Follow us:

uncle jerry's pretzels

I Just Ate A Hell Of A Good Pretzel

February 22, 2012 by David Rattiner

Have you ever had Uncle Jerry’s pretzels? They are pretty freaking good. I’ve been in search lately of a pretzel that doesn’t have any oil in it but that I also can buy without having to go to some special vegan store to get one. Uncle Jerry’s does just that. They are pretzels, perfectly, wonderfully, beautifully made pretzels.

They are made in the classic, Pennsylvania Dutch fashion, and the key for me is that they are healthy snack that tastes really good. You don’t get any of the heavy oils or sugars that are in most pretzels, and they are very crunchy and satisfying. There are all different types of versions, including a whole wheat one for those looking for the healthy boost.

My favorite is the one in the picture above, the extra dark. The extra dark reminds me of an extra toasted bagel that brings me back to the days of growing up. If you are in your house snacking on them, throwing some mustard on them is perfect. They also have an oat bran version.

You can buy Uncle Jerry’s online. Their website is very straightforward and easy to use. I have a coupon for them as well that I can share with you, so if you do buy anything type into the coupon area PMR21612DP and you’ll get a good discount.

 

 

TAGS: , ,
mardi-gras-e1329097441593

Five Fat Tuesday Cocktails for Your Hamptons Celebration

February 21, 2012 by Hampton Eats Team

It’s Fat Tuesday, and that means it’s time for a drink. Or two. Or… And in the Hamptons as everywhere else, that drink should have a New Orleans twist. Staring with a Hurricane.

We’ve shared the story before, but any story worth telling is worth telling twice (after all, isn’t overdoing it what Fat Tuesday is all about?). In the 1940s, New Orleans bar owner Pat O’Brien found himself with too much rum and too few rum-drinking customers (scotch was in short supply during WWII). The solution? Grab that rum and sweeten it up with fruit juices, pour it in hurricane lamp–shaped glasses and begin a legend. The drink is a big part of celebrations in the Crescent City, but just as celebratory on the East End.

Make Your Hurricane:

•4 oz light rum
•4 oz dark rum
•4 oz passion fruit juice
•2 oz orange juice
•Juice of 1 lime
•2 Tbsp simple syrup
•2 Tbsp grenadine
Orange or lime slices for garnish

Mixology:

Mix ingredients in a cocktail shaker with ice, strain into glasses (need not be hurricane-lamp inspired), garnish and enjoy. Don’t be stingy—there’s enough for a second round.

Red Rooster  

•1 cup ice
•2 oz vodka
•4 oz cranberry juice
•1/2 oz orange juice

Mixology:

Fill tall glass with ice, add vodka and fill glass to 3/4 full with cranberry juice. Top with orange juice. Stir and enjoy.

Red Snapper

•1/2 oz whiskey
•1/2 oz Amaretto
•1/2 oz cranberry juice

Mixology: Combine ingredients in shaker with ice. Strain into highball glass. Enjoy.

Beaded Lady

•1 oz passion fruit vodka
•1/2 oz gin
•1/2 oz triple sec
•1/2 oz lime juice 
•2 oz pineapple juice
•Dash of bitters
•Soda water

Mixology:

Combine all ingredients—except bitters and soda—in cocktail shaker with ice. Shake and strain into tall iced glass. Top with bitters and soda, garnish with pineapple or orange slice and drink up.

Mardi Gras Milk Punch

Just in case you’re still looking for a drink at breakfast tomorrow morning•1 1/4 oz. brandy
•1/2 oz. simple syrup
•4 dashes vanilla extract
•1 1/4 oz. milk

•1 oz. heavy cream
•Ice cubes

Mixology:

Combine ingredients with ice and shake. Strain into ice-filled glass and enjoy.

If you have a favorite Fat Tuesday spot in the Hamptons, tell us about it here!

TAGS: , , , , ,
Tom C

Tom Colicchio Is Hamptons Bound

February 20, 2012 by Hugh Citrella

Top Chef judge and renowned restaurateur Tom Colicchio is Hamptons bound! Calicchio and his management company, Florence Fabricant reported, will be opening the new venture—Topping Rose House, a 22-room hotel and spa, and a year-round restaurant—in Bridgehampton on the site of the Bull’s Head Inn. We’ll be looking out for Colicchio late this summer!

TAGS: , , , , ,
dining_room3

Tenth Annual Hamptons Restaurant Week Is Coming

February 19, 2012 by The Hampton Eats Team

Sign-ups are underway for the Tenth Annual Hamptons Restaurant Week, which is slated for Sunday, March 18 through Sunday, March 25. Participating restaurants offer three-course prix fixe menus for $19.95 and/or $24.95 every night they are open except Saturday when it must only be offered until 7 p.m.

Diners may try discounted bottles of wine from participating vineyards for $19.95 or $24.95 per bottle at select restaurants and vineyard tasting rooms. Lodging properties may also offer discounts.

Participants include: Cooperage Inn in Baiting Hollow; Touch of Venice in Cutchogue; Fresno in East Hampton; Docker’s Waterside Restaurant and Stone Creek Inn in East Quogue; Stonewall’s Restaurant and Tweed’s Restaurant in Riverhead; Vine Street Café in Shelter Island; The Coast Grill and Southampton Publick House in Southampton and Casa Basso in Westhampton.

For more info, check out www.hamptonsrestaurantweek.com or 631-329-2111.

TAGS: , ,
FillerCaviar-434x325

Faux Caviar, Anyone?

February 17, 2012 by Stacy Dermont

I read in The New York Times Dining Section recently about a new product—faux caviar. Yup. It’s made out of xanthan gum mostly. Florence Fabricant wrote that the stuff was a fun treat for your vegan friends. FloFab is never wrong. I had to try this stuff. Unfortunately it’s not yet available in The Hamptons. Undeterred, I sent an e-mail all the way to Spain requesting samples. Naturally they’re made in Spain, the molecular gastronomy center of the food universe.

A representative from Pescaviar immediately overnighted six jars of Cocktail Pearls to Bridgehampton. Now that’s service. They were 1.69 ounce jars of six different flavors – Apple & Ginger, Lime & Lemon, Lemon & Pepper, Strawberry, Vinaigre & Echalote (Vinegar & Shallot) and Chili Pepper. I coordinated a Dan’s Papers staff tasting with our Head of Sales/Head Cheer Leader, Lori Berger for the following day. She brought bread and hard-boiled eggs, I brought sour cream.

Sales Coordinator Evy Ramunno announced a “Faux Caviar Tasting” over the P.A. and the tasting was on!

Lori favored the Chili Pepper while Englishman Chris Gardner from our Web Department found the Strawberry “kind of tangy – reminds me of seaweed that pops.” Evy settled on the Lime & Lemon. David Rattiner said “It is good but…” and trailed off. He’s a closet vegan. Oops.

We all agreed “This is fun!” I would definitely recommend picking this product up when you’re in the city for a tasting of your own. I’ve never been a huge fan of caviar. This xanthan gum version isn’t subtle but it’s not fish eggs either. Plus they’re really colorful and respect just about every dietary restriction. They’re not cheap, but who wants cheap when you’re out to impress? Used as a garnish, they go a long way.

 

Check out all the details and recipes at: www.pescaviar.com. Photo shows Apple & Ginger Cocktail Pearls on Cheesecake.

Continue This Story
121781648

A Foodie Book Review

February 4, 2012 by Stacy Dermont

The Culinarian, A Kitchen Desk Reference by Barbara Ann Kipfer with illustrations by her son Kyle Kipfer came out late last year. Get this book! It’s encyclopedic and, given that it’s written by a lexicographer, it’s all well-researched and expertly detailed.

I’m only on page 121 but I’ve learned more about food than I’ve gathered in the past couple of years from other sources.

Here are just a couple samples of things from the book that may help you in your daily life in the Hamptons: from page viii, “NATURAL FLAVORING…include ingredients like hydrolyzed protein and HVP, both of which contain MSG.” or how about this nugget from page 116, “CHILE ESSENTIALS…The capsaicin that causes the heat in chiles is not water soluble, so water does not relieve the pain. Milk with its butterfat, ice cream, or starches such as rice or potatoes are best at relieving the burn pain. Beer and wine will not cool the mouth either. In fact, they will have just the opposite effect, for alcohol increases the absorption of capsaicin. Rice and tortillas absorb chile oils from the mouth, while sour cream, yogurt, and milk neutralize chile oils and cool the burn.”

Of course the 616 pages are not just about eating – there are also tons of baking and cooking tips. So much no-nonsense, science-based advice it’ll make you say, “Hmmm.” Though more than once I caught myself saying, “Yum!” as I read this book.

 

The Culinarian, A Kitchen Desk Reference by Barbara Ann Kipfer (Wiley: 2011) is available locally from Books & Books in Westhampton Beach (re-opening February 11) and online.

TAGS: , ,
super-bowl-best-snacks-foods-taste-test-3-590

What Will the East End Eat on Super Bowl Sunday?

February 3, 2012 by Hampton Eats Team

Giants fans. Patriots fans. GoDaddy commercial fans. You’re all going to be eating on Super Bowl Sunday. Eating a lot. You won’t be able to stop it. Super Sunday is the second biggest eating day of the year after Thanksgiving, and it sucks us all in like a black hole made of deep-fried Oreos dipped in chocolate sauce.

The Calorie Control Council—yes, there is such an organization—predicts that 1,200 calories and 50 grams of fat will be consumed by the average viewer merely from game-time snacks alone this Sunday. Some of you may serve up a nice veggie plate or some quinoa salad, but that’s not what the CCC is talking about.

Those impressive gastronomic numbers are based on real snacks like pretzels, popcorn, tortilla chips—an estimated 177 million pounds of snacks will be sold for Super Sunday, including 46 million pounds of potato chips alone. And get that blue cheese dressing ready, because the National Chicken Council says that more than 1.25 billion chicken wings—that’s upwards of 100 million pounds!—will be eaten as well.

What’s your ultimate Super Bowl food? And it’s deep-fried Oreos dipped in chocolate sauce, please invite us over to watch the Big Game.

TAGS: , ,
AtomicWings

Burgers and Atomic Wings for the North Fork!

January 31, 2012 by Hugh Citrella

Congratulations to our friends at Big City Burgers on their new restaurant in Mattituck, just in time for the Super Bowl. Since the first Long Island Big City Burgers doors opened in Westhampton Beach last year, it’s been a go-to spot for burger-wings-fries-hot dogs-onion rings enthusiasts—and anyone bold enough to try the Suicide Wings challenge.

TAGS: , , , , ,
Closed-sign-001

East Hampton Deli Almost Done

January 30, 2012 by Hampton Eats Team

Days after we heard about the end of the Lobster Inn, word comes that Bucket’s Deli in East Hampton will be closing its doors on February 24. Morning coffee and eggs on Newtown Lane will be missed.

TAGS: , , ,
greenport-harbor-brewing-co

More Beer Brewing in Greenport

January 26, 2012 by Hampton Eats Team

The popular Greenport Harbor Brewing Company is expanding to a second location. The craft beer brewing company has recently gone into contract on the former Lucas Ford dealership in Peconic. The facility, which will quadruple production and double the brewery’s workforce, is expected to be up-and-running in January 2013.

TAGS: , , ,
Next