In the summer of 2001, Joni Brosnan embarked on a mission to create a charming spot in Montauk that would nourish both the soul and the palate. Her beloved café soon became a welcoming clubhouse for artists, writers, celebrities, and barefoot surfers. Decades later, you’ll still be greeted with the same inviting seaside atmosphere.
“The kitchen is my art. It’s a big canvas that is always changing colors and textures,” said Brosnan, who will release her debut cookbook: “Joni’s, A Love Letter To Summer In Montauk.”
This unique cookbook blends elements of a photographic memoir and a culinary souvenir, providing an intimate glimpse into life in Montauk through Joni’s stories, her family, and her iconic healthy recipes. The book also includes appearances from members of the Montauk community who have helped shape her business. With its beautiful design, the book creatively conveys the stories, aromas, flavors, sounds, and the laid-back vibes of Joni’s surf lifestyle and summer experiences in Montauk.
This love letter to Montauk is meant for readers to cherish. It is filled with secret ingredients, nostalgia, and beauty that make Montauk special. Each recipe is based on simplicity, fun, and captivating flavors, allowing you to experience that feeling no matter where you are.
“I’ve been going to Joni’s since I was a little girl. Joni makes the most beautiful, healthy food with a smile always. It’s the go-to spot for anyone who’s visiting Montauk,” said pro surfer Quincy Davis.
Testimonials continue throughout the book from the likes of Coldplay’s Chris Martin, who notes, “Joni’s tastes amazing by the Atlantic Ocean, but I won’t be surprised if somewhere in the depths of Mongolia these dishes don’t feel just as good.” Julianne Moore and Bart Freundlich state, “Joni’s value of community, refreshing simplicity, and playfulness embody the spirit of Montauk.”
‘Sorry Charlie’ Sandwich Recipe
Makes 4 large sandwiches
A tuna salad sandwich is a classic on so many menus for a reason. But what sets an okay tuna salad sandwich apart from a memorable one? The quality of the tuna. We’re spoiled here in Montauk and I’ll be the first to admit that it’s not realistic for everyone to be able to get fresh local tuna for this recipe. That said, I’ve found frozen ahi in even the smallest of towns — and brands like Patagonia have made tinned, sustainable tuna much more accessible. I also love the Italian tonno you can find in glass jars. Just be sure to get fish packed in water if it’s pre-cooked and feel free to switch up the species to bluefin or otherwise.
• 1/2 cup dry white wine
• 1 medium white onion, halved through the root
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds freshly-caught wild tuna, ideally 1-inch thick
• 1 cup mayo
• 1 cup finely chopped red onion
• 3/4 cup chopped fresh dill
• 1/2 cup finely chopped celery (about 1/2 rib)
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 8 slices multigrain bread, toasted if desired
• Sliced tomato and mixed greens, for serving
1. Fill a medium pot halfway with water and add the wine, onion, bay leaf, and 2 tablespoons of salt. Cover and bring to a boil. Add the tuna (the tuna should be covered with liquid) and cook over moderate heat until just cooked through, 10 to 12 minutes. Transfer the tuna to a cutting board and let cool slightly. Once the tuna is cool enough to handle, transfer to a large bowl and flake into small pieces.
2. To the tuna, add the mayo, red onion, dill, celery, mustard, and vinegar. Season with salt and pepper.
3. Mound the tuna salad on 4 slices of bread. Top with lettuce and tomato and close the sandwiches. Slice in half on the bias and enjoy.