In mid-April, FiOS TV’s Restaurant Hunter Rob Petrone visited East Hampton. 1770 House Chef Michael Rozzi and Ian Calder-Piedmonte of Balsam Farms took him on a farm field trip. They discussed the sourcing and taste of fresh local produce and the chef-farmer relationship. Then Chef Rozzi took Rob back to the 1770 House kitchen, where he prepared an early spring farm-to-table dish with ingredients sourced that day: Chef Rozzi's Balsam Farm potato and kale hash with Browder’s organic eggs, Amber Waves wheat berries, and Mecox Bay Dairy Gruyere cheese.