Hamptons Must-Haves: What We're Loving This Week
May 23, 2013 | Style & Beauty
Hamptons season has officially begun! After spending hours creating “natural” caramel balayage hair, shield your locks with milliner Helen Kaminski’s Classic 5, a 30th anniversary special-edition Carinya raffia beach hat. Pick it up at Complements en route to Main Beach, but be sure to also make a pit stop in Southampton at Aerin Lauder’s just opened namesake boutique. With dinner at a friend’s cottage just hours away and visions of maximizing beach time, pick up a gift for your host immédiatement, toss it into your new Hermès tote, and off you go. Having bought this signature satchel months ago while longing for summer, wait no more. Just like that, it’s here.
Sam Talbot Joins Zach Lynd at Turf
May 23, 2013 | East End Eats
Chef Sam Talbot
Those missing the quintessential Hamptons dishes whipped up by chef Sam Talbot, who left The Surf Lodge in 2011, now have a new Montauk venue to get their fill. The cookbook author and Top Chef fan favorite is partnering with Zach Lynd of Turf. Talbot and Lynd began working closely in late 2012 while collaborating on a food truck that served meals to those displaced by Hurricane Sandy in Rockaway. This summer expect Turf’s 1967 Airstream to serve breakfast items such as cold-pressed juices—think green juice or a surfer-inspired pineapple–coconut water–chia seed blend—and yogurt with seasonal vegetables in addition to the famous lobster rolls and salads. “People on the beach have been really asking for breakfast and fresh juices,” says Lynd. “It’s amazing that I get to do that with somebody like Sam, who has an understanding of food that’s really fresh and healthy.” Near Ditch Plains Beach, Montauk
Corcoran's Michael Schultz on Market Bounce-Back
May 23, 2013 | by christina pellegrini | Real Estate
Michael Schultz, The Corcoran Group SVP and associate real estate broker.
Those with an eye fixated on East End real estate know that the market has been depressed since the end of 2008. Since then the covetable properties have been snatched up at record-low prices. But there’s good news for Hamptons homeowners in the seller’s arena: The Corcoran Group SVP and associate real estate broker Michael Schultz says that this year’s sales numbers are swiftly approaching figures similar to 2007, a milestone year that peaked Hamptons real estate market trends. “I now see a lot of things have sold, particularly within 2012,” Schultz says. “Inventory is at the lowest level that it’s been since the crash in 2008.”
>>Read MoreNew Montauk Taqueria La Brisa Opens Today
May 23, 2013 | by April Walloga | East End Eats
In the former La Bodega space on Montauk Highway, the team behind Manhattan's Tacombi at Fonda Nolita has opened a sister restaurant, La Brisa. Much like its city predecessor, La Brisa (Spanish for “the breeze”) serves Sonoran-style tacos (similar to Baja-style) with housemade corn tortillas and fillings like fried fish, chicken, beef, seared Veracruzana fish, and tender pork. Each taco is served atop two shells, which, given the heaping portions of meat and fish, come in handy. >>Read More
Andrea Correale's Ultimate Memorial Day Soiree
May 23, 2013 | by Andrea Correale | At Home
The Ultimate Salad Bar
Start your soiree with a make-your-own salad bar.
Greens
Baby arugula
Spinach
Butter lettuce
Frisee
Mesclun mix
Kale
Proteins
Grilled chicken
Shrimp
Salmon
Sliced steak
Toppings
Feta
Olives
Sprouts
Raw vegetables
Nuts
Seeds
Sundried fruits
A variety of dressings in labeled bottles or carafes are another must, and will look much more luxe than simply setting store-bought bottles out. As a finishing touch, make a menu of signature salad combinations and place the “menus” in 8x10 picture frames.
The Ultimate Hot Dog Bar
Create the following “themed” hot dogs for your guests to choose from, but also make a bar of different toppings available for guests to dress ‘dogs to their liking.
The Fraulein
Pommery mustard
Smashed red potato salad
Crispy fried shoestring onion rings
The Polynesian
Diced pineapples
Scallions
Fresh slices of jicama
Hoisin Sauce
The Classic Dog
Ketchup
Mustard
Sauerkraut
Relish
Apple Cider-Infused Pulled Pork Tacos
2 cups apple cider
2 Tablespoons dry rub seasoning
2 Tablespoons apple cider vinegar
2 Tablespoons honey
½ teaspoon cayenne pepper
¼ cup orange juice
½ cup lemon juice
Dash Worcestershire sauce
2 teaspoons kosher salt
1 (6 to 8-pound) pork butt
Special equipment: Syringe and applewood chips soaked for 1 hour
Toppings
Shredded cheddar cheese
Chopped tomatoes
Shredded lettuce
Avocado crème
Apple cider BBQ sauce
Sour cream
Cilantro
Sliced jalapeños
In a large bowl, whisk together all the ingredients except the pork for the marinade. Put the pork into a casserole dish. Fill a syringe with the marinade and inject ¾ of the way into the pork. Inject the meat in several places with the marinade; pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2-12 hours, so flavors can permeate.
Preheat a grill to 275 degrees Fahrenheit, using indirect heat and applewood-soaked chips. Drain excess liquid from the meat and pat dry with a towel. Season the pork with dry rub seasoning to taste, making sure you cover the sides. Arrange on the grill with the fat side facing up. Grill until the meat is tender, about 6 hours. Transfer to a serving platter and serve up with crispy taco shells and a toppings bar.
The Ultimate Summer Kick-Off Mojito
Mojito
Simple syrup*
1 handful mint leaves
Pomegranate seeds
1½-2 ounces of light rum
½ lime
1 can club soda
Fresh raspberries for garnish
Pour 1 ounce mint-infused simple syrup (recipe below) into a tall glass. Add a handful of mint leaves and pomegranate seeds, and muddle together, using a muddler or a spoon. Next, add crushed ice, then muddle some more. Add the muddled mixture to 1½-2 ounces of light rum; squeeze in the juice of half a lime, add a splash of club soda, and stir. Garnish with a mint sprig, fresh raspberries, and a slice of lime.
*Simple Syrup
1 cup sugar
1 cup water
1 handful mint leaves
Pomegranate seeds
Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling. Stir until the sugar dissolves (about a minute), then take off heat. Toss in a handful of mint leaves and a few pomegranate seeds and let it steep (just sit on the stove, off the heat) for an hour or so. Strain the leaves out, and store in the fridge until ready to use.
Memorial Day Sangria
2 bottles dry white wine (Sauvignon Blanc works well)
1 cup triple sec
½ cup berry-flavored vodka
½ cup freshly squeezed lemon juice
½ cup simple syrup*
½ cup blueberries
1½ cups hulled and sliced strawberries
1 cup raspberries
1½ cups pineapple chunks (use star-shaped cookie cutter to cut out star shapes)
Sangria
Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well chilled with a good scoop of fruit floating in each drink, or serve over ice. Makes 1 large pitcher.
*Simple Syrup
½ cup water
½ cup granulated white sugar
Boil ½ cup water and add ½ cup granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off heat and let cool.
Kick off summer with Memorial Day décor, drinks, and food ideas from Elegant Affairs’ Andrea Correale.
The Mood:
This is great to do with the little ones. Break out your old mason jars or tin cans, and let the kids decorate them with red, white, and blue paint. Once completely dry, set candles or electronic LED lights inside the jars or cans to patriotically light the walkway to your party.
>>Read More
