The New Yorker<\/em><\/a>), which burst with juice when ruptured.\r\n\r\nThe apple also holds up very well over time, especially when stored in a refrigerator crisper drawer. The honeycrisp patent<\/a> (1988) notes that it \"retains quality and texture for up to 5 months at 34 [degrees],\" so proper storage could enable one to eat the apple for 11 months of the year. Interestingly, the name \"honeycrisp\" was also trademarked by\u00a0University of Minnesota, which earned $10 million in royalties from the patent, before it expired in 2008.\r\n\r\nHistory lesson aside, the honeycrisp is absolutely unrivaled in crispness, juiciness and taste. Few apple lovers will enjoy another variety more\u2014it's even likely to convert\u00a0those who aren't fans of the fruit\u2014and honeycrisps don't get much better, or bigger, than they are in February.\r\n\r\nGo to the local supermarket or produce seller and pick up at least one, beautiful and unbruised honeycrisp over the weekend, or certainly by the end of next week.\r\n\r\nSeptember is a long way from March.\r\n
<\/a><\/p>","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/MagritteApplePaintedWEB-150x150.jpg",94957],["http:\/\/danspapers.com\/?p=94948","Peconic Land Trust Hosts Conversation Series with Culinary Artisans","Beginning March 2, the Peconic Land Trust will host \u201cLong Island Grown: Food & Beverage Artisans at Work,\u201d a conversation series with some of the area\u2019s most innovative and dynamic culinary masters. Each presentation, detailed below, will focus on a foodie theme. All lectures will be held at Bridge Gardens from 2 to 4 p.m.\r\n\r\nMarch 2: Small Bites: Featuring David Falkowski of Open Minded Organics, Fred Lee of Sang Lee Farm and Pete Ludlow of Mecox Bay Dairy\r\n\r\nMarch 23: From Vine to Wine: Featuring Miguel Martin of Palmer Vineyards, Kareem Massoud of Paumanok Vineyards and Christopher Tracy of Channing Daughters Winery\r\n\r\nApril 6: Hops and Brews: Featuring John Condzella of Condzella's Farm, Duffy Griffiths of Crooked Ladder Brewing Company and Rich Stabile of Long Island Spirits.\r\n\r\nApril 27: Fruits of the Sea: Featuring Sean Barrett of Dock to Dish CSA, Karen Rivara of Noank Aquaculture Cooperative and Joe Tremblay, S.P.A.T. grower\r\n\r\nAdvanced registration is required. The cost to attend a class is $25 for an individual ticket; $20 for Bridge Gardens members. Or, purchase the full series for $90 per person\/$70 members. Bridge Gardens is located at 36 Mitchell Lane, Bridgehampton.\r\n\r\nTo register, call\u00a0Robin Harris\u00a0at\u00a0631-283-3195, ext. 19, or email RHarris@PeconicLandTrust.org<\/a>","http:\/\/danspapers.com\/wp-content\/uploads\/2013\/08\/12-150x150.jpg",94948],["http:\/\/danspapers.com\/?p=94913","Gerry Hayden in Contention for Best Northeast Chef","Gerry Hayden, the co-owner of North Fork Table & Inn in Southold, is a semifinalist for best chef in the Northeast division of the James Beard Foundation 2014 awards.\r\n\r\nThe foundation announced the semifinalists Wednesday in Orlando. The names were picked based on an open call that started back in October 2013. Now voting will begin among past winners, restaurant and chef award committee members, and other regional panelists. The five semifinalists with the most votes will be named the nominees during an announcement in Chicago March 18.\u00a0Then the awards will be held in New York City on May 2 and 5.\r\n\r\nHayden is a Setauket native who studied at Culinary Institute of America in Hyde Park and had an externship at The River Cafe. He was mentored by Charlie Palmer and served under him as the founding sous chef of Palmer's Aureole. He later worked in San Francisco before returning to the East Coast to oversee the kitchen at the then new East Hampton Point. He resume also includes Marguery Grill, which won the Best New Restaurant award from Esquire<\/em> magazine, and he returned to Aureole as its executive chef in 1999. Hayden set out on his own in 2002 and opened Amuse in New York City. His wife, co-owner and pastry chef Claudia Fleming urged him to move to the East End, where they opened North Fork Table & Inn.\r\n\r\nNorth Fork Table & Inn is the number one Zagat-rated restaurant on Long Island.\r\n\r\nHayden received the inaugural Two Forks Outstanding Achievement Award<\/a> in 2012 at Dan's Taste of Two Forks.","http:\/\/danspapers.com\/wp-content\/uploads\/2012\/07\/0023-150x150.jpg",94913],["http:\/\/danspapers.com\/?p=94879","Love Lane Kitchen Hosts Benefit for Guatemalan Children February 27","Mattituck's Love Lane Kitchen will host a cocktail party and auction this coming Thursday, February 27, to raise funds for Programa Sue\u00f1os<\/a>, an education program for low-income children in Guatemala.\r\n\r\nGuests are invited to join chef Gerry Hayden<\/a> of North Fork Table & Inn and Programa Sue\u00f1os founder\/Love Lane Kitchen assistant manager Jazmin Carrillo for hors d'oeuvres, local wine and beer, and conversation\r\n\r\nPrograma Sue\u00f1os' photographs from\u00a0Guatemala are currently on display at Love Lane Kitchen.\r\n\r\nTickets are $100 each, in advance only, available at\u00a0programasuenos.com<\/a>. The event begins at 6 p.m.","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/1896912_807894109226962_728934134_n-150x150.jpg",94879],["http:\/\/danspapers.com\/?p=94864","Hamptons Dining Dish: The (Prix) Fixe Is In!","Prix fixe deals and daily specials abound in the Hamptons this February.\r\n\r\nBobby Van\u2019s<\/b> offers a special three-course prix fixe menu in Bridgehampton Sunday through Thursday. Cost is $27 per person, plus tax and gratuity. The menu includes an appetizer, entr\u00e9e and dessert. Entr\u00e9e choices include a 21-ounce broiled ribeye steak, meatloaf, chicken Parmigiano, grilled salmon, moules et frites and pappardelle Bolognese. 631-537-0590. bobbyvans.com<\/a>.\u00a0<\/i>\r\n\r\nRowdy Hall<\/b> in East Hampton is now serving new lunch, dinner and snack menu items. Lunch items include chicken pot pie, cream\r\nchicken stew with peas, carrots, onions and a biscuit top, and\u00a0 charcuterie sandwich, country p\u00e2t\u00e9 with pickled squash, mustard and arugula on a toasted baguette with radicchio slaw. New dinner items feature stout braised Berkshire pork shoulder with sweet potato pur\u00e9e, Brussels sprout slaw and dried cherry juice, and chicken fried pork, a pan-fried natural pork loin with roasted Halsey Farms apples and braised red cabbage. New snacks include cod sliders, Guinness battered cod on a slider bun with Rowdy\u2019s tartar sauce and coleslaw and shrimp corn dogs with honey mustard aioli. 631-324-8555. rowdyhall.com<\/a>.\u00a0<\/i>\r\n\r\ntheRIVERHEADPROJECT<\/b> in Riverhead presents theWINEPROJECT every Tuesday evening beginning at 7 p.m. Each week a new presenter from a local vineyard or a wine purveyor will host a dinner and casual discussion on wines. The chef will serve a multi-course, family-style menu paired with select wines. The next dinner will take place on February 25 and feature Lauber Imports. 631-284-9300. theriverheadproject.com<\/a>.\u00a0<\/i>\r\n\r\nTweed\u2019s Restaurant & Buffalo Bar<\/b> in Riverhead is open every day for lunch and dinner. Lunch, beginning at 11:30 a.m., features menu items such as fresh buffalo mozzarella with tomatoes, peppers and basil pur\u00e9e, the bison reuben, corned bison with sauerkraut, Swiss cheese and Russian dressing, the quiche de jour made with Baiting Hollow farm fresh eggs and organic greens, and the baked salmon, served with a green peppercorn glaze. Dinner items include crab cakes with citrus and Thai sauces, the Mediterranean salad with lettuce, tomato, pepperoncini, anchovies, red onions and olives, the Aquebogue duck two ways, leg confit and pan-seared breast with blackberry reduction, sesame-seared sashimi tuna served rare with seaweed salad and Asian sauces, Tweed\u2019s bison hanger steak with wild mushroom cognac and cream sauce, and the salmon and penne with tomato sauce and spinach. 631-208-3151. tweedsrestaurantriverhead.com<\/a>.\u00a0<\/i>\r\n\r\nTouch of Venice<\/b> in Cutchogue serves lunch and dinner, Tuesday through Sunday from noon to 9 p.m. Menu items include eggplant sorrentino with parma prosciutto, ricotta and fresh mozzarella, baby spinach insalata with gorgonzola, crispy pancetta, vine-ripe tomato, walnuts and lemon-walnut oil vinaigrette, tagliatelle with shrimp and scallops, preserved lemons, olives, capers and extra virgin olive oil, and veal parmigianna with Parmigiano Reggiano, fresh mozzarella and garganelli pasta. 631-298-5851. touchofvenice.com<\/a>.<\/i>","http:\/\/danspapers.com\/wp-content\/uploads\/2013\/05\/TheRiverheadProject-150x150.jpg",94864],["http:\/\/danspapers.com\/?p=94471","Long Island Winemakers Offended by 'House of Cards' Slap","As a couple million people binge-watched the second season of the Netflix series House of Cards<\/em> over the weekend, they were exposed to a derisive comment about Long Island wines that East End winemakers and our local congressman were not happy to hear.\r\n\r\nThe show is set on Capitol Hill and depicts the darkest side of politics.\u00a0The wine comment in the fourth episode of the season arises as the new House of Representatives majority whip is trying to drum up votes from two holdouts, and she feigns an offer to back their pork-barrel projects. Here is the conversation:\r\n\r\nWhip: Paul, Remy tells me you need a waste treatment plant.<\/em>\r\n\r\nPaul: We've had some trouble getting matching federal funds.<\/em>\r\n\r\nWhip: Ben, you mentioned once a winery museum in your district<\/em>\r\n\r\nBen: We are making some great wines on Long Island these days.<\/em>\r\n\r\nWhip: I've tried some; it tastes like piss compared to what we have in Napa. The kind of piss that belongs in Paul's waste treatment plant.<\/em>\r\n\r\nThat exchange didn't sit will with Steven Bate, the executive director of the Long Island Wine Council.\r\n\r\n\"It is very unfortunate that the creator, Beau Willimon\u2014and Kevin Spacey is a lead producer\u2014decided to disparage our region with a gratuitous slap,\" Bate says. \"My first reaction is that it seems like a good opportunity to bring them out and have a blind tasting.\" He envisions having Willimon, Spacey and others involved with the show gather in Manhattan for the tasting.\r\n\r\n\"Our wines speak for themselves,\" Bate says. \"We're getting a lot of recognition nationally for the product.\"\r\n\r\nTim Bishop, a Southampton native and the real congressman representing Long Island Wine Country, also asked the makers of House of Cards to try Long Island wine before they criticize it.\r\n\r\n\"On behalf of East End vintners, growers, their employees and customers, I take exception to anyone criticizing Long Island wines,\" Bishop says. \"We have exceptional wines produced by skilled, dedicated and hard-working owners and their employees of vineyards on both forks of our East End, which is why wine production is one of the fastest growing industries on Long Island. I invite the individuals involved in the show to visit New York's First Congressional district to join me at some of our vineyards.\"","http:\/\/danspapers.com\/wp-content\/uploads\/2013\/01\/Wine-grapes-on-the-vine-by-Chris-Goldberg-150x150.jpg",94471],["http:\/\/danspapers.com\/?p=94247","Simple Art of Cooking: Winter Is a Rich Time for Local Foods","A winter farmers market is blessedly happening at Tom Collichio\u2019s Topping Rose House in Bridgehampton and I was lucky to attend its inaugural on January 15.\u00a0 It felt like summer in January as I visited with Natalie and Steven Judelson of Amagansett Sea Salt Company, the Ludlows of Mecox Bay Dairy cheeses and the folk of Long Island Mushroom Company with their beautifully packaged baskets of local shiitake and oyster mushrooms from the North Fork. Sundry other vendors with their teas, baked goods galore and many more enticing products filled the two large rooms adjacent to the restaurant. The visitors\u2019 enthusiasm was contagious!\r\n\r\nLandy Labadie, Director of Food and Beverage Operations at the Topping Rose House, has scheduled a second date for the market on Saturday, February 15, from 11 a.m. to 3 p.m. with a March 15 date on board. For further information about the market, visit toppingrosehouse.com<\/a>.\r\n\r\nJane Maguire and John Quigley are the entrepreneur owners of the Long Island Mushroom Company. The couple is growing glorious shiitakes and Blue oyster mushrooms at their 6,500 square foot mushroom farm in Cutchogue. \u00a0 In recent years the availability of \u201cwild\u201d mushroom varieties has exploded and now you can have them all year round to enjoy in the following recipes.\r\n\r\nFARFALLE PASTA WITH WILD MUSHROOMS<\/b>\r\nFarfalle or other short pasta, such as tubular penne or twisted fusilli is the desired shape to be used to retain the sauce.<\/i>\r\n\r\nServes 3 to 4<\/b>\r\n\r\n2 tablespoons extra-virgin olive oil\r\n1\/3 pound shiitake mushrooms, stemmed, brushed clean and sliced\r\n2 garlic cloves, thinly sliced\r\nZest of 1 lemon\r\n1\/8 teaspoon (or more to your taste) dried pepper flakes\r\nKosher salt and freshly ground pepper to taste\r\n3\/4 pound penne, farfalle or fusilli\r\n2 to 3 tablespoons chopped Italian flat-leaf parsley\r\n1\/3 pound ricotta salata grated\r\n\r\n1. Heat olive oil in a 12-inch skillet. Saut\u00e9 mushrooms for 3 to 4 minutes then add garlic and continue to cook over low heat. Add lemon zest, season with pepper flakes and salt.\r\n\r\n2. Meanwhile bring a large pot of water to the boil. Add salt to taste and put in the pasta. Cook penne until al dente, about 9 to 11 minutes. Ladle 1\/4 cup pasta water to the sauce in the skillet and drain the pasta. Add pasta to the sauce in the skillet and toss to mix. Garnish with parsley and shavings of ricotta salata; serve hot.\r\n\r\nBRAISED WILD MUSHROOM AND GREENS SALAD<\/b>\r\nBraising, a method of cooking generally reserved to cook less tender cuts of meat such as short ribs and shanks; here the technique is used to prepare a mix of flavorful local mushrooms with balsamic vinegar.<\/i>\r\n\r\nServes 4 to 6<\/b>\r\n\r\nFor the mushrooms<\/b>\r\n\r\n1\/2 pound mushrooms, shiitake and oyster mix\r\n2 tablespoons extra-virgin olive oil\r\n1 large leek, trimmed, washed well and thinly sliced\r\n2 cloves garlic, finely chopped\r\n1\/4 cup balsamic vinegar\r\n2 tablespoons water\r\nKosher salt and freshly ground pepper to taste\r\n\r\nFor the Greens and Vinaigrette<\/b>\r\n\r\n4 cups mesclun or mixed salad greens, washed and spin-dried\r\n3 tablespoons extra-virgin olive oil\r\nKosher salt\r\n1 tablespoon balsamic vinegar\r\nFreshly ground pepper to taste\r\n1\/4 cup toasted pine nuts for garnish\r\n\r\n1. Cut off and discard mushroom stems (or rinse and use to make a mushroom broth).\r\n\r\nRinse mushrooms in a colander, tossing them under a spray of cool water. Transfer to paper towels and pat dry. Cut shiitake and oyster mushrooms into 1\/4-inch slices. If using oyster mushrooms, separate at the stem end. Set aside.\r\n\r\n2. Warm the olive oil in a large 10- to 12-inch nonstick skillet. Add leeks and garlic and saut\u00e9, stirring for a minute or so. Add the prepared mushrooms, toss to mix and cook, stirring occasionally for 3 to 4 minutes until mushrooms are slightly tender. Add balsamic vinegar and water, cover the pan and simmer for 8 to10 minutes over low heat. If you would like to serve the mushrooms warm leave in the skillet and simmer over low heat. Or let stand at room temperature. This preparation can be prepped up to several hours ahead.\r\n\r\n3. To serve, place the prepared greens in a large mixing bowl. Spoon on olive oil in a circular motion and sprinkle with salt; toss to coat. Pour on vinegar in the same manner then add several grinds of freshly ground pepper. Toss with abandon to distribute the dressing. Taste to adjust seasoning if necessary. Divide greens on 4 to 6 plates, top with mushrooms and sprinkle on pine nuts.\r\nServe at once.\r\n\r\nFor Silvia\u2019s blogs and more recipes visit savoringthehamptons.com<\/a>.<\/i>","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/SILVIA-bigstock-Pasta-With-Mushrooms-13606337-150x150.jpg",94247],["http:\/\/danspapers.com\/?p=94399","The North Fork Fizz: Attempting Pal's Cocktail Recipe from HBO's Girls","Hannah and friends got way too honest with each other\u00a0on Sunday's North Fork-based episode of HBO's\u00a0<\/a>Girls<\/a>\u00a0<\/em>(Season 3, Episode 7), thanks in large part to lots of local wine and pitchers of Pal's impromptu \"North Fork Fizz\" cocktail. Sounds good, right? Too bad it doesn't really exist \u2014 until now.\r\n\r\nTaking some cues from the show, DansPapers.com has\u00a0created\u00a0our version of his recipe. But before revealing all the ingredients, let's look at why we're using them.\r\n\r\nFirst, notice Pal peeling cucumbers and ginger while he chats with Shoshanna about his drink and notes that he's making it up as he goes. In the foreground we see cans of 7Up, the lemon-lime flavored soft drink that clearly adds the \"fizz\" in his North Fork Fizz. (See the Girls<\/em> screengrab below.)\r\n\r\n[caption id=\"attachment_94403\" align=\"aligncenter\" width=\"432\"]<\/a> Pal concocts his \"North Fork Fizz\" on HBO's \"Girls\"[\/caption]\r\n\r\nA few moments later, when Pal presents the finished pitcher (as pictured at top), we see the cucumber and (assumedly) ginger floating in a slightly rose- or golden-colored mix. Given the cocktail's name, our best guess is that it's a version of the slow gin fizz, which traditionally includes a simple and refreshing combination of sloe gin, lemon, sugar and club soda. Of course 7Up provides the lemon, sugar and club soda in one convenient package, and the typically reddish sloe gin would give the drink its pale blush color. Sloe gin is also the kind of booze you'd find untouched in an older person's liquor cabinet, such as that of Marnie's mother's friend.\r\n\r\nFor our purposes, and some added refinement, we're going to use Pimm's No. 1 Cup, a 25 percent alcohol, gin-based liquor with a\u00a0reddish, tea color with subtle flavors of citrus and spice. Pimm's is one of the official drinks of Wimbledon.\r\n\r\nSo, without further ado, we present...\r\n\r\nThe DansPapers.com\u00a0<\/span>North Fork Fizz<\/span><\/strong> (based on evidence from HBO's\u00a0Girls<\/em><\/em>)...\r\n\r\nIngredients<\/em>\r\n2 part Pimm's No. 1 Cup (or sloe gin)\r\n1 part regular white gin\r\n3 parts 7Up\r\n2 slices cucumber\r\n2 long strip of ginger\r\n1 shaker with ice\r\n\r\nMuddle one slice of cucumber and one strip ginger in small amount of gin, add remaining Pimm's, gin and 7Up; shake with ice to chill, then strain into glass and garnish with remaining slice of cucumber and ginger.\r\n\r\nServe immediately, then get drunk and tell your friends what you really<\/em> think about them!","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/NorthForkFizzGirls-2-150x150.jpg",94399],["http:\/\/danspapers.com\/?p=94276","The New Riverhead Farmers Market Is a Hit","Get your reusable grocery bags ready and forget that Super Wal-Mart because this Saturday marks the third date of the massive new farmers market in the heart of beautiful, historic downtown Riverhead.\r\n\r\nThe market, which is located at 17 E. Main\u2014the former site of Swezey\u2019s Department Store\u2014will take place every Saturday until May 17, according to organizer Holly Browder of Browder\u2019s Birds in Southold. Browder said there\u2019s a growing waiting list of East End purveyors who hope to offer up their local goods alongside the 35 entities who signed up in advance of the grand opening Feb. 1.\r\n\r\nMore than 1,000 shoppers flooded downtown for the first day of the farmers market\u2014crowding the booths to peruse and buy East End goodies including eggs, mushrooms, meats, cheeses, bread, beer, wool and oysters.\r\n\r\n\u201cIt\u2019s exciting to see so many people hustling and bustling downtown,\u201d town board member Jodi Giglio said of the crowd as she and fellow board member George Gabrielsen stood shoulder-to-shoulder with shoppers. \u201cThis is so great for the farmers because winter is traditionally difficult for sales,\u201d added Gabrielsen.\r\n\r\nVendors included Race Rock Oysters, Koppert Cress, Mecox Bay Dairy, Long Island Mushroom Co., Browder\u2019s Birds and Gula Gula Empanadas.\r\n\r\nWhile Wainscott\u2019s Miss Lady Small Batch Root Beer provided refreshing non-alcoholic suds to consumers, Riverhead\u2019s newest craft beer kid on the block, Moustache Brewery, debuted their growlers of Everyman\u2019s Porter, Shoot Yo\u2019 Rye Out Scotch Rye ale and Maiden Voyage pale ale to the throngs.\r\n\r\n\u201cThis is crazy,\u201d Lauri Spitz said with a smile as she poured a growler of Maiden Voyage, she and husband Matt\u2019s inaugural ale. \u201cWe didn\u2019t know what to expect, but we definitely didn\u2019t expect this level of craziness. We were setting up the table this morning and people were already lining up for beer!\u201d\r\n\r\nSpitz called the opportunity to service so many people at the farmers market an \u201camazing\u201d one, adding it will be wonderful to begin getting Riverhead acquainted with the Central Islip couple\u2019s products as their Hallett Street tasting room will not be ready to open for a few more months. The couple sold through at least six kegs of beer during the grand opening of the market.\r\n\r\nExecutive Director of the Long Island Farm Bureau, Joe Gergela, said he was blown away by the response to the market as he stood amidst the crowd. \u201cI think it\u2019s definitely exceeded everyone\u2019s expectations,\u201d Gergela said. \u201cPeople are going to come from all over for this market and this is just the beginning. I think this, by itself, will bring back downtown Riverhead.\u201d\r\n\r\nThe idea for the market was sparked in Brookhaven during a November meeting of the Long Island Regional Economic Development Council, where Southold farmer Holly Browder said she sat next to Christine Kempner, director of Riverhead\u2019s Community Development Agency, and got to talking about Gergela\u2019s longtime desire for a year-round indoor farmers market.\r\n\r\n\u201cChristine thought Riverhead would be a great place for one and we got the Riverhead Business Improvement District to sponsor it,\u201d Browder said. \u201cThe BID really cares about the town\u2019s image and they have done an amazing job. I thought the building was just going to be a raw industrial space, which was fine with me because it\u2019s an old department store, but the BID cleaned it up, painted it, hung banners in front and in back of the building, changed 47 fluorescent bulbs and got the boiler going (for the first time since 2006.)\u201d\r\n\r\nRiverhead Town Supervisor Sean Walter affectionately dubbed BID president Ray Pickersgill \u201cthe mayor of downtown Riverhead,\u201d for his hard work in getting the market started, adding Pickersgill has been working on the project for a decade.\r\n\r\nThe town itself cosponsored the market, helped negotiate the building\u2019s lease and sent the fire marshal and building inspector to the site in the two weeks leading up the grand opening. \u201cWhen we have a good idea, we move quickly to execute that idea,\u201d Walter said. \u201cWe don\u2019t let grass grow.\u201d\r\n\r\nWhat's your favorite item at the new Riverhead Farmer's Market?<\/em>","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/RiverheadFarmersMarket-150x150.jpg",94276],["http:\/\/danspapers.com\/?p=94053","Matt Guiffrida of Muse in the Harbor Shares Steak, Hash Recipes","A classic with a twist, Chef Matt Guiffrida took all the mouth-watering extras that make a great steak and put them together in a dish that hits all the right flavor notes with his Horseradish and Gorgonzola Crusted NY Strip Steak.\r\n\r\n\u201cI love steaks,\u201d he says from his restaurant, Muse in the Harbor. \u201cIf I go out I want a steak that has something unusual for a special occasion. Of course a steak has to have a good marinade rub beyond just salt and pepper, so I was playing with all the great steak add-ons like horseradish, green peppercorns and Dijon mustard. I thought this is all good, so let me just put all of this into a crust that can be layered on top. I tried this on steaks like filet mignon but filet should stand alone\u2014it\u2019s so good.\u201d\r\n\r\n\u201cRib eye is too fatty and you couldn\u2019t see the steak under the crust so that wouldn\u2019t work. Strip steak works best with this combo. Add on a loaded potato and it\u2019s a winner.\u201d\r\n\r\n\u201cThis dish has been very popular, we usually change up the menu seasonally but we have kept this on the menu for seven years year-round. We took it off years ago but so many people asked for it we realized we had a keeper.\u201d\r\n\r\nGuiffrida has been very busy at Muse as he has just purchased the building. \u201cWe\u2019re staying put!\u201d he says. \u201cNow that we own the place we are doing more renovation on the bar, we put in new awnings, garden boxes for herbs, and a great patio. It will all be ready in time for summer.\u201d\r\n\r\nHorseradish Gorgonzola NY Strip Steak<\/b>\r\n\r\n4\u00a012-oz or 14-oz strip steaks\r\n2 tbsp olive oil\r\nkosher salt\r\nfresh cracked pepper\r\n\r\n1. Rub steaks with oil and season with kosher salt and cracked pepper.\r\n\r\n2.\u00a0Grill to desired temp or saut\u00e9 in hot pan on stove.\r\n\r\n3. Add crust (see recipe below) and brown under broiler or with a cr\u00e8me br\u00fbl\u00e9e torch.\r\n\r\n4. Eat.\r\n\r\nFor Crust:<\/b>\r\n\r\n1\/2 cup crumbled Gorgonzola\r\n1\/2 cup grated horseradish, drained\r\n1 tbsp Dijon mustard\r\n1 tbsp green peppercorns, drained (optional).\r\n1 tbsp. Worchester sauce\r\n\r\n1. Mix all ingredients together in a bowl and\u00a0layer on top of\u00a0steak.\r\n\r\nLoaded\u00a0Baked Potato Hash\u00a0<\/b>\r\n\r\n4 baked potatoes, diced.\r\n2 tbsp. sour cream\r\nhalf a bunch of scallions, chopped\r\n1\/4 lb. bacon, chopped\r\n1\/2 c shredded cheddar cheese\r\nSalt and pepper\r\n\r\n1.\u00a0Cook bacon until crispy.\r\n\r\n2. Add potatoes and scallion. Brown for 4 minutes.\r\n\r\n3. Remove from heat and add cheese and sour cream.\r\n\r\n4. Season with salt and pepper to taste.\r\n\r\n5. Eat.\r\n\r\n[caption id=\"attachment_53068\" align=\"aligncenter\" width=\"430\"]<\/a> Matthew Guiffrida[\/caption]\r\n\r\nMuse in the Harbor is located at 16 Main Street, Sag Harbor. For more information, call 631-899-4810, or visit museintheharbor.com<\/a> to view the menus online.<\/i>","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/1.MuseRecipeCourtesyMuseinthe-Harbvor-150x150.jpeg",94053],["http:\/\/danspapers.com\/?p=89963","Simple Art of Cooking: Cool Treats for Hot Valentines","\u201cSave room for dessert,\u201d says my niece Debbie, who\u2019s known for her sweet tooth. For Valentine\u2019s Day she is excited about preparing a cold raspberry souffl\u00e9, from my e-book, The Simple Art of Cooking<\/i>. This luscious, airy pink souffl\u00e9 is can be prepared with frozen raspberries at any time of the year.\r\n\r\nInfluenced by my niece\u2019s comfortable and classy loungewear, ablaze with pink and red in her shop window (Relax, in Sag Harbor), I\u2019m ready to indulge in sweet treats this Valentine\u2019s Day.\r\n\r\nCOLD RASPBERRY SOUFFL\u00c9<\/b>\r\nFrozen raspberries are used for this recipe to be enjoyed through the year.<\/i>\r\n\r\nServes 8 to 10<\/b>\r\n1\/3 cup orange juice made from frozen concentrate diluted to half strength\r\n1 envelope unflavored gelatin\r\n2 packages (10 oz. each) frozen raspberries, thawed\r\n1 cup sugar\r\n1 tablespoon Kirsch or Framboise (cherry or raspberry liqueur, respectively)\r\n1 1\/2 cups heavy cream\r\n3 egg whites\r\n1\/8 teaspoon cream of tartar or pinch of salt\r\n1\/2 cup heavy cream, fresh raspberries and chopped pistachios for garnish, optional\r\n\r\n1. Prepare a souffl\u00e9 dish and wrap with parchment collar secured with kitchen string. Butter the inside of the dish.\r\n\r\n2. Pour orange juice into a 1\u2013cup glass measure, sprinkle on gelatin and let stand several minutes until gelatin has absorbed liquid. Do not stir. Set aside.\r\n\r\n3. Pour raspberries into a sieve-lined bowl, catching liquid. Allow raspberries to drain about 10 minutes or so. The juice in mixing bowl should measure about 1 cup. If necessary, add a little water to make 1 cup liquid. Combine raspberry juice with sugar in a heavy saucepan over moderate heat and cook until liquid lightly films a wooden spoon, about 10 to 12 minutes. Add raspberries, reduce heat, and simmer about 10 minutes longer.\r\n\r\n4. Remove saucepan from heat and scrape the gelatin into the hot liquid and stir until gelatin is thoroughly dissolved. Pour into a sieve-lined bowl and force pur\u00e9e through sieve to remove the seeds. Scrape pur\u00e9e from under the sieve into mixing bowl. Place in refrigerator to cool about 10 minutes. When completely cool, stir in liqueur.\r\n\r\n5. Whip 1 1\/2 cups heavy cream in a cold bowl with cold beaters until beaters leave light traces when drawn across the cream. Fold into raspberry mixture.\r\n\r\n6. Beat egg whites on low speed just until foamy. Add cream of tartar or salt. Increase speed to high and beat until whites are firm but not dry. Add 1\/4 of beaten egg whites to raspberry mixture and gently stir through to soften. Fold in remaining whites until incorporated. Pour into prepared souffl\u00e9 dish. Chill four hours minimum, preferably overnight, until firm.\r\n\r\n7. To serve: Insert a table knife between souffl\u00e9 and collar. Carefully unroll paper collar away from sides of souffl\u00e9. For garnish, whip remaining 1\/2 cup heavy cream. Using a pastry bag, pipe rosettes between raspberries and sprinkle over chopped pistachios.\r\n\r\nRASPBERRY JAM CAKES<\/b>\r\nA friend lovingly remembers the legendary tastes of her mother\u2019s jam cakes.\u00a0<\/i>\r\n\r\nYield about 24 to 28 squares<\/b>\r\n\r\n2 1\/4 cups all-purpose flour\r\n1\/4 teaspoon baking soda\r\n1\/4 teaspoon cream of tartar\r\n3\/4 granulated sugar\r\n1 stick unsalted butter, chilled\r\n2 extra-large eggs\r\n1 teaspoon vanilla\r\n3\/4 to 1 cup red seedless raspberry jam\r\nConfectioners\u2019 sugar\r\n\r\n1. Adjust oven rack one-third up from the bottom and preheat oven to 375\u00b0F.\r\n\r\n2. Sift together the flour, baking soda and cream of tartar in a mixing bowl or bowl and set aside; then with a pastry blender, cut the butter into the dry ingredients until the mixture is fine and crumbly.\r\n\r\n4. In a small bowl, beat eggs with a fork to mix and stir in vanilla. Add mixture to the dough and with fork; stir well until the dry ingredients are evenly moistened. Divide the dough in half. With lightly floured fingertips, press half the dough evenly in an unbuttered 8 or 9-inch square baking pan to the edge of the pan. Then, with the back of a spoon, spread half the jam evenly over the layer of dough, keeping the jam 1\/4 to 1\/3 inch away from the edges.\r\n\r\n5. Form the remaining dough into a flattened square between two squares of wax paper, lightly dusted with flour. With a rolling pin, roll over the wax paper to roll the dough to an 8 or 9-inch square. Lift topside of the wax paper and flip the dough over the bottom later. Cover with the jam as above. Bake for 30 to 35 minutes or until the top is a deep, rich red. Cool at least one hour or best to refrigerate, tented with foil, overnight.\u00a0 Cut along edges with a kitchen knife, dipped in warm water, to release the pastry from the baking pan. Transfer to a board and cut into squares. Dust with confectioners sugar for serving.","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/800px-Raspberries05-150x150.jpg",89963],["http:\/\/danspapers.com\/?p=89912","Sag Harbor Baking Company Is a Tasty Treat","To judge from the dazed-with-delight customers who squeeze into the teeny-tiny Sag Harbor Baking Co. off Division Street, sweets are here to stay. Seductive scents take over as soon as the door is opened, the key is to give over to the moment, as the eye confirms what the nose promises\u2014a select array of aromatic goodies. Gorgeous-looking cookies, breads, muffins, cupcakes, pastries, focaccias, croissants, lemon squares and more are attractively laid out on counters and shelves, and a blackboard of the day\u2019s offerings promises even more.\r\n\r\nWhere to begin? \u201cI\u2019m not sure,\u201d a man says, as he gingerly inches into the little room already crowded with two people. He says his son sent him to get a pretzel croissant, his wife wants a brioche and he\u2019s thinking of a cupcake. \u201cMaybe one of each,\u201d he muses out loud. \u201cMaybe two of each,\u201d counters Mimi Yardley.\r\n\r\nYardley is one of Sag Harbor Baking Company\u2019s two owners. A graduate of Pierson High School and Sag Harbor Elementary School, where she first met her future business partner, Margaret Brooks. After graduating from Manhattan College Yardley became a CPA and worked in the city for a while at Ernst & Young. Brooks studied economics at SUNY Albany and then Business at Cal State in L.A. before going to the California Culinary Academy in California and embarking on a 20-year career there as a pastry chef in bakeries and restaurants. She says that chefs have to be \u201cquick and fast\u201d but pastry chefs\u2019 work is \u201cscientific and methodical.\u201d\r\n\r\n[caption id=\"attachment_89915\" align=\"aligncenter\" width=\"491\"]<\/a> Sag Harbor Baking Company.
Photo credit: Stacy Dermont[\/caption]\r\n\r\nDespite their earlier professional lives, the two friends always shared a passion for baking and for Sag Harbor, their beloved hometown. In retrospect, it seems natural that they would create a little shop together that would be the village\u2019s only exclusive bakery, and that they would run it as a kind of extended family. Between them Brooks and Yardley have seven children.\r\n\r\nI visited on a Sunday morning, \u201cBakery Day,\u201d when the churches let out and parishioners make their way to another kind of heaven. Two eager children appeared outside, catching the eye of Michela, Margaret\u2019s niece, who loves to help out during college breaks.\r\n\r\nThe women started out in wholesale, supplying local golf clubs, schools and catering companies and took their time wondering about how a local shop of bakery goods might go over. That was two years ago. The Little Shop That Could started attracting regulars from day one, who marveled that so much wonderful fare was created in so intimate a space (the 450 square feet includes front section, kitchen and storage area!). Yardley and Brooks make what bread they can and get daily deliveries from specialty bread shops in the city. Don\u2019t look for pies unless you\u2019ve reserved your favorite fresh-fruit yummy well in advance or you\u2019re lurking outside at the break of day.\r\n\r\nWho knows what will catch their fancy. One of their major pleasures is deciding each day what they will do. Brooks calls it their \u201cR&D mode.\u201d \u201cHow about those homemade devil dogs we just did?,\u201d asks Yardley. Which prompts Brooks to note their ongoing romance with peanut butter. Are there favorites? \u201cStandards\u201d might be the better word, among them chocolate chip, black and white, oatmeal raisin and ginger molasses cookies, brownies, macaroons, donuts, granola, scones and a growing array of homemade vegan and gluten-free products (though the kitchen itself is not gluten free). Everything is made with real butter, no preservatives, no dietetic substitutes, though raisin pur\u00e9e, for example, can be used instead of more sugar in some recipes. Specialty cakes are front and center, for holidays and unique occasions. Yardley and Brooks recall a 100th birthday cake and another to celebrate a successful heart transplant. They are already receiving orders for June weddings. They pride themselves on delivering client-specific requests and they welcome challenges. These have included doing four wedding cakes in one day (from Montauk to Greenport) and accommodating a customer who wanted a joke cake, one that would look smashed, messy and feature misspellings. But oh, that taste!\r\n\r\nThe Sag Harbor Baking Co., 51 Division Street, Sag Harbor, is open 8 a.m. to 4 p.m., closed on Tuesdays and Wednesdays in the off-season. 631-899-4900 The shop will be closed Feb. 11 through March 20.\u00a0<\/i>","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/3.CROPBOTTOMBakingSD-150x150.jpg",89912],["http:\/\/danspapers.com\/?p=87779","Sag Harbor Restaurant Review: M.J. Dowling\u2019s Steakhouse and Tavern ","On Saturday morning, I took a pretty intense spin class. And Saturday afternoon, I needed a hamburger. Luckily, I had plans to eat at M.J. Dowling\u2019s, a steakhouse and tavern on Noyac Road just outside of Sag Harbor Village.\r\n\r\nFamily owned and operated, M.J. Dowling\u2019s is a locals\u2019 place that also has the distinction of being inviting to those outside of the Sag Harbor social circle. Upon arrival, we were immediately greeted by Mike Dowling and his wife Betty. Though we were eating during an \u201coff\u201d hour, there were a few people sitting at the bar, enjoying college basketball on one of the enormous, flat-screened TVs, and more sauntered in as the afternoon wore on. My dad remarked that, with the spacious bar area, numerous beers on tap and game room in the back, this would be the place to watch the following day\u2019s \u201cBig Game.\u201d\r\n\r\nWith various sports photos and memorabilia\u2014as well as an assortment of license plates\u2014dotting the walls, M.J. Dowling\u2019s is the quintessential sports bar, complete with an all-star-worthy menu. A cursory glance at the selections revealed that M.J. Dowling\u2019s walks the line between being a bar and restaurant, serving fare appropriate for game-watching, like burgers and quesadillas, and for a date night, including seafood and steaks.\r\n\r\nWe started with two apps\u2014nachos caliente and mini burgers. Smothered in chili, pico de gallo, cheddar, jalape\u00f1os, sour cream and guacamole, the nachos had a kick to them without being overly spicy\u2014or soggy\u2014a fault that often befalls lesser chips. I asked that the jalape\u00f1os be included on the side, and our server Kelly happily obliged. The app is not for the faint of appetite, and we took the nachos home, saving them to enjoy on Super Bowl Sunday.\r\n\r\nMy dad\u2019s sliders, which he opted to have topped with cheese, were our first introduction into the type of dish that has made M.J. Dowling\u2019s famous, as they\u2019re perhaps best known for burgers and steaks. Mike revealed that it took some time to find the right combo of meats to include in the patty, and the one he eventually decided on is mostly comprised of brisket. Fresh ground beef is delivered from the city several times a week.\r\n\r\nFor an entr\u00e9e, I had to try the burgers, and I went with the Mount Misery, which comes with jalape\u00f1os, guacamole and jack cheese. Most of the burgers are named for Sag Harbor locales, and each of the 10-ounce creations are served with French fries, cole slaw and a pickle. With fresh tomatoes and onions, the juicy burger hit the spot. Again, I opted for jalape\u00f1os on the side, though in retrospect maybe they would have paired well with my cold brewski.\r\n\r\nMy dad went for the Reuben sandwich, which was filled with corned beef, sauerkraut, Swiss cheese and Russian dressing. As I watched it disappear from his plate, he declared it the best Reuben he\u2019s ever had. High praise from an Irishman.\r\n\r\nIn addition to their regular menu, M.J. Dowling\u2019s has a lineup of nightly deals and an ever-changing menu of special dishes. A $26 prix fixe every day allows diners to choose between a salad, an entr\u00e9e and a dessert. Sunday is steak night\u2014$19 for a variety of cuts, all served with seasonal vegetables and a choice of French fries or mashed potatoes. Enjoy shrimp specials on Monday night, where $19 gets you a salad and a number of shrimp options, including shrimp scampi, stuffed shrimp, coconut shrimp and shrimp quesadilla. Tuesday pasta nights feature a variety of Italian options, including spaghetti with meatballs, baked ziti, eggplant parm and penne ala vodka. Fajita night is Wednesday, with your choice of steak, chicken or shrimp. Cap off the week with\r\n$8 burger night on Thursdays.\r\n\r\nWe ordered off of the specials menu for dessert, indulging in profiteroles. The cream puffs and ice cream were perfectly sweet and paired well with our coffee\u2014another dish that crosses the line from bar fare to restaurant cuisine.\r\n\r\nM.J. Dowling\u2019s Steakhouse and Tavern, 3360 Noyac Road, Sag Harbor. 631-725-4444, mjdowlings.com<\/a>.<\/i>","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/MJDowling-150x150.jpg",87779],["http:\/\/danspapers.com\/?p=87097","Anheuser-Busch to Buy Blue Point Brewing Company","Anheuser-Busch, the company that brews Budweiser among a bevy of other beers, has agreed to buy Blue Point Brewing Company.\r\n\r\nAnheuser-Busch made the announcement Wednesday that it is slated to purchase the top craft brewery. The company says the move will bring additional resources to Blue Point that will allow it to meet growing consumer demand.\r\n\r\nBlue Point Brewing Company will remain in Patchogue, where Mark Burford and Peter Cotter founded it 15 years ago. It is the 34th largest craft brewery in the U.S.\r\n\r\n\u201cWe are deeply grateful to our family of loyal employees and customers,\" Cotter says. \"Our success was made possible by the hard work of good people and good beer in Patchogue.\"\r\n\r\n\"Together, our talented brewing team and Anheuser-Busch will have the resources to create new and exciting beers and share our portfolio with even more beer lovers,\u201d Burford adds.\r\n\r\nThe sale is expected to close in the second quarter of 2014.\r\n\r\nAccording to Anheuser-Busch, Blue Point sold approximately 60,000 barrels in 2013, half of that volume coming from Toasted Lager, its flagship beer. The company has more than 40 beers, including the popular Hoptical Illusion and Blueberry Ale.\r\n\r\n\u201cAs we welcome Blue Point into the Anheuser-Busch family of brands, we look forward to working with Mark and Peter to accelerate the growth of the Blue Point portfolio and expand to new markets, while preserving the heritage and innovation of the brands,\u201d Anheuser-Busch CEO Luiz Edmond says. \u201cWith Anheuser-Busch\u2019s strong beer credentials, we share a commitment to offering high-quality beers that excite consumers. Blue Point brands have a strong following and even more potential.\u201d","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/BPBC_ColorLogo-150x150.jpg",87097],["http:\/\/danspapers.com\/?p=86048","Simple Art of Cooking: Super Bowl Recipes for Sunday \u201cDinner\u201d","Super Bowl <\/a>Sunday seems to be as much about delicious munchies as it is about the anticipated game. It\u2019s best to keep the foods simple, avoiding any last minute preparation. With a little planning ahead you can offer your guests an assortment of savory fare to be enjoyed while huddling in front of the television.\r\n\r\nRelated: Dan's Best of the Best Spots to Watch the Super Bowl in the Hamptons<\/a> and on the North Fork<\/a><\/span>\r\n\r\nA hearty snack such as a heaping plate of tortilla chips with a fresh avocado-tomato salsa puts an immediate spin on your party. A platter of cheesy, do-ahead whole-wheat tortillas with a zesty mix of mushrooms, jalapeno and grated Jack cheese for hungry fans are sure to please. When the quesadillas are halved or quartered alongside a bowl of fresh vegetable nibbles, it becomes satisfying finger food.\r\n\r\nFinish with a big bowl of ripe seasonal fruits and when your guests shout \u201cscore\u201d they won\u2019t necessarily be talking about the game.\r\n\r\nAVOCADO, TOMATILLO, CILANTRO SALSA<\/b>\r\nThere\u2019s a lively freshness to this winter salsa. If heat is your thing, by all means, add chopped jalapeno pepper to your taste.<\/i>\r\n\r\nYield: 2 cups salsa<\/b>\r\n\r\n2 ripe on-the-vine tomatoes\r\n2 tomatillos, papery outer skin removed\r\n3 to 4 scallions, white and light green parts thinly sliced\r\n1 ripe avocado\r\nSmall bunch, washed and dried, chopped cilantro leaves, about 3 to 4 tablespoons\r\n4 to 5 tablespoons fresh lime juice\r\nKosher salt and freshly ground pepper\r\n\r\n1. Rinse and dry the tomatoes and tomatillos. Slice thinly, then stack the slices, and cut into small dice. Transfer to a mixing bowl and add the sliced scallions. Slice the avocado in half, discard pit and scoop out the meat. Dice the avocado and add to the tomato mixture with the cilantro. Season mixture with lime juice, salt and pepper to taste. Toss gently to mix. Refrigerate in a suitable container until ready to serve.\r\n\r\nQUESADILLAS WITH MUSHROOMS AND CHEESE<\/b>\r\nA heaping platter of these cheesy treats is a sure way to score points!<\/i>\r\n\r\nServes 6<\/b>\r\n\r\n2 tablespoons extra-virgin olive oil\r\n3 to 4 scallions, trimmed and thinly sliced\r\n2 cloves garlic, finely chopped\r\n1\/2 pound button mushrooms, wiped clean and thinly sliced\r\n1 tablespoons coarsely chopped cilantro or flat-leaf parsley\r\nKosher salt and freshly ground pepper to taste\r\n2 tablespoons unsalted butter, divided\r\n6 large whole-wheat flour tortillas\r\n1 8-ounce package grated Jack cheese\r\n\r\n1. Heat oil in a 1\u201d skillet and add the scallions and garlic. Saut\u00e9 to 1 to 2 minutes over medium heat, stirring frequently. Add the mushrooms and cook, stirring occasionally for 3 to 4 minutes longer until mushrooms are tender. Season with salt and pepper to your taste. Remove from heat, add the cilantro or parsley and stir to mix. Transfer to a dish and divide into six equal portions.\r\n\r\n2. In the same skillet the vegetables cooked in, melt 1 teaspoon butter and put in one flour tortilla. Spoon one-sixth of the mushroom mixture over half the tortilla. Scatter 2 tablespoons grated cheese over the mushrooms and fold over the tortilla. Cook for 1 minute more and transfer to a baking sheet. Continue adding 1 teaspoon butter to the skillet, the tortilla, mushroom mixture, cheese etc. as above. Fold and transfer to baking sheet. Continue until all are done. Drizzle over any melted butter from the pan. Can be prepared up to 2 hours ahead to this point.\r\n\r\n3. When ready to serve preheat oven to 350\u00b0F and bake the tortillas to heat through, about 10 to 12 minutes. Serve warm.","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/02\/SILVIA-bigstock-Guacamole-Bowl-With-Chips-47503333-150x150.jpg",86048],["http:\/\/danspapers.com\/?p=86298","Long Island Wine Wows at Super Bowl Celebrations","Yes, it\u2019s almost time for Super Bowl XLVIII<\/a> to kick off at Met Life Stadium, after a full week of revelry in New York and New Jersey that found a little bit of Hamptons and North Fork amid the hype. On Super Bowl Sunday<\/a>, February 2, Bedell Cellars will pour their 2012 First Crush White at the Rutherford New Jersey Super Bowl Party at Meadowlands Racetrack. But that\u2019s not the only Long Island Wine getting some super exposure.\r\n\r\nAs football fans were raising a glass, or several, to the biggest game of the year, Governor Andrew Cuomo announced that New York wine and food would be spotlighted at events surrounding the Super Bowl. Among the Long Island purveyors highlighted by Cuomo were W\u00f6lffer Estate Vineyard<\/a>, Bedell Cellars, Pindar Vineyards and Duckwalk Vineyards.\r\n\r\nThe six days of Super Bowl festivities kicked off on Tuesday, when more than 3,500 members of the media were invited to \"Taste NY\" at the Super Bowl Host Committee Media Party at Pier 60 at Manhattan's Chelsea Piers, which was transformed into an extravagant pregame party. Sagaponack's W\u00f6lffer Estate Vineyard was featured at the Taste NY station alongside Chef Marc Murphy of Landmarc, who used only local ingredients to create pulled pork sliders. W\u00f6lffer paired the tailgate-friendly creation with their Cabernet Franc, while Bedell Cellars\u2019 vineyard ambassador Whitney Beaman was on-hand to pour their 2012 Cabernet Franc\u2014just a year after Bedell was featured at the inauguration of Barack Obama.\r\n\r\nEast End fare continued to shine the next day, as Gosman\u2019s Fish Market attended the New York\/New Jersey Super Bash \u201cA Night of Thanks\u201d on Wednesday. And on Saturday, February 1, Bedell Cellars and their 2012 Cabernet Franc and Taste White were ate the NFL Celebrity Bowling Classic, where amateur bowlers teamed with NFL players in a 3-6-9 handicap tournament. Hmm, shouldn\u2019t they have called that Super Bowling?","http:\/\/danspapers.com\/wp-content\/uploads\/2013\/09\/943223_10100764925061030_287720253_n-150x150.jpg",86298],["http:\/\/danspapers.com\/?p=86154","The Best of the Best Places to Watch the Super Bowl on the North Fork","If you\u2019re looking for a place on the North Fork to catch the Super Bowl, which kicks off this Sunday at 6:30 p.m., there are no better places to watch than the\u00a02013 Dan\u2019s Papers Best of the Best\u00a0<\/a>title holders.\r\n\r\nJerry & The Mermaid<\/strong>, 469 East Main Street, Riverhead<\/em>\r\nEnjoy the gold Best of the Best wings at Jerry & The Mermaid's bar while you watch the game.\r\n\r\nO'Mally's<\/strong>,\u00a044780 Route 48, Southold<\/em>\r\nEnjoy the gold Best of the Best burger on the North Fork, or enjoy the Souper Bowl special, which includes a bowl of soup and ballpark hotdogs. For $11.95, have a plate of wings plus a mug of beer. There will be other specials as well.\r\n\r\nDigger's<\/strong>, 58 West Main Street, Riverhead<\/em>\r\nThe silver Best of the Best Happy Hour spot is also a great place to catch a game, especially the Big Game. Sunday will feature $3 Coors Light and a raffle for a Coors Light cooler chair. The bar has about 15 TVs, so everyone will have a great view.","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/01\/DSC_9918_2-150x150.jpg",86154],["http:\/\/danspapers.com\/?p=86077","The Best of the Best Places to Watch the Super Bowl in the Hamptons","If you're looking for a place in the Hamptons to catch the Super Bowl, which kicks off this Sunday at 6:30 p.m., there are no better spots to watch than the 2013 Dan's Papers Best of the Best winners<\/a>.\r\n\r\nSouthampton Publick House<\/strong>, 40 Bowden Square, Southampton<\/em>\r\n<\/strong>The South Fork's platinum winner for Best Brewery and gold for Best Bar is not just a great place to enjoy some suds\u2014its also a hotspot for enjoying a game.\u00a0The Publick House has nine large screens in the taproom and will be serving $5 pints, $5 burger platters and $5 plates of a dozen wings beginning at 5 p.m.\r\n\r\nTownline BBQ,\u00a0<\/b>3593 Montauk Highway, Sagaponack<\/em>\r\nTownline BBQ's bar has telvisions in all corners, so you can have a great view of the game no matter where you sit.\u00a0The $16 Smoked Hog Special, available after 1 p.m., includes a half pound of pig with potato bread and BBQ sauce or tortillas and avocado salsa plus a choice of two sides. There will also be a free raffle with a prize every quarter. Townline was named the gold Best of the Best for barbecue.\r\n\r\n1 North Steakhouse<\/strong>, 322 West Montauk Highway, Hampton Bays<\/em>\r\nVisit platinum Best of the Best steakhouse 1 North at its new address and the Super Bowl on four large televisions. A prix fixe dinner if $27.95 for three courses.\r\n\r\nBobby Van\u2019s,<\/b> 2393 Montauk Hwy, Bridgehampton<\/em>\r\nThe gold Best of the Best for South Fork steakhouse has two televisions and will service complimentary bar food during halftime.\r\n\r\n75 Main<\/strong>, 75 Main Street, Southampton<\/em>\r\nDan's Papers readers picked 75 Main as the platinum Best of the Best bar in the Hamptons. Sit at the 360-degree bar and watch the game on one of the many flat-screen televisions.\r\n\r\nGators<\/strong>,\u00a06 West Montauk Highway, Hampton Bays\r\n<\/em>Watch the game while having a plate of the gold Best of the Best wings on the South Fork.\r\n\r\nThe Palm<\/strong>, 94 Main Street, East Hampton\r\nSilver Best of the Best winner for beast steakhouse The Palm will screen the Super Bowl on three televisions in the bar.","http:\/\/danspapers.com\/wp-content\/uploads\/2013\/11\/DSC_9171-150x150.jpg",86077],["http:\/\/danspapers.com\/?p=86052","Hamptons Dining Dish: La Fondita Dip, Matsulin Asian Cuisine, Nick and Toni's Brunch","Grab a prix fixe<\/em> dinner during the Super Bowl or stop at a local restaurant beforehand to pick up some food for your watch party.\r\n\r\nLa Fondita<\/b> of Amagansett is offering a Fiesta Dip ($7.50) that fits in perfectly at all Super Bowl parties. The layered dip of refried beans, seasoned cream cheese, shredded jack and shredded cheddar with diced chilies may be purchased cold to take home and cook when you\u2019re ready. Serve with tortilla chips, serves 4 to 6 people. 631-267-8800. <\/i>lafondita.net<\/i><\/a>\u00a0<\/i>\r\n\r\nThe Lobster Grille<\/b> of Southampton offers an early bird prix fixe Thursday through Sunday from 4 to 7 p.m. The $15.95 menu features three courses. Dinner begins with a Caesar salad followed by one entr\u00e9e and one dessert. Entr\u00e9e choices include: salmon with a horseradish crust and lemon sauce, pan-roasted chicken with rosemary pancetta, crispy jumbo shrimp with tartar sauce, crab-crusted flounder with roasted corn sauce and one of Chef\u2019s daily specials. Dessert selections include: bread pudding with bourbon caramel sauce, apple tatin with ice cream and berries and vanilla or chocolate ice cream. 631-283-1525. <\/i>lobstergrilleinn.com<\/i><\/a>\r\n\r\nMatsulin<\/b> of Hampton Bays serves authentic Asian cuisine Monday through Thursday from 11:30 a.m. to 10 p.m., Friday and Saturday from 11:30 a.m. to 11 p.m. and Sunday from noon to 10 p.m. Menu items from the wok and grill include a crispy basil spring roll ($5) with carrot, cabbage, fresh basil and vermicelli, miso soup ($3), and miso orange sea bass ($25), a seared and marinated Chilean sea bass filet with miso-infused sauce. The sushi bar includes the classics and specialty rolls such as: California roll ($5), spicy tuna roll ($6), rainbow roll ($13) and volcano roll ($12). 631-728-8838. <\/i>matsulin.com<\/i><\/a>\r\n\r\nNick and Toni\u2019s<\/b> of East Hampton serves brunch every Sunday. A \u201cto start and to share\u201d selection includes hearts of Romaine with Caesar dressing, garlic croutons and Grana Padano with crispy chicken ($12), pizzetta margherita with fresh mozzarella, tomato and basil ($16) and pizzetta al salmon ($19) with house-cured salmon, mascarpone, red onions and capers. \u201cMore like breakfast\u201d items include Balsam Farms cheese pumpkin pancakes ($14) with fresh cinnamon cream and walnuts, frittata ($15) with agro-dolce peppers and goat cheese, and sweet potato hash ($17) with Brussels sprouts and fried organic egg. \u201cMore like lunch\u201d items include: a Mortadella Panini ($17) with roasted figs and Asiago cheese, spaghetti ($18) with house-cured guacamole, red onion and fried egg, and chicken and biscuits ($18) with buttermilk chicken, chive biscuits and pancetta red eye gravy. 631-324-3550.\u00a0<\/i>nickandtonis.com<\/i><\/a>\r\n\r\nFirst and South<\/b> of Greenport is now operating under winter hours. Dinner is served Thursday, Friday and Saturday from 5 to 10 p.m. and Sunday and Monday from 5 to 9 p.m. Brunch is served Saturday, Sunday and Monday from 11 a.m. to 4 p.m. and the restaurant is closed Tuesday and Wednesday. Select menu items include: Long Island calamari ($15) with preserved lemon, green onion and smoked yogurt, skirt steak ($30) with potato and bacon gratin, crispy Brussels sprouts and homemade steak sauce, and the Caesar ($14) with toma torino cheese, bluefish \u201canchovies\u201d and sourdough croutons. 631-333-2200. <\/i>firstandsouth.com<\/i><\/a>","http:\/\/danspapers.com\/wp-content\/uploads\/2011\/08\/Screen-shot-2011-08-10-at-4.44.03-PM-150x150.png",86052],["http:\/\/danspapers.com\/?p=86038","Hamptons Epicure: Stacy\u2019s Snow Day Gl\u00fchwein","Last Tuesday brought an s-load of snow to the East End of Long Island. There was no way I could get from my home in Sag Harbor Village to the Dan\u2019s Papers<\/i> offices in Southampton on Wednesday morning. There were insurmountable obstacles that included an unplowed driveway, roads of frozen moonscape and seven dangerously slushy-icy turns (four rights and three lefts).\r\n\r\nSo I stayed home safe and warm to write this column, a restaurant review and a cookbook review.\r\n\r\nI have many ideas in my head for column topics, too many. I wrote up the restaurant review (Jedediah Hawkins Inn) and finished reading the cookbook and it was mid-afternoon. Cabin fever time. There\u2019s one reliable cure for the ennui brought on by storms of global warming proportion. Remarkably it was developed in the magical land of Prussia centuries ago. One word, two syllables: Gl\u00fchwein. (Pronounced glue-vine.)\r\n\r\nMy husband and I discovered this cure while touring N\u00fcremburg in December 1996\u2014during their coldest winter in 30 years. Gl\u00fchwein, a warm, spiced wine, is traditionally served during the Christmas holidays in small, handled mugs. Christmas should be celebrated in our hearts every day, right? The warmth bakes the buzz right in. Luckily we had the components at hand to make enough gl\u00fchwein for two generous servings. A snow day miracle! I soldiered on with my writing, gl\u00fchwein in hand. Wonder if we could run these ingredients through the coffee maker at work...\r\n\r\nIt all starts with a bottle of bad red wine, in this case a half bottle of very bad red wine. Specifically, a leftover bottle of Midnight Moon Red Finger Lakes Table Wine from Eagle Crest Vineyards that I had taken to an editorial department party. (It was a gift from family upstate.)\r\n\r\nIf ever you want to test just how bad a bottle of wine is, take it to a get-together of the Dan\u2019s Papers <\/i>editorial department. If they don\u2019t drink it, no one will. So with some spices, an orange and this half bottle I concocted a pleasant afternoon\u2019s elixir.\r\n\r\nHere\u2019s my recipe for gl\u00fchwein\u2014Prost!<\/i>\r\n\r\nStacy\u2019s Snow Day Gl\u00fchwein<\/b>\r\n\r\n1 bottle bad and\/or cheap sweet red wine*\r\n1 orange (juice and peel)\r\n2 tablespoons sugar or honey\r\n1 tablespoon verjus or lemon juice\r\n4 whole cloves\r\n2 cardamom pods\r\n2 cinnamon sticks\r\n1 bay leaf\r\n\r\n*if your bad and\/or cheap red wine happens to be dry, double the sugar and omit the verjus\r\n\r\nPlace all ingredients in a saucepan. Stir to dissolve sugar or honey. Bring to a bare simmer, reduce heat to lowest setting. Leave to steep for 1 hour. Pour into cups through wire mesh strainer or cheesecloth. Enjoy.\r\n\r\nWhy, yes, my friends, you can double or duodecuple\u00a0 this recipe.\r\n\r\nWhy is it called \u201cgl\u00fchwein?\u201d It\u2019s \u201cglow-wine,\u201d from the hot irons used for mulling wines in olden times. Don\u2019t try this at home. Gl\u00fchwein is sometimes consumed \u201cmit Schuss\u201d\u2014with a shot of rum or other liquor. Only try this among friends.\r\n\r\nA popular variant of gl\u00fchwein is Feuerzangenbowle. It includes the same ingredients, plus a rum-soaked sugarloaf that\u2019s set on fire and allowed to drip into the wine. I might go \u201cfeuerzangenbowle\u201d if I had four or more snow days in a row.\r\n\r\nOver the weekend I went to Water Street Wines & Spirits in Sag Harbor for a bottle of \u201cbad red wine.\u201d Owner Marc Cohen took over the business a few years ago, nowadays all the wine is good\u2014so I asked for his cheapest red and we settled on Crane Lake\u2019s 2012 Cabernet Sauvignon. Though not a bad wine at all, it made a fine gl\u00fchwein. And it\u2019s only $13.99 for a magnum. We used half for gl\u00fchwein and my husband will happily drink the rest as-is.\r\n\r\nZum Wohl!<\/i>","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/01\/epicure-150x150.jpg",86038],["http:\/\/danspapers.com\/?p=86028","Red Like Wine by Joseph Finora: A North Fork Tale of Blood and Wine","The subtitle of Joseph Finora\u2019s appealing debut full-length fiction Red Like Wine<\/i> \u2014 \u201cThe North Fork Harbor Vineyard Murders\u201d \u2014 gives away the completed image: \u201cred like \u201cblood,\u201d and there\u2019s plenty of it here\u2014four homicides to be exact.\r\n\r\nThough the reader may suspect who\u2019s done wrong early on, what isn\u2019t apparent at first is the extent to which the North Fork not only defines setting, but character. Finora, who describes himself as an amateur winemaker and grape grower living in Laurel, in the heart of North Fork wine country, knows how to differentiate those who share a common past in regional farming and fishing from those who hail from the city. Local farmers, fishermen, service personnel and professionals on the North Fork tend to bond and to adopt a slightly insular attitude toward outsiders.\r\n\r\nThe author, a full-time North Fork resident who is familiar with such cultural differences, knows how to work them effectively into his murder mystery, appreciating both the comic and serious turns. His attention to character and setting are his strong suit, and North Fork (and Shelter Island) regulars will likely delight in trying to pinpoint various locales, if not personalities. And they\u2019ll no doubt take pleasure in the turn of events. As one character remarks, \u201cNothing\u2019s happened in North Fork Harbor for about 200 years. I guess they\u2019re making up for it now.\u201d\r\n\r\nFitting in is not always easy for city folk, even for young, likable, Bronx-born crime reporter Vin[cent] Gusto and his sometimes girlfriend Shanin Blanc. Freelancing since being downsized from his regular hard-hitting city job in Manhattan, Vin tries to make a go of it, but it\u2019s tough, the economy\u2019s poor and he\u2019s broke. When he unexpectedly receives a call from a travel magazine to do a puff piece on the North Fork, he gladly accepts. But he\u2019s told he must make a North Fork winemaker central to his piece. And so he arranges for an interview and calls his former girlfriend, Shanin, a photographer, to do the story with him. Readers sense the kindling of their former romance, but love must wait.\r\n\r\nUnbeknownst to Vic, the designated interviewee, Dr. Franisco Lambrusco (a sparkling red!), a reclusive, internationally known Italian winemaker and agricultural scientist and vineyard owner, has just been murdered, stabbed with a lethal injection and dumped into a wine vat with a bunch of grapes shoved into his mouth. Dr. Frank had been secretly working on cultivating a unique kind of grape that may well make the world a better place, especially for the poor\u2014much to the dismay of big time money men who pressure him to sell out.\r\n\r\nVin is pulled off his assignment by an editorial assistant who tells him the story\u2019s dead (the magazine editor has the same last name as someone who will become a prime suspect, but that fact, recalled toward the end, is noted as a mere coincidence, which it is\u2014an odd bit of story plotting). Vin, however, knows how to hustle in a pleasant manner, and he gets another magazine, with national scope, interested in his story, which has now become a murder mystery.\r\n\r\nThe local police are not thrilled about a city guy hanging around, but they\u2019re not that pleased with each other. Aside from the lore about viticulture and magazine journalism informing the narrative, Finora knows his way around police politics and the jockeying for promotion and domain. Though the style is at times predictable, it comes impressively alive in dialogue, particularly when the different investigators clash (the top guy is Sergeant St. Charles, originally from the city [his name may well reference the historic Missouri wineries]).","http:\/\/danspapers.com\/wp-content\/uploads\/2014\/01\/RedLikeWine-150x150.jpg",86028],["http:\/\/danspapers.com\/?p=85795","Hamptons Epicure: It\u2019s \u201cSchmoozuary\u201d in the Hamptons!","If you\u2019ve ever been to the Hamptons, you know that eating and name-dropping can easily fill your days and nights in the high season. Well, my fair weather friends, I\u2019m here to tell you that these dizzying rounds of fabulousness are every bit as happenin\u2019 in the way-off season.\r\n\r\nHere are some snippets of a week in the life of a Hamptons editor and food columnist:\r\n\r\nSunday I \u201chad to\u201d head to the Sag Harbor Baking Company <\/b>to shoot some photos for an upcoming article by Joan Baum<\/b>. It\u2019s not hard to imagine why I volunteered for this detail. Artisanal breads, croissants\u2026Of course I stopped at Cavaniola\u2019s<\/b> Cheese Shop <\/b>on the way home for a hunk of my favorite French Brie. After depositing my goodies I was off to the Lowell<\/b> House<\/b> for an estate sale. I picked up some antique kitchenalia and a book of poetry with a handwritten inscription from Tony Harrison<\/b> to Robert Lowell<\/b>\u2014something about a \u201crestraining shadow.\u201d Later my husband and I were off to the Serve Sag Harbor<\/b> fundraiser at the Corner Bar<\/b> hosted by April Gornik<\/b><\/a>. We can walk home from the Corner Bar...\r\n\r\nMonday, Husband and I went to the Jedediah Hawkins Inn<\/b> in Jamesport to do a review for Dan\u2019s Papers<\/i>. We were joined by Dan\u2019s Web Editor Brendan J. O\u2019Reilly<\/b> and his fianc\u00e9e Allison Bourquin<\/b>. You can read all about this adventure in next week\u2019s magazine. Of note: Get the Chef\u2019s Whim Flatbread!\r\n\r\nTuesday night we closed the paper and I ordered in my usual from The Princess Diner<\/b> in Southampton: a Greek Salad Wrap with the vegetable of the day. It\u2019s not haute cuisine, it\u2019s the healthiest thing I\u2019ve figured out to get me through the night.\r\n\r\nWednesday found me at Almond<\/b> in Bridgehampton for one of their great Artist Dinners. This one featured Christine Sciulli<\/b>, whose mind-bending sculpture is currently on display in the Parrish Art Museum\u2019s<\/b> \u201cArtists Choose Artists 2013.\u201d In addition to hearing about working artists\u2019 dreams and visions in their own words, the artists work with Chef Jason Weiner<\/b> (yes, he\u2019s Anthony Weiner\u2019s<\/b> brother) to develop the evening\u2019s menu. Sciulli\u2019s featured Squid Ink Cavatelli. The last artist dinner we went to\u2014performance artist Cynthia Hopkins<\/b>\u2019\u2014featured her choice of a rustic Hungarian Goulash, which Chef Weiner followed with jelly donuts in celebration of Hannukah. Fun.\r\n\r\nThursday included lunch at Le Chef<\/b> in Southampton and dinner at Townline BBQ<\/b><\/a> in Sagaponack. A very \u201cfull\u201d day. Lunch was with my fabu friend, model-cum-designer Maria Scotto<\/b>. I got to see the latest photos of her four-month-old granddaughter\u2014she\u2019s looking more and more like her grandma, the lucky girl! Townline is where my husband and I end up every Thursday in the off-season\u2014for Trivia Night. Thankfully the food has been good for the last couple of weeks. Perhaps Executive Chef Joe Realmuto<\/b> had a refresher with his staff in the New Year. There\u2019s a difference between barbequing and incineration, and liquid smoke is NOT a condiment.\r\n\r\nFriday Marc Zowine<\/b><\/a> colored and trimmed my mane back to the \u201cpower hair\u201d he transformed it into a couple of years ago. He took it from cave girl to haute hippie\u2014you can see the before and after shots here. We chatted about fashion, his buddy