At home with chef George Hirsch, who recently hosted a late-summer, outdoor barbecue.
George Hirsch prepares for guests in his Noyack kitchen on July 29, 2013.
The dressing for George Hirsch's grilled potato-horseradish salad includes lemon juice, Dijon mustard, horseradish and hot sauce. (July 29, 2013)
George Hirsch adds fresh herbs -- thyme and oregano are good options -- to his tuna steaks. (July 29, 2013)
Grilled tuna with a caramelized onion tapenade. (July 29, 2013)
Trish Bennett and chef George Hirsch host Robert Kantor and Adrienne Kantor at their Noyack home. (July 29, 2013)
George Hirsch's signature rub will enhance virtually any meat, including N.Y. strip steak. (July 29, 2013)
Grilled corn adds a sweet note to George Hirsch's savory corn slaw. (July 29, 2013)
George Hirsch serves guests to his Noyack home a savory corn slaw and spice-rubbed steak. (July 29, 2013)
Grilled potato-hoseradish salad prepared by chef George Hirsch gets extra zip from a bit of hot sauce. (July 29, 2013)
George Hirsch's fresh tuna tacos including johnnycakes, traditional New England flatbreads made from cornmeal. (July 29, 2013)
George Hirsch's rosé peach pie will be served with root beer floats. (July 29, 2013)
George Hirsch's rosé peach pie includes a rosé syrup made with dry wine and sugar.
Chef George Hirsch prepares a root beer float for guests at his home. (July 29, 2013)
Chef George Hirsch's magical root beer floats get their magic thanks to artisanal root beer (Miss Lady) and ice cream (Joe & Liza's) made in Sag Harbor. (July 29, 2013)
Chef George Hirsch, at his home in Noyack, shows off his spread for an end-of-summer bash on July 29, 2013.