Chef Jill Hamill

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Chef Jill Hamill Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Chef Jill Hamill, Kitchen/Cooking, 970 N Griffing Ave, Riverhead, NY.

Proud SUNY Suffolk Culinary Graduate & Professional Assistant, ESBOCES Chef Instructor, private caterer, ACF Eastern Long Island Chefs Chapter member, & ultimate foodie sharing my love of food with the world ❤️

I had the honor and pleasure of making a super fun & whimsical fairy 🧚🏼‍♀️ cake for my little bestie's 6th birthday! She...
10/18/2026

I had the honor and pleasure of making a super fun & whimsical fairy 🧚🏼‍♀️ cake for my little bestie's 6th birthday! She picked out all of the decorations, which included fairies, mushrooms, greenery, a fairy door, lil fence, a butterfly, a bee, and of course, fresh flowers 🌸🐝

Lil bestie chose chocolate cake with berry filling and a "naked" cake look with minimal frosting... a fantastic and delicious choice!

Wishing the happiest of birthdays to this sweet lil fairy 🧚🏼‍♀️💕

Over the weekend, I went to The HOG Farm 's Plantstock & Maker's Market and FINALLY got to try the magical ✨️pawpaw✨️ Th...
10/13/2026

Over the weekend, I went to The HOG Farm 's Plantstock & Maker's Market and FINALLY got to try the magical ✨️pawpaw✨️ They're been on my bucket list for quite a while, so I was really excited 🥰 🫒

For those who don't know, pawpaws are the largest fruit native to North America! They have a custard-like texture reminiscent of banana, mango, and pineapple.

☆ Their nicknames are "Hillbilly Mango" or "Wild Banana"

☆ They are native to 26 US states

☆ Ripe pawpaw bruise easily & spoil at room temperature, which is why they're not sold in grocery stores

☆ They were a favorite fruit of George Washington & Thomas Jefferson

☆ High in vitamin C, magnesium, iron, copper, manganese, and potassium

☆ The trees grow 15- 30 feet high and grow especially well near creeks, rivers, and lakes

☆ Pawpaws can be used in desserts such as ice cream, custard, quick breads, cheesecakes & more!

I purchased some fresh pawpaws to have my students taste and they overall received good reviews! Most of the students enjoyed the flavor and said they tasted similar to bananas! 🫒

I also took my chances and bought 2 pawpaw trees! I am going to plant them in the garden next to the lake behind my house so stay tuned 👀 on that project! 🌿

After passing their safety test with flying colors, my students are in the kitchen and doing an amazing job gathering th...
10/08/2026

After passing their safety test with flying colors, my students are in the kitchen and doing an amazing job gathering their mise en place, measuring, following the steps of a recipe, and completing their clean up jobs! I am one proud teacher 🥰

Eastern Suffolk BOCES - Food Prep students in Jill Hamill’s class at are learning the fundamentals of working in a professional kitchen, starting with one of the most important skills: proper measuring.

Students practiced accurately measuring both dry and liquid ingredients before putting their skills to the test by making pumpkin crumb muffins and cheddar bay biscuits. Along the way, they learned about quick breads, mixing methods, and portioning – all essential skills they’ll use throughout their baking and culinary careers.

This week's meal prep turned out 🤤🤌🏼☆ Steak bites over yukon gold mashed potatoes with garlicky sautéed spinach! 🥩🥔🌿☆ No...
10/04/2026

This week's meal prep turned out 🤤🤌🏼

☆ Steak bites over yukon gold mashed potatoes with garlicky sautéed spinach! 🥩🥔🌿

☆ No idea what to call this soup because I took inspiration from a few different recipes 🤷🏻‍♀️... but it had shredded chicken, roasted poblanos 🫑, diced tomatoes 🍅, green chiles 🌶, onion 🧅, garlic 🧄, pinto beans 🫘, fideo noodles, cilantro, cumin, smoked paprika, chicken stock, milk 🥛, sharp cheddar 🧀, and some blended 2% cottage cheese for added protein & creaminess. It has a nice hint of heat and smokiness from the poblanos & spices! I am honestly so impressed with how good this came out! 🥣

☆ I also prepped some yogurt parfaits for breakfast using FAGE 1% greek yogurt, local honey 🍯, Naked Nutrition peanut butter powder, & Vital Proteins collagen peptides. Each is then topped with chopped up medjool dates, fresh raspberries, and h**p hearts then served w/ Kashi Foods protein peanut butter crunch cereal 😋

Lots of good eats this weekend + meal prep for this upcoming week! ☆ Alison Roman NYT Cooking perfect buttermilk pancake...
09/21/2026

Lots of good eats this weekend + meal prep for this upcoming week!

☆ Alison Roman NYT Cooking perfect buttermilk pancakes w/ Teddie Peanut Butter, maple syrup, & strawberries 🍓 featuring my gorgeous hot pink asters!

☆ Spicy tuna & avocado w/ sushi rice & furikake 🤤

☆ Crispy chicken cutlet with a caprese salad. Trying to enjoy the last of my tomatoes & basil! 🍅🌿

☆ Lunch prep: Vodka pasta with some added protein... blended cottage cheese & added to the sauce instead of cream. Also added some spinach & peas for added nutrition

☆ Dinner prep: Chicken, snow peas, & mushrooms with jasmine rice & quinoa 🫛

☆ Made a big batch of chicken stock for the freezer! Soup season is upon us! 🥣

I also want to wish a Happy Yom Kippur to all to celebrate! ✨️

School is back in session, which means meal prep is back, too! Prepping meals in advance helps me stay healthy, save mon...
09/13/2026

School is back in session, which means meal prep is back, too! Prepping meals in advance helps me stay healthy, save money, and know that I always have something ready to eat!

This week:
☆ Steak fajita bowl / cilantro lime rice & quinoa
☆ White bean & potato soup w/ spinach & arugula, parmesan cheese, carrots, lemon, and chicken stock

Last week:
☆ Turkey & lentil meatballs w/ mushroom gravy, jasmine rice & quinoa, and roasted asparagus
☆ NYT Cooking cottage cheese pesto pasta w/ chicken & cannellini beans - packed w/ protein & soo easy to make!

I recently taught my first class at Bayard Cutting Arboretum State Park and it was such a blast! The class was called "T...
08/26/2026

I recently taught my first class at Bayard Cutting Arboretum State Park and it was such a blast! The class was called "Too Many Tomatoes" 🍅 and gave participants the opportunity to harvest their own tomatoes & basil from the CSA garden before going in the barn to make some recipes.

The first recipe we made was Creamy Tomato Gazpacho (NYT Cooking) which was fabulous! We used juicy heirloom tomatoes that added such a wonderful flavor to the cold soup with the addition of plain greek yogurt for creaminess!

The second recipe we made was a panzanella salad. A panzanella salad is a Tuscan bread salad that features croutons, tomatoes, cucumbers, red onion, basil, mozzarella cheese and vinaigrette. This was also a crowd pleaser and super easy to put together! I sadly didn't get any pictures of this one.

A special thanks to Lisa & KT for putting this together and asking me to teach! It was such a honor and I had so much fun ❤️ Tomatoes have a special place in my heart as I used to help my dad in his garden & in the kitchen making sauce... the inspiration behind "Heirloom Eats" 🥰

If you've never been to the Bayard Cutting Arboretum, you are MISSING OUT! Not only is it one of the most beautiful places, they offer tons of fun and educational events for adults and children. Visit their website to sign up for their newsletter so you can find out about their upcoming classes!

This past week, I visited my cousin Katie, her husband, and their sweet baby girl in East Tennessee! It was so exciting ...
08/24/2026

This past week, I visited my cousin Katie, her husband, and their sweet baby girl in East Tennessee! It was so exciting meeting my niece for the first time and we had SO much fun going for walks, boating on the lake, driving through Great Smoky Mountains NP, thrifting etc.

Two of the meals we made this week were SO good! I love cooking with my cousin when we are together 😊 It's also nice to be able to enjoy all the fresh veggies from her garden 🍅🥒🫑

One night, Katie & I made crappie & bluegill (fish) tacos 🐟🌮 caught by her husband! Just look at how excited Sophia was 😊 The tacos were accompanied with basmati rice 🍚 & ranch style beans 🫘.... apparently you can't even find this can of beans in NY (only in the South/Southwest US). They are only available online... I know because I was looking for them in the store, was unsuccessful and then turned to Google for answers 😅

My last night, I decided to treat the family to a home-cooked meal 🙂 I made a bolognese sauce with ground hot italian sausage, ground beef, ground pork, & ground veal. I let it cook for over an hour and the flavor was sooo good! It's safe to say that everyone loved this meal! You can't go wrong with spaghetti and garlic bread! 🍝🧄🍞

Last night, Al Haun and I enjoyed a beautiful and unique farm-to-table dining experience at Red Fox Farm - located on th...
08/10/2026

Last night, Al Haun and I enjoyed a beautiful and unique farm-to-table dining experience at Red Fox Farm - located on the beautiful csjbrentwood grounds!

Upon arriving, you walk into the farm, where the dining tables are located in between fruit and vegetable plants and bushes- providing privacy for guests. Strewn above are string lights with tiki torches scattered by dining tables. We got to sit amongst all the beautiful pawpaw trees 🌿 It was so whimsical and fun!

The menu was 5 courses for $99, which included ingredients sourced from farms all over Long Island!
☆ Garden Salad w/ dark truffle cheese
☆ Potato Soup w/ bacon
☆ Melon Skewers w/ mozzarella & prosciutto
☆ Pan-seared chicken breast w/ honey bacon glaze, golden beet risotto & string beans
☆ Blackberry Ice Cream w/ Garden Ministry of the Sisters of St. Joseph honey 🍯

Ingredients were sourced from Red Fox Farms, Mecox Bay Dairy Acabonac Farms and Savage AG Farm

At the end of the meal, Chef Chris came over to our table to see how we enjoyed our meal. He is only 18 years old and a West Babylon graduate. He will be attending Cornell where he plans to pursue Hospitality. I asked him how he learned to cook and he credited a lot of what he knows to cooking at home with his mom and a few culinary classes. As a culinary educator, I was SO impressed by his story and that encounter made me enjoy the meal even more- knowing that an up & coming young chef prepared it!

All of the food was absolutely delicious and you can tell the ingredients were prepared with so much care and attention. The service was great too and it was overall such an incredible dining experience!

They're undecided whether or not they're going to be hosting any more dinners for the year, so make sure you follow Red Fox Farms to stay up to date with any announcements.

SUPPORT YOUR LOCAL FARMERS! 👨🏻‍🌾👩🏻‍🌾🚜🫶🏼

Address

970 N Griffing Ave
Riverhead, NY
11901

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