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food & dining

danshamptons.com

Simple (Continued from previous page.) chanterelle mushrooms 1 to 2 ripe summer tomatoes, diced 1 cup dry white wine Sea salt and freshly ground pepper to taste 1. Blanch basil leaves in salted boiling water for 1 minute. Drain and pat dry in a clean kitchen towel. Place basil in a food processor or blender and gradually add the oil through feed tube in a slow steady stream to puree. Chef suggests letting the basil oil stand overnight, then strain. I prepared the oil and used it within an hour without straining. I liked the little specks of basil in the oil – so this is an option. Set aside. 2. Grate the corn on the large holes of a foursided grater over a bowl to retain all of the juices. Scrape corn and juices into a dish and set aside. In a saucepan, slowly pour the polenta into salted boiling water, stirring vigorously to keep the polenta from lumping. Continue to stir about 5 minutes, then stir every few minutes to keep it from sticking to the pan for another 15 to 18 minutes until thickened. Stir in the cubes of butter until melted, then fold in the grated corn and juices. Season to taste with salt and pepper. Cover to keep warm. 3. Heat the oil in a non-stick skillet. Sprinkle scallops with salt on both sides and sear in the hot skillet until golden on one side, about 1 1/2 to 2 minutes. Turn scallops and add chanterelles and tomatoes and sear for 1 1/2 minutes longer. Remove scallops to a side dish and slightly deglaze pan juices with white wine. Divide equal portions of polenta onto serving plates. Top the polenta with scallops, vegetables and pan juices, and surround with a drizzle of basil oil. Visit Silvia’s website at www.savoringthehamptons. com to read her blogs and more recipes.

July 27, 2012 Page 95

Great Chefs, Great Food By aji jones

The 2012 Great Chefs Dinner, featuring top culinary names in Bridgehampton, is Saturday, July 28 at Hayground School. The event, which benefits Hayground School’s Jeff’s Kitchen and the Jeff Salaway Scholarship Fund, features a cocktail party from 5:30 to 7:30 p.m., followed by a four-course dinner from 8 until 10:30 p.m. Tickets cost $150 for the cocktail party, $750 for the cocktail party and dinner and $35 for children. www. greatchefsdinner.com 631-537-7068 x113. The Backyard Restaurant at Solé East in Montauk presents “Surf Movie Sundays” every week through September 2, weather permitting. Attendance at the films, which will be shown outdoors after dark, is free and open to the public. The restaurant will host an all-you-can-eat pre-screening barbeque at 7 p.m. for $25 per person, which includes one complimentary beer or glass of wine. The series includes “Blue Horizon” on July 29, “A Brokedown Melody” on August 5, “September Sessions” on August 12, “Glass Love” on August 19, “The Free Way” on August 26, and “In God’s Hands” on September 2. 631-668-2105. Blackwells at Great Rock Club in Wading River offers a two-course prix fixe menu Monday through Thursday. Cost is for $24.95 per person before 5:30 p.m. or $29.95 per person after 5:30 p.m. Selections may include Satur Farms mesclun mix with dried cranberries and candied walnuts; grilled Delmonico steak with garlic mashed potatoes and broccoli rabe; and organic whole wheat penne pasta with cherry

tomatoes, asparagus and goat cheese. 631-929-1800. Navy Beach in Montauk offers a special cocktail in celebration of the 2012 Olympics from Friday, July 27 to Sunday, August 12. The Navy Beach Mount Olympus cocktail, influenced by Wembley bartender Jock Nelson from London’s 1948 games, costs $12 and includes Hennessy, Grand Marnier, Lillet Blanc and fresh lime juice. Diners may sip one at dinner while tasting edamamme with yuzu butter, sea salt and lime; seared sea scallops with foie gras, capers, curried cauliflower and golden raisins; and truffled mac with four cheeses, panko crust and white truffle oil. 631-668-6868. Pepalajefa in Sag Harbor, a gourmet to-go shop, is now open Sunday through Thursday from 9 a.m. to 10 p.m. and Friday and Saturday from 9 a.m. to midnight. Owner Livia Hegner named the shop for a Spanish restaurant owner she fondly called “Pepa la jefa” or “Pepa the boss.” The shop, designed by Craige Walters, offers old-fashion, classic Europeaninspired foods with international zest. Entrees include crespelle or crepes stuffed with tomato and ricotta or chicken with champignon or lobster, spinach and ricotta; seafood lasagna with vegetables and mozzarella; and Moroccan chicken legs in a spiced tomato sauce. Hot and cold sandwiches, soups, salads and desserts are also available. An assortment of packaged house-made dressings, spice rubs and seasonings are offered. 631-899-4630. The Plaza Café in Southampton announces a new bar menu. Available daily, menu items include grilled seafood taco of made with mahi mahi with spicy slaw, pickled red onions and avocado; mussels with pesto broth, oven roasted tomatoes and roast garlic toast and a ‘Veg Plate’ featuring grilled vegetable tortilla with grilled asparagus, goat cheese and fresh tomato sauce. 631-283-9323.

AGAVE Bar & Mexican Grill Bidgehampton Bridgehampton

The Tastiest, Most Authentic Mexican Cusine N PEEN OP O H C NC & UN LLU NEER INN D DIN YSS AY DA 33665 D R AR YEEA AY

Biggest Tequila Selection, Most Beers on Tap (20), & The Best Margaritas You’ll Find Anywhere on the East End All U Can Drink Brunch on Weekends ($12 + Food) Late Night Kitchen

CH NC UN $$88 LLU ALS CIIAL PEEC SSP F) M--F) ((M

18053

Kids Eat Free on Wednesdays Don’t Miss Happy Hour

www.AgaveTheHamptons.com 631-237-1334 FFacebook.com/AgaveTheHamptons b k /A Th H t 1970 Montauk Highway - Bridgehampton

17503

Dan's Papers July 27, 2012  

Dan's Papers July 27, 2012 Issue

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