fooD & DININg
danshamptons.com
June 14, 2013 Page 97
Cheers to Dad! By AJi Jones
the BACKyArD restAurAnt in Montauk will host an evening of classic Italian food and film to benefit the Montauk Playhouse Community Center Foundation on Saturday, June 15 at 7 p.m. Celebrity chef Ralph Pagano, whose TV appearances include Iron Chef and Hell’s Kitchen, will host. The evening begins with a cocktail hour at 7 p.m. and a classic Italian dinner will be served at 8 p.m. The film it started in naples will be shown at 9 p.m. Tickets are $75 per person. 631-668-1124 roWDy hAll in East Hampton is offering a Father’s Day special on Sunday, June 16. The special will include a Rowdy burger with cheese, lettuce, tomato, onion, handcut French fries and a pickle, or a turkey burger and a mug of beer for $17.50, which Dad gets to keep. 631-324-8555 nAvy BeACh in Montauk will toast Dads on Father’s Day, Sunday, June 16. Dads will receive a complimentary Bloody Mary or Budweiser beer with their meal during lunch, beginning at 12 p.m. Menu options include lobster and clam bake with mussels, shrimp, red potatoes, corn and Old Bay; dry-aged NY strip steak with heirloom tomato, chimichurri and smoked sea salt; and buttermilk fried chicken with cheddar, cornbread, house made slaw and spicy honey drizzle. 631-668-6868 south eDison in Montauk is now open seven days a week for dinner from 5:30 p.m. to 10 p.m. Wednesday
through Thursday and from 5:30 to 11 p.m. on Fridays and Saturdays. Dinner items may include braised boneless short rib with smoked fingerling potato, arugula, spicy house-made mustard and piquillo pepper ($32); red snapper crudo with kaffir lime, pickled watermelon, ginger and a mushroom soy drizzle ($17); and heirloom tomato housemade cavatelli with parmesan reggiano, basil, Japanese eggplant and whipped local ricotta. 631-668-4200 n noAh’s in Greenport is offering two new strawberry-inspired dishes in conjunction with the Mattituck Lions Club Strawberry Festival until Sunday, June 16. Strawberryinspired dishes include local strawberry and arugula salad with goat cheese and Saba vinaigrette; and a strawberry balsamic ice cream with warm rhubarb compote and basil shortcake. The restaurant is open for dinner daily from 5 p.m. and for lunch Friday through Sunday from 11:30 a.m. 631-477-6720 theriverheADproJeCt in Riverhead presents theWINEPROJECT every Tuesday evening beginning at 7 p.m. Each week, a different multi-course family style menu will be paired with wines. The dinners are $40 per person, plus tax and gratuity. Dinner selections may include Szechuan Buttermilk Braised Fried Chicken with Baby Bok Choy, Szechuan peppercorn, la doubanjiang and crispy rice ($26); kale salad with lacinato kale, smoked paprika vinaigrette, manchego cheese and Marcona almonds ($14); and soft shell blue claw crab with Asian slaw and chili oil ($18). 631-284-9300
4. Pour the rice mixture into a large shallow container then into the larger pan of ice to create an ice bath for the rice. Allow to cool completely then remove cinnamon stick and vanilla bean. Pudding is ready to serve (I recommend preparing the pudding a day or two before serving and refrigerate covered). If rice firms up nuke it for 40 to 50 seconds until creamy. Serve in attractive dessert bowls and top with fresh local strawberries if desired. Visit Silvia’s website at savoringthehamptons.com to read her blogs and more recipes.
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!
$2700 Mon - Wed All Night
Steak and Fries $1900 Mon - Wed All Night
$2100 Tuesday Only All Night
Prime Rib Night Wednesday $2100 “WOW” All Night
Cliff’s Elbow Room
1549 Main Rd, Jamesport • 722-3292 Burgers, Chowder & Gold Medal for Steaks!
Family owned and operated Since 1958
Visit us on Facebook • www.elbowroomli.com
Cliff’s Elbow Too!
1085 Franklinville Rd, Laurel •
298-3262
Specials not available Holiday Weekends
Cliff’s Rendezvous
313 East Main St., Riverhead •
727-6880
bobby van’s
main street, bridgehampton
Now Open
ph 631-537-0590 f 631-537-0590 Family Friendly
Lunch & Dinner
great food in a comfortable setting
7 Days Year Round 24472
22785
24648
3 Course
Lobster Night
Simple (Continued from previous page) 3. Prepare a large container with ice cubes that will hold the cooked rice mixture, which will first be tempered with the egg yolks. Place egg yolks in a bowl with remaining 1/2-cup sugar and lightly whisk. Remove saucepan with rice from heat. Ladle some rice mixture into the egg yolks constantly whisking to temper the yolks. Continue to add a ladle full at a time into the egg yolks before returning to the saucepan. Return saucepan to medium heat and cook the mixture for 2 to 3 minutes, stirring continuously until slightly thickened and creamy.
The BesT Prix Fixe in The hamPTons