Are you all still stuffed
from Dan’s Taste of Two Forks or are you hungry for more food soriées? I gather
you are ready to put on your "Eattendee" caps, but before you dash and dine here
is a light meal that was inspired by my taste of local watermelon gazpacho with Jonah crab; prepared by Chef Randy Santos of Navy Beach in
Montauk, NY. This dish will get your palates going, so loosen your belt buckles
for the next wave of tastes for a cause which will be listed below my recipe.
Yellow Tomato Gazpacho with Seared Scallops
- In boiling water blanch the tomatoes for 30 seconds; cut a cross hatch at the bottom of the tomato before inserting. Cool the tomatoes in a bowl of ice water and then peel the skin off the tomato. Remove the cores and chop the tomatoes, saving all of the juice.
- Place half of the yellow tomatoes, peppers, cucumber, jalapeño, cilantro, shallots, vinegar, olive oil and ½ tablespoon of salt and a pinch of pepper in a blender or food processor.
- Puree until the soup is completely smooth. Taste for seasoning and repeat with the rest of the ingredients. You can chill the soup in the refrigerator or have it at room temperature.
- On high heat sear the scallops on both sides; approximately 2 minutes on both sides or just when the scallop gets a golden crust. Do not over cook.
- When done, place one scallop in the middle of a shallow bowl and pour the gazpacho around the scallop up to its middle; the top should peek out.
- Finish the Scallop with a sprinkle of the Amagansett Sea Salt, Montauk Blend.
- Place tomato currants around the scallop as well as the pea shoots and a light drizzle of extra virgin olive oil.
Tastes for a Cause
Food Riot, Saturday, July 27
Benefiting Slow Food East End, this will be held at the Hamptons Preventative Health & Sustainable Technology Expo at Dodds & Eder in Sag Harbor, NY on July 27 and 28, sponsored by Turtle Shell Health. The casual cocktail party is from 5:30-7pm and the dinner party is from 7-9pm and will be cooked by Chef Todd Jacobs of Fresh Hamptons. There are various combinations and offerings to attend this action packed weekend. Go here for the full details.
Great Chefs Dinner, Sunday, July 28th
Share: A Celebration of Education, for Peconic Community School, Sunday, August 11th
The mission of the Peconic Community School is to immerse children in the beauty and splendor that is the East End, so they can learn to be stewards of their communities. This cocktail reception will be held at the Golden Earthworm Organic Farm in Jamesport, NY from 5-8pm. Tickets are $75. Tastes of field-to-plate dishes prepared by top local chefs: Michael Meehan of H20 Seafood Grill, Lia Stanco Falon of the Riverhead Project, Todd Jacobs of Fresh Hamptons, Joe & Liza's ice cream, local beer by Blind Bat Brewery and wine being poured by Jamesport Vineyard, among others.
Harvest East End, Saturday, August 24th
The 4th Annual Harvest East End is celebrating 40 Years of wine making in Long Island Wine Country; showcasing the region’s world class wines from 42 Long Island winemakers and featuring over 34 top regional chefs at McCall Vineyard & Ranch in Cutchogue, NY
Festival Tasting: 7-9:30pm; $125 per person, if purchased no later than Sunday, August 11; $150 on or after Monday, August 12, and at the door (if available)
This event is presented by Wine Enthusiast Magazine and organized by the Long Island Wine Council with support from Merliance. This fundraiser benefits four regional charities: East End Hospice, Group for the East End, the Peconic Land Trust and the Long Island Farm Bureau Promotion & Education Foundation.