DAN'S PAPERS, July 16, 2010 Page 92 www.danshamptons.com
Food / Dining
Side Dish
Silvia
(continued from page 90)
Preheat oven to 400 degrees
Aji Jones
The 2010 Great Chefs Dinner brings together the East End’s top culinary names to honor Jeff Salaway, a widely respected and beloved restaurateur, and one of Hayground School’s co-founders. The 6th annual event will take place on Sunday, August 8, from 5 to 9 p.m., at Hayground School in Bridgehampton, and will benefit Jeff’s Kitchen and the Jeff Salaway Scholarship Fund. The affair kicks off with a cocktail party, featuring notable chefs Tom Colicchio (Craft Restaurants, Top Chef) and Josh Capon (Lure Fishbar), hors d’oeuvres of local bounty from top East End chefs, fine wine and a silent auction for $150 per person. Culinary talent at the cocktail party includes: Gerry Hayden and Claudia Fleming (North Fork Table & Inn), Cheryl Stair (Art of Eating), Sam Talbot (Surf Lodge, Top Chef), Kevin Penner (1770 House), Bryan Futerman (Foody’s), Jason Weiner (Almond), Tom Schaudel (A Mano), Christian Mir (Stone Creek Inn), Joseph Realmuto (Nick & Toni’s), Keith Luce (Hawkins and Luce), Steven Lewis (First Street Restaurant), Vittorio Assaf (Serafina East Hampton) and Matt Michel (Rolling in Dough Pizza Truck), with Joe Watson (Vine Wine Bar) providing specialty drinks. A VIP four-course seated dinner, headlined by Eric Ripert (Le Bernardin), Laurent Tourondel (Brasserie Ruhlmann), Marc Meyer (Cook Shop, Five Points, 100 Acres), Miche Bacher (Sacred Sweets) and Cavaniola’s Cheese Shop, will be served in Jeff’s Kitchen at 7 p.m. for $750 per person (includes cocktail party). The dinner will be paired with wines selected by the event Sommelier Joe Watson, sourced from Hayground School’s Slow Foods Greenhouse, and (continued on next page)
OPEN 7 DAYS
2. Meanwhile cut individual sheets of foil large enough to enclose each fillet. Center fillets on the shiny side of the foil. Spoon a layer of sauce over the fish and fold down the edges so that the fillets are completely enclosed. Continue to complete the foil packets. 3. Bake in preheated oven for 8 minutes, then open the foil wrappers and bake for 2-3 minutes longer. Serve at once. SEA BASS CHINESE STYLE This simple fish preparation is traditional in many Chinese home kitchens. Serves 2 to 3 1 1/2 to 2 pound sea bass, gutted and cleaned with head and tail left on Coarse salt and freshly ground pepper 6 tablespoons peanut or canola oil one-inch knob of ginger, peeled and cut into matchsticks 1 to 2 tablespoons soy sauce 2 scallions, trimmed, rinsed and sliced on the diagonal
3 Course Prix Fixe $2500
Bar Open EveryDay, Day, 4-6 AND 8-9:30 PM PM Wine Wine Bar Open Every 4-6pm, pm, AND 8-9:30 Complimentary Hors d’oeuvres Prices on Wine & Complimentary Hors d’ouevors Reduced Reduce Prices on Wine & Specialty Cocktails Specialty Cocktails
Vintage Hour Vintage Hour Extended! Extended!
D1
Prix Lunch Prix Fixe Fixe Lunch 3 Courses, Just $18 3 Courses, Just 12-3 $18 pm Tuesday - Friday
D1 D1
Tuesday - Friday 12-3 pm
Monday-Wednesday - 5 - 6:30
Twilight Menu
Twilight Menu
Lobster Night $2100
DINNER • BAR HOME MADE ICE CREAM
Pasta Dishes for $12.99 Tuesday - Friday 4-6 pm
D1 Menu! D1 D1 Experience Our Summer Menu! STOP IN ON YOUR WAY New seasonal dishes added OUT TO THE HAMPTONS! D1
Pasta Dishes for $12.99 Tuesday - Friday 4-6 pm Experience Our Summer
Tuesday Only 5 - 6:30
PATISSERIE
Prime Rib Night Wednesday
GOURMET MARKET
$2100 “WOW” 5-6:30
New seasonal dishes added
YOUR See ourSTOP write IN up ON in the New WAY York Times 7/11/10 OUT TO THE HAMPTONS!
Specials not available Holiday Weekends
pierresbridgehampton.com
1341914
2468 MAIN STREET . BRIDGEHAMPTON, NY 11932
La Volpe Ristorante
main n street,, bridgehampton
bobby van’s
Reservations: (631) 874-3819 Take Out: (631) 878-2528
greatt food d in n a comfortablee setting
Ample Parking www.LaVolpeRestaurant.NET
631-537-0590
61 Montauk Hwy., Center Moriches, NY 11934 Just 5 Minutes South From Exit 59 Off Sunrise Hwy.
1197713
RESERVATIONS: 631.537.5110
2 large weakfish fillets, about 1 1/2 pounds Milk to coat fish Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 tablespoons fresh lemon juice 4 tablespoons finely chopped flat-leaf Italian parsley 1/4 cup slivered almonds, lightly toasted (optional)
1. Have fishmonger clean the fish as directed then rinse at home and dry well with paper towels. 2. Pour enough water in a wok to poach the fish. Bring to a boil, put in the fish and reduce heat to a brisk simmer. Cover the wok with a tight fitting lid. Poach the fish for 8-10 minutes. Test with chop stick for doneness. 3. While the fish is poaching, heat oil and ginger just to crisp the ginger. Keep warm. 4. When fish is done carefully remove from wok
Steak and Fries $1900
LUNCH • BRUNCH
WEAKFISH MEUNIERE Although weakfish lends itself well to this classic preparation with slivered almond garnish you can opt to serve without adding the almonds. Serves 4
1. Rinse fillets and place in a shallow dish with milk to barely cover. 2. Melt 1 tablespoon butter with 1 tablespoon oil in a large non-stick skillet until hot. Meanwhile coat the fish with flour on both sides and season with salt and pepper. Saute one fillet at a time until well-browned, about 3 minutes on each side; do not crowd the pan. Add remaining butter and oil and when hot cook the second fillet as above. Transfer fillets to a platter, one layer deep, as they are done. 3. Stir lemon juice and parsley into the pan drippings and stir to mix over medium heat. Pour sauce over the fillets and top with slivered almonds. Serve at once with fresh spinach or broccoli.
Monday-Wednesday- 5 - 6:30
BREAKFAST
with a large flat spatula and transfer to a platter. Sprinkle with salt and pepper and lace with soy sauce. Pour the sizzling ginger and oil over the fish. Garnish with scallions and serve.
1341896