Wednesday, November 18, 2015

Chestnuts Galore

A good friend of has two mature chestnut trees in her yard and since she is not fond of chestnuts we were lucky enough to receive this year's crop. This particular nut is hard to find in these parts, sometimes you can find a sad looking package in one of the 'gourmet' stores, but more often than not the lovely deep brown lustre has faded from the shell.

We had enough to experiment - A thick creamy soup (Stephanie Alexander) chestnuts roasted in the oven and then sauteed in butter and salt, and a rich casserole with parsnips, carrots, mushrooms, cooked with sherry, rosemary and juniper berries, a Nigel Slater recipe. The casserole would go very well with turkey for Thanksgiving. I served it with a barley risotto and sprouts with roasted red pepper, and of course plenty of our 2011 pinot noir on hand.

Monday, October 5, 2015

A Fine Montauk Summer

One for the record books - Day after day of glorious weather, every day a beach day, every evening dining outside. The fruit trees produced a hefty and healthy crop as did the tomato vines. We had a small beet crop but they were gorgeous golden and ruby gems. The wild arugula gave us salad each day and the shiso leaves were picked and made into batches of pesto (using pistachios and miso) some frozen so we can enjoy that exotic flavor during the winter months. The fresh, green, fennel seeds were harvested and used in the bread. Beach plums were picked and made into jelly and bbq sauce. Now we are well into fall and the fishing is starting to heat up, the bluefish are easy to catch and are perfect for smoking, a few batches of pâté have been made and shared with friends. But we are eager to catch some Stripers. Goodbye summer 2015, it was swell.
 Golden and red beets with kale - white peach and burrata - paired with our 2015 pinot noir rosé
 White peach, Bartlett pear and tomato 
 Grilled white peach, burrata and wild arugula salad - Loosely based on an Alice Waters recipe
 The 'bread' made every week without fail - using the fresh fennel seeds, other ingredients: flax seeds, sunflower seeds, chia seeds, some pickle juice, white and wholemeal flours.
 Nashi pears

 Local skate, dusted with paprika, beefsteaks and a sicilian cauliflower dish with black olives.
 Local Montauk clams - Vongole
One afternoon's white peach harvest 
  Iacono chicken, tomato, homemade croutons and white peach salad.
 Red beet salad with avocado and salad greens
 Beach plums
 Smoked bluefish pâté

Wednesday, August 26, 2015

South Edison Montauk

Located a block from the beach South Edison is big on locally sourced ingredients including the freshest greens from #balsamfarms, #amberwavesfarm and #goodwaterfarms. Stonecrop's 2011 Pinot Noir is available by the glass - perfect pairings include braised baby octopus tacos, mezcal braised bone-in short rib and the house made stracciatella with braised beets and pork vinagrette with opal basil.

Monday, June 1, 2015

Stonecrop Wine Tasting at The Baker House

The Baker House is an exclusive Bed and Breakfast in East Hampton - Time Out New York said "the most distinctive B&B on the East End is so mind-boggling gorgeous that it's hard to believe anyone is actually allowed to sleep here." On Saturday May 30th we were lucky enough to hold a wine tasting there, it was a gloriously sunny afternoon and for two splendid hours guests mingled on the patio by the ancient wisteria tree sipping our trio of wines. It felt as if we were a million miles away from the hub-bub of the Hamptons and transported to a more graceful time and place.....It was some enchanted evening, and we agree with our guests - Stonecrop Wines and The Baker House make an elegant match.

Monday, April 20, 2015

Top of the Lake

East by Northeast (also known as ENE) is situated right on Lake Montauk - the sunset views are spectacular and the asian inspired menu created by executive chef Jeremy Blutstein is a mouth watering work of art and you'll find the freshest ingredients on the East End - Stonecrop's sauvignon blanc can now be enjoyed by the glass, paired with the freshest sushi, our favorites include the Ditch Plains and the Feisty Camille. A delicious starter to go with our Martinborough sauvignon blanc is the octopus carpaccio with saffron pickled fennel and Goodwater farm petite red sorrel and the local tile fish with spring pea puree and herb roasted sunchokes is a match made in heaven.

Our award-winning Stonecrop pinot noir can also be found on the wine list and is perfectly paired with the Colorado lamb ribs, the steamed brisket bun, Long Island duck tacos and the deliciously decadent Carl Fisher burger (waygu beef, aged gruyere and Blue Duck Bakery roll).

Monday, April 13, 2015

The Dock Restaurant Montauk

The Dock is a no fuss, down to earth restaurant with a 'pubby' vibe located right on the commercial fishing docks and you can now get a glass of Stonecrop sauvignon blanc to enjoy with the clam dishes, the fried oyster sandwich and the heavenly tuna melt, to name a few. This is 'old Montauk' - no cell phones! - a gem with plenty of character.