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“It’s not JUST a Burger” Anatomy of the Barbed Rose Burger

I was at the Barbed Rose recently with a friend and Executive Chef Jason Chaney.  When the waiter took our order my dining companion said, “Ya know, I think I’ll just have a burger”.  Out of the corner of my eye I thought I saw a little tear in Jason’s eye (slight exaggeration), as he responded, “It’s not JUST a burger, there is a lot of love in there”. The Chef later told me “at the Burger Bar (and the Barbed Rose) we take our hamburgers very seriously. It’s not just an afterthought; you should see what goes into making one of our Burgers”.

Chef Chaney and his crew employ a Build-Your-Own Burger concept, from their Trick-Out Your Burger Menu. First choose from Beef, Buffalo, Portobello, Poultry, Crab Cake, Wild Game, then add your choice of toppings from an extensive array of artisanal toppings.  “A great burger is the sum of its parts. ” say’s Joe Schneider (Owner/Partner),  “What separates our burger from the rest is that ALL the ingredients are made from scratch.”

So how many chefs does it take to make a Burger? At the Barbed Rose at least 3, and sometimes more. The whole process starts the night before you order your meal with Pastry/Bread Chef JP Fleming creating the foundation of your burger. JP bakes Hamburger buns every night to ensure peak freshness. “Baking is my passion”, “I get great pleasure from creating a hamburger bun that people talk about.” Meanwhile every morning Charcuterie Chef/Artisan Butcher Jay Peek freshly grinds brisket adding a little trimming from his hand-cut rib eyes, strip steaks and even a little Texas Akaushi .

                                                     Charcuterie Chef and Artisan Butcher Jay Peek

“Quality counts when choosing ingredients for our burgers,” says Peek. “Geographically, we’re situated in a dense agricultural area, allowing us the opportunity to not only offer beautiful, just picked produce from local farms, but also high quality, locally grown, humanely raised beef, wild game, and chicken as well.”  Add to that some incredible local cheeses, traditional cheeses and a whole lot of home made toppings.

 Chaney works closely with Chef Peek, Executive Sous-Chef Chris Loftis, Sous-Chef Scott Lane, and Chef Evan Lieber in making the Barbed Rose’s incredible homemade toppings such as Bacon, Pickles, Local Pickled Jalapenos, Smoked Chipotle Ketchup, Mustard, Violet Mustard Cream, Mayonnaise, Garlic Aioli and Crystal Bacon Aioli.

                                             Executive Sous-Chef Chris Loftis making Barbed Rose Bacon  

 These are the small details, but they make a huge difference in the flavor profile of your burger. “We don’t own a can opener” say’s Schneider,  “if your eating eat, we make it here”.  “ When you bite into a Barbed Rose Burger you taste every ingredient” adds GM/Partner Pat Burford.

Barbed Rose Store Made Pickles, Our very own Chipotle Ketchup, Mustard and Aioli all made fresh each day!

Time and time again great chefs tell us to use great ingredients and don’t let technique get in the way. This is obviously the concept at the Barbed Rose and The Burger Bar. These burgers are made with fresh ground, top grade beef, topped with fresh local produce, local artisan cheeses, homemade bacon, pickles and surrounded by a fresh baked hamburger bun. The Barbed Rose Chefs take a lot of pride in everything they do, and the burgers here show it.  At most restaurants a burger is “Just a Burger”, but here it is a culinary work of art.

So how much will art set you back? You might be surprised, but a burger at the Barbed Rose is $6 and includes cheese and one topping of your choice (add an order of hand cut fries $2.95 more). That means an artisanal Bacon Cheeseburger on a Fresh Baked Bun, with all homemade ingredients is actually no more expensive then any other place in town. We popped into a couple places close by Chilis Bacon Cheeseburger was $8.75, the local BBQ joint was $7.25 (No Fries), the local Italian place was 7.00 (No Fries). It really comes down to the quality of the burger and the quality of the environment. Come join us sometime and see why “It’s not Just a Burger!”


American Wine… It’s not just from California anymore

 In the video above the Winemakers of the North Fork of Long Island discuss the beginnings of the North Fork AVA

2011 was a great year for wine in the United States. Despite the downturned economy, we are consuming more wine then ever before. In-fact, we just passed France as the world’s largest wine consuming nation for the first time ever. Not only are we drinking more wine in the US, but we are also making more wine in America then ever before.


When you think of American Wine you think California, and maybe if you are into wine you consider Oregon and Washington.  But did you know that there is now at least one winery in every state in the United States?  Furthermore, there are over 7,000 American wineries in operation as of April 2010. This is good news for the  consumer, because with the recent wine making boom is not just about quantity, it’s also about quality.


On a recent visit to the North Fork Wine Region of Long Island, NY, I had a chance to not only taste some world-class wine, but to also experience what the region had to offer.  There is no better way to experience wine then to walk the vineyards, feel the soil and talk to the winemakers. That truly makes wine an experience.


The North Fork AVA (American Viticultural Area) is located on a bucolic strip of land between the Peconic Bay (to the South) and the Long Island Sound to the North. Though just across the Bay from it’s glitzy cousin the Hamptons, The North Fork is farming country with over 30 wineries and 300 acres of vineyard planted. With a maritime climate not much different from Bordeaux, they have become known for Merlot, Cabernet Franc, Cabernet Sauvignon and the rest of the “Bordeaux varietals. And with the soaring prices of the land in this region, the wineries have adapted a quality over quantity approach to winemaking.


From the hand sorting of grapes at Paumanok Vineyards with winemaker Kareem Massoud, to experiencing the biodynamic winemaking of Shinn Estates, the winemakers of the North Fork AVA are all about quality and it shows. The wines have been receiving great reviews and high praise from newspapers and Food & Wine publications nationwide. As the awards continue to accumulate, Long Island Wines are increasingly being sought after in fine restaurants and wine shops around the country. The wine speaks for itself, but the real story behind the North Fork Wine Region is how it came to be.


In 1973, Alex and Louisa Hardgrave purchased a 66-acre potato farm in Cutchogue with the dream of proving that French varietals could be grown on the Island. The couple were unlikely winemakers, being Harvard educated and from the families in banking and business, nonetheless they followed their dream. “I was smitten by the romantic notion, the Virgilian mode of having a small farm,” Alex Hardgrave says. Louisa adds, “We didn’t know how to make wine! Can you believe it, we started a commercial winery having never made anything.” They did make wine, and fast forward forty years; Alex’s vision has come to pass.


That’s the story of the region, as for the wines. They are made in the European style. They tend to be lower in alcohol and very acidic. These wines are food wines and are great for pairing. As with most wine regions, the wines go great with local foods. Paumanok’s 2010 Sauvignon Blanc is a natural for Longs Island’s Pipes Cove Oysters. Bedell Cellar’s 2007 Musee (91 points  Wine Spectator) is a wonderful pairing with a Buffalo Ribeye from North Quarter Farm in Riverhead. Now if you go for the incredibly flavorful Roasted Long Island Duck, you won’t go wrong with Lentz Merlot or Shinn Estates 2008 Wild Boar Doe. The choices are really almost endless, and this is just Long Island.


Imagine 7000 wineries in the US. Different philosophies, different styles, different tastes, It really is a big wine world my friends, so try something new and enjoy the ride.