One For the Book

September 5, 2012

Earlier this season I attended the launch party for this fabulous idea known as One for the Book. Not just your typical event photobooth, but one that allows guests to snap their own shots, select their favorites, and even get a print-out on the spot. It not only captures studio quality images, but adds some entertainment in the process. The food was much a success as the party, thanks to Chef Allison Augstein. Ranging from watermelon cubes with chevre and mint, vegetarian rolls with ginger orange dipping sauce, coconut chicken balls, fig and smoked gouda tea sandwiches, it was certainly One For the Book. If you’re looking to plan an event soon, check out their website!

Watermelon cubes with chevre and mint

Vegetarian spring rolls

Walnut roasted pepper spread on toast & coconut chicken balls

Zucchini and parmesan pops

 

 

 

 

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Breakfast at Belle’s

August 1, 2011

Visiting a friend in Newport for the weekend, I couldn’t think of a better way to spend a mid-summer Sunday morning than breakfast at Belle’s in the shipyard. Waking up with coffee, breakfast sandwiches and watermelon, we sat back in lounge chairs enjoying the beautiful views.

Bacon, Egg & Cheese breakfast sandwich

A side of sliced watermelon

 

A Summer Solstice Salad

June 23, 2011

To celebrate the official start of summer, a couple friends and I threw together a salad with one of the season’s iconic fruits: watermelon. Tossing it with some feta cheese and fresh basil from the garden, and topping with some olive oil and balsamic vinegar, it’s a quick and light refreshing salad.

Feta, Watermelon & Basil

 

Salad

Coast to Coast

June 15, 2011

Last night, my friend invited me to a 4 course dinner at Chef Brandon Chavannes’s pop-up restaurant, Coast to Coast. Inspired by worldly coastal flavors, the exotic dishes were all beautifully presented and delicious. In between courses, the mixologists served up specialty cocktails, wine and Greenport Harbor beers.

Curried watermelon with black pepper, scallions and curry scented dressing with the Bisin Fire cocktail- Polish Bison Grass Vodka, jalapeno lemongrass elixir, crystallized ginger and fresh basil

Chilled crab soup with roasted gazpacho broth, hearts of palm and green apple

Cebollada- braised beef cheeks, salsify puree, romesco verde and an onion jus

Mahi Mahi with dandelion greens, chorizo and Marjoram vinaigrette and a 1970 bottle of Ch√Ęteau Lafite Rothschild

Tres Leches with maple tuile and chili and Apricot tart with cardamom, cinnamon, marcona almonds and caramel with orange blossom ice cream