In celebration of the upcoming thirteenth annual Hamptons Restaurant Week, and my love of all things yummy, I thought I’d share some Hamptons food news today.
* First off, Hamptons Restaurant Week is nearly upon us so be sure to make your reservations now before all the good seats are taken. The annual eight-day event is set and will run from Sunday, March 22, through Sunday, March 29. During this time, participating restaurants will offer a three-course prix fixe menu for $27.95 every night they are open, except Saturday when the menu may only be offered until 7 p.m.
Some of the East End’s best and brightest will be participating, including: Nick & Toni’s, 1770 House, Fresno, Fresh, Stone Creek Inn, Bell & Anchor, Page at 63 Main, Le Chef, red|bar, Cowfish, Rumba, and more–as well as boîtes on the North Fork too! Click http://www.hamptonsrestaurantweek.com for the full list.
* Now this is something that is definitely worth watching. Chef Colin Ambrose of Estia’s in Sag Harbor–along with a whole bunch of A-list Hamptons chefs, farmers and assorted food lovers–have come together to create a Seed-to-Plate video series. The first on, “Carrot Palooza,” is now live. Featured in this first of what I’m sure is going to be a mouthwatering collection is one heck of a lineup, including: Matt Lauer’s private chef Christopher Polidoro; Joseph Realmuto and Bryan Futerman of Nick & Toni’s (among other Honest Man ventures); Jason Weiner of Almond; Todd Jacobs of Fresh; Robert Durkin of Roberts; Andrew Mahoney of Bay Burger; James Eu, Cassandra Schupp and and Jeff Negron of Topping Rose House; Bette and Dale of Dale & Bette’s Farm; Scott Chaskey of Quail Hill Farm; Marilee Foster of Foster Farms; and Brian Halweil of Edible East End.
The Seed-To-Plate Series: The Carrot video, along with recipes of the featured carrot dishes, is available on Colin Ambrose’s blog, Recipes & Stories by Colin Ambrose, http://estias.com/weblog/, where home cooks, chefs, and other foodies are invited to explore new twists on healthy American/Mexican fare, ingredients, and cooking methods used at Estia’s Little Kitchen in Sag Harbor and Estia’s in Darien, Connecticut. I LOVE this!!!
* Also take note that Fresh Hamptons in Bridgehampton is now hosting a cooking class series on Thursdays from 6:30 to 9 p.m. Looks like attendees will learn how to prepare entire meals, soup to nuts if you will. Here’s a sample menu.
Soup: Lightly curried local organic butternut squash soup with anise toast
Salad: Raw local organic kale with garlic and hemp seed hearts, tomatoes, peppers, radishes and fine herbs with lemongrass vinaigrette
Entrée: Wasabi dusted local skate sautéed ginger and kaffir lime beurre blanc
“Fresh” Sides: Organic brown basmati rice pilaf; Oven roasted organic Brussels sprouts; and Thai red curried local organic vegetables butternut squash, eggplant, spinach, carrots, broccoli, peppers and onions red curry, coconut milk and cilantro
To learn more, call 537-4700 or visit http://www.facebook.com/freshhamptonsny.
* Lastly, I am SUPER HAPPY to report that it looks like the East End is finally going to be getting a chance to expand its palate just a soupçon more. We’ve got some great food already but I’m definitely glad to see a few more ethnic options popping up. Momi Ramen of Miami is looking to open a second noodle shop, here in East Hampton. They say it’ll be open year-round and that it’ll be operational come summer. Fingers crossed. I love me a good noodle! Learn more here: www.momiramen.com.