>> TODAY ON "GEORGE HIRSCH LIFESTYLE," I VISIT A PRODUCER OF FARMSTEAD ARTISANAL CHEESES MADE FROM MECOX'S WINNING BREED OF JERSEY COWS.

THEN I CHAT AND SIP WITH 3 HIGH-SCHOOL FRIENDS THAT RETURNED BACK TO THEIR HOMETOWN ROOTS AND TAPPED INTO THE AMERICAN DREAM OF OPENING THEIR OWN BUSINESS.

IN MY HOME KITCHEN, I WHIP UP HEARTY WHITE BEAN CASSEROLE, GOOD-FOR-YOU HONEY GRILLED ACORN SQUASH, DOUBLE GRILLED STUFFED POTATOES, AND A NEW SPIN ON AN INDOOR FAVORITE, GRILLED MEATLOAF WRAPPED IN BACON WITH MUSHROOM GRAVY.

HI.

I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE..." PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES, INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.

>> HI.

I'M GEORGE HIRSCH.

THANKS FOR JOINING ME TODAY.

I'M GOING TO SHOW YOU HOW TO MAKE FOODS YOU MIGHT THINK OF TYPICALLY BEING IN THE KITCHEN.

I'M GOING TO TAKE THEM OUT TO THE GRILL.

SO I WANT TO GET STARTED WITH A DISH HERE THAT EVERYONE LOVES, AND THAT'S MEATLOAF, BUT THIS MEATLOAF IS GOING TO BE A LITTLE BIT EXTRA SPECIAL BECAUSE I'M GOING TO MAKE A DOUBLE GRILLED MEATLOAF.

AND WHAT I HAVE HERE IS SOME SMOKED, BLANCHED BACON, AND TO BLANCH THE BACON, I JUST COOKED IT IN A LOW OVEN, ABOUT 325 DEGREES, JUST TO RENDER OUT A LITTLE BIT OF THE FAT AND PARTIALLY COOK IT.

BUT IT'S NOT FULLY COOKED.

THEN I'M JUST GOING TO LINE UP ALL MY LOAF PANS WITH THE BACON, AND THAT'S GOING TO BECOME A NATURAL CASING FOR THE MEATLOAF RECIPE.

SO, NEXT PART FOR THE MEATLOAF IS, I HAVE 2 DIFFERENT TYPES OF CHOPPED MEAT.

ONE IS GROUND PORK, AND THE OTHER ONE IS A GROUND CHUCK.

I LIKE THE GROUND CHUCK.

IT HAS A LITTLE BIT MORE FLAVOR.

IT MIGHT HAVE A LITTLE MORE FAT, BUT IT DEFINITELY HAS MORE FLAVOR.

AND TO START WITH THAT, I WANT TO ADD A LITTLE BIT OF SEA SALT.

I DON'T USUALLY SALT TOO MUCH WITH FOODS, BUT A LITTLE BIT IN THERE REALLY DOES HELP.

SOME FRESH GROUND BLACK PEPPER.

AND ANYTIME YOU'RE USING TYPES OF CHOPPED MEAT, WHETHER IT BE FOR HAMBURGER OR MEATBALLS OR, THIS CASE, MEATLOAF, YOU WANT TO MAKE SURE YOUR MEAT IS REALLY NICE AND COLD.

IT JUST HELPS IT BIND TOGETHER.

NOW, I ADDED ONE FARM FRESH EGG INTO THE MIXTURE.

I'LL SEASON IT WITH SOME FRESH CHOPPED PARSLEY, A MIXTURE OF DRIED BASIL AND A LITTLE DRIED OREGANO-- AND AGAIN, SQUEEZING THE DRIED HERBS IN MY FINGERS TO HELP LOOSEN UP SOME OF THE OILS AND BRING OUT MORE OF THE FLAVOR... A COUPLE CLOVES OF FRESH CHOPPED GARLIC... ONE WHITE SWEET ONION... AND A COUPLE TABLESPOONS OF PARMESAN CHEESE.

NOW, THE EGG IS GOING TO HELP IN THE BINDING.

THERE'S A POUND AND A HALF, 3/4 OF A POUND CHOPPED MEAT OF EACH VARIETY, SO IT'S A POUND AND A HALF TOTAL, AND THAT'S ABOUT WHAT I NEED FOR THE BINDING.

IT'S GENERALLY ABOUT ONE EGG PER POUND OF MEAT.

BUT WITH THE AMOUNT OF FAT THAT'S IN THE MEAT AND THEN ALSO THE ADDITION OF BREADCRUMBS-- I HAVE SOME FRESH GROUND ITALIAN BREAD THAT I'M GOING TO ADD IN, AND THAT WILL HELP WITH A LITTLE BIT OF THE BINDING AND ALSO GIVE IT A LOT OF NICE FLAVOR.

AND THEN I'M GOING TO ADD-- AND THIS IS KIND OF MY MOTHER'S OLD SECRET TRICK, BESIDES USING A LOAF OF ITALIAN BREAD--IS TO USE A FEW TABLESPOONS, OR MAYBE 1/4 CUP, OF FRESH CHICKEN BROTH IN THE MEAT MIXTURE, AND THAT HELPS MOISTEN IT WHILE IT COOKS.

SO I'LL TAKE THE MEATLOAF MIXTURE NOW AND LAYER IT IN EACH LOAF PAN.

TAKE THE MEAT AND PRESS IT IN, NICE AND FIRM.

SO IT'S A COMBINATION OF PRESSING IT IN NICE AND FIRM SO THERE'S NO AIR POCKETS AND AT THE SAME TIME NOT PRESSING IT IN SO HARD THAT YOU'RE GOING TO COMPRESS THE MEAT SO HARD, AND THEN IT'S GOING TO BE VERY, VERY DENSE.

SO YOU PRESS IT IN SO THAT THERE'S NO AIR POCKETS, AND NOW YOU'RE JUST GOING TO TAKE YOUR BACON AND, ALMOST LIKE YOU'RE BUTTONING UP YOUR SHOES, JUST FOLD IT OVER AND FOLD IT OVER AND FOLD IT OVER.

SO ONCE YOU HAVE ALL THE LOAF PANS FILLED, YOU HAVE 2 CHOICES AFTER, OF COURSE, YOU CHILL IT AWHILE IN THE FRIDGE.

YOU CAN BAKE IT IN THE OVEN AT ABOUT 350 DEGREES FOR ABOUT 25-30 MINUTES, OR YOU CAN TAKE THEM RIGHT TO THE GRILL, AND YOU CAN BAKE THEM ON YOUR GRILL ON A LOW TO MEDIUM TEMPERATURE FOR ABOUT THE SAME AMOUNT OF TIME.

ON THE BORDER OF MECOX BAY IN THE HAMPTONS IS WHERE YOU'LL FIND MECOX BAY DAIRY.

ART LUDLOW PRODUCES AWARD-WINNING ARTISANAL CHEESES FROM THEIR HERD OF JERSEY COWS.

>> SO THIS IS THE PROCESSING ROOM, WHERE JAKE IS CLEANING UP THINGS AND GETTING IT NICE TO-- >> THIS WHERE YOUR MAGIC HAPPENS.

>> READY FOR MAKING CHEESE.

YEAH, YEAH.

THIS IS WHERE HALF THE MAGIC HAPPENS.

THE NUTRITION OF THE COW--WHAT THE COW IS EATING, THE DIET OF THE COW-- IS A MAJOR PART OF WHAT THE RESULT IS GOING TO BE.

MY MAIN GOAL WAS TO HAVE A GOOD QUALITY PRODUCT THAT IS MADE PROPERLY AND THAT IS GOING TO TASTE GOOD.

THAT'S THE ULTIMATE.

SO THESE ARE CHEDDARS UP HERE.

THESE ARE ALL-NATURAL RINDS, WHICH MEANS THE OPPORTUNISTIC MOLDS WILL JUST START GROWING ON THE SURFACE.

I'LL BRUSH THEM AND TURN THEM AND... BRUSH THEM AND TURN THEM, AND THEN THAT GETS A NICE THIN LAYER, HARD LAYER, ON THE SURFACE, A VERY THIN SKIN, AND WHAT THAT DOES IS THAT KEEPS IT FROM DRYING OUT TOO FAST, SO THAT THE INSIDE PART OF THE CHEESE GETS TO DO ALL THE PHYSIOLOGICAL THINGS THAT HAPPEN IN THERE THAT GIVE IT ITS CHARACTER AND FLAVOR.

THIS IS CHEDDAR.

WHEN I STARTED MAKING CHEDDAR, I HAD A CHOICE OF WHAT TO MAKE.

I COULD MAKE AN ENGLISH STYLE CHEDDAR OR AN AMERICAN STYLE, AND TYPICALLY, THAT WAS 2 DIFFERENT CULTURES THAT I WOULD USE, AND I WAS TOLD BY MY SUPPLIER THAT AN ENGLISH STYLE CHEDDAR GETS SWEETER WITH AGE, WHEREAS AN AMERICAN STYLE GETS SHARPER WITH AGE.

>> SHARPER, YEAH.

>> SO I TRIED THEM BOTH.

THEY WERE BOTH GOOD, DIFFERENT.

AND THEN I THOUGHT, I DON'T WANT TO BE MAKING 2 DIFFERENT CHEDDARS, SO WHAT I DID WAS, I SPLIT IT HALF AND HALF.

SO I USED HALF OF ONE AND HALF OF THE OTHER CULTURE.

I CAN TELL HOW THESE ARE COMING OUT JUST BY THEIR NATURE WHEN I'M WASHING THE RINDS, BECAUSE THEY DO VARY.

I DO GET VARIATIONS.

THIS IS THE MECOX SUNRISE, WHICH IS THE WASHED RIND TOMME.

SO IT HAS A DIFFERENT FLAVOR.

>> MMM!

>> THIS IS THE BRIE STYLE.

REALLY LENDS ITSELF WELL FOR BEFORE DINNER, ANY KIND OF WINE.

YOU CAN HAVE A HEAVY, FULL-BODIED, OR YOU CAN HAVE LIGHT, WHATEVER.

IT GOES WITH IT.

AND THEN SOME BREAD.

AND YOU COULD ALMOST MAKE A MEAL OF THAT.

BECAUSE IT DOES SHRINK.

I MEAN, YOU CAN SEE WHERE IT HAS SHRUNK.

>> YEAH.

YOU CAN SEE THE INDENTATIONS.

>> SO THAT'S A--AND THAT ONE PROBABLY WEIGHS ABOUT 8-10 POUNDS.

THIS IS MY OWN CONCOCTION.

TAKE A PIECE OF SIGIT AND USE IT FOR A CRACKER ON THE CHEESE, AND SO YOU EAT THEM BOTH TOGETHER.

>> OH, MY GOODNESS!

HA HA HA!

IT'S GILDING THE LILY.

WELL, ONE THING YOU HAVE SOLVED IS YOU'RE THE PRIDE OF THE HAMPTONS WHEN IT COMES TO CHEESE.

HA HA HA!

>> WELL, THANK YOU.

THANKS.

>> ART LUDLOW'S PASSION FOR THE ART OF MAKING CHEESE HAS CERTAINLY BENEFITED CHEESE-LOVERS, AND LET'S NOT FORGET, A HERD OF HAPPY JERSEY COWS.

OK. LET'S GET STARTED WITH THE FIRST DISH, AND WHAT I'M GOING TO PREPARE IS A WHITE BEAN CASSEROLE, AND WHAT'S REALLY NICE ABOUT THIS IS NOT JUST THE FLAVOR AND IT'S SO HEARTY, BUT MOST OF THE INGREDIENTS ARE THINGS THAT YOU PROBABLY HAVE AROUND THE HOUSE AND IN THE FRIDGE--SOME NICE, SWEET WHITE ONION, SOME POTATOES, CARROTS, BEAUTIFUL, SAVORY, AROMATIC GARLIC, AND SOME GREEN KALE IS SOMETHING I LIKE TO ADD IN, AS WELL.

IT HELPS GIVE IT FLAVOR, BUT OF COURSE IT'S VERY, VERY GOOD FOR YOU, VERY, VERY NUTRITIOUS.

THE FIRST THING I WANT TO DO IS BEGIN TO HEAT UP THE SOUP POT.

WHAT I HAVE HERE IS SOME SWEET ITALIAN SAUSAGE.

YOU COULD USE SMOKED SAUSAGE OR ANY OTHER TYPE OF SAVORY MEATS TO START.

THEY WERE PRE-ROASTED, JUST TO BROWN OFF THE OUTSIDE.

THAT ADDS ANOTHER LAYER OF FLAVOR INTO THE BASE OF THE DISH.

SO ALL OF THE SAUSAGE MEAT GETS SLICED IN THERE.

SO WE'LL JUST DICE THE ONION.

AND NEXT I WANT TO ADD IN A LITTLE GARLIC, AND THEN WE'LL GET INTO A LITTLE CARROT.

CUT IT DOWN INTO QUARTERS... AND THEN MAKING ONE SERIES OF CUTS ALL THE WAY THROUGH.

CARROTS CAN GO INTO THE POT.

AND AT THIS TIME, I CAN BEGIN TO STIR IT.

A LOT OF THE SAUSAGE FROM THE BOTTOM HAS MELTED.

SO WHAT I'M GOING TO ADD IN IS SOME YUKON POTATO.

SO WHAT I'LL ADD IN NOW IS SOME RICH CHICKEN STOCK.

I WANT TO MAKE SURE I GET ALL THAT FLAVOR FROM THE SAUSAGE AND EVERYTHING THAT WAS ON THE BOTTOM OF THE POT.

AT THE END OF THE SEASON, WHEN I GROW BASIL, I GENERALLY HARVEST A LOT OF MY BASIL MAYBE A COUPLE OF WEEKS BEFORE THE BASIL IS FINISHED FOR THE SEASON, PUT THEM IN PANS IN A VERY DRY SPOT IN THE HOUSE, AND JUST LET IT DRY OUT, AND THEN AFTER ABOUT A WEEK OR TWO, AFTER IT'S NICE AND DRY, I PUT THEM IN GLASS JARS.

NOW, INSTEAD OF JUST TOSSING IT IN, WHAT I WANT TO DO IS, I WANT TO ACTUALLY JUST GRIND IT UP IN MY HAND.

ALWAYS TAKE A SMALL AMOUNT OF HERBS AND GRIND IT UP.

WHAT YOU'RE DOING IS YOU'RE BREAKING UP THE OILS, EVEN THE DRIED OILS IN THE HERBS, AND IT HELPS BLOOM OUT A LOT OF THE FLAVOR.

NANA USED TO LIKE A LITTLE BIT OF SPICE IN HERS, A LITTLE PEPPERONCINO, A LITTLE PEPPER, RED PEPPER FLAKES, PUT INSIDE THERE.

AND I HAVE, LIKE, 3 FRESH BAY LEAVES, WHICH I'VE TAKEN FROM ONE OF MY BUSHES, THROW THAT RIGHT IN.

NOW ALL THE SEASONINGS ARE IN THERE.

YOU DON'T NEED TO FLAVOR IT WITH TOO MUCH BECAUSE YOU HAVE A LOT OF THE FLAVOR THAT'S GOING TO BE COMING FROM ALL THE VEGETABLES, THE SAUSAGE, THE...

THE KALE, WHICH WILL GO IN.

SO WHAT I'LL DO NOW IS, I'M GOING TO ADD IN THE REST OF THE BROTH.

SO NOW WE'RE GOING TO PUT THE MAIN INGREDIENT IN.

I HAVE HERE SOME WHITE CANNELLINI BEANS.

NOW, THE KALE HERE THAT I HAVE IS--ACTUALLY BEEN SOAKING IN A LITTLE WATER.

I JUST SHAVED OFF THE STEM END OF THE KALE.

AND IT'S ALMOST LIKE A--THINK OF IT AS A FLORAL BOUQUET.

IT'S KEEPING IT VERY, VERY FRESH.

IT DOES NOT NEED TO BE KEPT IN THE FRIDGE.

IT'S KEPT IN A LITTLE POT OF WATER, AND THAT MAKES IT IDEAL TO, YOU KNOW, HOLD, ACTUALLY FOR DAYS.

AND YOU JUST NEED A LITTLE ROUGH CUT, JUST TO SHORTEN UP THE GREENS.

IN GOES THE KALE.

AND NOW WE'LL JUST CAP IT AND LET IT SIT AND SIMMER FOR ONLY ABOUT 10, 15 MORE MINUTES.

EXACTLY, EXACTLY WHAT I WANT.

AGAIN, YOU DON'T WANT TO OVERCOOK THE KALE.

IT'S GOING TO BE A BRIGHT GREEN.

THAT'S HOW YOU KNOW IT'S READY.

AND LETTING IT EVEN SIT OVERNIGHT--I CAN'T STRESS THAT ENOUGH.

I KNOW I SAID IT BEFORE.

A CASSEROLE ONLY GETS BETTER AS IT SITS, AND YOU NOTICE THE AMOUNT OF LIQUID TO THE WHITE BEANS, THE POTATOES, THE SAUSAGE, THE VEGETABLES.

THAT'S WHAT MAKES IT A REALLY, REALLY BEAUTIFUL DISH.

HERE'S A GREAT SIDE DISH THAT YOU MIGHT COMMONLY SEE INDOORS, BUT WE'RE GOING TO TAKE IT OUTDOORS TODAY.

THIS IS AN IDAHO POTATO, OR A RUSSET POTATO, THAT HAS BEEN PREVIOUSLY BAKED FOR 45 MINUTES AT 400 DEGREES UNTIL IT WAS JUST KNIFE-TENDER, WHERE THE KNIFE JUST SLIPPED RIGHT OUT.

THE POTATOES WERE ALLOWED TO COOL, AND THEN ONCE THEY'RE FULLY CHILLED, I'M JUST GOING TO TAKE AND MAKE A NEST WITH THE POTATOES.

REMOVE OFF THE TOP.

CUT OUT THE PULP.

BUT I'M NOT CARVING ALL THE WAY THROUGH THE POTATO.

I'M ONLY CUTTING THROUGH ABOUT 3/4 OF THE POTATO, AS YOU CAN SEE.

I DIDN'T CUT THROUGH THE BOTTOM, AND I ACTUALLY LEFT THE SIDES ALL TOGETHER.

SO, WITH THE PULP THAT WAS REMOVED FROM THE POTATOES, I'M JUST GOING TO MASH THE PULP DOWN.

THEN ONCE YOU HAVE IT DOWN IN SOME SMALL PIECES, I'LL TAKE A TABLESPOON OR TWO OF SOUR CREAM AND MIX THAT IN AND BEGIN TO SMOOTH IT OUT.

ALMOST LIKE MAKING MASHED POTATOES.

SAME THING.

SMALL AMOUNT OF SEA SALT.

SMALL AMOUNT OF FRESH GROUND BLACK PEPPER.

TABLESPOON OF PARMESAN CHEESE.

A LITTLE FRESH CHOPPED PARSLEY.

JUST A TABLESPOON OR TWO OF JACK AND CHEDDAR CHEESE.

MIX IT ALL UP.

NOW, YOU DON'T WANT IT REALLY SMOOTH AND CREAMY.

YOU WANT TO HAVE A LITTLE BIT OF A CHUNK.

THIS WAY, WHEN YOU'RE BITING INTO THE POTATO, YOU ACTUALLY HAVE A LITTLE BITE.

NEXT, GO BACK TO THE POTATO.

LIGHTLY PUT IT IN.

TRY NOT TO GO OVER THE SIDES.

YOU WANT TO STAY INSIDE THE NEST.

MOUND UP THE POTATO NICELY.

AND THEN OF COURSE, TOP IT OFF WITH A LITTLE BIT MORE CHEESE ON TOP.

EVERYTHING IS FULLY COOKED WITH THE POTATO.

THE ONLY THING YOU REALLY ARE GOING TO DO IS REHEAT THE POTATO AND ALSO MELT THE CHEESE THAT'S INSIDE.

IF YOU'RE BAKING IT IN A REGULAR OVEN, IT'S ONLY ABOUT 10-15 MINUTES ON A 375-DEGREE OVEN, OR BETTER YET, BRING IT OUT TO THE GRILL ON A MEDIUM TO HIGH HEAT FOR ABOUT 5-10 MINUTES.

BETTER OFF, PUT IT UP ON A HIGHER SHELF, AND THE SMOKY FLAVOR THAT COMES OUT YOUR GRILL WILL BE A POTATO YOU CAN'T BEAT.

SO HERE'S A GREAT TIP YOU CAN TAKE TO YOUR GRILL.

I HAVE HERE AN ACORN SQUASH, WHICH IS SOMETIMES NOT TOO RECOGNIZABLE EVEN IN THE KITCHEN, NEVER MIND OUT BY THE GRILL, BUT I ABSOLUTELY LOVE THIS ON THE GRILL.

IT'S ACTUALLY MY FAVORITE WAY TO PREPARE AN ACORN SQUASH.

ALL YOU HAVE TO BASICALLY DO IS TAKE AND SPLIT THE SQUASH DIRECTLY DOWN THE CENTER, USING A VERY FIRM KNIFE BECAUSE IT'S A VERY HARD SQUASH, AND THEN TAKE THE CENTER AND SCOOP OUT ALL THE SEEDS.

VERY, VERY SIMPLY.

AND AS FAR AS ANYTHING YOU NEED TO DO IN THE KITCHEN, THERE'S PROBABLY EASIER THAN PREPARING IT AND GETTING IT READY FOR THE GRILL, WHERE IT'S REALLY GOING TO BE A TREAT.

SO I HAVE MY GRILL ALL LOADED UP WITH A WHOLE ASSORTMENT OF KIND OF EVERYONE'S FAVORITES.

OF COURSE, ON THE VERY, VERY TOP, IT'S A BAKED STUFF POTATO, AND THEN ON THE MAIN GRILL, AT A VERY, VERY HIGH HEAT, IS A PORTOBELLO MUSHROOM, LARGE-CAP MUSHROOMS, WHICH I'LL USE AS THE BASE FOR A VERY SAVORY MUSHROOM GRAVY.

AND THEN SOME NICE MULTICOLORED BABY PEPPERS.

WHEN IT COMES TO AUTUMN OR THE FALL OR EVEN THE WINTER IS TO USE AN ACORN SQUASH, BECAUSE THEY GO SO GOOD ON THE GRILL, AND THEY ARE JUST SO EASY TO PREPARE.

YOU CAN JUST DRIZZLE A SMALL AMOUNT OF BUTTER INSIDE THEM.

AND AS FAR AS FINISHING THEM OFF, MAYBE DRIZZLE A SMALL AMOUNT OF HONEY INSIDE THE SQUASH.

AND THEY JUST WILL CONTINUE TO BAKE AS IF IT'S IN ITS OWN DISH.

BUT I WANT TO SHOW YOU WHAT I'M GOING TO BE PREPARING FOR THE MAIN CENTER OF THE PLATE, AND IT'S SOMETHING EVERYBODY LOVES, AND THIS IS A MEATLOAF.

THE BEAUTY IS, I'M DOING THEM IN THESE SMALL MINI LOAF PANS, AND THEN I'M GOING TO TAKE AND PUT THEM TO THE BACK OF THE GRILL, BUT YOU'LL NOTICE ON THE TOP, IT DOESN'T LOOK LIKE CHOPPED MEAT OR SOMETHING THAT YOU'RE USED TO IN A TYPICAL MEATLOAF.

THAT'S BECAUSE I'VE WRAPPED THEM IN BACON.

AND NOW I WANT TO TAKE THE MEATLOAFS THAT HAVE ALREADY BEEN BAKED... AGAIN, THEY'RE MOLDED, AND OF COURSE THEY'RE CHILLED.

AND I WANT TO PUT THEM BACK ON THE GRILL BECAUSE THESE ARE DOUBLE GRILLED MINI MEATLOAFS WRAPPED IN BACON.

I'LL PUT ABOUT 1/4 CUP OR SO OF DICED SWEET ONION INTO THE SAUTE PAN, AND NOW I'LL ADD IN SOME SLICED CRIMINI MUSHROOMS, WHICH ARE ALMOST LIKE MINI BELLAS.

THEY'RE KIND OF VERY, VERY, VERY EARTHY.

AND THIS BECOMES A GREAT FOUNDATION, GREAT FOUNDATION FOR THE PAN GRAVY FOR THE MEATLOAFS.

A LITTLE AU JUS AND POUR THAT INTO THE PAN AND LET ALL THE FLAVORS FROM THE MUSHROOMS BOIL UP IN THERE.

WHILE MY MEATLOAF BAKES ON THE GRILL, LET'S GO SEE WHAT'S BREWING.

A DREAM, A PLAN, AND A LOT OF GOOD HARD WORK, ALONG WITH STAYING THE COURSE.

THIS TRIO OF BREWERS WHO ATTENDED HIGH SCHOOL TOGETHER OPENED A MICRO BREWERY AND COMMUNITY-MINDED TASTING ROOM, WHICH ALSO FUNCTIONS AS A GALLERY OF LOCAL ARTISTS.

CREATING SMALL BATCHES OF BEER, AND PURISTS AT HEART, THEY CREATE RECIPES THAT PUT THE HEART OF MONTAUK ON THE MAP AS THE EASTERNMOST BREWERY, RIGHT HERE IN THE HAMPTONS, USA.

SO THIS HAS TO BE EVERY GUY'S DREAM, TO RETURN HOME AND OPEN A BREWERY.

>> I WOULD IMAGINE IT IS.

IT'S BEEN A DREAM FOR MYSELF AND MY BUSINESS PARTNERS.

IT'S BEEN A LOT OF FUN.

WE ALL GREW UP TOGETHER HERE ON THE EAST END.

WE WENT TO EAST HAMPTON HIGH SCHOOL TOGETHER, WENT AWAY TO DIFFERENT COLLEGES, AND THEN FOUND OURSELVES BACK HERE AND STARTED MONTAUK BREWING COMPANY.

ERIC IS OUR BREW MASTER, LIKE I SAID, SO HE COMES UP WITH THE RECIPES.

WE'RE ALL BREWERS AT HEART, SO WE ALL BREW THE BEERS TOGETHER.

HE'S KIND OF THE CRAFTSMAN.

>> I START OFF KIND OF, YOU KNOW, THINKING ABOUT WHAT FLAVOR I WANT.

I DON'T THINK ABOUT THE STYLE, SO I START WITH THE BASE MALT, AND THEN YOU ADD-- IF I WANT A CHOCOLATY BEER, I'LL HAVE THE CHOCOLATE MALT AND THE DARKER MALTS--AND, YOU KNOW, THEN FROM THERE, YOU KIND OF FIGURE OUT, OH, THIS IS A BROWN ALE, OR THIS IS A PORTER.

SO YOU KIND OF TRY TO IMAGINE THE FLAVORS YOU WANT AND THEN BACK YOUR WAY INTO A STYLE.

>> AND THEN JOE IS KIND OF THE FINANCE GUY, THE BUSINESS OPERATIONS GUY?

WHAT KIND OF ADVICE OR DIRECTION CAN YOU GIVE ANYBODY THAT'S SITTING HOME AND SAYS, "YOU KNOW WHAT?

I GOT A GREAT MOLASSES RECIPE," OR, YOU KNOW, "I WANT TO GROW MY OWN WHEAT"?

WHAT KIND OF INSPIRATION CAN YOU SHARE?

>> IF IT'S SOMETHING THAT YOU'RE TRULY PASSIONATE ABOUT AND REALLY BELIEVE IN, YOU KNOW, IT SHOULD BE PRETTY EASY TO, YOU KNOW, GIVE IT YOUR ALL AND DO YOUR BEST, BUT DEFINITELY DEDICATION, TIME, AND, YOU KNOW, YOU GOT TO BE PERSISTENT.

>> I THINK YOU GUYS, WHEN YOU'RE LOOKING IN THE REARVIEW MIRROR, THEY'RE GOING TO BE LOOKING AND SAYING, "I WANT TO BE LIKE THE MONTAUK GUYS."

>> THE THREE OF US LOVE BEER, WE LOVE GOOD BEER, SO WHY NOT MAKE IT HERE IN MONTAUK?

>> I FOUND VAUGHAN, ERIC, AND JOE'S ULTIMATE GOAL IS TO SHARE THE SPIRIT OF MONTAUK THROUGH THE CELEBRATION OF GOOD CRAFTSMANSHIP IN THE ANCIENT ART OF MAKING BEER.

THEIR HOMETOWN LIFESTYLE IS ROOTED IN THE OCEAN, AND THESE MONTAUK LOCALS ARE OUT TO KEEP THIS TRADITION GOING.

NOW I'M GOING TO BRING UP A COUPLE OF THESE BEAUTIFUL ACORN SQUASH.

AND THE DOUBLE STUFFED BAKED POTATOES.

SO, WHAT I LIKE TO DO WITH THE SAUCE IS PUT MOST OF THE SAUCE ON THE BOTTOM OF THE MEATLOAF AND JUST REALLY, JUST LIGHTLY COVER THE MEATLOAFS ON TOP WITH JUST A SMALL AMOUNT OF SAUCE.

I DON'T WANT TOO MUCH ON THERE BECAUSE I DON'T WANT THE BACON, REALLY, TO GET SOGGY.

SO THERE YOU HAVE IT--MY DISHES MADE FOR JUST PLAIN GOOD EATING: MY NANA-INSPIRED WHITE BEAN CASSEROLE, GOOD-FOR-YOU GRILLED ACORN SQUASH WITH HONEY GLAZE, VERY SATISFYING DOUBLE GRILLED AND STUFFED POTATOES, AND A NEW FAVORITE-- BACON-WRAPPED MEATLOAF GRILLED AND TOPPED WITH A HEARTY MUSHROOM GRAVY.

I'M GEORGE HIRSCH.

REMEMBER, IF I CAN DO IT, YOU CAN DO IT.

SEE YOU NEXT TIME.

FOR MORE ON RECIPES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG, AND SELECTED VIDEO CLIPS FROM TODAY'S SHOW, JOIN ME AT CHEFGEORGEHIRSCH.COM.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE," CONTAINING ALL 13 EPISODES WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS, AND COMPLETE HOW-TO ON DVD FOR $19.95, PLEASE VISIT CHEFGEORGEHIRSCH.COM.

MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE..." PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES, INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.