Dan’s Papers May 20, 2011 FOOD & DINING danshamptons.com Page 65
Silvia
SIDE DISH
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salmon is slightly pink within. 4. While salmon is roasting prepare the salad. Place the greens in a bowl and add the oil and toss with salt and pepper to taste. Add the vinegar and give the greens another toss. Taste to adjust seasoning as necessary. Serve with the salmon fillets. GRILLED SALMON WITH PARSLEY AND THYME Salmon may not be a local fish, but wild salmon from the Pacific Coast is currently available at your local fish market. Serves 6 2 1/4 to 2 1/2 pounds salmon fillet with skin on Kosher salt and freshly ground pepper 2 tablespoons lemon juice 2 tablespoons flat-leaf Italian parsley, finely chopped 2 teaspoons fresh thyme leaves 4 tablespoons extra-virgin olive oil 2 to 3 tablespoons plain dry breadcrumbs 1. Cut salmon into 6 6-ounce (approximate) portions. Place on a plate and season with salt and pepper. 2. Mix lemon juice, parsley and thyme in a small bowl and whisk in 4 tablespoons olive oil until emulsified, and season with salt and pepper. Spoon the dressing equally over each fillet and coat with breadcrumbs. Gently press the crumbs into the salmon fillets. 3. Heat grill until coals are ashen or preheat gas grill to medium-high. Brush grill rack with oil. Place salmon, skin side up, on the grill and cook about 4 minutes on each side, carefully turning once with a fish spatula for medium doneness. Serve with mashed potatoes or a cooked green vegetable such as local spinach.
by Aji Jones
Phao in Sag Harbor presents a special dinner at Old Whaler’s Church on Thursday, May 19, from 6:30 to 8:30 p.m. The cost is $30 per person and can be paid in cash or check at the door. The menu includes shrimp lemongrass soup, with citrus seafood broth filled with fresh lemongrass, galangal and kaffir lime leaves with poached shrimp; Pad Thai, with egg, tamarind, shallots and fresh bean sprouts and peanuts; and chef’s choice curry. 631-5536515. The Living Room at c/o The Maidstone in East Hampton hosts an Argentinean wine dinner on Friday, May 20, at 7:30 p.m. The $85 four-course menu includes soft shell crab with baby arugula, jicama, grapefruit, orange segments and blood orange dressing; paella with clams, chorizo and baby shrimp; and “Carne Asada� with grilled angus rib eye, rice, beans, savoy cabbage insalata and a tomato cumin salsa. Reservations are limited. 631-324-5006. Blackwells Restaurant in Wading River presents a Long Ireland Beer Dinner on Friday, May 20, in honor of Long Island Craft Beer Week. The dinner, featuring dishes paired with all-natural handcrafted beer
from Long Ireland Beer Company, begins at 7:30 p.m. and costs $50, plus tax and gratuity. The menu features stout onion soup with Breakfast Stout; lobster and corn beignets with Celtic Ale; and dry rubbed grilled skirt steak with Pale Ale. 631-929-1800. South Edison in Montauk is now serving dinner from 5:30 p.m. Wednesday through Sunday. Chef Todd Mitgang, of Manhattan’s three-star Cascabel Taqueria and formerly of Crave Ceviche Bar, offers a seafoodcentric menu with inventive flavors. In addition to an extensive raw bar and fresh baked bread, the menu features Berkshire pork belly, cherry cola braised with cherries, breakfast radish, spring garlic, and mashed chickpeas ($10); local porgy a la plancha, with roasted fennel, apple, chard and butterbathed crab sauce ($24); and seared organic Irish salmon, baby garden vegetables, salsa verde, and crispy ham ($25). 631-668-4200. Jamesport Manor Inn in Jamesport presents their first collaborative wine dinner with Laurel Lake Vineyard on Friday, May 27. The $70 four-course menu includes filet of beef carpaccio paired with 2006 Cabernet Franc; miso-glazed grilled North Atlantic swordfish with 2010 Sauvignon Blanc; Long Island duck confit with 2007 Syrah; and lemon cream phyllo Napoleon with 2010 Gewurztraminer. 631-7220500. Rowdy Hall in East Hampton offers new lunch and dinner menu items. Lunch features a spring vegetable salad with asparagus, fava beans, fennel, baby carrots, radish and lemon coriander vinaigrette ($11); and a Yellowfin tuna sandwich ($16). For dinner, try crispy duck confit ($12.50); Duroc pork paillard ($22); or the spring vegetable plate, a tian of grilled vegetables, roasted beets and grilled asparagus ($17). 631324-8555.
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Waterfront Restaurant and Bar .OYAC 2D 3AG (ARBOR s WWWW OASISHAMPTONS COM
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