Dan’s Papers April 27, 2012 food & dining danshamptons.com Page 62
SIDE DISH by Aji Jones
Cuvée Bistro and Bar in Greenport will serve a May Fleurs prix fixe menu for Mother’s Day weekend on Friday, May 11 and Saturday, May 12 from 5 to 7 p.m. The cost is $25 per person, plus tax and gratuity. Prix fixe menu selections include Salade aux Fleurs with wild arugula and petals of sunflowers, pansies and chive blossoms; Poulet aux Amandes et Roses with chicken breast braised in a honey almond and rose sauce served with a wildrice mushroom pilaf; and rosewater ice cream with raspberry sauce and lavender shortbread cookies. The a la carte menu will also be available. 631-4770066 Blackwells Restaurant in Wading River celebrates Mother’s Day with a special brunch menu and dinner on Sunday, May 13. Brunch will be served from 11 a.m. to 2 p.m. Cost is $34.95 per person, plus tax and gratuity, and is $16.95 for children age 10 and under. Dishes include garden vegetable frittatas, pan-seared striped bass and chicken francese. In addition to the al a carte menu, the signature three-course prix fixe will be offered starting at 2 p.m. for $39.95. Prix fixe offerings may include Blackwell’s seafood chowder, classic steak frites with hand-cut, house-made French fries and sautéed vegetables, and tiramisu. 631-929-1800 Pierre’s in Bridgehampton will also offer a Mother’s Day brunch and dinner menu on Sunday, May 13. In addition to organic smoothies and juices, selections may include chilled spring pea soup with
mint and rosemary ($18); pan-seared soft shell crab with shoestring potatoes and mild red pepper sauce ($22/30); and lobster salad with Cognac and tarragon ($24). 631-537-5110 Bostwicks Chowder House in East Hampton reopened for the 2012 season. Business hours, leading into the summer, will be Thursday through Sunday beginning at 11:30 a.m. Menu selections may include fresh fish tacos with shredded cabbage, cilantro, roasted corn salsa and chipotle lime sauce; seafood pasta with lobster, shrimp and scallops with penne and sun dried tomato cream sauce; and the classic lobster roll. 631-324-1111 Jamesport Manor Inn in Jamesport offers a two-course lunch special Wednesday through Friday for $19. Available from noon to 3 p.m., the “Make Lunch Matter…at the Manor” menu includes organic greens with honey balsamic vinaigrette and shaved Parmesan-reggiano and a Manor “BLT” on toasted brioche with baby Romaine, tomato, bacon, lemon tarragon aioli and homemade French fries. The spring prix fixe dinner is also offered Sunday through Friday from 5:30 to 7 p.m. for $35 per person. 631-722-0500 Trata in Water Mill serves dinner nightly from 5 p.m. Grilled Mediterranean octopus with onions, capers, peppers, olive oil and vinegar ($18); grilled halibut with butternut squash, baby shrimp risotto, green peas and grated kefalograviera ($32); and walnut cinnamon cake soaked in honey with raspberry sauce, raisin compote and cinnamon ice cream ($9) may populate the menu. 631-726-6200 Race Lane in East Hampton serves dinner Wednesday through Sunday beginning at 5 p.m. A three-course prix fixe special is offered until 6:30 p.m. for $30. Diners may select dishes from the regular menu which includes shaved asparagus salad with hearts of palm, orange segments, Granny Smith apple, pine nuts and black truffle vinaigrette ($14); seared sea scallops with parsnip purée, roasted tomatoes, asparagus and Brussels sprouts ($31); and fig frangipani with caramel sauce and vanilla ice cream ($10). 631-324-5022
Cliff’s Elbow Room!
The Judge’s Have Spoken! North Fork Environmental Council’s 2011 Chili Night Cliff’s Elbow Room #1 for best traditional Chili!
Visit us on Facebook • www.elbowroomli.com
3. Heat oil and butter in a flameproof casserole over medium heat and, when butter is melted, add the chopped ingredients. Sauté vegetables for about 5 minutes, until onion is translucent. Drain lettuce, squeeze dry and add it to casserole. Season with salt and pepper, and stir to mix. Cover and cook for 2 minutes more, stirring occasionally with a wooden spoon. Add the rice to the casserole and sauté with vegetables for 3 to 4 minutes. 4. Meanwhile bring stock to the edge of a boil in a saucepan. Reduce heat to a simmer and keep warm.
PS: I once substituted a large bunch of Swiss chard for the Romaine and it was great!
Cliff’s Rendezvous
For Silvia’s blog and more recipes visit her website at www. Savoringthehamptons.com
313 East Main St., Riverhead •
298-3262
727-6880
$33 three-course prix fixe dinner wed, thurs & sunday all night friday from 6-7 pm
Brewery Grill Taproom
Breakfast & Lunch Café
Open Year Round
20% off bottles of wine or $9 per glass
Personal Lunch Combos M-F
OPEN FOR DINNER WEDNESDAY THROUGH FRIDAY AT 6PM
2 for $20 Tuesdayys 5-10pm Sun, Wed- Thurs: 3-Course Price Fixe Dinner $21.95 Weekend Brunch hand-roasted estate-grown coffees
10797
www.publick.com Open Year Round
OPEN FOR LUNCH AND DINNER SATURDAY AND SUNDAY AT NOON CLOSED MONDAY & TUESDAY 6 BAY STREET • SAG HARBOR
13842
Special Events Private Taproom Take-Away Menu & Party Trays
Westhampton Beach
Mobile Espresso Unit Open 6am-7pm all year!
2. Meanwhile, cut onion, celery and carrot into coarse pieces then chop in a food processor, pulsing the vegetables until finely chopped. Be careful not to turn the mixture to a mush.
Tutto il Giorno
Bakery
www.hamptoncoffeecompany.com
1. Remove and discard any wilted leaves of romaine. Cut leaves in half lengthwise through the white ribs, discarding the ribs, as they become bitter when cooked. Cut the green leaves into thin strips and soak in a bowl of cold water for 15 to 20 minutes.
Cliff’s Elbow Too!
Local coffee tastes better
Water Mill
To finish 2 tablespoons unsalted butter 1/2 cup freshly grated imported Parmigiano cheese
40 Bowden Square 631-283-2800
(ACROSS FROM MARINE PARK)
631.725.7009
Tutto il Giorno South $33 three-course prix fixe dinner sun, mon & thurs all night and fri from 6-7
OPEN FOR DINNER THURS - MON AT 6PM
Call 631.537.0500 to advertise.
OPEN FOR LUNCH SATURDAY & SUNDAY AT NOON CLOSED TUES & WED 56 NUGENT STREET • SOUTHAMPTON
631.377.3611
13254
11430
2 cups rice, preferably Italian Carnaroli, Arborio or Vialone 6 to 7 cups chicken stock, preferably homemade
Cliff’s Elbow Room
1085 Franklinville Rd, Laurel •
Family owned and operated Since 1958
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5. Ladle about 1/2 cup simmering stock to the rice and vegetables, stirring continuously. Add remaining stock, 1/2 cup at a time, stirring to allow each addition to be completely absorbed by the rice before adding more liquid. Continue adding stock until the rice is tender, creamy and slightly resistant to the bite. Taste for salt and pepper; then stir in butter and Parmigiano. Serve immediately with additional cheese if desired.
1549 Main Rd, Jamesport • 722-3292 Burgers, Chowder & Gold Medal for Steaks!
Simple