July 11, 2013 | At Home
Art-school-educated David Stark’s early days as a painter led to his present-day calling: “Events have become my canvases,” he says, “and like any artist I never want to make the same painting twice!” Known for repurposing environmentally friendly materials into installations, Stark has wowed guests at such recent soirées as a pier-side carnival for the Prabal Gurung for Target collection and the Whitney Museum’s Art Party in a historic post office.
David Stark: The Art of the Party (The Monacelli Press; $40), published this spring, explains Stark, is “a ‘look under the hood of the car’ of a party.” Charting the anatomy of a perfectly produced fête, 25 cases-in-point boldly illustrate the process, from color schemes and venue transformations to ensuring each delightfully hidden surprise unfolds organically. The innovator’s Independence Day tips are just as playfully unpredictable as his design sense: “I go monochrome,” he explains. “Pick one color from the [red, white, and blue] trio and go all out. In the Hamptons, nothing is more chic than a full-on white party.” David Stark: The Art of the Party is available at BookHampton, 41 Main St., East Hampton, 324-4939
PHOTOGRAPHY BY BRIAN DORSEY STUDIOS (CHERRIES); SUSAN MONTAGNA (BADMINTON); DARIA BISHOP (BUFFET)
July 10, 2013 | by BETH LANDMAN | East End Eats
Chef Mark Millitello brings a little bit of Miami to Southampton's 75 Main.
To add to its charms—great location, hopping bar, A-list patrons—75 Main has a new chef. Fresh off opening an outpost in Delray, Florida, restaurant owner Zach Erdem has recruited Miami toque Mark Militello. “I was a partner in 16 restaurants including Mark’s Place,’’ said Militello, who on a recent busy night stepped up and helped waiters deliver food to VIP tables.
Militello has kept the signature 75 Main chopped salad and added a Miami-style watermelon salad with arugula, fresh vanilla, passion fruit vinaigrette, feta, and roasted pistachios. Other Florida influences crop up in tropical spice-rubbed chicken braised in coconut milk; whole fried snapper with burnt jalapeños, garlic, and tomatoes; and Militello’s famous Icky Sticky Coconut Pudding with brown butter rum toffee, toasted macadamia nuts, and mango ice cream.
The chef has also added classics like bone-in rib eye and New York strip, as well as homemade pastas including pappardelle with braised lamb ragu, tomato, and rosemary. Veggie lovers can feast on fennel gratin, roast cauliflower with parmesan, crispy kale, and braised Swiss chard.
Don’t get too attached to any specials, though. In order to stay seasonal and keep his creative juices flowing, the chef comes up with new creations nightly. 75 Main St., Southampton, 283-7575
July 10, 2013 | by Alexis Bendjouia | East End Eats
Sam Talbot's recipe for Thai Coconut Mussels appears in Andy Sharpless' new book The Perfect Protein.
Andy Sharpless, CEO of Oceana, gives us the scoop on how consuming the right seafood actually helps feed the world and improve our health in his new book, The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World. The book includes delicious recipes from renowned chefs worldwide, and Sam Talbot’s Thai Coconut Mussels is one of the standouts. Loaded with sweetness, spice, and flavor, pair this dish with warm sticky white rice and dig in.
July 10, 2013 | Style & Beauty
The Sky & Sea necklace ($29,000) reflects oceanic hues.
Celebrated jeweler David Yurman is releasing an assortment of baubles—including colliers, cocktail rings, and bangles—in sea-inspired green and blue stones. Aptly named Dreaming in Color, the resplendent collection channels coastal serenity, from the yellow-gold statement necklace with sea-glass-like stones to the diamond starburst and seashell-like cocktail rings.
Vivid pops of amethyst and carnelian, hinting at a summer sunset, appear on several key pieces, including Yurman’s signature cable bracelets. Whether this weekend’s plans include a backyard barbecue or cocktails at Ruschmeyer’s, these vibrant accessories are primed for an East End debut. London Jewelers, 2 Main St., East Hampton, 329-3939; 47 Main St., Southampton, 287-4499
July 10, 2013 | East End Eats
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.”