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Southampton, NY: Dinner and Cabaret at Southampton Inn at Claude’s was both delicious and very entertaining. I recently dined at Claude’s at the Southampton Inn with my cousin and my daughter, we decided to dine inside and stay for the show. Thursday’s nights is a Prix Fix Dinner from 7-9pm with a Cabaret show starting at 9 pm. 
The $75 Prix Fix includes two-course dinner, one glass of house wine & a ticket to the show.
$40 at the door starting at 845pm included one glass of house wine & ticket to the show.

We started with an appetizer Lobster Mando Salad w/ Avocado Mousse, pickled cucumbers and red pepper vanilla bean dressing,  I liked it, it was a refreshing summer dish, but I can’t say I was wowed by it. We also ordered the Maryland Crab Cakes,the Shrimp and calamari as starters .

2nd Course: I ordered the Pan-roasted day Boat Halibut with wild mushroom ragu, truffle potato puree, and crispy leeks.

My cousin ordered the Seafood Fettucine w/Truffle Cream, lobster, scallops, shrimp, and crab.

My daughter’s entree was the Roasted Murray Chicken w/ Garden Herbs, potato puree, summer vegetables, marjoram Jus.

We liked the appetizers but we did not love them, we thought each dish tasted bland but we were pleasantly pleased with the entrees because each dish was delicious, well seasoned and full of flavor.  We each loved what we ordered and everyone tasted the other dishes and loved them. The halibut with the with wild mushroom ragu was delicious, the Chicken was succulent but the Seafood Fettuccine w/Truffle Cream with lobster, scallops, shrimp, and crab was incredible and my personal favorite.

As we finished our dinner the show was about to start, Konstantin Soukhovetski stopped by our table to say hello, we were fascinated with his Bespoke Swarovski Strass Shoes which he designs. This summer he is performing his “In His Shoes” on an Acrylic baby grand air piano, Thursday’s evenings until the end of August at Claudes.

Konstantin is an amazing Rock Star Pianist,” his one-man show, titled In His Shoes, Konstantin performs his own versions of the popular hits of Madonna, Celine Dion, and other iconic artists as well as a collection of stories from his international career and his experience as a Russian-American coming of age in NYC. My favorite was his rendition of Evita.


Dinner, of course, is not complete without dessert and we were not disappointed. We ordered three desserts but my personal favorite was the caramelized banana tart w/Nutella center, miso butterscotch, and coconut gelato. It was hot and heavenly. 

Overall, we had a beautiful dining experience at Claude’s, the Prix fix with a cabaret show with delightful, something different in the Hamptons. The ambiance was aesthetically pleasing, the service was impeccable and attentive, the food was delicious and the entertainment was a perfect ending to a beautiful night out. Going out to eat is a treat and as such, you would like to have a fantastic dining experience, but a dining experience is not just about the good food there are other factors that complete the experience. Good Food, Ambiance, Service and topped off with entrainment makes for a good evening.

(Hamptons) How about making your own General Tsao’s Chicken …I thought I would share this recipe with all of you because it is so delicious. Perfect with any type of Rice, you really will never want to order General Tsao’s chicken from a Chinese Restaurant again. I do not use peanut oil in my recipe or red chillies, I substitute the Jalapeño peppers instead, they are not as hot as the red chili peppers.

General Tsao’s Chicken II
Recipe Type: Entree
Cuisine: Asian
Author: chefdaddy
Prep time:
Cook time:
Total time:
Serves: 6
A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don’t be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don’t forget to deep-fry twice! Serve with steamed broccoli and white rice.
Ingredients
  • 4 cups vegetable oil for frying
  • 1 egg
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 pinch white pepper
  • 1 cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped green onion
  • 1 clove garlic, minced
  • 6 dried whole red chilies
  • 1 strip orange zest
  • 1/2 cup white sugar
  • 1/4 teaspoon ground ginger
  • 3 tablespoons chicken broth
  • 1 tablespoon rice vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons peanut oil
  • 2 teaspoons cornstarch
  • 1/4 cup water
Instructions
  1. Directions
  2. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
  4. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
  5. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
  6. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Calories: 633

 

Yum Yum…Everything taste better with Bacon…I love bacon, I love the smell of it and how it taste. This is really a must try recipe if you like pork tenderloin. Try pairing this meal with a nice Riesling, Pinot Grigio, or Pinot Noir.

Bacon Wrapped Pork Tenderloin
Recipe Type: Meat
Cuisine: http://www.howtoinstructions.us
Author: Vanessa Leggard
everything taste better with bacon.
Ingredients
  • 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
  • 1 pound Bacon
  • ¾ cups Soy Sauce
  • 1 Tablespoon Minced Onions
  • ½ teaspoons Garlic Salt
  • 1 Tablespoon Wine Vinegar Or White Vinegar
  • ¼ teaspoons Salt
  • 1 dash Pepper
  • ¾ cups Brown Sugar
Instructions
  1. Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
  2. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
  3. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Hamptons Happenings….Spend New Year’s Eve in the Hamptons…Greetings Hamptons Mouthpiece Readers, If you are not in the mood to spend New Year’s Eve in NYC take a drive to the Hamptons and ring in 2014 in the Hamptons. As for my fellow Hamptonites, if you are seeking something to do, here are a couple of events happening on December 31st.

new-years-eve-2014New  Years Eve Bash in Sag Harbor 

Ring in 2014 @ Page 63 in Sag Harbor. They are offering Two Dinner seating, 6-630pm & 9-930pm LIVE MUSIC, party favors & Champagne Toast @ Midnight…Dance the night away. Prefix menu (Full menu) first seating is $55 dollars a person and second seating is $65 dollars. Both seating with the prefix will receive a complementary glass of bubbles.  For more info contact: Jaime DOliveita(General Manager) @ 631-725-1810
 
New Years Eve Dinner at Cuvee In Greenport1525581_10200892588857681_402890892_n
4-Course Prix Fixe Dinner Early seating at 5:30pm $39 Late seating at 7:30pm & 9:30pm $59 *9:30pm dinner seating includes a midnight champagne toast Room rates starting at $159 Package including dinner for two starting at $199 Visit www.greenporterhotel.com for more details***Call 631-477-0066 for reservations
1525593_793254440700651_441749263_nKiller Joe Orchestra Roaring in the New Year at Gurney’s in Montauk
Joe Delia Orchestra will be getting you dancing with Roaring 20s music and rock and roll all evening into the New Year! The New Year’s Eve bash includes a flapper show during the 1-1/2 hour cocktail hour, a buffet, seafood bar, pasta station and hot and cold hors d’oeuvres. Dinner is a five-course, sit-down scrumptious spectacular with Gurney’s famous Viennese Dessert Table and a Top-Shelf Open Bar all night long. Call 631-668-2345
New Life CrisisNew Years Eve  Gala @ AGAVE’S with New Life Crisis & Dj Phil – Dj Zkee
New Life Crisis – Agave’s New Years Eve Gala-Ringing In The New Year 2014
Agave’s In Westhampton Beach, NY
 Open 7:30pm* Open Bar 8:30pm Till 12:30am
Open Gourmet Dinner Buffet
(All Styles Of Food – Something For Everyone) 8:30pm Till 12:30am
• Party Favors & Champagne Toast At Midnight
• Watch The Ball Drop On Our Wide Screen Tv’s
• Open Floor Dancing All Night On Both Floors
631-624-5210…Tickets Range From $100-$125 PP
CuddyNew Years Eve 1920s PARTY,@ Cuddy in Sag Harbor
DJ NEGK STARTS AT 10:30 pm until – ?? PROHIBITION STYLE COCKTAILS OPEN BAR OPTION FROM 11pm until 1am / $60 $10 to get in after 10:30pm (Champagne Toast at midnight included)

Southampton Inn16th Annual New Year’s Eve Bash @ Southampton Inn, Southampton, NY

Spend New Year’s Eve in the Hamptons, Ring in 2014 at Southampton Inn with overnight accommodations for two. Don’t miss out on this elegant evening beginning with a cup of hot cider at check in! The hotel library will be featuring plated hors d’oeuvres and a cash bar from 5 to 8 p.m.; followed later by a decadent five-course meal, open bar, dessert buffet & coffee, midnight champagne toast, and music and dancing from 11:30 p.m. to 1 a.m. in the grand ballroom.
Plus enjoy our other amenities including late check-out and walking distance to the village shops!
$399** per couple; $299 for singles* Extend the stay for an extra night, before or after New Year’s Eve, for only $100 more. call for reservations: 800.832.6500
 
I am sure there are other events Happening in the Hamptons on December 31st, but these are my picks this year. As for me I will be celebrating with friends earlier and after midnight will stop by Page 63 in Sag Harbor to get my dance on…..Remember DON’T DRINK AND DRIVE….Have a wonderful and Safe Evening. Spend New Years Eve in the Hamptons this year!
I wish all of you a Happy, Joyous and Prosperous New Year!
A Great Evening at Sen NYC with Warm Apple Sake…Greetings Hamptons Mouthpiece readers…I love good food, it makes me so happy. I love when I go out to eat and everything is right, the ambiance, the service, the drinks, the appetizers, the main course and finally… the dessert. I leave there wanting more, dreaming of my next visit as I am walking out of the door, not focusing on the cost only wanting the experience again. Do you know what I am talking about?
Friday I had the extreme pleasure of dining at Sen in NYC and it left me DSC00932wanting more. Jeffrey Resnick, Toranosuke Matsuoka & Jesse Matsuoka have brought their very popular restaurant in Sag Harbor to Manhattan, with Chef Bryan S. Emperor behind the stove and Head Sushi chef Hiro Sawatari. This location opened in Mid September and is centrally located in Chelsea & Flat Iron district but also easily assessable to both uptown and downtown residents.
Sen NYC

I arrived around 6pm and was pleasantly pleased with the ambiance of the place, the colors are warm and intimate.  Jesse greeted me and gave me a tour of the place as I waited for my cousin Deidre to join me. Located in the front is a lounge area that is very spacious and definitely inviting for an after work crowd who would like to just have drinks and socialize. If the bar scene is your thing than you would love this bar..it is the dominant focal point of the restaurant. It is a beautiful wrap around with real oak on the bottom that are also equipped with hooks for women to hang their bags. The back of the bar is a sushi bar, much larger than the Sag Harbor location, it reminded me of the Benihana’s restaurant. The bartenders are very good looking and for that reason alone is why I will be back. I loved the attention to detail in the design of the place, like the warm colors, the oak wood on the bar and the bark on the walls in the back of the restaurant. I personally found it extremely alluring.

As I continued my wait for my cousin to arrive, Jesse suggested that I try the Warm Warm Apple SakeApple Cider sake, I did and it was delicious. I was happy to hear that they were using products from Long Island, like the the Apple Cider, it also included cinnamon cloves, lemon & orange peel but the kicker was the spiked Brazilian rum…..YUMMMMMMMY…this totally warmed me up.

Dee finally arrived and we were seated at our table…our evening was going to consist of a variety of sampler dishes from the menu. There were items that I liked more than others and some that I personally did not care for, not that these dishes were not delicious my pallets just did not care for them.
Tuna Tar Tar We started our 1st course  with Edamame & Tuna Tar Tar…I really liked the takuan pickle shallot & the spicy yuzu dressing in the Tar Tar.
Jesse decided to bring us a sampler of 3 different Sake drinks….The 1st one was a traditional Sake..2nd one was a sweeter Plum Sake and the 3rd one was a more mature Sake with a definite hit….I went with the 2nd choice a more sweeter Sake….Dee went with the more traditional Sake.
DSC00947
Our 2nd course was a Salad with Daikon Sprout, Spanish onion & Sour plum sauce…I alad with Daikon Sprout, have to admit it was my least favorite because it contained a bitter taste but it was very tasty and one that many might like.

3rd Course: We were brought a sampler tray of various items from the starter menu….Tatsuta, marinated chicken wings, Wagyu Croquette, “Japanese Meat Balls” with Katsu sauce, & Kinchaku “Miso marinated cheese with sweet red crab.  It was delicious, I thoroughly enjoyed everything, it satisfied everyone of my taste buds. Unfortunately for you my readers this sampler dish is not on the menu, you would need to order every item individually. I recommend ordering all 3.

Tatsuta, marinated chicken wings, Wagyu Croquette, "Japanese Meat Balls" with Katsu sauce, & Kinchaku "Miso marinated cheese with sweet red crab

 

Our 4th course was a surprise array of sushi by the piece. I warned Jesse that I did not like raw food and I have to admit I was so scared of what would be brought out for us to sample, but to my delight it was rather good. Being the adventurous person that I am I tried everything. It included raw fluke, raw King salmon, BBQ Eel, cooked shrimp & Japanese egg…I did not care for the egg but that is because I really do not like eggs anymore, I was not in love with the Fluke either but Dee loved the fluke. I was surprised that I loved the salmon, it had a buttery taste and it just melted in my mouth, who knew this would be the night that I embraced sushi…I also liked the shrimp and the BBQ Eel, it was an interesting taste and one that I would experience again.
fluke, King salmon, BBQ Eel,  shrimp & Japanese egg
Hawaiian Blue PrawnsOur 5th Sampler was the Hawaiian Blue Prawns…these prawns are shipped overnight from Hawaii and I will say I loved it. The heads were included in this selection and this was my first time having the courage to taste one. It always felt creepy eating anything where the eyes were staring back at you. It was delightful and I think I enjoyed the head of the shrimp more so than the shrimp itself because it was full of amazing juices that captivated my taste buds. Dee was being a coward and refused to taste, but lucky for me I ate hers…yum yum
Our 6th course was from Chef Emperor’s Specialty selection…Gyu Negima “Stone-fired Gyu Negima "Stone-fired dry-aged Prime Fillet Mignon dry-aged Prime Fillet Mignon cooked in Kani Miso Butter and mitsuba cress. I am not a red meat fan, but this presentation was so amazing and it smelled so wonderful. The flame was still burning under the pot as it was brought to the table, and you were in control of how you preferred your steak to be cooked.  Our mouths were watering with anticipation of our first bite, and to our delight it did not disappoint. It felt like we were taking a bite of heaven, it was so succulent, juicy, seasoned to perfection, tender and I know I am saying it again but it really did melt in my mouth. I could taste the miso butter in every bite and I was in my fantasy world of food.
Wow we were in overload and everyone of our taste buds were definitely being fulfilled. I thought our meal was coming to an end but Jesse came over and spoke to us about the tradition of a Japanese Restaurant and how the rice and soup are typically served at the end of a meal. I guess the best are saved for last and maybe this metaphor might make sense, at the beginning of an exercise regime you start with the warm-up, then you transition into a more aerobic high impact exercise and at the end you finish with a warm-down. Such is the case with my meal…we started with appetizers*salad*sushi*main course*rice*soup…..
 Shoyu Truffle Butter rice with mixed mushroom

It was suggested that we try the Shoyu Truffle Butter rice with mixed mushroom, soy sauce & truffle butter. The rice is cooked per order in a cedar box and I was anxious to taste it. This was different for me, I was not use to eating the rice at the end of a meal. Rice by itself is very filling and to wait until the end to have the rice is a new and interesting concept for most Americans. I have to tell you my friends, I loved it.

Red miso soup with mushroom aWe ended our meal slightly nontraditional for me, instead of dessert and coffee we had a red miso soup with mushroom and tofu topped with a umami foam. I have to admit the presentation looked like a cup of cappuccino so it was a little weird. If you are a creature of visual presentation and prefer your soup in a bowl then you might be somewhat turned off. As for me I base my decisions on taste, and that is what this entire evening was for me, taking risks and trying new things. I loved it, the tofu was delicious and being in a cup was not a deterrence for me.
In Japanese tradition the evening ended as it began with Sake…but not just any Sake DSC00958the “creme de sole”…The Japanese rendition of an after dinner cognac…it warmed my body as the warm sake at the beginning had warmed me.
Hamptons MouthPiece readers, as you can see I enjoyed my Sen NYC dining experience and I recommend this place the next time you visit the city or if you live there. They will be looking to add some entertainment to the place, I personally think that would be a really nice touch. The restaurant is moderately priced, they are located at 12 west 21st Street, between 5 & 6th avenues. I would suggest calling for reservations.
Don’t forget to visit their Sag Harbor location next time you are in Hamptons..As always Hamptons MouthPiece keeping you in the know!!!!!

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