July 06, 2011
A cheese Display by Art of Eating
Summer entertaining in the Hamptons is an art. Whether you are planning an informal barbecue or attending an elegant dinner party, it is important to be prepared and gracious—no matter if you are host or guest. If you’d prefer to have the pros take care of things for you, look no further than the Hamptons’ own Art of Eating. If you’d rather take the task on yourself, I say learn from the best! So I asked some of the East End’s finest hosts for their personal summer entertaining tips.
Stephanie Finkelstein, Owner, The Elegant Setting
“My favorite hostess gift is always something friends can use and enjoy. I love to give food gifts such as something from a farm stand or green market like a great loaf of bread and interesting olive oil or some berries and a bottle of local dessert wine. I like to keep it easy, fun and local!”
Alina Cho, CNN Correspondent
“Levain Bakery in Wainscott has the best cookies in the world. They’re so yummy, decadent and big that you can cut them into quarters and serve them on big plates. Guests can choose to eat one...or ten!”
Linda and Ben Lambert
“We use Citarella in Bridgehampton for food, Herbert & Rist in Southampton for wine. Before our garden starts producing we use Topiaire for special flowers—they will order whatever you need—and King Kullen for everyday flowers!”
Laura and Harry Slatkin
“If we eat out our favorite spot for beach-front yummy food is Navy Beach in Montauk. Their fried chicken is killer with a honey coating that is just amazing. At home just family, if it’s the cook’s—Laura’s—night off, we turn to Round Swamp Farm for our favorites: chicken salad, coleslaw, cheesy dip and barbecue ribs! If we are having friends over then we call on the Seafood Shop in Wainscott to come to our home and cook fresh lobsters. For dessert, decadent cookies from Levain Bakery in Wainscott. And we serve rosé all summer and we get it from Wines by Morrell.”
“My favorite wines for barbecues and parties are anything that Michael Cinque recommends from Amagansett Wine & Spirits—a nice rosé from Provence or a cold prosecco is always great for summertime. When it comes to shopping some of my regular haunts are Lazy Point in Amagansett. For vegetables and fruits the Lester farm stand on Skimhampton is great and local. For general shopping for meats and such, The Hampton Market. And for fresh fish and clams, the Bonackers on Abrahams Path. Look for the hard clams for sale sign.”
July 02, 2011
|Beau Joie Champagne|
Encased in a decorative suit of armor bottle, Beau Joie Champagne is a luxe alternative to the fruity summer sippers we’re offered this time of year. A zero-dosage bubbly with no sugars added, Beau Joie hits the palate with a bold, crisp flavor and is made from the finest grapes of Epernay, France. In the Hamptons, Beau Joie is poured exclusively at SL East and South Pointe nightclubs. And, should you get tangled up on the dance floor, don’t worry about your bottle of Beau losing its cool—the copper casing keeps the bottle chilled even without an ice bucket.
BY STEPHANIE STARK
July 01, 2011
Martini Moscato d'Asti Floats
What better way to toast the Fourth of July than with these red, white and blue sparkling wine cocktails? These simple recipes from Martini can be whipped up sans shaker and will add a dose of fun and color to your Fourth of July soiree.
|Martini Asti Fizz|
Martini Moscato d’Asti Red Float
Martini Moscato d’Asti
1 scoop raspberry sorbet
2 or 3 blueberries
Add raspberry sorbet to a chilled champagne flute and fill with Martini Moscato d’Asti. Garnish with blueberries.
Martini Moscato d’Asti White Float
Martini Moscato d’Asti
1 scoop lemon sorbet
2 or 3 blueberries
Add lemon sorbet to a chilled champagne flute and fill with Martini Moscato d’Asti. Garnish with blueberries.
Martini Asti Fizz
Chilled Martini Asti
1/2 ounce Disarronno Originale Liqueur
1/2 ounce blue curaçao
Add Disaronno and blue curaçao to a Champagne flute and top with with Martini Asti. Garnish with a lemon twist.
June 30, 2011
|Berry Good Thyme|
Made from handpicked agave, tended to and fermented with the utmost care, Tequila Avión Silver is the epitome of smooth. The crystal clear spirit, which hits the palate with notes of mint, rosemary, black pepper, grapefruit and pineapple, marries beautifully with blackberries, lemon and watermelon in these aromatic summer sips.
Berry Good Thyme
2 ounces Tequila Avión Silver
1 ounce Cointreau
1 ounce fresh lime juice
3/4 ounce agave nectar
Sprig of thyme
Muddle blackberries and thyme in a shaker. Add remaining ingredients to shaker and shake vigorously. Strain into a glass filled with ice. Garnish with a blackberry and thyme.
2 ounces Tequila Avión Silver
4 ounces fresh lemon juice
1/2 ounce agave nectar
Combine all ingredients in a shaker and shake vigorously. Strain into a highball glass filled with ice. Garnish with a lemon wheel.
1 1/2 ounces Tequila Avión Silver
1/2 ounce fresh lime juice
4 one-inch cubes of watermelon
Drizzle of agave nectar
Muddle watermelon and agave nectar in a shaker. Add remaining ingredients to shaker and shake vigorously. Strain into a cocktail glass filled with ice. Garnish with a lime wheel or watermelon.
Sag Harbor Liquor Store, 52 Main St., Sag Harbor, 725-0054
BY JENN GIMBEL
June 29, 2011
Jason Weiner of Almond
The migration farther East toward Montauk this season has affected not only homeowners and seasonal weekenders, but two of the top restaurateurs in the Hamptons, too: Eric Lemonides and Jason Weiner. The duo recently opened the doors to their new and improved Almond restaurant on a prime corner in Bridgehampton (right across town from the original spot). I sat down there with Weiner, chef and co-owner, and talked about the move and his personal cooking habits during the summer.
Congrats! Your new location is fabulous. Do you miss anything about the old space?
JASON WEINER: Of course. We poured our heart and soul into the old space. When we got in there, it was literally a shell. We breathed life into it. But it still maintained a bit of “haunted-house” charm.
Have you noticed a lot of new faces at the new location?
JW: Yes, lots. Being right in town, you got the walkers. We were more of a destination at the old spot.
I peeked in over Memorial Day weekend and Almond was packed. Do you think this season is going to be a big one in the Hamptons in general?
JW: Oh, gee. No idea. I hope not too big. Nobody likes traffic.
What do you like to cook at home?
JW: Whatever comes out of my wife’s plot at EECO Farm. My wife has a plot [there]—she’s also on the board. She grows radishes, peas, fennel, summer squash, winter squash, broccoli, kale, lettuce, herbs…you name it.
Very nice. Where do you go for general food shopping?
JW: Jim and Jennifer Pike’s stand on Sagg Main.
The Almond menu is a treat. What are your two favorite items right now?
JW: It depends on the mood I’m in, but we currently have a fantastic scallop dish that has English peas, polenta ravioli and duck prosciutto. It’s pretty delicious. For a starter, we just put this chicken pâté on the menu that’s a perfect match with a glass of rosé.
And what is your go-to beverage of choice?
JW: I’m a beer guy. We have an amazing selection of New York State craft beers on tap. So, I’m happy.
Alond, No. 1970 Montauk Hwy., Bridgehampton, 537-8885