Food Lab: Seasonal Produce Cooking Tips From Chef Philippe Corbet

Chef Philippe Corbet at Sag Harbor hot spot Lulu Kitchen & Bar selects his favorite produce of the season and offers insider tips on cooking them to perfection.


Black Bass
“The season opens at the end of May, so I will be getting black bass out of Montauk from fishmongers. I like to use it for my whole fish dish, which is stuffed with lemon, rosemary and thyme and then grilled, deboned and served with smoked tomato provençal.”

Heirloom Cherry Tomatoes

“There is a farm out of Mattituck, FloraTomatoes, that grows tomatoes in a greenhouse and I am able to get these heirloom tomatoes early in the season. I like to blister them and serve them with burrata.“

Fava Beans

“I am sourcing these from Satur Farms in Cutchogue and use them in my coal-roasted vegetable pot au feu, which changes seasonally based on which vegetables are available. For this dish, I cook the beans right on the coals. I also use the fava beans for my burrata appetizer, where I steam them and serve them with blistered tomatoes and crispy capers.”



“The squid I cook comes out of Montauk, specifically from Gosman’s and also from a couple
of fishmongers in Montauk. Grill it and serve with frisée and pea shoots topped with a ginger-citrus vinaigrette for a delicious salad.”

“I am sourcing turnips from Satur Farms; I use them in my vegetable pot au feu, as well as for my grilled vegetable side dish. I cook them straight on the coals, seasoning them with salt and pepper and fennel.”