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Island to Table: Richard Lanza of Ristegio’s cooking scup (porgy)

Richie Lanza

Five top chefs from across Greater Patchogue will be participating in the July 31 Island to Table outdoor dining experience in Patchogue Village.

The chefs will only be using food from the land or waters of Long Island for the fundraiser, which is being held at the New Village at Patchogue complex.

GreaterPatchogue.com is Island to Table’s media sponsor. Click here for more coverage.


CHEF RICHARD LANZA

Ristegio’s Restaurant & Lounge (N. Patchogue)

Position: chef/owner

Age: 50

Born: Patchogue

Lives: Medford

Appetizer: Mushroom “dusted ” Sea Scallop / Creamy Leeks & Herbs

Entrée: Grilled Local (porgy) Scup Fillet / Roasted Corn Succotash / Smoked Paprika Aioli

About the entrée:

“It’s really not a very popular menu item. It’s a very bony fish. But it’s actually quite delicious. You have to make sure they’re bone free. It’s not really an oily fish; it’s very mild. So I like to make sure it’s seasoned well and the skin is nice and crispy — I like to keep the skin on — to set the flavor profile.

“The great thing is it’s a very versatile fish and can be cooked different ways, sautéed, grilled, fried, roasted. I’ll actually be doing it pan-seared. I like to keep it medium so it stays moist and then it continues to cook as it’s carried over hot. It would be a sin to overcook it.”

photo by Benny Migliorino of Benny Migs Photo


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About the author: Michael White

Michael White is a Bellport resident, longtime newspaper reporter and editor, and the owner of greaterpatchogue.com. Email him your story ideas or tips: mike@greaterpatchogue.com