Page 33 - Blog

I've always had a fruit crisp on my dessert menu at The Plaza Café, which varies depending on the season. Since local strawberries are currently in season, I thought this was an appropriate fruit crisp to feature now. I've had this particular item on our menu for the past few summer seasons, and it's a great treat! Enjoy!

Yield: approx. 20

Strawberries, quartered - 2 quarts
Rhubarb, 1" dice - 2 pounds
Lemon juice - 1 T
Sugar - 1 C
Cornstarch - 3 T
Cinnamon - 1tsp.

1. Marinate strawberries and rhubarb separately with sugar and lemon.
2. Add cornstarch and cinnamon.
3. Portion in ramekins, top with Amaretti crumb topping and bake at 350 until golden.

AMARETTI CRUMB TOPPING

Butter - 1

For practical reasons, we gravitate to the lighter side of things during the summer whether it's shoes or wine. I'll leave the shoe talk for Esquire and Vogue, but I want to reintroduce the fantastic 2009 Antica Chardonnay (94 Points Robert Parker's Wine Advocate) to you.

This Napa, California gem gives much hope to those who think they may not/do not like California Chardonnay (or anything white for that matter). I am a full on red kind of guy, but whites this good are to be appreciated and enjoyed as well, and there is a lot of both to go around. It's light in the sense that it's perfect for summer. This very well may be the bottle of white that can turn you! 

Earthy characteristics are in here for sure. There is mineral overtone that you don't often find in a California Chardonnay. It could even be considered more like a White Burgundy due to this aspect.  There is no butter

Tuna and Crab Tian with Yuzu Vinaigrette is another one of our signature dishes that people ask me about often. I created it a few summers ago specifically for the James Beard Foundation's Chefs & Champagne event honoring Thomas Keller. It has since become a summer staple on our menu at the Plaza Cafe.

Servings - approx. 4

Avocado Puree:
Avocados, ripe - 3 ea.
Jalapeno, minced - 1 ea.
Red onion, minced - 1T
Cilantro, chopped - 2T bunch
Limes, juice of - 3-4 each
Olive oil - 2-3 T

1. Combine all ingredients in a mortar and pestle (or bowl) and mash until well combined; adjust seasoning with salt and pepper.

Tuna Tartar:
Tuna, sushi grade, minced - 8 ozs.
Cucumbers, peeled, minced - 2T
Scallions, minced - 2T

One of my favorite so called wine seasons definitely has to be Rosé season! There's nothing like a crisp, refreshing Rosé when the summer season is in full swing. There are plenty of great ones out there, but these are my two favorites that we have in stock.

My favorite Rosé house has to be D'Esclans, which is owned by Sasha Lichine, a very well-known figure in the wine world. He bought the chateau in 2006 with a clearly stated ambition - "to make the Best Rosé Wines in the World." To go about achieving that goal, he brought in Patrick Léon as the consulting oenologist. Patrick has an extensive resume working for some of the best chateaux in Bordeaux and is probably best known for his work at Chateau Mouton Rothschild. D'Esclans has four different Rosés in their line-up, ranging from $17.99/btl all the way up to $99.95/btl. It's fun to taste all the cuvees side-by-side as you can really detect the different nuances in each. The best

Summer is here and that means refreshing and delicious whites. One of the newer finds we've enjoyed recently is Domaine Sigalas' 2011 Santorini which is produced from one of the island's indigenous varietals, Assyrtiko.

Domaine Sigalas was founded in 1991 on Santorini, part of the island complex of Cyclades located in the South Aegean Sea about 120 miles southeast of Greece's mainland. The island is essentially the remnant of a volcanic caldera, and the soil a mixture of ash, pumice and sand. It is the lack of clay and extremely high sand content of this soil that allows Santorini to remain one of the rare viticultural regions in the world not affected by the phylloxera pest. Therefore, the vines retain their original rootstock and are classified as old vines being over 50 years of age.

As there usually isn't any rain during their summer, the principal source of moisture is dew from nocturnal fog. As the sun sets, the high daytime temperatures fall and the humidity

Summer is in full swing, and I love to have nice, crisp white wines around for this season. These types of whites are extremely versatile and are very refreshing for the summer heat. And the best part is that you don't even need food! These summertime sippers are great on their own, or you can pair them with anything from the bounty of the sea to grilled delights. 

I have two white wines in mind right now that are perfect for this season's festivities:

2010 Domaine du Haut Bourg Muscadet Cotes de Grandlieu Sur Lie - $12.99/bottle, and 2010 Domaine des Vieux Pruniers Sancerre - $17.99/bottle. 

Both of these wines have an amazing balance of fruit and acidity. Granny Smith apples, lemon zest, honeydew, melon and minerals are just a few of the lovely aromas and flavors that you'll find in these wines. Bordering on tart, either of these whites will leave your mouth

Every summer, we look for a new, super fresh White Burgundy wine that we can rely on to show incredibly well at our clients' most important events, gatherings and cocktail parties. This summer, one of our top picks for a white wine that will definitely make a big impression is 2009 Louis Latour Corton Charlemagne. Louis Latour is a favorite among many collectors and wine lovers, and the 2009 vintage showcases not only the talent of the producer, but also highlights the overall tremendous quality of the 2009 vintage.

2009 White Burgundies have attracted a lot of attention from wine critics. Robert Parker's Wine Advocate said this, "...The 2009 harvest yielded a large number of delicious white Burgundies, many of which will drink beautifully with virtually no cellaring..."

A Grand Cru White Burgundy, the 2009 Louis Latour Corton Charlemagne is an amazing wine and compared to many other Grand Cru White Burgundies of this pedigree, it is relatively inexpensive with

It is any wine lover's dream to have the privilege to drink a bottle from Bordeaux from the legendary 1982 vintage.  Some may have the opportunity to do this more often than others and yet, some may never get the chance.  I guarantee you that if you love wine and the chance presents itself, you, as I would never turn it down.
 
Recently, I was out at a great friend's house and the whisper of 1982 started.  Next thing you know, a bottle from the pristine cellar was picked: 1982 Haut Brion! My friend and I admired the bottle and laughed that neither of us had been fortunate enough to try a First Growth from 1982. Often times we will glance at a bottle and think, "This is not the right time," or "I am waiting for a special occasion to open this bottle." I learned this new acronym recently that I really like - YOLO: You Only Live Once.  There is no better time than the present because you never know what tomorrow

Summer in the Hamptons just isn't summer without a fantastic, fresh lobster roll! This is a summer favorite, and the waters of the East End provide us with very high quality lobster. In celebration of the summer months, The Plaza Café, located in Southampton, created a new bar menu. The lobster roll is a great feature on that menu, and it's become a favorite amongst customers. We have the recipe for you, which is easy to follow and straight forward. Enjoy!

Yield: 4 orders

Lobster meat, cooked, diced - 1 pound
Celery, minced - 1 stalk
Fennel, stalks, minced - 2 ea.
Cucumber, seedless, minced - ½ each
Mayonnaise, preferably homemade* - 1½ cups
Tarragon, snipped - 2-3 stems
Brioche hot dog rolls** - 4 ea.

1. Combine lobster meat with celery, fennel and cucumber.
2. Gently fold in mayo.
3. Add tarragon and then lemon juice.
4. Adjust seasoning

Upon recently opening one of our new arrival wines, 2011 Herencia Altes Garnatxa Negra, the first thing I noticed about it was the care and passion that went into its creation.  With a good winemaker, that care and passion will be the driving force to quality, and that is exactly what we have here with the 2011 Herencia Altes Garnatxa Negra.  Then, factor in the $9.99 price tag, and you have a 100% Grenache at an unbeatable value which makes it perfect for everyday drinking.  This wine truly combines affordability and great taste giving you the best of both worlds!

With a score of 91 points from Robert Parker, he called this wine "...a killer value..." Parker also said that "...at these ridiculously low prices, consumers will never suspect the wines are at this level of quality..." This is a value that you must try! This wine tastes like it costs at least 3-4x the actual price.

This Spanish delight is the product of old vines and concrete aging.