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Get Rowdy, Go Publick
1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 2 teaspoons lemon juice
By aji jones
1. Remove the stems from the chard. Wash and spin dry the leaves and stems separately. Stack the leaves and cut crosswise into 2-inch-wide strips. Trim the stem ends and cut into 11/2-inch lengths. Preheat the oven to 450°F. 2. Cut the salmon into 6 equal pieces and place in a lightly greased baking pan. Combine the shallot, ginger, mustard, thyme, salt, and pepper in a small bowl and stir to mix and marinate for about 20 to 30 minutes. Spread the mixture evenly over each salmon filet to coat and marinate about 20 minutes. Roast the filets for 8 to 10 minutes or until springy to the touch. 3. When ready to serve, heat the oil in a nonstick skillet over medium-high heat. Add the shallot and sauté for about 1 minute or until translucent. Add the Swiss chard stems and toss to coat and sauté for 3 to 4 minutes, until the stems are crisp tender. Add the leaves and sauté for two to three minutes longer or until tender. Season with salt and pepper to taste, sprinkle on the lemon juice and toss to mix. Divide the mixture among six warm dinner plates. Arrange the salmon filets over the sautéed chard along with roasted or boiled new potatoes, if desired. *Reprinted from Silvia Lehrer’s Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End. For Silvia’s blogs and savoringthehamptons.com.
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Rowdy Hall in East Hampton is offering a few new items on its menu including Balsam Farm pear salad with roasted pears, local greens, feta, sliced almonds with a garden honey vinaigrette; beet salad with roasted beets, pickled red onions, watercress and whipped goat cheese; all natural boneless poussin with local sweet potatoes, Amber Waves wheat berries and cranberries; and duck liver mousse with Halsey Farm apples and toasted walnuts on a grilled baguette. 631-324-8555 Almond in Bridgehampton announces the return of the monthly “Artists & Writers Night” series on Wednesday, October 23 at 7 p.m. The seventh Artists & Writers Night will be hosted by Janet Goleas, curator of “The Moby Project.” The multi-disciplinary project features artists, writers and performers reacting to contemporary themes found in the novel Moby Dick. A family style three-course menu will be served and may include roast chicken, goat cheese ravioli and Berkshire pork chop Milanese. $40 advance, $45 at the door. 631-537-5665 theRIVERHEADPROJECT in Riverhead introduces theCHEFSPROJECT. Every Thursday at 7 p.m., TRP will serve a four-course family-style meal. For banquette seating in the main dining room, $50 per person. The kitchen will host a special chef’s table, accommodating 4 to 6 people at $75 per person, a
Cliff’s Elbow Room!
percentage of which will be donated to the North Fork Animal Welfare League. The menu will change weekly depending on availability in the local market. The first menu includes lobster chowder, blackened wolf fish, lamb shank and fig tart. 631-284-9300 The Living Room Restaurant at c/o The Maidstone with Park Place Wines & Liquors, both in East Hampton, will host France Uncorked, a five-course wine pairing dinner featuring acclaimed French wines on Friday, November 1 at 7:30 p.m., prepared by Chef Mathias Brogie. $145 per person. Reservations are required. The menu may include sea scallop carpaccio with apple and cucumber salad with bleak-roe citronette; pulled slow-baked pheasant with sautéed chanterelles on toasted brioche and Tournedos Rossini with foie gras, bordelaise sauce and yasterbotten potato purée. 631-324-5006 Hampton Lady in Hampton Bays is offering two specials weekly: Tuesdays’ Lobster Extravaganza, features $28 twin lobsters. This offer is good through November 13. On Taco Thursday, guests can select two fillings for $23. Choose between shrimp, flounder, scallop, lobster or calamari. Served with fries. This offer is good through December 11. 516-446-6565 Southampton Publick House in Southampton is offering two-for-one entrees every Tuesday from 5 to 10 p.m. On Thursdays, a three-course prix fixe dinner is served for $24.95. Menu items may include grilled portabella salad with goat cheese, red onion and cherry tomato; hanger steak with frizzled onions; roasted LI duck with bittersweet orange sauce and lobster linguine with shaved fennel, cherry tomatoes, scallions and marinara. 631-283-2800
Cliff’s Elbow Room
1549 Main Rd, Jamesport • 722-3292
The Judge’s Have Spoken!
North Fork Environmental Council’s 2011 Chili Night Cliff’s Elbow Room #1 for best traditional Chili!
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
Cliff’s Rendezvous
313 East Main St., Riverhead •
727-6880
H O T E L . R E S T A U R A N T . B A R
Buckley’s Inn Between
Monday is build your own burger night,
auThenTic Greek cuisine
and Two for One wings at the bar, Tuesday is Two for One Entrees, for $23.95 Wednesday is Three course Price Fixe Thursday is Steak Night.
open 7 days 2010 Greece’s “chef Of The Year” emmanouil aslanoglou
Open-7 Days a week Lunch • 11:30am-5pm Dinner • 5pm-10pm
Try our new special
29324
priced Fall Menu!
139 W. Montauk Highway, Hampton Bays • 631-728-7197
Fresh Fish Flown in Daily from Around The world
reserVaTions 631 . 287. 5500 29517
28329
October 18, 2013 Page 59
136 Main St . Southampton
This is the Hamptons!
www.NammosNY.com 29940