Dining Diary: Joe Realmunto’s Healthy Hamptons Diet
June 11, 2012 | East End Eats
Executive chef of Nick and Toni’s, Rowdy Hall, La Fondita, and Townline BBQ, Joe Realmunto cleaned up his diet in a major way last year. The talented chef put himself on a strict eating regime in order to donate a kidney to his wife. The successful operation took place on Valentine’s Day of this year. Here, the healthy chef takes us through a day in his Hamptons diet.
Breakfast: Since my recent health kick, my breakfast is usually either a homemade smoothie or oatmeal. For a quick smoothie, I go with Stonyfield non-fat yogurt, fresh berries, bananas, low-fat milk, and ice. On days when I have a little more time, I’ll whip up some quick-cook oatmeal with steel-cut Irish oatmeal, sweetened with a little agave syrup.
Lunch: During the day, I am usually at one of the restaurants. If I’m at Rowdy Hall, where our executive office is, I usually have a chopped vegetable salad. I like to keep it light with a salad and save my larger meal for dinner. If I am over at La Fondita, I usually lean towards the fresh fish tacos, like the blowfish tacos on our hand-pressed tortillas.
Snacks: I really try not to snack—and if I do, I try to stick to raw fruits and vegetables, like carrot sticks or apples. And I always have water with me all day long.
Dinner: My wife usually cooks dinner. A typical meal might include a roast rack of pork with roasted potatoes, grilled asparagus, and salad. We also eat a lot of chicken, roasted or grilled with roasted fresh vegetables. Traditionally, I eat at home with my family five nights a week. We also tend to grill a lot in the summer—everything from fresh fish and steaks to veggies. Another local treat we enjoy at home in the summer is raw shellfish. My kids walk to the bay at the end of our block and harvest clams and oysters and we serve them up raw at home.
Occasionally, the staff and I head into Manhattan to try out some new restaurants and do a little field research. Recently, we stopped in at Marea and enjoyed some appetizers at the bar, such as clams, oysters, and caviar, and then went to Jean-Georges’ Nougatine, where I indulged in a lobster burger.