Indy Scene

Classic Summer Dining

This week’s focus ahead of the July 4 celebrations is on that classic summer dinner. Summer dining is light, social and needs to be oh, so well executed. This week we focus on that classic summertime wine, rosé, along with the dishes and chefs you need to experience in the coming week…

THE CHEFS

James Carpenter is creative in Claude’s kitchen. A veteran not just of the U.S. Navy but also in hospitality and some of the East End’s finest kitchens, Chef Carpenter brings decades of culinary experience. Prior to joining the team at Claude’s, Carpenter was executive chef at eateries including Della Femina, The American Hotel, Page at 63 Main, The Living Room, and East Hampton Point. Serving breakfast, brunch, lunch, and dinner both inside and on the outdoor patio to guests and public starting at 7 AM. www.southamptoninn.com

 

Brian Szostak is brilliant at the Bridgehampton Inn. With over two decades as the hands behind some of the East End’s most talented chefs, Szostak is finally getting his time to shine as the Bridgehampton Inn’s new executive chef. A seasonally-minded chef, he manages a consistently evolving menu based on freshness, taste, and availability. Those who have been blown away at Amarelle, Jedediah Hawkins, the Riverhead Project, Stone Creek Inn, or Noah’s during the past few years have already tasted dishes hand-crafted by Chef Szostak. www.bridgehamptoninn.com

 

Eric Miller’s CIA skills put to work at Bay Kitchen Bar. A Culinary Institute of America graduate in 1980, Chef Miller spent time in notable New York kitchens, including The Helmsley Palace Hotel in Manhattan and The Long Wharf and Carol’s in Sag Harbor. In 1985, he was awarded “Chef of the Year” by The Aspen Times for his culinary brilliance at Aspen’s Charlemagne Restaurant. He then transitioned back to the New York fine dining circuit under chef Christian Delouvrier at Le Parker Meridien’s Maurice, earning three stars from The New York Times. www.baykitchenbar.com

 

Scott Kampf sizzles at Southampton Social Club. New York native Scott Kampf has led an illustrious career with a focus on French-American cooking with honors including the acclaimed Chaine des Rôtisseurs Award of Excellence and Star Chef’s People’s Choice Award. He developed his natural cooking ability while living abroad and traveling around France, Italy, and Spain to study international cuisine. A multi-talented chef, Kampf is also helming the kitchen in Southampton favorite Union Cantina. www.southamptonsocialclub.com

 

 


 

 

The Rosès

Chateau de Chausse Rosé Cotes de Provence 2016. This is the wine for the Summer of 2018. What rosé could boast better social credentials in the Hamptons than one coming from a vineyard located close to St. Tropez in the South of France? Chateau de Chausse produces a range of syrah, cabernet Sauvignon, cinsault, Grenache and rolle.  These grapes provide the key to the fabulous Rosé Cotes de Provence 2016.  Blended from Cinsault and Grenache grapes, this rosé has high minerality and is dry with a fruity taste, which reflects the proximity of the soil from the Mediterranean.  www.chateaudechausse.com

 

Hampton Water Rosé Wine 2017. You are definitely not “living on a prayer” ordering a bottle of Diving into Hampton Water Rosé 2017 — a blend of Grenache, Cinsault and Mourvedre grapes from a new winery involving rock legend Jon Bon Jovi. Before long, like the hit song, this wine will be “Wanted, Dead or Alive” www.hamptonwaterwine.com

 

Miraval Rosé Cote de Provence 2017. Boasting access to some of the best terroir in Provence, combined with ideal geographic elevation and climate, movie-star Brad Pitt felt compelled to get involved in creating this high-end summer rosé. Miraval incidentally also makes a delicate olive oil for cooking. www.miraval-provence.com

 

Wölffer Estate Summer in a Bottle Rose. Produced and bottled on Long Island, New York Wölffer Estates celebrates its 30th anniversary this year. Wolffer’s Summer in a Bottle Rosé is a non-vintage wine which aims to capture the spirit and style of the Hamptons in a bottle. A blend of some six grape varietals, the wine, which has a light, coppery color, is full of aromas, with some acidity and minerality for balance. www.wolffer.com

 

 


 

 

The Dishes

Try the Cioppino on a date night at Southampton’s Tutto Il Giorno — a classic Neopolitan shellfish stew with lobster, calamari, mussels, and clams. www.tuttoilgiorno.com

 

Feel French at brunch perennial Pierre’s in Bridgehampton and order the Salade de tomate a la mangue et avocat. This light salad, combining tomatoes with mango and avocado, and topped with olive oil and lemon juice will refresh the palate. www.pierresbridgehampton.com

 

Enjoy a touch of Tuscany at Sotto Sopra in Amagansett and bond over a classic pizza. Try the Picante pizza combining sliced pepperoni, spicy sausage, and creamy ricotta. Feeling hungry yet? www.restaurantsottosopra.com

 

Go casual at The Blue Parrot in East Hampton and try the house guacamole — made with fresh avocados, white onions, lime, cilantro, and Pico de gallo. Enjoy! www.blueparroteasthampton.com