June 28, 2013 | by Sheri Winter Clarry
The Riverhead Project is hosting movie screenings four nights a week on its patio.
Who likes popcorn and a cocktail with their movie? Delicious and modern new restaurant The Riverhead Project (300 E. Main St., Riverhead), also known as “TRP,” is hosting a weekly screening series called theMOVIEPROJECT throughout summer. Every Sunday, Monday, Thursday, and Friday, the restaurant entertains guests with an after-dinner movie at dusk. Each film is handpicked by a curator and shown on the eatery's outside bar patio. I recently participated, choosing my favorite zombie flicks for this week's screenings. Coming up in July, curators will include locals like Kevin Maple, of Kevin Maple Hair Salon, and Kathy Curran, of the Suffolk County Historical Society, selecting classics such as Hairspray and Steel Magnolias. See below for a full schedule.
June 27, 2013 | by BETH LANDMAN
Rain got your outdoor dining plans down? Not at Serafina East Hampton
June has been a bit rainy, but grey days haven't put a damper on Serafina's alfresco dining scene. Jovial owners Vittorio Assaf and Fabio Granata have covered a portion of their outdoor patio, landscaped the area, and added festive lights so that diners can appreciate the Hamptons fresh air rain or shine.
Located on North Main Street’s powerful dining triangle that also includes Nick and Toni’s and East Hampton Grill, Serafina is a fun stop for a glass of wine and one of 20 pizzas. Made in a wood burning oven, our favorite is the robiola cheese and black truffle, but there's also a delicious goat cheese, mozzarella, arugula, red pepper, and roasted eggplant pie, as well as one with porcini mushroom, dill, and créme fraiche. And for a light vegetarian supper, you can't beat the spaghetti squash topped with tomato sauce, vegetables, and pine nuts, which tastes like a plate of pasta. Heartier appetites can order the Veal milanese or filet mignon with green peppercorn sauce.
This season's new offerings include a kale salad with green apples and Parmigiano reggiano and a branzino in a cherry tomato sauce. Serafina has also teamed with Milano Green Vodka to introduce new cocktails. Check out The Big Luciano (vodka, rosemary, dry vermouth, olives) and the very Italian Sinfonia (vodka, St. Germain, Aperol, prosecco), both of which are ideal for a summer evening. 104 North Main St., East Hampton, 631-267-3500
June 21, 2013 | by BETH LANDMAN
Trata in Water Mill
After the dueling partners of Trata split and separately opened the classic Greek spot Nammos Estiatorio and the more casual Greek Bites, both in Southampton, Sean Kehlenbeck and David Schulman, owners of Georgica, have stepped in to operate the Water Mill restaurant.
June 19, 2013 | by beth landman
In addition to favorites like these Oat'er Ginger Snaps, Anke's Fit Bakery now offers a vegan banana bread and spelt chocolate loaf
“It’s cake without guilt and it’s trainer approved,’’ declares fitness trainer Anke Albert of her line of healthy goodies, Anke’s Fit Bakery, which is sold around the Hamptons at Sag Town Coffee, The Juicy Naam, and the Balsam Farm Stand in Amagansett.
All of Albert's treats are made with organic spelt flour or oats and organic sweetener, and they are low fat. In addition to addictive favorites like oatmeal chocolate chip cookies, cocoa banana and cranberry almond granola, and oat bran blueberry muffins, Albert has added a vegan banana bread and an incredibly moist chocolate loaf, made with spelt flour, Swiss cocoa powder, and a touch of olive oil.
Anke has also expanded her repertoire to baking mixes, and opened her own stand at the Hayground School Farmers' Market on Friday afternoons and the Sag Harbor Farmers' Market on Saturday mornings.
June 18, 2013
Test out recipes from East End chefs such as Joe Isidori of the former Southfork Kitchen or 1770 House’s Kevin Penner in Leeann Lavin’s The Hamptons & Long Island Homegrown Cookbook (Voyageur Press, $30), which focuses on locally produced food prepared at neighborhood restaurants in delicious, innovative ways, such as the peach and organic beefsteak tomato salad made with Catapano Dairy Farm chèvre.
“Hamptons residents are blessed with their geography: The soil on Long Island remains the most productive in the state, and there exists almost a four-season growing season, given the microclimates,” says Lavin, a bona fide subscriber to the locavore lifestyle. “Local food is grown or raised or caught for taste, not transport. It simply tastes better.” BookHampton, 41 Main St., East Hampton, 324-4939; 16 Hampton Road, Southampton, 283-0270