Bridgehampton Inn Celebrates Its 25th Birthday With a Restaurant Look + Cook Book from Sybille van Kempen and Her Beloved Staff

Jing Yang | June 21, 2019 | Food & Drink

This summer, Bridgehampton Inn and Loaves & Fishes Cookshop owner Sybille van Kempen cooks up a book.

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Sybille van Kempen at Loaves & Fishes Cookshop.

To travel east through Southampton and Water Mill into Bridgehampton is to travel back in time. A staple on this route, the Bridgehampton Inn—a building with more than 360 years of history—has been well-restored by owner Sybille van Kempen to extend its life as a landmark for locals and visitors.

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Apple of Discord with Compass Box Great King St. Artist’s Blend scotch infused with guava tea, Schladerer Obstwasser, Elixir Combier, Massenez Liqueur de Pomme Verte, gomme syrup, lemon and soda.

To mark the momentous occasion of the Bridgehampton Inn’s 25th birthday this summer, van Kempen and her staff, including executive chef Brian Szostak and son and mixologist Kyle Fengler, wrote about their love for cooking and the food industry. The resulting Bridgehampton Inn and Restaurant Look + Cook Book ($40, Loaves & Fishes Press) is not only a birthday present but also an autographed album to honor the milestone the team has reached. As heir to a family business and the current owner of Loaves & Fishes Cookshop and Loaves & Fishes Foodstore, van Kempen says she found writing and compiling the book, with its 75-plus recipes and warm letters, foreword by Julie Andrews and QR codes to instructional videos, a commemorative way to share the inn’s history and the operation team’s passion.

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Roasted Brussels sprouts with Asian pears

Van Kempen invites readers to take a close look at the inn’s food and cocktail recipes and experience the joy of cooking at home. Thinking about which of the inn’s popular recipes to reveal, the first to appear in Fengler’s mind was the Hamajang cocktail, one of his favorites to sip in June. He says it’s all about the drink’s balance of fruit flavors, cacao, almonds and guajillo chiles. Also within the tome, beloved innkeeper Cerene DeSilvia shares her experience and passion for welcoming new and returning guests. As a breakfast cook, she discloses recipes that she has long since mastered, such as the moist Anna’s Buttery Cornbread and a roasted fruit and vegetable bowl.

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Quinoa-crusted Salmon

Serving as not only a resourse for making the most of East End ingredients but also a memoir, this book uncovers the secret to the neighborhood establishment’s longtime popularity. “My mission for the restaurant has always been to offer creative and delicious dishes that are driven by what is available from the most trusted purveyors,” van Kempen writes. “Creating a quality dish begins knowing the story of your ingredients, from seedling to harvest. That’s what gives food integrity, how simple it can be.” Bridgehampton Inn & Restaurant, 2266 Main St., Bridgehampton, bridgehamptoninn.com; Loaves & Fishes Cookshop, 2266 Montauk Highway B, Bridgehampton, loavesandfishes.us



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Photography by: CONOR HARRIGAN