From Pollock’s Kitchen To Chef Michael Rozzi’s, New Recipe Book Sheds Light On Abstract Artist

Before Lee Krasner met Jackson Pollock, she was never much of a cook—she could barely boil water, and her idea of making coffee was going to the corner store.

But when the two renowned artists moved into a modest home in Springs, a hidden talent, and passion, awakened within both. It is a side of their lives that has never been properly explored—not in history books or biographies—until now.

Starting in 2011, author Robyn Lee began compiling recipes by Lee Krasner, Jackson Pollock and his mother, Stella, which have been bound and published as “Dinner With Jackson Pollock.”

Last week, chef Michael Rozzi of The 1770 House in East Hampton prepared a tasting menu based on the very recipe book that, in 175 pages, humanizes the late artists in a way never accomplished before.

The menu included Local Beet Borscht with Stella’s Salmon Loaf on Jackson’s White Bread, Browder’s Egg, Salmon Caviar and Lemon; Bonac Clam Pie in the Shell with Spinach Muffins, Spring Greens and Tomato Chutney; and Strawberry Poached Pears with Bavarian Crème and Cody Cookies.

“I’ve gone off the reservation on that one and done it my own way,” Mr. Rozzi explained to the gaggle of media seated at tables on the patio. “So I hope Lee won’t be too upset with my presentation of that.”

“She is fine with it,” laughed Helen Harrison, director of the Pollock-Krasner House and Study Center in Springs. “Take it from me.”