Dan’s Papers June 17, 2011 FOOD & DINING danshamptons.com Page 82
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MUSE Restaurant & Aquatic Lounge in Water Mill offers a $34.95 three-course steak dinner and complimentary cigar from Chef Guiffrida’s humidor for each Dad on Father’s Day, Sunday, June 19. The a la carte menu will also be offered and includes Swordfish Oscar with lightly breaded pan-fried local swordfish, grilled asparagus, jumbo lump crab salad, horseradish hollandaise and toasted almonds ($32); and carnival berry short cake with fresh berries, raspberry purÊe and whipped cream ($8). 631-726-2606. Navy Beach in Montauk will also toast dads on Father’s Day with a complimentary Bloody Mary or Budweiser beer with their lunch or dinner. 631668-6868. Blackwells Restaurant in Wading River celebrates Father’s Day with a brunch buffet from 11 a.m. to 2 p.m. Cost is $34.95 per person, plus tax and gratuity, and children under age 10 are free. Reserve a table of four or more full-price guests and receive a free round of golf for Dad. On Thursday, June 23, Blackwells hosts a beer dinner presented by Saranac Brewery and Lake Placid Craft Brewing Company. Chef Gerdes will pair dishes with beers from both breweries. Cost for dinner only is $50 per person, plus tax and gratuity. Cost to participate in the preceding 9-hole golf tournament and attend dinner is $75 per player, plus tax and gratuity.
ORIGINAL
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Reservations are required. 631-929-1800. The Backyard Restaurant at SolÊ East in Montauk serves a Brazilian brunch every Sunday from 11 a.m. to 3 p.m. The brunch costs $30 per person and includes a complimentary caipirinha, Brazil’s national drink. The menu features: feijoada with pork, beef, linguiça, black beans; sliced rodizio steak; farofa; beef empanadas; collard greens with orange slices; and rice. Bossa nova duo Ludmilla and Marcello Pimenta perform live. 631-668-2105. red/bar brasserie in Southampton offers a prix fixe Sunday through Thursday from 6 to 6:45 p.m. Diners may select an appetizer and entrÊe for $28, or appetizer, entrÊe and dessert for $31. Selections may include: soup or salad, truffled chicken breast with wild mushroom risotto and French beans, or grilled heirloom Duroc pork chop with roasted potatoes, grilled leeks and romesco sauce. 631-2830704. Harbor Bistro in East Hampton also serves a prix fixe menu. Patrons may order a three-course dinner, or two courses with a glass of wine, for $29 between 5 and 6 p.m., Thursday through Sunday. Chef Damien O’Donnell’s menu features: lemon grass and curry steamed Prince Edward Island mussels; slow-cooked duck and mushroom crepes; and hibachi-grilled salmon with soba noodles, daikon salad, shitake-ginger vinaigrette. 631-324-7300. Turtle Crossing American Bistro in East Hampton is giving 15% off its new menu concept for lunch or dinner at the restaurant through June. Offerings include: poached fish of the day ($28); wild mushroom orzo ($13/24); and grilled quail ($13). 631-324-7166. Jamesport Manor Inn in Jamesport offers a three-course prix fixe dinner Sunday through Thursday for $35 per person. Offerings include roasted local beet salad; littleneck clam-crusted monkfish filet; and chocolate terrine with crème anglaise. 631-722-0500. Townline BBQ in Sagaponack announces happy hour specials Monday through Friday from 4 to 7 p.m. Full pint cooler specials will be $4 each from 4 to 4:59 p.m.; $5 each from 5 to 5:59 p.m.; and $6 each from 6 to 7 p.m. Pint coolers include fresh lime margaritas and made-to-order sangria. Bar snacks, including fried rib tips doused in Townline vinegar hot sauce, wings and Townline nachos, will be offered for $3. Free pool is also available. 631537-2271.
Silvia
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ahead and sautÊed at the last moment. Serves 4 For the Tapenade 1/2 cup mixed pitted black oil-cured olives 1 small garlic clove, sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons drained capers 8 anchovy fillets in oil 2 tablespoons extra-virgin olive oil For the chicken 4 skinless, boneless chicken breasts (about 6 ounces each) 1 tablespoon light extra-virgin olive oil 4 tablespoons unsalted butter, divided 1 1/2 cups baby or wild mushrooms, washed and cut into 3/4-inch pieces 1/2 cup chopped onion 1/2 cup dry white wine 2 tablespoons chopped fresh chives or parsley 1. Place the tapenade ingredients in a food processor and pulse to make a coarse purÊe. 2. Cut a horizontal cut in each chicken breast to create a pocket and stuff with the tapenade. 3. When ready to cook, preheat oven to 180° F. Heat the olive oil and 2 tablespoons of the butter in a large skillet and when hot, season the stuffed breasts with salt and pepper, and arrange them side-by-side in the skillet. Cook over medium heat, covered, for about 3 minutes on each side, and then transfer to a platter and keep warm in the preheated oven. 4. Add the mushrooms and onion to the skillet the chicken cooked in, and sautÊ for about 2 minutes. Add the wine and reduce the contents by boiling for 2 minutes. Add the remaining 2 tablespoons of butter, and additional salt and pepper to taste, and mix well to incorporate the butter. 5. Serve a chicken breast on each of four hot plates, and add any juice that has accumulated around them on the platter to the mushroom sauce in the pan. Divide the mushrooms and sauce among the servings, spooning it over the chicken breasts, and sprinkle the chives or parsley on top. Serve. Recipes reprinted and adapted from Jacques Pepin’s More Fast Food My Way (Houghton Mifflin, 2008). For more recipes and cooking news, check out my new website, www.savoringthehamptons.com.
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