July 25, 2012
New York Daily News gossip columnist Carson Griffith and celebrity blogger Micah Jesse were among guests celebrating the launch of Brugal Extra Dry Rum at Tenet Southampton’s recent Sip While You Shop event. Master mixologist Max Messier, known for his Brooklyn pop-up cocktail hour, mixed craft cocktails such as The Scarlet Meadow and the Brugal Dry Mojito. Here, Messier shares the recipes for the drinks served at the event.
Brugal Dry Mojito
1 ounce Brugal Extra Dry Rum
12 fresh mint leaves
1/2 lime, quartered
1 tsp. superfine sugar
Muddle mint leaves, lime quarters, and sugar in a tall glass. Add rum, fill with ice, top with soda, and stir well. Garnish with a lime wedge and fresh mint sprig.
The Scarlet Meadow
1 1/2 ounces Brugal Extra Dry Rum
1 ounce Meadowsweet Flower Syrup (see below)
1/2 ounce strawberry purée
Splash of lime juice
Add all ingredients to a shaker and shake well. Strain over ice and garnish with a lime wheel.
For the syrup:
3 cups water
2 tbsp. dried meadowsweet flowers
15 black peppercorns, cracked
1/4 cup honey
1/4 cup raw sugar
Zest of 1/2 a grapefruit
Add all ingredients into a saucepan and bring to a boil. Reduce to simmer and stir until sugar is dissolved and mixture has thickened slightly. Remove from heat and allow to cool before straining and serving.
July 24, 2012
FROM LEFT: Sandia, Horchata, and Jamaica agua frescas at La Fondita
For the largest selection of daily house-made agua frescas in the Hamptons, pull over at La Fondita. Available in five flavors, our favorite is the Horchata, a Mexican classic made with rice, milk, a touch of cinnamon, and almonds. Rice is soaked overnight in warm water with cinnamon sticks and almonds before being blended, strained, and served over ice with a bit of sugar. The result is not at all thick or heavy, but rather light with a silky mouthfeel and nutty flavor.
If it's pure fruit you crave, order the Sandia: fresh watermelon juice served straight up. There's also the Limón, a pure lime drink that’s bound to put a pucker on your lips. Made with re-hydrated hibiscus flowers, the Jamaica possesses a deep red color and a slight tartness that’s offset by a dose of sugar.
Finally, the Tamarindo, a sweet and sour drink that makes for a decidedly clean finish to a taco lunch, is created from boiled tamarind fruit. Don't forget to pick up a dozen Mexican wedding cookies on the way out. At 35 cents each, they may just be the best dessert deal in town. 74 Montauk Hwy., Amagansett, 267-8800
—KATHY YL CHAN
July 23, 2012
Not only were the light summer plates at this year’s Chef’s & Champagne refreshing, but so to was the gloriously non-scorching weather. (The event often falls on what feels like the hottest day of the season.) The annual James Beard Foundation event was held at the Wölffer Estate and honored Ted Allen and the rotating cast of judges on Food Network’s Chopped, including Marcus Samuelsson, Geoffrey Zakarian, and Alex Guarnaschelli, among others.
Upwards of 40 chefs manned tasting booths dishing mostly chilled bites like king crab gazpacho gelée with caviar, local fish crudo, cool consomés and soups, and ceviches. Lines snaked around the Luke’s Lobster and DBGB booths for Luke’s buttery lobster rolls and Daniel Boulud’s poached Scottish salmon with crispy skin and smoked potato and herb emulsion. Chopped star Chris Santos’ grilled chipotle shrimp with heirloom tomatoes, summer corn, and feta salsa was also a hit.
A silent auction raised more than $60,000 for the James Beard Foundation and its educational programs. Guests such as Jill Zarin, Katie Lee, and B. Smith made the rounds and sipped wines by Wölffer Estate Vineyard and Champagne courtesy of Champagne Nicolas Feuillatte.
July 21, 2012
When it comes to healthy living, “you don’t want to drink your calories,” says Tracy Anderson, Sag Harbor resident and celebrity trainer who counts East Enders like Gwyneth Paltrow and Jennifer Lopez among her boldface clients. During summers in the Hamptons, one of her favorite ways to recharge after a tough workout is with a Melon Mint Cooler: a blend of watermelon, green tea, and mint. “Watermelon is very low in calories and it’s known for helping to aid in weight loss,” she says. “And the benefits of green tea are huge—it can prevent cancer and heart disease and lower cholesterol. Plus it gives you energy. The mint creates a harmony between the two and makes it really refreshing.”
Healthy recipes like this are just part of the new Detox Weeks that Anderson is hosting at her Water Mill studio for the first-time ever this summer. Limited to just 30 students, the seven-day program also includes daily two-hour workouts with Anderson and her master trainers, as well as lectures and question-and-answer sessions, plus a goody bag filled with beauty and wellness products and tools. “It’s designed to educate women, so that they’ll not only lose weight during the week but also be able to sustain it at home,” she explains. Attendees can choose between morning (advanced) and evening (beginner/intermediate) sessions. The next program runs from July 28 to August 3.
Melon Mint Cooler
1½ cups of fresh watermelon
A handful of fresh mint leaves (save a few for the garnish)
1 cup of ice
1 cup of green tea
Combine all ingredients in a blender, and serve garnished with a mint leaf.
PHOTOGRAPHY BY ERIC STRIFFLER. PHOTOGRAPHED AT TOWNLINE BBQ, 3593 MONTAUK HWY., SAGAPONACK, 537-2271
July 20, 2012
Sweeping changes abound at this year’s Bridgehampton Polo—from new club partner Nacho Figueras to the increased emphasis on the sport itself—but none as delicious as the Tutto Il Giorno picnic lunches. Editor-in-chief Samantha Yanks caught up with Tutto owner Gabby Karan De Felice for a quick chat on Tutto’s Polo presence, her husband Gianpaolo’s involvement with Polo partner Zen Air, what’s new at both Tutto locations, and more. This Q&A is the first in a six-part series from our editor-in-chief that gives Hamptons readers an insider look at Polo.
What inspired you to get involved with Bridgehampton Polo this year?
GABBY KARAN DE FELICE: My husband Gianpaolo De Felice is hosting polo with his company, Zen Air, a private management and charter. Naturally together with Tutto Il Giorno we believe it was the perfect marriage for the upcoming polo season.
What can those that order from the two Tutto Il Giorno picnic lunch menus expect to find?
GKD: Fresh ingredients such as tomatoes, mozzarella, prosciutto, and our very own locally bottled olive oils. For those who desire lighter fare, we’re offering Mediterranean-inspired hummus, tabouli, and tapenade.
What aspects from Tutto Il Giorno are incorporated into the tailgate picnics?
GKD: We have taken the best ingredients we would want from our restaurant and created the ultimate Tutto tailgate experience.
Will guests at Tutto Il Giorno find anything new this season?
GKD: Of course, our family will come together to watch the match, and there’s no Tutto without [executive chef/partner] Maurizio Marfoglia!
With the success of your Sag Harbor and Southampton locations, any plans for more restaurants?
GKD: We have plans to open more—it will be a surprise!
Stay tuned every week during polo season on hamptons-magazine.com for a new Insider Polo Q&A.