July 10, 2013
Fresh produce like orange and mint add a punch to cocktails at many East End eateries.
“Whatever is coming off the land, we get inspired by it and bring it into the drinks,” explains Derek Nielsen, beverage director for The Cuddy (29 Main St., 725-0101) and Sen, (23 Main St., 725-1774) both in Sag Harbor. But fresh herbs aren’t enough, he adds—locally sourced ingredients are best. He challenges doubters to compare herbs from the grocery store side-by-side with locally picked fare. “You’ll smell and taste the difference,” Nielsen insists. Hamptons herbs are “more vibrant, more alive compared to something mass-produced from a farm with no nutrients left in it. It’s a night-and-day difference.”
July 04, 2013
A tackle box filled with red, white, and blue candy from Dylan’s Candy Bar makes a perfect holiday party favor.
Dylan Lauren of East Hampton’s Dylan’s Candy Bar has always adored Independence Day. “I love to be in the Hamptons and drive or bike from Montauk to Bridgehampton as the most beautiful fireworks surround Highway 27 in every direction,” she says. For celebratory party favors, entertaining guru Lauren recommends the versatile tackle box, which can be filled with any combination of red, white, and blue candy from Dylan’s choose-your-own candy bar.
July 04, 2013
Cyril Fitzsimons’ B.B.C. has been a Hamptons tradition since 1995.
Even in an area known for embracing the new and trendy, certain “legacy cocktails” have been enjoyed on the East End for generations. For example, the classic Dark ’n Stormy, a refreshing mix of Gosling’s dark rum, ginger beer, and lime, is a patio-sipping staple popular at Rumba in Hampton Bays. While it has its origins in Bermuda, supposedly sailors from Bermuda brought it up and down the East coast of the US, where the drink continues to be particularly popular in sailing communities. “It’s a refreshing drink, not too sweet, not too sour,” says Rumba owner, David Hersh. The drink is native to the Caribbean, so “sipping on a Dark ’n Stormy brings people to their own island frame of mind.
July 03, 2013
Mark Addison's Berry Patriotic Spritzers.
Fourth of July and red, white, and blue libations go hand in hand, but for a hostess, mixing cocktails to order can be a chore. Our suggestion? Mix up a few pitchers of event planner and entertaining guru Mark Addison's festive Berry Patriotic Spritzers. Simply freeze fresh blueberries and raspberries into ice cubes and mix with wine (Addison suggests Refresh by Turning Leaf red and white moscato) and soda water to taste.
July 03, 2013
A refreshing bite of mini Vietnamese summer rolls.
Chef Simon Sheridan of Exquisite Food shares his warm weather recipe for cool Vietnamese summer rolls, which he calls “light, fresh summer fare at its finest.”
8 8-inch round rice-paper wrappers
4 large romaine lettuce leaves, halved, cleaned, with center vein removed
Vermicelli rice sticks, cooked
16 carrot juliennes
16 cucumber juliennes
12 medium-size poached shrimp, halved
8 basil leaves
16 mint leaves
Place a lettuce leaf at the front center of wrapper, and sprinkle a pinch of cilantro. Top with a tablespoon of vermicelli noodles, two carrot sticks, and two cucumber sticks. Tightly roll the wrapper, folding in both edges at the halfway point. Lay three shrimp halves lengthwise in the center of each wrap, top with one basil and two mint leaves, and finish rolling. 827-6000