June 22, 2011
Kelly Matis, sommelier at The Living Room at c/o The Maidstone; wines at The Living Room
Summer is officially here, and that means it’s finally time to start sipping my favorite kinds of vino—dry whites and chilled rosés. I had the chance to pick the brain of local oenophile Kelly Matis, sommelier at The Living Room at c/o The Maidstone hotel in East Hampton, to see what’s on her radar for the 2011 season.
And what wines have you added that you think will do well this season?
KM: Paumanok vineyard’s chenin blanc and Benegas Lynch Meritage from Argentina.
Give your recommendation for a special occasion wine.
KM: 2003 Mazoyères-Chambertin Grand Cru by Domaine Perrot-Minot. It tastes absolutely beautifully and demonstrates what a great Burgundy is all about.
And for a summer barbecue?
KM: I think our local wines offer some really lovely wines for our summer barbecues. Wölffer Estate’s basic white, Paumanok’s Riesling or Bedell’s first-crush white. For reds, a good Rhône syrah or California zinfandel.
Tell us a little about the upcoming wine club at c/o The Maidstone.
KM: It’s slated to launch in the fall. We have a beautifully designed cellar with storage bins and will be offering select wine selections for members only, plus a few more fun things that still need to be ironed out.
When you’re not focusing on wines, what other East End activities do you enjoy?
KM: Golf, biking, kayaking—almost anything outdoors!
June 16, 2011
Get your daily fruit intake with these mellow summer cocktails made with Stolichnaya flavored vodkas. Make a trip to your local farm stand and load up on whatever is in season, and whip up these tasty tipples.
|Stoli O Strawberry Fizzler|
Stoli Gala Applik Sangria
MAKES ONE PITCHER
2 parts Stoli Gala Applik
2 parts dry white wine
2 parts white cranberry juice
Sliced summer fruit (oranges, limes, strawberries, apples, peaches)
Fresh mint and basil, chopped
Splash of club soda
Combine all ingredients in a large pitcher, add ice and stir.
Stoli Raz Beri Smooth
2 parts Stoli Razberi
6 mint leaves
1 part simple syrup, or agave nectar
3/4 part lime juice
Muddle blueberries with mint leaves. Add muddled mixture with remaining ingredients in a shaker with ice, shake vigorously and strain into a martini glass. Garnish with a lemon twist and a floating raspberry.
Stoli O Strawberry Fizzler
1 1/2 parts Stoli Ohranj
3 medium strawberries
1/2 part lime juice
1/2 part simple syrup, or agave nectar
Muddle strawberries. Add remaining ingredients—except the ginger beer—to a shaker with ice. Shake vigorously and strain into a highball glass. Top with ginger beer.
North Sea Liquor, 1272 North Sea Road, Southampton, 283-5855
BY JENN GIMBEL
June 15, 2011
Tom Colicchio at the Great Chefs Dinner; a dish at Harvest
There are countless special events in the Hamptons each summer, but only a handful of really great culinary ones. Here are my choices for the hottest foodie tickets this season—start marking your calendars now.
July 23: Chefs & Champagne—The James Beard Foundation’s annual summer tasting event held at the Wölffer Estate Vineyard in Sagaponack—honors celebrity chef Emeril Lagasse this year. The renowned gathering will feature flowing Nicolas Feuillatte Champagne, the wines of Wölffer Estate Vineyard, Stella Artois beers and culinary offerings from a select group of more than 30 chefs from top Manhattan restaurants including Daniel, SD26, Craft, and Manzo. Tickets: James Beard Foundation members, $200; general public, $275; VIP, $375; VIP tables of 10, $3,500
July 31: The annual Great Chefs Dinner, which benefits Jeff’s Kitchen at Hayground School and The Jeff Salaway Scholarship Fund, takes placeon the Hayground School campus in Bridgehampton. The event includes a cocktail party featuring notable Manhattan chefs, as well as top local chefs preparing hors d’oeuvres using the best ingredients from local East End purveyors. Participating chefs include Michael White (Marea, Osteria Morini, Ai Fiori), Josh Capon (Lure FishBar), Harold Dieterle (Top Chef, Perilla Restaurant), Kevin Penner, Jonathan Waxman, Joseph Realmuto (Nick & Toni’s) and Jason Weiner (Almond). Tickets: Meet the Chefs cocktail party, $175. Dinner and cocktail party, $850. VIP wine tables, featuring fine wine selections and premium seating in Jeff’s Kitchen, from $1,750. Children, $35.
August 20: The Feast editor Ben Leventhal relocates his fifth annual Burger Bloodbath from his backyard to The Crow’s Nest in Montauk. The tasting throwdown includes burgers grilled by acclaimed chefs such as Michael White and Wylie Dufresne, as well as unlimited top-shelf beer, wine and spirits. Outdoor games and a chef-studded afterparty will round out the day. (3 PM) 4 Old West Lake Dr., Montauk, 668-2077; giltcity.com/newyork/hamptonsburger
- Labor Day Weekend through September 16: In September, once the crowds have cleared, the second-annual HARVEST: Wine Auction and Celebration of Long Island’s East End moves in. This wine-centric event features several affairs including educational Wine Salon programs ($25); exclusive locally-sourced 10-Mile Dinners hosted by winemakers and regional chefs at private homes in the North and South Forks ($350); the Fall for Long Island Festival Tasting with food and wine of the East End ($125); and a Harvest Moon Gala with dinner prepared by notable chef Tom Schaudel ($275). Proceeds benefit the East End Hospice, Group for the East End and the Peconic Land Trust.
June 11, 2011
|La Poire Camellia|
Grey Goose La Poire will lighten up any party with its delightful Anjou pear infusion and hint of honeysuckle. Surprise your guests and combine La Poire with fresh lemon and Kombucha to create a cocktail that’s kind to the mind and body.
La Poire Camellia
1½ parts Grey Goose La Poire
3 parts Kombucha
¾ parts agave nectar
1 Meyer lemon, quartered
In a cocktail shaker, muddle Meyer lemon and agave. Add ice and remaining ingredients and shake vigorously. Strain into a glass with ice and garnish with fresh mint.
|Le Citron Summer's Peak|
|Le Citron Lemongrass|
Wake up your taste buds with the zingy Menton lemon flavor of Grey Goose Le Citron. Mix with goji berry juice and agave for a tangy twist or with Kaffir lime and lemongrass for maximum flavor and minimal calories.
Le Citron Summer’s Peak
1½ parts Grey Goose Le Citron
1 part goji berry juice
½ part agave nectar
½ part fresh lemon juice
2 parts tonic water
Add first four ingredients into a cocktail shaker with ice and shake vigorously. Strain into a glass filled with ice and top with tonic water. Stir gently and garnish with fresh mint.
Le Citron Lemongrass
1 ½ parts Grey Goose Le Citron
½ part agave nectar
½ part lime juice
1 tsp. Kaffir lime leaves, thinly sliced
1 tsp. lemongrass, thinly sliced
2 to 3 parts tonic water
In a cocktail shaker, muddle lemongrass and Kaffir lime leaves. Add ice and remaining ingredients and shake vigorously. Strain into a glass filled with ice and garnish with fresh mint.
Hamptons Wines & Liquors, 100 Pantigo Road, East Hampton, 324-1265
BY KELLY MAHAN
June 09, 2011
Our idea of a productive afternoon involves curling up on the front porch with a good book and crisp cocktail. Xanté—a French distilled cognac with notes of spicy vanilla and sweet Belgian pear—fit into the plan nicely. Combine with mellow cucumbers, gin and lemon to create a potable that will tickle the taste buds.
Xanté Cucumber Tease
1 ½ ounces of Xanté
1 ounce gin
¾ ounce fresh lemon juice
½ ounce simple syrup
2 large cucumber slices
Muddle cucumber in a shaker. Add first three ingredients and shake with ice. Strain into a highball glass and top with ginger ale. Garnish with strips of cucumber.
Montauk Yacht Club Gift Shop, 32 Star Island Road, East Hampton, 668-3100; montaukyachtclub.com
BY KELLY MAHAN