Kerbers: From Farm... To Table... To Cookbook
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By Peter Sloggatt
pslogatt@longislandergroup.com
Serial entrepreneur Nick Voulgaris III has added a cookbook to the roster of products to come out of his revival of Kerber’s Farm. Just out from Rizzoli Books, “The Kerber’s Farm Cookbook” celebrates the 75- year legacy of the farm that Huntington native Nick Voulgaris III bought six years ago and re-energized as a roadside country market and center of a growing food brand. Kerber’s, located on Pulaski Road just west of Oakwood Road in Huntington, was the Huntington residents’ go-to place for poultry for decades. In 2013 it was looking like the farm would give way to condominiums.
Enter Voulgaris who bought the farm, re-opened it as a roadside marketplace and established an upscale brand whose products are sold by the likes of Williams Sonoma and Neiman Marcus. Along the way he’s established some foodie creds. His lobster roll recipes were featured in the New York Times, and his bestselling Kerberry Jam made its way onto “Oprah’s List.”
All of which tells you that Voulgaris good at both marketing and pleasing people’s palates. And he’s not afraid to share his secrets. “The Kerber’s Farm Cookbook” packs a year’s worth of recipes between its covers, with an emphasis on farm-to-table eating. Its 50 recipes are all from Kerber’s and include some dating back to the farms’s early days. Also included is a recipe for potato pancakes from Voulgaris’ grandfather who owned a Greek diner and helped in- spire his grandson’s love of cooking.
In all there are more than 50 recipes covering everything from baked goods to entrees, soups, and salads, and even homemade dog treats. In between are illustrated vignettes that offer advice on planting organic seedlings, harvesting vegetables, raising hens, harvesting fresh eggs, and caring for honeybees.
The cookbook is illustrated with more than 200 photographs by Lindsay Morris, photo editor of Edible Magazine and a regular contributor to the New York Times and other publications.
