Taylor you are a true artist!” proclaimed customer and painter, Malcolm Morley after his first dining experience at The Bellport. Taylor Alonso is executive chef and co-owner with his wife, Patricia Trainor, of this gem in the waterfront village of Bellport, a locale referred to as the “Unhampton.”
Taylor met Patricia at age fifteen and their partnership in business and marriage continues. With an impish glance to her he said, “She is my boss!” Taylor said he would not encourage anyone, even their two grown sons, to go into this business unless they love it.
The love of art is visible everywhere in The Bellport. You are surrounded by paintings, one of Patricia in her garden by Mary Reay, works by Malcolm Morley and Howard Carr and David Ebner’s wood scallion hat rack.
Travels to India, England and France, as well as Filipino family recipes influenced Taylor’s style of international cuisine. Raised in Georgetown by his father, a diplomat from the Philippines and his Irish mother, he worked as a boy in an ice cream shop. Later, Taylor trained at the Ecole de Cuisine de Sabine de Mirbec in Litlington, England and mastered his skills working for very strict French chefs. His current inspiration is Raymond Blanc, a French chef at Le Manoir aux Quat’Saisons in Oxford.
“I like the freedom of what I do. I don’t create the dish, the dish creates itself. It depends on the quality of ingredients available on that day. I handwrite the menu so it can change up to the last minute,” Taylor explained.
“Before we settled in Bellport, I built and ran clubs, The Palace in Los Angeles and Xenon in NYC. Cooking is my avocation. My first love is music. I play the guitar every Thursday night here with other musicians. We have fun and so do our customers, both new and regulars, including Joel Grey, Isabella Rossellini and Charlie Rose,” he revealed.
The blending of creativity in the kitchen, art on the wall and guitar music in the air assures that Taylor is “a true artist.” Patricia is manager, hostess and biggest fan.
Breads, pastas and all desserts are made on premises, as are The Bellport Salad, Corn Crusted Oysters, Buttermilk Fried Chicken Breast and Chicken Tikka. For more info call (631) 286-7550 or visit bellport.com/thebellport/index.htm.
Salmon Ibu: In very fond remembrance of the couple’s French friends, Lionel and Ibu Poilâne. The French bread making family had this dish ready with a fine accompanying wine as Taylor and Patricia disembarked a helicopter from Paris to the Poilâne’s fort off the coast of Cancale overlooking the Atlantic Ocean. C’est parfait and c’est ça!
4 7 oz center cut filets of salmon
1 cup olive oil
1 cup safflower oil
4 egg yolks
4 oz fresh squeezed lemon juice
1 tsp sea salt
twist of fresh ground pepper to taste
4 cloves of garlic-smashed into a paste
2 tbsp Dijon mustard
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp paprika powder
1 tsp fine sea salt
1 tsp fresh ground black pepper
First make the aioli in a food processor. Add the egg yolks, lemon juice, garlic, Dijon mustard, salt and process for 10-15 seconds. While the machine is running, slowly pour in the oils in an even small stream and allow to chill for 2 hours.
Preheat oven to 375 degrees
Season fish filets with spice mixture, 1/2 tsp to 1 tsp each, using your fingers is the best gauge. Save the remaining. It can be used on roast chicken.
With a non-stick pan, add 1 tbsp oil and set on medium high heat. Sear the seasoned side of fish for 5 minutes then turn for 3 minutes.
Remove pan from heat with fish filets, flip fish to spice side up. Spoon on as much Aioli as you please. Should be at least 1” thick. Do not spread.
Place pan in oven and bake until slight golden crust appears for approximately 5-7 minutes.
This dish is best served with a simple field green salad and roasted, herbed new potatoes.