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Oceana Magazine Spring 2008: Chef's Corner: Peter Hoffman

Chef Peter Hoffman’s Savoy is located in the bustling SoHo neighborhood of Manhattan, but the restaurant offers something unexpected: a rustic interior that’s home to some of the city’s most ecologically responsible fine dining. Hoffman is a board member of Chef’s Collaborative, an organization dedicated to helping chefs make sustainable choices.

“As a chef and a resident of planet earth, I’m inspired by the diversity of flavors and cuisines found around the globe, particularly in the realm of seafood,” said Hoffman. “I don’t want to participate in the squandering of those resources or in the creation of cultural or biological monocultures. So as a restaurant, we source ingredients that have been thoughtfully
produced and gathered with the palates and pleasures of our children and grandchildren in mind as well as our own today.”

Savoy offers a seasonal menu based on local and sustainable ingredients. For more information, visit, his second restaurant Back Forty located in New York’s East Village ( and

Striped bass and Taylor Bay sca llops

with braised cabage and gremolata butte

3-4 oz striped bass per person
3 Taylor Bay scallops or little neck clams per person
¾ cup of savoy cabbage cut in 1” strips
¼ cup Jerusalem artichokes cut in ½” cubes or fingerling potatoes
2 oz vegetable or fish stock
1 tablespoon white wine
gremolata butter
¼ cup butter softened
1 small clove garlic
2 tablespoons roughly chopped parsley
2 teaspoon lemon zest
1 teaspoon orange zest

Combine all ingredients and add salt to taste. Hold until ready for final preparation.

Briefly sauté the cabbage and the artichoke pieces in a pan with some olive oil. Add the stock and the wine and cover. Simmer for 8 minutes. Meanwhile heat a sauté pan. Add some olive oil and sear the pieces of bass skin side down first. When they are golden brown, turn them over  
and place in the oven for 5 minutes to complete the cooking. Add the scallops to the vegetable pot and cover again. Cook 2 minutes or until the scallops open up. Remove the scallops and add a pad of the butter and swirl into the broth. Place the vegetables in a bowl. Set the fish on
top. Sprinkle with a little more of the herb and zest mix and serve.