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.
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
Wasabi dusted local skate sautéed ginger and kaffir lime beurre blanc
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.