 03, 2010

TIM BISHOP STANDS UP FOR SMALL BUSINESS

Chef Frank Tramontano Touts Benefits Of New
Small Business Bill
with Congressman Tim Bishop

Story By: Edward Callaghan
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Frank Tramontano Joins Congressman Tim Bishop
And Supervisor Mark Lesko



Respected Congressman Tim Bishop, long known for his support of efforts to improve life for the middle class and provide assistance to small business joined local small businessman Chef Frank Tramontano and Brookhaven Town Supervisor Mark Lesko at Tramontano’s business in Yaphank to highlight the potential benefits of new federal legislation for area small businesses.

Tramontano's innovative food business, “Ever So Saucy Foods,” is poised for rapid expansion as he launches his all-natural line of sauces and specialty foods for distribution to institutions, supermarkets, and websites. In addition to bringing his state-of-the-art production facility on-line, Tramontano plans to hire up to 20 new employees in the next few months. He said "Ever So Saucy Foods" stands to benefit from increased access to capital from a $30 billion lending fund included in the bill along with generous tax breaks for entrepreneurs and small-business investors.

“It's an exciting project; we're coming out of this recession and it's time to get to work,” Tramontano said. “Additional capital will help me get rolling faster.”

The Small Business Jobs and Credit Act (H.R. 5297) recently passed in the Senate and is expected to be passed this week in the House of Representatives. It will provide $30 billion to small banks with incentives for them to lend to small businesses, potentially leveraging $300 billion in lending according to the Independent Community Bankers of America.

“The lending fund will leverage economic activity including expansion of businesses and that means expansion of jobs," said Congressman Bishop. “Providing entrepreneurs like Chef Frank with tax breaks and access to capital is the best recipe for creating jobs and growing the economy here on Long Island.”

“I commend Congressman Bishop for driving this legislation. Brookhaven has many small businesses that can benefit from the Small Business Jobs and Credit Act during these tough economic times. This lending fund is especially important since it is so difficult in this environment for small businesses to secure loans,” said Supervisor Mark Lesko.


Photo Courtesy Of: Oliver Longwell

Thursday, June 03, 2010

STRIPED BASS WITH CHEF FRANK TRAMONTANO

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THE HAMPTONS CHEF
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Celebrity chef Frank Tramontano currently featured with Giada DeLaurentiis on the Food Network’s popular “Behind the Bash” series offers up some top chef’s secret tips to make you the King of the Grill. The Grand Diplome graduate of Paris’ famed La Varrenne Culinary School is a whiz whether it’s haute French or down-home B-B-Q. The native Long Islander who has run top restaurants from The Hamptons to New York to Palm Beach has the following suggestions for those who venture to crank up the grill this weekend. Frank will be a regular on Times Square Gossip, live from the star studded Hamptons.
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Chef Frank Tramontano


Now that the season for striped bass is in full swing, fishermen in The Hamptons – both commercial and sports – are taking advantage to snare their quota for some great grilling. You might want to take advantage of this tasty flaky and relatively firm textured fish that has a mild but distinctive flavor that is highly prized. Grilled and served whole, it makes a wonderful summer dinner. I like to score the whole fish, marinate it in a rich blend of herbs, olive oil and liquid Hickory smoke and toss the whole thing on the grill.



Start with one whole striped bass approximately.


The Marinade;

1 Whole Lemon Cut Up

3 tbsp Whole Black Peppercorns

6 Cloves Fresh Garlic

1 tbsp Dried Oregano

3 tbsp Kosher Salt

2 cups Dry Vermouth

1 bunch Italian Parsley

10 Sprigs Fresh Marjoram

10 Sprigs Fresh Thyme

1 tbsp Red Pepper Flakes

1 cup Clam Juice

3 tbsp Liquid Hickory (smoke) Seasoning

1 cup Extra Virgin Olive Oil


Place all ingredients (except olive oil) in a blender and pulse to a rough consistency, About 5 to 6 pulses. Next, add olive oil and quickly pulse 2 times until just mixed in, do not over blend with the oil added.


Slice the fish about ½ inch every 3 inches to allow the marinade to soak into the flesh. Marinate the whole Striped bass for at least 1 hour but no longer than 3 hours in the refrigerator turning every 20 minutes to fully season. Rub all the marinade in and out of the fish to fully coat and soak.


Grill on a very hot oiled grill for about 6 minutes on each side. Use 2 large spatulas to turn over. Use a fork to gently separate fish from the bones. Serve this with a light rice pilaf and grilled summer vegetables

Monday, May 24, 2010

FRANK TRAMONTANO IS THE HAMPTONS CHEF

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THE HAMPTONS CHEF
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Celebrity chef Frank Tramontano currently featured with Giada DeLaurentiis on the Food Network’s popular “Behind the Bash” series offers up some top chef’s secret tips to make you the King of the Grill. The Grand Diplome graduate of Paris’ famed La Varrenne Culinary School is a whiz whether it’s haute French or down-home B-B-Q. The native Long Islander who has run top restaurants from The Hamptons to New York to Palm Beach has the following suggestions for those who venture to crank up the grill this weekend. Frank will be a regular on Times Square Gossip, live from the star studded Hamptons.
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Frank Tramontano With Giada DeLaurentiis


“When making kebobs - whether vegetable, chicken or seafood - I soak my wooden skewers in Chardonnay for 1 hour to add an interesting flavor to the food, says Chef Tramontano. He also has this tip. “When grilling vegetables, never oil the vegetables too far in advance. Try moistening and seasoning with olive oil, Kosher or sea salt and cracked pepper no more than 15 minutes before grilling”. A mistake cooks often make is to take meats out of the refrigerator and toss them on the grill. Chef Tramontano says, “Bring meats to a cool room temperature to assure even cooking. As well, leave ample space between foods when grilling to ensure even flame around the foods you are preparing and to ensure even cooking. Another common slip is in the handling of food that has often turned a picnic into a nauseous nightmare when food gets contaminated, He advises, “Always place cooked foods from the grill on a clean fresh plate. Do not place cooked foods on the plate used to store raw foods. This will prevent cross contamination – and a sick tummy!”. In coming weeks, Chef Tramontano will be sharing some great summer recipes and new products from his new “Ever So Saucy Foods” line guaranteed to not only cut your time in the kitchen but make you look like a professional chef. If you have a question or are looking for a new recipe to dazzle your friends and family and earn yourself Top Chef status, please contact him at EverSoSaucyfoods@aol.com.