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L.I. Tastemaster By Lenn Thompson
Southampton Chef Doug Gulija favors Slow Food
Long Island native Doug Gulija, chef and proprietor of The Plaza Café,
a New American seafood restaurant in Southampton, has traversed the
globe during his culinary career, working and studying in France Japan,
Spain, and his ancestral Croatia.
Returning home, he opened the café, which has become one of Long
Island’s top restaurants, serving up inventive, locally driven dishes
such as Grilled Swordfish “Chop” and Lobster and Shrimp Shepherd’s Pie
that have won him critical acclaim.
A few years ago, Gulija was introduced to the Slow Food movement, which
he quickly and enthusiastically embraced. Beyond what he calls “getting
back to wholesome farming and eating,” he believes that encouraging
families back to the dinner table is crucial in today’s world.
“The instant-gratification society that we live in is wreaking havoc on
our society,” he says. “The concept of respecting our food supply and
really taking the time to procure local and regional ingredients—and
then sitting down with family and friends to enjoy the fruits of our
labor—is imperative to solving so many social and health issues facing
us today.”
So what food does this award-winning chef think exemplifies Slow Food best? Soup.
Gulija’s mother, a Croatian immigrant, always had soup simmering on the
family stove. “Homemade soups epitomize the Slow Food movement because
they begin with the freshest local ingredients, simmering in the
kitchen with all the aromas, and finally the communal aspect of
everyone sharing from the same pot,” he contends. “Sounds corny, I
know, but it sure beats ordering out for pizza.”
For more information, visit www.plazacafe.us
