July 29, 2013 | by kara newman
Carbonated cocktails are starting to bubble up in the Hamptons’ most sophisticated boîtes.
Maybe it’s the ppfftt sound a bottle of bubbly makes as the cork is popped or the festive fizzing in the glass. Regardless of why, carbonated cocktails are finding favor at Hamptons-area bars and restaurants. The main reason for the popularity of carbonation it its effect on taste; it brings out sweet and pleasantly bitter flavors of cocktails. Patrons can sample such bubbly beverages at Page at 63 Main in Sag Harbor and La Maison Blanche in Shelter Island, two establishments that use soda siphons (a hand-held beverage carbonator) to add sparkle to classic Cointreau cocktail recipes, a technique inspired by the craze for molecular mixology.
July 29, 2013
A mixed tin of popcorn is a sweet treat and great gift.
Founded in Westhampton Beach, The Hampton Popcorn Company caters to the ultimate popcorn pleasure: 25 gourmet flavors, made from all-natural ingredients, including Chocolate Peanut Butter Crunch, White Chocolate Crunch, White Cheddar, and S’mores. This season’s newest flavor is the Sea Salt Caramel (also available chocolate-covered). And its highly trained popcorn chefs are currently working on lower-calorie options allegedly to please celebrity fans such as Kelly Ripa and Neil Patrick Harris. Join the Popcorn of the Month Club to receive a new bin every month and preview new flavors. Tate’s Bake Shop, 43 N. Sea Road, Southampton, 283-9830
July 26, 2013
Fluffy, cheese, and worth every calorie.
A meal in itself, you’ll be tempted to eat two of these eggy, cheesy rolls on steroids. Try to resist, and instead, make them at home. Makes 12 popovers.
4 cups milk, warmed
4 cups Gold Medal flour
1 ½ heaping tbsp. salt
2 ¼ cups Gruyère cheese, grated
Place popover pan in oven. Heat the oven and pan to 350 degrees. Gently warm milk, and set aside. Whisk eggs until frothy, and slowly whisk in milk (so as not to cook eggs). Set mixture aside. Sift flour with salt. Slowly add dry mixture, and combine until mostly smooth. Once combined, remove popover pan from oven and spray with nonstick vegetable spray. While batter is still slightly warm, fill each popover cup three-quarters full. Top each popover with 2 tbsp. of grated Gruyère. Bake at 350 degrees for 50 minutes, rotating after 15 minutes of baking. Remove from oven and pan and serve immediately.
July 26, 2013
Wölffer Estate’s motto—“summer in a bottle”—is a perfect fit for the vineyard, which offers endless opportunities for visitors to enjoy its beautiful views and winemaking process.
The Sagaponack estate hosts live musical events, including Twilight Thursdays, Sunset Fridays, and Sunset Saturdays, on which wine and cheese plates are served under the stars.
The property also offers wine samplings in the Winery Tasting Room, which staffers call “the pulse point of the estate,” complete with a gorgeous vista of the vineyard. The vineyard’s Winery Tasting Room is a popular location for weddings, rehearsal dinners, and corporate events, while additional events are held privately for the vineyard’s exclusive Hidden Cellar Society.
Members of the club enjoy “cellar parties” in the estate’s European-style, traditionally high-vaulted barrel rooms, “pick-up parties,” at which a cocktail party greets them as they pick up their members-only wine, and “meet-ups” at local restaurants throughout the off-season.
For those more inclined to partake in outdoor activities, guests can wander among the vines during vineyard tours, and there’s even “Yoga in the Vines” on Thursdays: an hour of relaxing yoga followed by an hour of wine, cheese, and crackers. For special guests, another option is to head to the neighboring stables for equestrian excursions amid the vines and private horseback riding lessons. Finally, no visit to Wölffer is complete without a trip through Joey Wolffer’s hip mobile boutique, the Styleliner, which is parked at the Wine Stand Wednesday through Sunday throughout the summer.
July 25, 2013 | by BETH LANDMAN
Old Stove Pub's latest celebrity guest? Jimmy Fallon, who gave an impromptu performance at the bar.
When the much loved but long shuttered Greek steakhouse Old Stove Pub was taken over by the owners of Nammos Estiatorio last September, they made some minor adjustments to the décor. But now that they’ve had a year to work on the project, there are more discernible changes.
Arriving at the shingled house still feels like you’ve been invited into someone’s cozy home, but the patio furniture has been upgraded to bistro chairs, the bar enlarged, an outdoor patio added, and the area landscaped. Cloths adorn tables instead of plastic, and the rustic ambience wasn’t only maintained, it was enhanced with large barn-style picture windows replacing aluminum.
The old piano has been restored and there is a pianist on weekends. In addition to Lauders and Laurens, celebs have been popping in—Jimmy Fallon recently gave an impromptu performance at the bar.
And those legendary charred steaks, which drew diners to the Old Stove to begin with, are purchased from the same purveyor the original owners used since the 1960s. This year, however, the restaurant has taken advantage of Mediterranean food’s popularity by adding traditional taverna favorites like lavraki and Greek salad.
Desserts also have some sweet additions, like Greek doughnuts with cinnamon and honey, and parfaits with strained sheep's milk yogurt, thyme honey, spoon sweets, and black cherries. Old Stove Pub, 3516 Montauk Hwy, Sagaponack, 537-3300