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Hardy2
September 20, 2006

Now Serving


Deadline for submissions is noon on Friday. Fax them to 324-2351 or email to news@indyeastend.com.

Texas BBQ

Turtle Crossing will host a Texas BBQ fund-raiser on September 30 to support the restoration of The Moran Studio House & Garden in East Hampton, the former home of landscape painter Thomas Moran (1837-1926). The evening will begin with a tour and cocktails of The Moran Studio at 5 p.m., with the BBQ dinner beginning at 6 p.m. The cost for the event is $100 per person for the tour and cocktail portion and $300 per person for the entire evening. Call Monica at The Maidstone Arms at 324-5006 to make a reservation.

Cooking Class at Southampton Inn

The Southampton Inn will offer a cooking class the first Tuesday of every month, beginning October 3, with executive chef Joe Hsu leading a course that will focus on the preparation of holiday dishes from around the world. The class includes an open wine bar and a tasting following the preparation. The cost is $25; space is limited and reservations are recommended. Call Cara Fitzgerald at 283-6500, ext. 779. The Southampton Inn, 91 Hill St., Southampton.

New Chef at Gigshack

Nico Psihoyas has been named the new chef at the 668-Gigshack in Montauk. Psihoyas trained at the Culinary Institute of America and has worked at R.M. in Manhattan and The Yacht Club Marina Restaurant in Antigua. He will oversee a new menu that will specialize in local fish dishes including lobster bisque with tarragon chive essence, Sicilian fish stew, rustic clam chowder, sea bass with blue potato puree and jalapeņo lime compote, and lobster salad with avocado and mango salsa. The regular menu of lamburginis, montacos and burritos will continue through the fall. 668-Gigshack, 782 Main St., Montauk, 668-2727.

Cheewing at Desmond's

Chef Brian Cheewing is the new chef at Desmond's Restaurant and Lounge located within The Inn and Spa at East Wind. He is a graduate of the New York Restaurant School and began his career at George Martin in Rockville Centre as a sauté cook and sous chef. He was previously the executive chef at George Martin and at James on Main, both in Southampton, and at Nick & Toni's and JL East. Under Cheewing's direction, new items on the menu will include wild mushroom risotto with oyster mushrooms, chanterelles, truffle essence, and shaved grana, seared sea scallops with rock shrimp, asparagus risotto and basil essence, and veal milanese with baby arugula, salsa crude, fresh mozzarella. Desmond's Restaurant, 5720 Route 25A, Wading River, 846-2335.

Octoberfest at Publick House

The Southampton Publick House will host its annual Octoberfest celebration on September 29 with a variety of German specials available throughout the night. Munich Style Southampton Golden Lager, Octoberfest Lager, and Bavarian Wheat Beer will be available at happy hour prices for the evening; additional specials will be offered on German liquors like Jaegermeister and Goldschlager. The Harvest Dinner Prix Fixe ($24.95) will be available in the dining room with appetizers such as cauliflower & Octoberfest lager soup and potato dumplings and sauerkraut & mustard, and entrees including sauerbraten served with garlic mashed potatoes, ginger snap gravy and vegetable medley, a mixed wurst platter with sauerkraut, red cabbage & German potato salad, and grilled smoke pork chops with golden lager & dijon reduction served with stewed new potatoes. Southampton Publick House, 40 Bowden Sq., South-ampton, 283-2800.

JL East

JL East will be closing except for private parties, holiday events and New Year's. For booking information please call 324-1100.

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