Dan’s Papers March 18, 2011 FOOD & DINING danspapers.com Page 47
criss-cross in the base of each mushroom. Give the mushrooms a quick rinse and pat dry with paper towels until the mushrooms are dry. With a sharp knife cut the caps crosswise into 3-4 slices, depending on the thickness of the mushrooms. 2. Pour the olive oil into a glass measure, add lemon juice and salt and pepper to taste. Stir to mix. Layer the carpaccio of mushrooms in a shallow bowl drizzling a little of the olive oil mixture over each layer. Pour any remaining mixture over the top layer of mushrooms. Cover with plastic wrap and refrigerate the mushrooms for a minimum of 2 days and up to 4 days. 3. When ready to serve your salad arrange the washed and spin-dried arugula leaves on a large shallow platter. Drizzle enough olive oil over the greens to coat the leaves. Season with a sprinkle of salt and pepper. Hold your thumb over the cap of the balsamic vinegar bottle and shake in a little of the vinegar. Toss the greens to coat with the dressing. Center the carpaccio in overlapping slices over the greens, and then with a cheese shaver or vegetable peeler shave the parmesan in long slices over the mushrooms. Serve buffet style. WATERCRESS, GRAPE SALAD AND CHÈVRE SALAD This is a salad inspired by a visit to Michy’s, a trendy restaurant in Miami Beach. Serves 4 to 6 For the salad: 2 bunches watercress, trimmed, washed and spin dried 1 cup fresh tarragon leaves 1 1/2 cups green seedless grapes, trimmed and rinsed 1/2 cup chèvre cheese For the vinaigrette: 1/4 cup extra-virgin olive oil, divided 3 to 4 shallots, thinly sliced 1/4 cup balsamic vinegar Kosher salt and freshly ground pepper
dynamic wines from benchmark Italian producers. Chef James Carpenter designed the four courses with wines paired by Sommelier Kelly The menu includes: sheep ricotta gnocchi by Aji Jones Matis. with the first of the season morel mushrooms, sweet peas and aged pecorino; grilled rib eye steak with ramp butter and fava bean, baby carrot risotto; and vanilla bean zabione, almond cookies and fresh berries. The cost is $95 per person. Seating is limited and reservations are recommended. 631-324-5006. Tutto Il Giorno in Sag Harbor serves up a $30 three-course prix fixe dinner Thursday through Sunday. The restaurant also The Clam Bar in offers 20% off bottles of wine Amagansett will open on and $9 per glass with the prix Friday, March 18 for the weekfixe. Dishes off the regular ends (Friday, Saturday, and menu may include fritto misto, Sunday), from noon to 6 p.m., seared scallops and tagliatelle weather permitting. The Bolognese. 631-725-7009. classic seafood shack will Cooperage Inn in Baiting serve local favorites including: Hollow offers “Girls’ Night Cajun popcorn shrimp ($6.50), Out” every Wednesday. Ladies crab cakes ($7), steamed musmay enjoy $5 appetizers and sels ($13.50), fried oysters Buoy One’s Lobster Salad $5 Cosmopolitans, a $15 full with French fries ($13.50), and dinner menu, $3 desserts and grilled veggie burger with salad greens ($9). Call $15 bottles of wine. Reservations are recom631-267-6348. mended. 631-727-8994. The Living Room Restaurant at c/o The Serafina in East Hampton will offer a $21.95 Maidstone in East Hampton presents the next two-course prix fixe with a Chef ’s amuse bouche dinner in the “Art & Dine Series” featuring local following Hamptons Restaurant Week. The menu authors, Tom Clavin and Heather Buchanan on will be offered all night Wednesday through Tuesday, March 22. The evening will begin at 6:30 Friday and Sunday. Items include: Serafina’s verp.m. with a meet-and-greet, followed by two sion of the classic Caesar salad; fried calamari courses prepared by Executive Chef James prepared in Italian peanut oil with a spicy tomaCarpenter with a cookie plate for dessert and a to dip; penne alla arrabbiata with spicy tomato glass of wine. After dinner, Heather Buchanan sauce, parsley and red crushed pepper; grilled will lead a lively discussion with Tom Clavin Atlantic salmon filet with lentils, spinach and about his work. The cost of the evening is $36 per Champagne sauce; and chicken paillard with person, plus tax and gratuity. The restaurant will grilled marinated chicken breast and homemade also host a “La Bella Vita” wine dinner on Friday, mashed potatoes. 631-267-3500. March 25 at 7:30 p.m. featuring organic and bio-
SIDE DISH
T UTTO
1. Place the watercress, tarragon leaves and the grapes in a large mixing bowl. Crumble the cheese over the top and set aside. 2. For the vinaigrette, heat 2 tablespoons oil in a skillet and put in the sliced shallots. Sauté the shallots, tossing them in the pan until translucent and tender, about 3 to 4 minutes. Transfer to a small mixing bowl and let cool completely. Add the remaining vinaigrette ingredients to the shallots and stir to mix. Taste to adjust seasoning as necessary. 3. Dress the salad with the vinaigrette just before serving.
IL
G IORNO
$30 THREE-COURSE
PRIX FIXE DINNER THURSDAY AND SUNDAY 20% OFF BOTTLES OF WINE & $9 PER GLASS WITH PRIX FIXE
Local coffee tastes better
try some for yourself!
Bakery Breakfast & Lunch Café
OPEN FOR DINNER THURSDAY THROUGH SUNDAY OPEN FOR LUNCH SATURDAY
& SUNDAY
hand-roasted estate-grown coffees
(CHILDREN’S MENU AVAILABLE)
Water Mill
CLOSED MONDAY THROUGH WEDNESDAY
T UTTO
IL
G IORNO
6 BAY STREET • SAG HARBOR
www.hamptoncoffeecompany.com
(ACROSS FROM MARINE PARK)
631.725.7009
Westhampton Beach
Mobile Espresso Unit 1437
Open 6am-6pm all year!
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Photo by soleiart.com. © HCC.
Silvia
Waterfront Restaurant and Bar 3253 Noyac Rd., Sag Harbor • www.oasishamptons.com
East End Dining
725-7110
Coming Soon
hamptonsrestaurantweek.com
$24.95 Three Course Prix Fixe 1818
631 537 0500
3/13-3/20 Serving Dinner Nightly From 5:30 ALL WEEK LONG!!!
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