The Simple Art Of Cooking: Dishes From Hamptons Restaurants Revealed

Dan Rattiner of Dan’s Papers did it again! Dan’s Taste of Two Forks, held on Saturday, July 14, honoring Gerry Hayden, executive chef owner of the North Fork Table and Inn in Southold, was a sold-out success. A celebration of our local fare in the hands of talented chefs and wineries from the North and South Forks produced dizzying rounds of deliciousness.

Crowding the many tables with chefs offering a variety of tastes, guests enjoyed mouthwatering circles of zucchini wrapped ratatouille topped with tomato foam from the North Fork Table and Inn, creative savory spiced duck rillettes with summer vegetables from Luce + Hawkins, lobster pierogi with red wine marmalade from the Riverhead Project, scallops Nicoise with heirloom tomatoes, olives and micro basil from Nick & Toni’s, Navy Beach’s pulpo (octopus) ceviche with Peruvian potatoes and tamarind flavoring, juicy burgers with red wine caramelized onions from Banzai Burger, Cowfish’ sumptuous, falling off the bone, Danish ribs (I hear the favorite of the Queen of Denmark), thirst quenching chilled gazpacho dotted with shrimp from Beaumarchais, an amazing array of original cookies from Sarabeth of Sarabeth’s in New York City and ever so many more delectable tastes.

The cause benefitted Have A Heart Community Trust.



Kevin Penner of Cittanuova served this appetizing fluke tartar in a cone at Dan’s Taste of Two Forks.


1 pound sushi quality fluke filet

Zest from 2 lemons and1/3 cup fresh lemon juice

1 teaspoon finely minced dill

1 teaspoon finely minced tarragon

1 teaspoon finely minced chervil

1 teaspoon finely minced chives

1 tablespoon salt packed capers, soaked, rinsed and chopped

1 cup fruity (not peppery) extra-virgin olive oil

Sea Salt

Micro arugula greens, optional


1. With a sharp wet knife, slice, dice then finely chop the fluke.

2. Combine the lemon zest, juice, herbs and capers in a mixing bowl and slowly whisk in the oil until emulsified. Add enough dressing by degrees to coat the fluke well (you may not need all the dressing, which can be used in other ways). Sprinkle lightly with sea salt for added crunch. Scoop into a mini cone (a whimsical idea) or spread on crackers or disks of cucumber arranged on a platter with arugula, if desired.



Yield:  4 entrees


For the basil Oil

1 packed cup fresh basil leaves

1 cup grapeseed or canola Oil


For the sweet corn polenta

1/2 cup polenta

2 1/2 cups cold tap water

1 large or 2 medium corn, grated

1 1/2 tablespoons unsalted butter

Kosher salt and freshly ground pepper to taste


For the scallops

16 U10 diver scallops, trimmed of side muscle

Kosher salt

1 tablespoon extra-virgin olive oil

1/2 pound roasted chanterelle mushrooms

1 to 2 ripe summer tomatoes, diced

1 cup dry white wine

Sea salt and freshly ground pepper to taste

1. Blanch basil leaves in salted boiling water for 1 minute. Drain and pat dry in a clean kitchen towel. Place basil in a food processor or blender and gradually add the oil through feed tube in a slow steady stream to puree. Chef suggests letting the basil oil stand overnight, then strain. I prepared the oil and used it within an hour without straining. I liked the little specks of basil in the oil – so this is an option. Set aside.

2. Grate the corn on the large holes of a four-sided grater over a bowl to retain all of the juices. Scrape corn and juices into a dish and set aside. In a saucepan, slowly pour the polenta into salted boiling water, stirring vigorously to keep the polenta from lumping. Continue to stir about 5 minutes, the stir every few minutes to keep it from sticking to the pan for another 15 to 18 minutes until thickened. Stir in the cubes of butter until melted, then fold in the grated corn and juices. Season to taste with salt and pepper. Cover to keep warm.

3. Heat the oil in a non-stick skillet. Sprinkle scallops with salt on both sides and sear in the hot skillet until golden on one side, about 1 1/2 to 2 minutes. Turn scallops and add chanterelles and tomatoes and sear for 1 1/2 minutes longer. Remove scallops to a side dish and slightly deglaze pan juices with white wine. Divide equal portions of polenta onto serving plates. Top the polenta with scallops, vegetables and pan juices, and surround with a drizzle of basil oil.

Visit Silvia’s website at to read her blogs and more recipes.


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