Food and entertaining is always big on the East End of Long Island, particularly in summer when glittering fundraising benefits abound during the “season,” a period formally defined as the days between Memorial Day and Labor Day.
On Saturday, July 16, Dan’s Papers will launch Dan’s Taste of Two Forks at Sayre Park in Bridgehampton. The event benefits East End food pantries through the Have a Heart Community Trust. With award-winning chef Marcus Samuelsson of New York’s Red Rooster restaurant hosting the event, and TV anchor Rosanna Scotto of the famed Scotto family restaurant Fresco in NYC as Master of Ceremonies, this will be a night of culinary magic as chefs, restaurants, wineries and purveyors from both forks will gather. Participants including 1770 House, Nick & Toni’s, Rugosa, Starr Boggs, Luce + Hawkins, Bedell Cellars, Channing Daughters and Wölffer Estate Vineyard – and ever so many more – will offer the best of food and wine for your pleasure.[ expand]
Sam McCleland of The Beacon restaurant in Sag Harbor will be serving up panzanella, an Italian bread salad, with local tomatoes, cucumber, red onion and capers. Growing up in Illinois surrounded by miles and miles of cornfields, Sam’s simple American cuisine is inspired by his roots in the heartland.
On Saturday, July 23, The James Beard Foundation will present its annual Chefs and Champagne event at Wölffer Estate Vineyard in Sagaponack. The event will honor award-winning chef, author and TV personality Emeril Lagasse. The annual summer fundraiser features a select group of fine chefs from Manhattan, New Jersey and the East End, many from James Beard Foundation award-winning restaurants. Included are Daniel Boulud of Daniel, Jennifer McCoy of Craft, Michael Toscano of Manzo – all of New York City – plus Guy Reuge of Stony Brook and James Carpenter of the Living Room in East Hampton, with another terrific lineup of chefs and restaurants.
Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing and preserving America’s diverse culinary heritage. Funds raised at the event will help support missions and programs including the Christian Wölffer scholarship award for food and wine studies.
James Carpenter, executive chef of the Living Room and a Slow Food devotee, has focused on local ingredients with a Swedish twist at the restaurant. He will offer a classic Scandinavian shrimp cocktail for the James Beard event.
Both fundraisers are guaranteed to be sumptuous tasting parties!
The Beacon restaurant’s Italian-inspired salad for Dan’s Taste of Two Forks.
Serves 4 to 6
14 to 16 1/2-inch slices baguette
2 large local tomatoes cut into 1/2-inch dice
1/2 English cucumber, peeled and cut into
1 medium red onion, thinly sliced
1/4 cup capers
4 tablespoons chiffonade of fresh basil
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Thinly sliced fresh chives for garnish
1. Cube the bread into bite-size pieces and set aside.
2. Place the tomatoes, cucumber, onion, capers and basil in a mixing bowl. Dress the ingredients with the vinegar, oil and salt and pepper to taste. Add the bread and toss gently to mix. Let stand for 5 minutes for the bread to absorb the dressing and soak up the vinaigrette. Divide equally on 4 to 6 plates and garnish with chives
SWEDISH SHRIMP COCKTAIL
The official name for the shrimp cocktail is Toast Skagen.
The Living Room is offering it at the James Beard Foundation event.
1/2 pound Maine baby shrimp
1/4 cup finely diced shallots
2 tablespoons finely chopped dill
2 to 3 tablespoons extra-virgin olive oil, divided
4 tablespoons crème fraîche
1/4 cup finely diced cucumber pickles
1/4 cup fresh or lumpfish caviar
1/2 cup mesclun or baby greens, washed and
Freshly ground pepper and sea salt
4 slices brioche toasted and cut into triangles
1. In a bowl mix the shrimp with the shallots and dill. Drizzle with 2 teaspoons olive oil, toss to mix and set aside.
2. When ready to serve compose the salad in the following arrangement: Place equal amounts of shrimp, crème fraîche, dollop of caviar and greens on 4 plates. Drizzle remaining olive oil, or more as necessary, equally over the ingredients and finish with a twist of black pepper and sea salt to finish. Arrange toast points on the side of the dish and serve.
For more recipes, cooking news, book signing dates and Silvia’s blog check out my new website, www.Savoringthehamptons.com. [/expand]