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The ultimate 4th of July celebration that is sure to go out with a bang….Hamptons Entertaining: Creating Occasions to Remember

150 million hot dogs, 122 million hamburgers and over six million dollars spent in fireworks make up the Fourth of July across the country each year. Independence Day is America’s greatest and proudest holiday. It is the unofficial start of summer where backyard barbeques, great food, great drinks create the backdrop of amazing memories spent with friends and friends. In Annie Falk’s second entertaining and cookbook, Hamptons Entertaining: Creating Occasions to Remember, she celebrates Independence Day at the Sebonack Golf Club with the club’s founder Michael Passcuci and his family, enjoying his Italian take on an All-American holiday.golf1

The Pascucci’s chose to be a little unconventional by stepping into the canvas-like setting of one of America’s favorite pastimes. While keeping the traditional red, white, and blue theme, the Italian family makes sure to fill the table with all of their favorites. From the most luxurious wine placed in rustic wine caddies, to their favorite centerpiece-the bread. The table has the perfect all-American setting for the delectable menu about to be served.sebonac0025

Instead of hot dogs and hamburgers, the menu features items like Jo Pascucci’s Gemelli a La Creole and refreshing Watermelon Gazpacho, finished off with the family-favorite homemade cheesecake. This five-course meal is not your typical Fourth of July menu, but the simplicity of the dishes allows family time to be the main course.

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Annie Falk shares her Watermelon Gazpacho\ recipe with Hamptons Mouthpiece readers…

1 seedless watermelon (3 1/2 pounds)
4 English (seedless) cucumbers, peeled and roughly chopped (about 8 cups)
1/2 bunch cilantro
2 teaspoons Tobasco sauce
2 red bell peppers, diced
3 cups roughly chopped tomatoes
2 Tablespoons raspberry vinegar
1 teaspoon sea salt
1/4 teaspoon ground black pepper
Combine the watermelon, cucumbers, cilantro, Tobasco, bell peppers, tomatoes, vinegar, salt and pepper in a large bowl. Working n batches, puree three-quarters of the mixture in a blender and pulse the the remaining one-quarter until well combined, but slightly chunky.
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Transfer the gazpacho to a large bowl and cover. Refrigerate until is is cold, at least 1 hour and up to 4 hours..
Ladle into bowls when ready to serve. Garnish with chopped herbs.

Hamptons_Entertaining_Cover copy 2Check out Annie Falk’s new book Hamptons Entertaining: Creating Occasions to Remember One lucky Hamptons Moutpiece follower will win a copy of this book. Follow me on Instagram @hamptonsmpiece to see how you can win this book. #hamptonsguru

Photo Credit: Jerry Rabinowitz

Hamptons: News Around Town, Openings, closings and much more..March 30th 2015

SOUTHAMPTON, NY: On Friday, March 27th I drove around Southampton Village and I was surprised to see so many store fronts vacant and available for rent. I counted 21, but I think there are more. I have seen a shift in the village for a couple of years with more and more “Pop-Ups” taking over the village in both East Hampton and Southampton. There is a HUGE churn in the Village with many businesses that opened last year, are not there this year.
I wonder how many of those store front landlords are renting to seasonal businesses for the summer season. I reached out to several people for more information and was ultimately told that this is normal for this time of the year in Southampton. I sincerely hope not because that is not great for the businesses that are open year-round. I wonder if the seasonal businesses that occupied those locations last year are coming back this year. I suppose I will just have to wait to see who’s moving in. No word if the Kardashian’s are coming back this summer yet…

Starbucks will be opening on Hampton Road in Southampton, across the street from Citarella…….Same demographic

_DSC0079C WONDER…has closed their doors in both Southampton and Easthampton permanently, company went bankrupt (click here for more on that.)No word on who’s moving into that space yet.

_DSC0040Vines & Branches are no longer in Southampton, they moved to Greenport 2 weeks ago, I am told the lease ran out and the space was rented to someone else. I love this store, you can order online or take a day trip to Greenport.

SAG HARBOR
GETTY IS OUT AND EXXON IS IN….Not sure what’s the deal with this, but no more Getty Gas….Re-open Monday 3/30…

STUDIO 89 is celebrating their 6th year anniversary in April with special offers…..contact them for more information.

Watchcase Factory Condo’s: Word on the Street is many owners will start moving in soon. Thus far 3 units have closed and 16 others are slated to close in mid April 2015. I am told that 80% of the units in the Factory are sold. Looking forward to attending some events happening there this summer.

I wrote last week that it was rumored that Henry Lehr was opening in Sag Harbor, that rumor was 100% accurate and I am told they should be open by Memorial Day weekend.

I am told that Plaza Sports with locations in Montauk and Rocky Point will be opening a new location in Sag Harbor this Spring on Main Street. More information to follow….

MONTAUK:
SoulCycle is opening a Montauk location.

RESTAURANT NEWS
Do you love Ramen Noodles? Then you will love that Momi Ramen, of Miami, will open in the former Turtle Crossing spot on Pantigo Road, between East Hampton and Amagansett.

The former Highway Diner in East Hampton, will re-open as the Highway Restaurant & Bar at 290 Montauk Highway. More information to follow later…

Confirmed: Osteria Salina is taking over hotspot Georgica’s restaurant and lounge space at 108 Wainscott Stone Rd. Salina’s former home, at 95 School St. in Bridgehampton, will house a more casual bistro restaurant.

Sag Harbor’s Muse in the Harbor, at 16 Main St., will be opening an additional place….Muse at the End, in Montauk.

The NY POST wrote on 3/30 that Delmonico’s, at 268 Elm St., and Nammos Estiatorio Restaurant, at 135 Main St. — are shuttered. (WOW)

French bistro Le Charlot will enjoy its first summer in Southampton, at 36 Main St., formerly home to Barrister’s.

NEW RESTAURANT OPENING IN GREENPORT: American Beech Restaurant, Bar and Inn

THAT’S IT FOR THIS WEEK…STOP BACK NEXT WEEK FOR MORE NEWS AROUND TOWN…
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Hamptons Eats: Winston’s is spicing up Nichol’s space

Winston’s will be opening March 22nd in the space formally known as Nichol’s in East Hampton. Winton Lyons the new owner and executive chef, previously worked at Turtle Bay Crossing, The Meeting House and most recently known for his talented culinary skills at the East Hampton Grill. Winston left the East Hampton Grill in 2013 and has been preparing to open up his own restaurant. The Theme will be seafood/steak with a Caribbean touch. Although Winston is Jamaican you will not find Caribbean dishes dominating the menu, however Sunday evenings will be Caribbean dinner night. Winston tells me that people from all over come rave about his steak, I am looking forward to tasting it. I asked Winston what will make Winston’s unique and he said his primarily focus will be on service, standard and quality of the food,  some signature dishes like Fried Lobster and Roasted Garlic Crabmeat.

Winston’s will be open BreakfastLunchDinner….Happy Hour Thursday-Sunday 5-7pm, bar menu and 2 for 1 drinks. Theme nights: Wednesday- Red Stripe & wings…Sunday’s: Caribbean Dinner

Address: 100 Montauk Hwy, East Hampton, NY 11937

I will share my experience with all of you as soon as they opening.

 

Hamptons Eats …What’s up Doc? Bug’s Bunny would have been in Carrot Heaven at Estia’s Carrot Root Tasting… Carrots, an essential in every kitchen.

DSC_8995On Wednesday November 12 I attended a carrot tasting harvest. Estia’s Little Kitchen hosted their first in a series of root tastings.
This started last summer when Colin Ambrose of Estia’s Little Kitchen decided he wanted to explore the carrot with his friends, well-known hamptons chefs and farmers in the Hamptons. Christopher Polidoro with Quail Hill Farm farmer Scott Chasky
Joseph Realmuto with Nick & Toni’s Garden manager Jeff Negron
Jason Wiener with Almond pal, Sagaponack farmer Marilee Foster
Todd Jacobs with Fresh friends and partner farmers Bette & Dale
Kyle Koenig with Topping Rose House garden manager Jeff Negron
Robert Durkin and the garden at Robert’s in Watermill
. Each chef & Farmer displayed their control seed (scarlet Nantes) and a choice seed. In addition to tasting raw and steamed carrots, the chefs prepared a dish of their choosing and presented it on the counter at The Little Kitchen.carrot

I brought my daughter Allura with me and we had a great time learning about the different variations of carrots, and tasting each one of them. Growing up in Harlem, I was unaware that carrots were not just orange. DSC_8925At the tasting we ate purple carrots, white carrots, red carrots and of course the orange carrot. Some were light and sweet, others had your typical carrot taste we liked many of the carrots but we especially enjoyed the Atomic Red from the Garden of Estia’s Little Garden, we also enjoyed the carrot from Dales Fresh Mix from Todd Jacobs from Fresh and farmers Bette & Dale.
After everyone tasted each carrot Colin conducted a Q&A. Each participant brought all of their 20 foot carrot beds production to compare and discuss. One of the questions asked was about seeding:
Colin: Once your carrot seeds are set how to do you maintain that between the hard set and the harvest?
Quail Hill Farm farmer Scott Chasky: Weeds are not allowed… laughter erupted in the room…take a listen to his response….

DSC_8986Allura and I were in carrot heaven, the prepared dishes were so delicious, the Fritters, the Rabbit pie and Dumplings were among our favorite but my personal favorite were the mini carrot cakes made by Cassandra Shupp, the pastry chef from Topping Rose House. This was really one of the BEST carrot cakes I have ever tasted and I just wanted more.DSC_9000 2

I am looking forward to the Beet Tasting in this series of Root Tastings…All remaining carrots were donated to the Sag Harbor Food Pantry.

Photo credit: Allura Leggard

Hamptons Eats:Riesling or Pinot Noir…enJoie offers Thanksgiving wine pairing advice
Judia Black of enJoie, a wine and lifestyle events company, hosted a tasty, and very informative Thanksgiving wine pairing at Minton’s in Harlem this past Saturday. The class provided examples of wine to be enjoyed with a variety of dishes typically served on Thanksgiving Day. Attendees explored how to navigate the wines’ many different personalities, similarly to adjusting and interacting with the many personalities of guests who attend Thanksgiving dinner. The wines were American grown in celebration of the American holiday and were prime examples that there is no need to look over the pond for quality wine, but right in our own backyard.

The class consisted of six tastings. Each guest received an informational sheet that listed the wines in the order they were to be tasted. Kicking things off was a sparking wine from Albuquerque, New Mexico. Next was a light and neutral Riesling from the Finger Lakes. Following was a full-bodied Chardonnay, which pairs nicely with creamy cheeses. The California Pinot Noir and Zinfandel were crowd favorites. The grand finale, and icing on the cake, so to speak, was an Iced Cider, a dessert wine made of apples, which were picked, pressed, frozen, and fermented in Vermont.2

A spread of wine-compatible snacks was provided to accompany the tastings. The French Stilton Bleu, from the infamous Murray’s Cheese, went nicely with the Zinfandel. A Swiss triple-crème Brie from Murray’s was a perfect match for the Pinot Noir. Toasted baguettes, blanched almonds, and apricots were also snacked.

If planning to pair wine with a Thanksgiving meal, here are some suggestions based on the selection from the class. The sparkling wine pairs well with appetizers; anything from crab cakes, to caviar. If squash or sweet potato dishes are on the menu, the Riesling or Chardonnay will be a great match. The Zinfandel collaborates well with strong cheeses, pork, and poultry. And for the turkey, this Pinot Noir can never go wrong. 1
A memorable moment, one that encompassed the significance of enjoying wine on Thanksgiving, was when Judia mentioned applying our five senses. Of the five, the sense of hearing is perhaps the most difficult to find a connection to when drinking. After some thought, the class shared ideas which included the sound of pouring wine and the sound of a cork popping. Judia’s theory is that the fifth sense is applied as we enjoy the wine and listen to those who surround us and create the environment. As we taste the wine and listen to the conversations and sounds of the friends and family we share with, it creates a complete experience. On Thanksgiving we are surrounded by loved ones, delicious comforting food, and perfectly paired wine. What’s more to be thankful for than that?

3Please see a list of the wines mentioned above:
Gruet Blance Noirs, Brut NV, Pinot Noir, Albuquerque, New Mexico
2013 Ryan Williams Reisling, Finger Lakes, New York
2012 Adele, Chardonnay, Russian River Valley, California
2012 Artesa, Pinot Noir, Carneros Region of Napa, California
2012 Brown Estate, Zinfandel, Napa, California
Eden Northern Spy, Northern Spy Apples, West Charleston, Vermont

For a wonderful selection of wines visit Sag Harbor Liquor Store….FREE DELIVERY…they also offer a 15 % discount off mixed cases of wine and sparkling www.sagharborliquorstore.com