Hamptons Eats: Steak a Claim in Your Summer at Delmonico’s of Southampton
It was another 5-star weather weekend in the Hamptons but as the sun began to set, streaking the trees on Elm Street in Southampton with a fantastic glittering gold, unfortunately my experience at Delmonico’s Steakhouse could not be rated the same.

I stepped into a quiet dining room and noticed several patrons quenching their thirst at the bar. I opted for an outside table to enjoy the gorgeous evening. The décor was simple and clean. The scene set for a well-deserved meal after a long, eventful day in the Hamptons. Red and white striped pillows decorated the furniture on the outdoor patio, evoking a nautical feel. The raw bar was appropriately situated there supporting the seaside vibe. photo-11

The service was fabulous. Upon sitting, the waiter offered a glass of rosé, which some may have considered a pushy or forward gesture but one which I appreciated. Throughout the evening he was attentive but not over-bearing. I chose the “Spiced Margarita,” the cocktail lingered on my mind after having read of it on the online menu several hours prior. It was brought with a mixture of salt and black pepper along the rim, collaborating the saltiness with the “spice.” Garnished with a fresh sprig of mint, I was pleasantly surprised to hear had come from the plant grown on premises. I was happy that he made sure both my water and cocktail glasses were never found empty, a golden rule in restaurant

It is my own personal mission when at a new restaurant, to try the crab cake. If it is mastered, I am already impressed. My crab cake appetizer at Delmonico’s was above average.An abnormally large portion for an appetizer but I had no complaints of that. A large cake, of almost entirely crabmeat, was mixed with summer vegetables (corn, carrots, etc.) and was plated with a piquillo pepper coulis melon “tartar” accompanied the two but I found it a bit bland. The flavors of the crab cake and coulis were a heavenly match but the melon seemed out of place and unnecessary. A simple arugula or watercress salad, lightly dressed in olive oil and a bit of lemon, would have been a perfectly suitable alternative. Some in-season green for a coolness to balance the spice of the pepper but also unify the dish.

The bulk and real “meat” of the meal (no pun intended) was the rib eye special. This dish was marketed as a steak with lobster mashed potatoes, and topped with chanterelle mushrooms. In complete honesty I give this particular entrée a 5 out of 10 rating. The steak had a nice char and was cooked medium-rare, as I had requested, yet it was quite chewy and took a bit of effort to conquer. I was also not given a steak knife and it was very hard to cut through. I paired my steak with a tasty malbec selection, the glass running a tad on the small side. I was disappointed to find that the lobster in my mashed potatoes was practically non-existent. In this case, I would not have labeled them as so. Why not keep it simple with garlic mashed and nail it on the head without falling short of possible higher expectation? photo-19

My waiter had asked if he could bring me the “Classic Delmonico’s potatoes” along with my entrée. I gladly accepted and was very happy I did. This small potato dish stole the show. The Delmonico’s spin on cheesy potatoes, this side was layered with parmesan cheese, a soft Spanish cheese to balance the pungency, and was baked with pancetta. It was both sinful and divine; I am confident one of the most favored items on the menu.

photo-22Although my stomach began to fill I could not pass up dessert. The menu was small and with standard steakhouse options: an ice cream, a chocolate cake, a cheesecake. I chose the smore’s ice cream, something new for me in comparison to the others. Laced with chocolate chips, graham cracker, and marshmallows, it was, in a nutshell, a more texturally exciting chocolate ice cream. More interesting than rocky road, to compare, but in no way a dessert which forces you to loosen your belt buckle and lick the plate clean. Need-less to say, it was chocolate and I was satisfied.

When my dinner came to an end, I was happily stuffed on a satisfying and elegant meal that impressed me in some ways but disappointed me in others. Delmonico’s provides a simple, comfortable dining experience, sure to quench your thirst and satisfy your tummies. It is unfortunate, however, that a steakhouse that holds a top-of-the line reputation, would fall short when it came to the steak. I recommend Delmonico’s Steakhouse in Southampton for a very pleasant and tasty meal. Not for one that is set to knock your flips flops off.

Hamptons Eats: Wine and cheese: what milk is-­‐to cookies, with slightly more sophistication. Two glorious (food groups?) that when joined together create double the tasting pleasure. For those of you who are familiar with the many varieties of wines and cheeses, you may also be aware of the many possibilities for pairing them. For those in which wine and cheese are a foreign territory, a land in which you do not speak the language, there’s good news! You can learn. Here is a brief (and very general guide) for pairing wine and cheese that will leave you more knowledgeable and possibly with your mouth watering!
To understand a pairing is to recognize the flavors from the wine you are sipping, the cheese you are nibbling, and how it will taste when they collaborate. The goal is for each to complement the other. It is also, as many things are, about balance. Finding the right balance between the characteristics of what you seek to pair will ensure a satisfying flavor experience.

Let’s say you are celebrating a big accomplishment (go you!) You are sipping on some sparkling wine and are in need of a snack (all those bubbles!). Lucky for you the carbonation from those bubbles will cut through a thick and creamy cheese, making the two a perfect pair. I would suggest a triple cream Brie for between those sips of bubbly. The combination of the two is really something to celebrate!
White wines. There are so many options! Picture a relaxing afternoon at one of the vineyards on the North Fork. New world chardonnays, mostly made in the USA, (and those from our very own north fork vineyards), can evoke a buttery, oaky flavor as well as notes of tropical fruits. A chardonnay with these flavors invites a medium-­‐sharp cheddar to make a match. The softness of the wine compliments the sharpness of the
cheddar. Feeling like a kid again? Try it with a cheddar grilled cheese!
One could easily compare red wine to a lover. It can make you feel all warm and fuzzy inside. So it’s a really good thing it couples so well with many delicious cheeses. It’s a dynamic duo and the 3 of you will be very happy together. Pinot Noir is arguably the most commonly drank red wine. It is a great starting red, for those whom are not typically red-­‐wine drinkers but are looking to branch out and expand their palates. Light, fresh, and fruity; pinot noir pairs nicely with a pungent, fierce, and flavorful goat cheese. A little bit goes a very long way when it comes to goat cheese thanks to its fantastic tang. When the pinot noir softens the pungency of the goat cheese, the flavors harmonize.
A successful pairing is the result of the wine and cheese complementing each other and creating an enjoyable tasting experience. By following the examples above, or just experimenting with your own palate (there really is no right or wrong!), get ready to get tasting! And if all else fails, you can never go wrong with cookies and milk.

Hello June! And Hello Strawberry season!  Although the month of May is considered the “official” month of strawberries, I have always known June to host the freshest and ripest that our Long Island farms have to offer.  Now that we have welcomed June, it’s the perfect time to take advantage of this berry in the peak of its season.

The great thing about strawberries, deliciousness, aside, is how versatile they can be.  Strawberries can be integrated in such a variety of ways.  From drinks to desserts, the possibilities are almost endless!

A refreshing strawberry cocktail can makes for a fabulous summer drink. I’m not usually one to follow recipes, so I whipped up my own drink from home. Here is one to try. Muddle sliced strawberries with mint and a squeeze of both a lemon and lime.  Pour mixture into a champagne flute and top it off the some Prosecco or sparkling white wine.  Feeling more adventurous? Add a dash of St.Germain Elderflower liquor for a fantastic floral finish.  Replace the alcohol with tonic water for an equally as delicious virgin alternative.

Strawberries can be the star of the show in an entrée as well.  A strawberry/spinach salad conveys the flavors and textures of summer.  I recently tried a recipe made by a friend of mine and thought it a light and tasty dish; perfect for BBQ’s.  It was sweet, crunchy, and very satisfying! See her recipe below.

And in the summer celebration we can also celebrate strawberries and what better way to do so than at 60th Annual Mattituck Lions Annual Strawberry Festival,.  This year the festival will be held from June 12-15.  It is time for dessert!

If in attendance, expect to find a variety of yummy treats including chocolate dipped strawberries, daiquiris, and of course; strawberry shortcake. And incase you begin to feel that you’ve eaten so many strawberries you may just turn in to one; gyros, roasted corn, and funnel cake can be found for a little something different.


So here’s to the summer season, and the season of strawberries!

Strawberry Salad
1 bag baby spinach
5 Tbsp sugar
3 Tbsp white vinegar
2 tsp chopped red onion
1/2 cup oil
1/2 tsp salt
1/2 tsp poppy seeds
1 pint fresh strawberries
Mix spinach and sliced strawberries.  Mix rest of ingredients to make the dressing.  Pour over spinach and strawberries when ready to serve

HM Eats: Perfect Guacamole….Hey there friends…One day I walked into a store to buy Guacamole and it was so expensive, so I decided I would make my own…How hard could it be, turns out it’s not hard at all, but it is time consuming. Thought I would share my recipe with you, so when I come to your house and you serve me guacamole I know I am going to like it because its my recipe. LOL, Yes it’s all about me…I admit it!!!

Perfect Guacamole
Recipe Type: Appetizer/Snack
Cuisine: Mexican
Author: Vanessa Leggard
Prep time:
Cook time:
Total time:
Serves: 4-6 people
Perfect Guacamole….All fresh ingredients…serve with any Mexican meal or as a dip with some chips.
  • 3 Ripe Avocados
  • 1/4 cup of Cilantro
  • 2 tablespoons of Lime juice
  • 1/4 cup of diced red onion
  • 2 plum tomatoes (seeded)
  • 1 teaspoon of sea salt
  • 1 small Jalapeño pepper
  • black pepper for taste…
  1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl, smash until the avocado is smooth and not lumpy. Add the Lime juice, cilantro, Jalapeño pepper, red onion, tomatoes, salt, and pepper and toss well.


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
Author: Vanessa Leggard
everything taste better with bacon.
  • 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
  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.