Tracy Anderson's Secrets for a Refreshing Smoothie
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.
—LEIGH CRANDALL
PHOTOGRAPHY BY ERIC STRIFFLER. PHOTOGRAPHED AT TOWNLINE BBQ, 3593 MONTAUK HWY., SAGAPONACK, 537-2271
Polo Insider: Q&A with Gabby Karan De Felice on Tutto Il Giorno Picnic Lunch
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.
—SAMANTHA YANKS
David Rocco's Recipes for a Light Summer Supper
July 20, 2012
Polpette Di Tonno (Tuna Balls)
SERVES SIX
For the Tuna Balls:
1 lb sushi-grade tuna, minced
1/2 cup bread crumbs
1/2 cup raisins
1/2 cup pine nuts
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup white wine
1/4 cup flour (optional)
1/2 cup sesame seeds
4 tbsp extra-virgin olive oil
For the Balsamic Sauce:
2 cups balsamic vinegar
1 spring fresh rosemary, stem discarded, leaves chopped
In a mixing bowl, combine tuna, bread crumbs, raisins, pine nuts, Parmigiano, and wine and mix together well. As always, I like to use my hands, because you can get things well combined. When it’s mixed, see if you can roll the tuna into little balls that don’t fall apart. Add flour as needed (careful not to add too much) if the mixture is too loose. Now, wet your hands and make tight, compact little balls.
Spread the sesame seeds onto a plate and roll the balls in the seeds to coat. Heat olive oil in a non-stick frying pan over medium heat until oil begins to smoke. Gently place the tuna balls in the oil and fry on all sides until golden brown. Because you’re using sushi-grade tuna, don’t worry about undercooking it. You actually want the meat to be raw in the middle.
To make the balsamic sauce, heat up balsamic vinegar and rosemary in a saucepan. When the vinegar comes to a boil, lower the hear to medium and cook until it reduces by two-thirds and you’re left with a beautiful, thick, sweet syrup to drizzle over your tuna balls.
Recipe courtesy of David Rocco, from his cookbook Made in Italy
Insalata Di Pomodorie Melone (Tomato Melon Salad)
SERVES FOUR
2 or 3 medium vine-ripened tomatoes
1 cucumber, peeled and sliced}
1/2 cantaloupe, peeled and diced
1/4 red onion, diced
1 to 2 tsbp. red wine vinegar
4 tbsp. extra-virgin olive oil
Salt and freshly ground pepper
Dried oregano
1bunch arugula, torn
The key here is to mix your tomatoes, cucumber, melon, and red onions in the vinegar, oil and spices and let that sit for five minutes. Make sure, though, that you don’t overdo it with the oregano or the red wine vinegar. On a serving platter, lay out your greens. I prefer using peppery baby arugula because it makes a great base for the salad. Add the seasoned fruits and vegetables on top. Serve immediately.
Recipe courtesy of David Rocco, from his cookbook Made in Italy
Pesche Ubriache (Drunken Peaches)
SERVES FOUR
4 peaches
1 star anise
1 tsp. cinnamon
2 cardamom pods
4 cups red wine
Freshly whipped cream
Zest of one lemon
Blanch your peaches by cutting a small X on the bottom of each one and then dropping them into boiling water. After about one minute, remove them and, when they’re cool enough to handle, peel the skin off by hand or with a paring knife. Cut the peaches into eighths, discarding the pits, and set aside.
Put the star anise, cinnamon, and cardamom pods into a coffee grinder or blender and process until you have a fine powder. Pour your favorite red wine—a Chianti works well—into a pot, add the spices, and bring to a boil. Lower to a simmer and cook until it’s reduced by two-thirds, or thickened and syrupy. Remove from heat, add peaches, and cool for one-half hour. Serve sliced peaches atop wine reduction with a dollop of freshly whipped cream and a sprinkle of lemon zest.
Recipe courtesy of David Rocco, from his cookbook Made in Italy
Ruffino Sparkling Portofino cocktail
SERVES FOUR
16 ounces chilled Ruffino prosecco
4 ounces pear nectar (or pear juice)
4 strips of orange zest
4 strips of lemon zest
Place one strip each orange and lemon zest in the bottom of four Champagne flutes. Pour pear nectar into flute, filling 1/3 full. Top off with Ruffino prosecco.
As the host of Cooking Channel's David Rocco's Dolce Vita, David Rocco shares his family's most beloved and authentic Italian recipes with the world. In this week's issue of Hamptons, we pay a visit to Rocco's Sag Harbor tavola for a festive summer supper in "Privet Party: La Dolce Vita." Here, Rocco shares the recipes for the gorgeous spread shown in the feature.
Brunch Plans: Fruits of the Sea at The Plaza Café
July 19, 2012
Smoked salmon Napoleon made with pea pancake, crème fraîche, wasabi tobiki, and lobster oil
The Plaza Café has been serving New American cuisine and fresh, seasonal seafood in the heart of Southampton since 1997, but this marks the first season the restaurant will serve brunch.
Offered every Sunday (11 AM–1 PM), the new menu dishes updated brunch standards like ham and eggs made with slow cooked pork belly, a fried egg, and braised lentils; luxe hash and eggs with Long Island duck, a poached egg, and duck cracklings; and brioche French toast topped with orange-infused honey.
Ranked this year by Zagat as one of the top five seafood restaurants on Long Island, The Plaza Café has plenty of fruits de mare on its brunch menu. In addition to an omelet folded with butter poached lobster, asparagus, morels, and Gruyere, you’ll find a fresh pea soup with jumbo lump crabmeat and lime foam; a smoked salmon Napoleon with pea pancake, crème fraîche, wasabi tobiki, and lobster oil ; and the cult favorite lobster and shrimp shepherd’s pie, topped with a chive-potato crust.
The extensive wine list is also extraordinary and a personal project of chef-owner Douglas Gulija. He keeps the menu stocked with curated by-the-glass, half bottle, bottle, and reserve selections, all of which are American, with the exception of a few nods to Gulija’s ancestral homeland of Croatia, and many of which are local. If you’re looking for a brunch spot this Bridgehampton Polo opening weekend, you’ll do well at The Plaza Café. 61 Hill St., Southampton; 283-9323
—LEYLA MARCHETTO
Top Shelf: Rich, Chocolaty Venezuelan Rum Hits the Hamptons
July 18, 2012
14 years aged Diplomatico Ambassador rum
Award-winning Venezuelan rum producer Diplomatico is hitting the Hamptons hard this summer in honor of its 20th anniversary. Nick and Toni’s, Stephen Talkhouse, and new restaurant Andrra have all hosted tastings of Diplomatico’s five rums, Blanco, Añejo, Reserva, Reserva Exclusiva, and Ambassador. Aged in sherry casks for 14 years, the Ambassador is perfect to serve neat or over ice. Only 1,600 bottles are made per year, so drink it slow and savor the notes of chocolate, aged dried fruit, coffee, and vanilla. Use the lighter Blanco white rum (also chocolaty in flavor) for cocktails, such as the refreshing Hemingway Daiquiri (below). Tonight, stop by La Super-Rica for two-for-one Diplomatico cocktails and the spot’s Wednesday Night Sailing Afterparty (5 PM). The brand will also have a tasting table at Bay Street Theatre’s Rock the Dock bash this Saturday–and look for it at the Great Chefs Dinner on July 28. Whip up this recipe on July 19 for National Daiquiri Day!
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Hemingway Daiquiri
SERVES ONE
2 ounces Diplomatico Blanco
3/4 ounce fresh lime juice
1/2 ounce grapefruit juice
1/2 ounce Luxardo maraschino liqueur
Dash simple syrup
Add all ingredients into a shaker with ice and shake well. Strain into a chilled martini glass and garnish with a brandy-soaked cherry.
Diplomatico rums are available at Springs Wines & Liquors in East Hampton, as well as other liquor purveyors throughout the East End.
—MARCIA FROST
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