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RAPT Puts Guests In 'Deep State Of Enthrallment' With Farm-to-table and Farm-to-bar Creations

By Kelly Church

RAPT is a Long Beach, NY farm-to-table hospitality service. RAPT, which according to owner Andy Maturana means "completely fascinated by what one is seeing or hearing; a deep state of focus or enthrallment," provides catering services and incorporates the farm-to-table philosophy not just in food recipes, but cocktails as well.

"We specialize in elevated American farm-to-table cooking and farm-to-bar cocktails," Maturana said. "Our bespoke menus rotate continually throughout the year and are determined by peak-season ingredients, and rare hydroponically grown leaves and herbs."

Maturana describes hydroponic farming as a positive for RAPT because it allows farmers in urban areas to control their climate and grow things that otherwise could not survive in the area. He credited the use of hydroponic farming for helping create higher quality recipes and minimizing the amount of time it takes to get ingredients.

Ingredients that aren't grown in the hydroponic gardens are provided by local purveyors. Maturana said his team learns a lot about food just by talking to their food providers and having great relationships with them, even saying "these relationships greatly enhance our end-product."

Menus change regularly, following along with the availability of local ingredients. On the current menu for spring is a variety of light dishes seasoned with fresh herbs. Guests will find bruschetta, fresh basil, cucumber cream, lemon and thyme sprinkled throughout the menu. The carving station includes grass-fed beef brisket with a corn pudding, and heritage pork belly, au jus and brioche on the side.

Even the dessert menu features the fresh flavors of seasonal gardens. Highlighted on the spring menu is a chervil (a type of parsley) and basil sorbet, whipped skyr (a type of yogurt of Icelandic origin) and basil-steeped honey.

Like the food menu, the cocktail menu changes frequently. RAPT cites its talented mixologists as spending just as much time in the kitchen working on the cocktail menu as the chefs do for the dining menu. On the April through June cocktail menu are a variety of vodka, gin, whiskey and tequila drinks. Mixologists use farm-fresh ingredients in their cocktails that some might find unusual, including English peas, white vinegar, dandelion, fresh chili, corn and cinnamon basil-honey. RAPT hosts the annual Farm-to-Bar Cocktail Festival SECRET SUMMER each August in New York

"I would say our edge is the attention and care for detail that our clients appreciate," Maturana said. "Everything from our office management, event staff, planning, menus and design are highly curated. This is just how we enjoy doing it."

Food and cocktail menus are custom created for each event. RAPT can be contacted on their website, raptny.com, for inquiries about creating menus and hosting events.

For more information you can find RAPT online at raptny.com

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