The top toques and fabulous foodies of the Hamptons share their recipes for a sparkling summer. From curated cocktails to fresh favorites, read on for the dish of the season.
CHEF ALEX GUARNASCHELLI AND AVA CLARK
COOK IT UP
Cook It Up: Bold Moves for Family Foods: A Cookbook by Alex Guarnaschelli and Ava Clark
INGREDIENTS:
• 1 frozen banana, cut crosswise into ½-inch-thick slices
• 1 cup frozen strawberries
• 7 oz. frozen strawberries
• 1 cup pomegranate juice
• 2 Tbsp. smooth peanut butter
• 2 Tbsp. honey
• 2 Tbsp. cacao nibs
• ¼ cup shredded unsweetened coconut
METHOD:
Make the bowl: In a blender, combine half of the banana, the strawberries, acai puree, pomegranate juice, peanut butter and 1 tablespoon of the honey. Blend on medium speed until smooth. Do not overmix.
Bloom the cacao nibs: In a medium saute pan, warm the remaining 1 tablespoon honey over medium heat until it bubbles and froths. Add the cacao nibs and cook for 1 minute, stirring, so they warm and absorb some honey (don’t expect the nibs to melt). Set aside.
Finish: Spoon the acai mixture into two medium-size deep bowls. Top with the remaining banana slices, coconut, and warmed honey and cacao nibs.
CACAO NIBS : Cacao nibs are small pieces of crushed cacao beans that are used to make chocolate. The nibs are pleasantly bitter and have a great crunchy texture. They give this a subtle chocolate note that is tasty with all the fruits. A cool tip is to “bloom” them in hot honey (or even butter) before using—the heat brings out their flavor (kind of like toasting spices), and the honey sweetens them up.
EXECUTIVE CHEF JEREMY BLUTSTEIN
MAVERICKS MONTAUK
INGREDIENTS:
• 18 oysters (Montauk Seafood Company)
• 2 lbs. butter (8 sticks)
• ¼ cup salt
• 3 lbs. napa cabbage (Balsam Farms), quartered
• 1 lb. purple daikon (Amber Waves Farm), small dice
• 2 Tbsp. chopped garlic (Balsam Farms)
• 2 Tbsp. chopped ginger (Marilee’s Farmstand)
• 1 large yellow onion (Balsam Farms), small dice
• 1 bunch scallions (Balsam Farms), thinly sliced
• 4 oz. Kimchi Jews fish sauce (L&W Market)
• 2 Tbsp. sugar
• 1/3 cup Gochugaru Korean chili powder (Amazon)
• ½ lb. lardo (or substitute bacon)
METHOD:
1.Salt napa cabbage. Put in a colander on the counter overnight, covered, to leach water.
2.The next day, combine napa, ginger, garlic, onions, scallions, sugar, fish sauce, daikon and gochugaru.
3.Allow to ferment in a nonreactive container for 48 hours covered.
4.In a food processor, combine 16 ounces of kimchi to 2 pounds of room-temp butter.
5.Shuck oysters and pack them out with kimchi butter.
6.Thinly slice lardo (or bacon) and press into kimchi butter-packed oysters.
7.Simply roast them on a very hot grill or under a broiler until lardo is crispy and oysters are poached in the kimchi butter.
8.You will have leftover kimchi and kimchi butter… this is a good thing. Kimchi will stay indefinitely in your fridge and kimchi butter will last one year in the freezer.
T BAR
INGREDIENTS:
• 1 piece chicken breast
• 1/2 cup flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups panko breadcrumbs
METHOD:
1.Lightly pound chicken breast.
2.After pounded, lightly salt chicken.
3.Beat whole egg in bowl.
4.Dip breast into egg bowl.
5.Dredge in flour and shake off excess.
6.Dip breast into egg bowl.
7.Drop breast into bowl with panko breadcrumbs.
8.Pan-fry in purified butter. Enjoy!
GOOD GROUND TAVERN
CANOE PLACE INN & COTTAGES
INGREDIENTS:
• 1 ½ oz. Singani 63
• ¾ oz. fresh lemon juice
• 1 oz. lavender-butterfly pea flower syrup
• 4 oz. Sparkling Pointe wine
METHOD:
1.Add all ingredients except the sparkling wine to a shaker.
2.Add ice and shake for 2 minutes.
3.Strain over fresh ice into a Burgundy glass.
4.Top with sparkling wine.
5.Garnish with a lemon wheel and sprig of lavender.
LAVENDER SYRUP:
1.Add 1 cup of lavender and ½ cup of dried butterfly pea flower to 1 quart of simple syrup.
2.Steep for 30 minutes.
3 Strain and keep in the fridge for up to one week.
Lake Como cocktail
CHEF FERNANDO MAYERS
MOBY’S
INGREDIENTS**:**
• 2 heads of little gem lettuce, washed and dried
• 1 cucumber, thinly sliced
• 6-8 radishes, thinly sliced
• ½ cup pickled artichoke hearts, drained and quartered
FOR THE DRESSING:
• ½ cup extra-virgin olive oil (EVOO)
• ¼ cup yogurt
• ¼ cup Greek honey
• Salt and pepper to taste
• Juice of 1 lemon
FOR GARNISH:
• Fresh dill and parsley, chopped
• ¼ cup toasted pine nuts
Little Gem salad.
METHOD:
1.Prepare the lettuce: Remove any damaged outer leaves from the little gem lettuce heads. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and pat them dry using a clean kitchen towel or salad spinner.
2.Slice the cucumbers and radishes: Slice the cucumber and radishes into thin rounds using a sharp knife or a mandoline slicer. Set them aside in a bowl.
3.Prepare the dressing: In a small bowl, whisk together the EVOO, yogurt, honey, salt, pepper and lemon juice until well combined. Taste the dressing and adjust the seasoning if needed.
4.Assemble the salad: In a large salad bowl, combine the little gem lettuce leaves, sliced cucumbers, sliced radishes and pickled artichoke hearts. Drizzle the dressing over the salad, starting with half of the dressing, and toss gently to coat all the ingredients. Taste the salad and add more dressing if desired.
5.Garnish and serve: Sprinkle the chopped fresh dill and parsley over the salad. Finish by scattering the toasted pine nuts on top for added crunch and flavor. Serve the salad immediately and enjoy.
CHEF JEAN-GEORGES VONGERICHTEN
TOPPING ROSE HOUSE
Salad
INGREDIENTS:
• 5 cups gem lettuce hearts
• 1 cup arugula
METHOD:
1.Toss together in a bowl and reserve.
Sriracha Vinaigrette:
SET 1:
• 1/2 cup red wine vinegar
• 2 Tbsp. Sriracha
• 1 tsp. salt
SET 2:
• 1/2 cup grapeseed oil
METHOD:
1.Combine the ingredients from set 1 in a blender and emulsify with the oil.
To serve (for 4 portions):
SET 1:
• 4 cups salad mix
• 2 cups cherry tomatoes, cut in half
• 1 cup corn kernels
• 8 radishes, thinly sliced
• 1 ripe avocado, cut into quarters, each quarter cut in 5 pieces
• 4 oz. Sriracha vinaigrette
SET 2:
• 12 leaves of basil cut into ½-inch-thick strips
• Black pepper and dried oregano to taste
METHOD:
1.Combine the ingredients from set 1 in a mixing bowl and mix well.
2.Divide between 4 salad bowls and garnish with the ingredients from set 2.
CHEF SALVATORE BIUNDO
CENTRO TRATTORIA & BAR
INGREDIENTS:
• 400 grams spaghettini
• Extra-virgin olive oil
• 3-4 cloves garlic, thinly sliced
• ½ shallot, minced
• Peperoncini, to taste • 1 ½ kilograms fresh New Zealand cockles clams
• ½ cup dry white wine
• Italian parsley, freshly chopped
• 1 Tbsp. unsalted butter
METHOD:
1.Bring a large pot of heavily salted water to a boil. Add the spaghettini and cook.
2.Add in extra-virgin olive oil, sliced garlic, shallot and peperoncini to the pan. Turn heat to mediumlow and let cook for a few minutes. Once garlic is golden, add the cockles clams to the pan. Raise heat to medium-high and pour in the white wine. Let the wine evaporate a little then cover the pan. Remove the cover once the clams are all opened.
3.One minute before the spaghettini is al dente, transfer to the pan. Add a touch of clam juice and a few ladles of pasta water, the butter and parsley. Toss again over medium heat. Let sauce reduce.
4.BELLO, BELLO!
DEMETRI SOPKIW
MAVERICKS MONTAUK
INGREDIENTS:
• 1 oz. fresh espresso (we source from local Montauk company Left Hand)
• 1 1/2 oz. Dos Hombres mezcal
• 1/4 oz. Fernet Branca Menta
• 1/2 oz. Shanky’s Whip
• 3/4 oz. Mr. Black cold brew liqueur
• 1/4 oz. agave syrup
• 1 oz. aquafaba (you can also substitute
1 oz. egg white)
METHOD:
1.Add all ingredients into a shaker.
2.Dry shake, without ice, for 10 seconds.
3.Add ice and then shake for another 10 seconds. This allows the cocktail to have a nice and fluffy head, while also adding a smooth and velvety texture.
4.After shaking, double-strain the cocktail into a chilled martini glass and garnish with a dusting of ground espresso beans. Cheers!
JOE GURRERA
CITARELLA
INGREDIENTS:
• ¼ cup extra-virgin olive oil, plus more for brushing the grates
• 4 (6-8-oz.) skinless tuna steaks, cut 1 inch thick
• Sea salt and freshly ground pepper to taste
METHOD:
1.Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray the grates with oil.
2.Rinse the fish and pat it dry with a paper towel. Put the tuna steaks in a large bowl and drizzle with the olive oil (I always do this!). Using your hands, gently rub the oil over the steaks until they’re fully coated. Season with salt and pepper.
3.Place the fish on the preheated grill and cook to your desired doneness, flipping the fish only once. Resist the temptation to flip sooner, or it will stick. Remove the fish from the grill and serve.
CHEF EDI
SUNSET BEACH
INGREDIENTS:
• 150 ml canola or grapeseed oil
• 5 grams fresh ginger
• 4 oz. yellowfin tuna
• ½ oz. soy sauce
• 1 Tbsp. ginger oil
• ¼ oz. Sriracha
• Salt and pepper to taste
• Cucumber
• Microgreens
• Jalapeño slices for garnish
METHOD:
Edi’s Special Ginger Oil
1.Blend together canola or grapeseed oil with fresh ginger, peeled and chopped.
2.Let this sit for at least 2 hours.
3.This makes 20 servings and can be stored in the refrigerator for a few days.
Tartare (Makes 1 serving, so multiply as needed)
1.In a cold bowl, combine 4 oz. yellowfin tuna (cleaned and cut into medium dice) with soy sauce, Sriracha and 1 Tbsp. ginger oil.
2.Salt and pepper to taste.
3.To plate, gently spoon the tartare mix without pressing.
4.Garnish with 5 thin, half-moon slices of cucumber, microgreens and 2 thin jalapeño slices.
ENCHANTÉ BISTRO
MAKES 4-6 SERVINGS
INGREDIENTS:
• 162 grams cleaned chicken livers
• 32 grams port wine
• 1 ½ garlic cloves
• ¼ bunch thyme
• 1 bay leaf
• ½ shallot, chopped
• 13 grams chicken jus
• 38 grams heavy cream
• 8 grams butter, small cubes, cold
• 5 grams sherry vinegar
• 10 grams canola oil
• Salt and pepper to taste
METHOD:
1.Clean livers, smash garlic cloves and cut shallots.
2.Combine bay leaves, thyme, shallots and garlic, and set aside.
3.In a heavy-bottomed saute pan, add canola oil, chicken livers, garlic, shallot, thyme and bay leaves.
4.Once colored on all sides, deglaze with port wine.
5.Once liquid is reduced, put all ingredients on a parchment paper-lined sheet pan.
6.Place in the freezer for 20 minutes, then pick out garlic, shallot, thyme and bay leaves.
7.In a blender, add livers, chicken jus, sherry vinegar and heavy cream.
8.Season to taste with salt and pepper.
9.Slowly add in cold butter gradually, while blending to achieve desired thickness.
Photography by: COVER PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE, PHOTO © 2023 BY SUECH AND BECK/© 2023 BY KEN GOODMAN, PHOTO BY MICHELLE MCSWAIN, PHOTO COURTESY OF T BAR, PHOTO BY DOUG YOUNG, PHOTO COURTESY OF MOBY’S EAST HAMPTON, PHOTO COURTESY OF CENTRO TRATTORIA & BAR, PHOTO BY MICHELLE MCSWAIN, PHOTO COURTESY OF CITARELLA, PHOTO COURTESY OF SUNSET BEACH, PHOTO COURTESY OF EHP HOSPITALITY GROUP,
