A Conversation with Colin Ambrose

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June 23, 2015 — Article from the Sag Harbor Express

By Mara Certic

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Colin Ambrose is the chef at Estia’s Little Kitchen and spoke about an upcoming art auction he is hosting at the small restaurant and vegetable garden on the Bridgehampton-Sag Harbor Turnpike.

So how did Sunday’s event come about?

 It’s an event designed to raise funds for the Seedlings Project, which was the brain child of Alice Waters probably more than 10 years ago now. The idea behind it is that, for a lot of families, children go home to empty houses after school. Probably around that time, Project Most started as an after-school group at the Springs School. Joe Realmudo, the chef at Nick and Toni’s, I know had a lot to do with this.

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Bidding begins today for Eileen’s Angels Art Auction

This is your opportunity to bid on artwork from renowned artists. Some of them are locals of our East End. The pieces of art are priceless. You can now view all pieces and place your bid(s) online at Paddle8.com.

Dan Rizzi Art - Petunia for Eileen

A piece from the auction by local artist Dan Rizzie

Petunia for Eileen, 2015
Watercolor, chine colle, aquatint unique impression
16 x 13.5 in (40.64 x 34.29 cm)


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Eileen’s Angels Art Auction & Garden Party – Artist Stephen Mannino

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A piece from the auction by artist Stephen Mannino
Title:  ‘Bass’
Medium:  oil & acrylic on paper
Size: 6″x8″

Eileen’s Angels Art Auction is a fundraiser to benefit the Springs Seedlings & Project MOST on Sunday, June 28, 5 to 8pm

Join us at Estia’s Little Kitchen for our Garden Party and Main Auction on June 28. It will be an evening of fine food, local wines & brews, and live music—a gathering of international & local artists for an auction of priceless works.

The art of over 40 participating artists is on display in our dining room between now and June 28th. Place your bid online at Paddle8.com. Bidding starts Friday, June 12th ! You may also preview the art online now, before the bidding begins.

Tickets to the event are $150 and can be purchased online at Projectmost.com. We ask that you buy them soon as they are limited. (more…)

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Visiting Grazin’ Angus Acres

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AWA_Logo_Final_WebsiteI am a big fan of the NPR food radio series Stirring the Pot by Stefanie Sacks. On a recent trip, returning to Estia’s Little Kitchen from my Estia’s Back Porch location in Darien, CT, I happened to catch Stefanie’s show featuring her friend Dan Gibson and his Grazin’ Angus Acres farm. Yesterday, with Stefanie’s introduction, I was invited to visit the farm in Ghent, NY and spend time learning about what it means to be a restaurateur selling “Animal Welfare Approved” products.

As a child, traveling from state to state on vacation in the Ford wagon was always a family experience. My father was a grain merchant for Cargill. He ran shipping and milling operations for one of what we now refer to as the Big 3 (Cargill, IBP, Smithfield). Riding in the back of the wagon was my chosen spot. It kept me away from my sisters, allowed for a little extra room and provided a view of America from 3 large windows. Through those windows I watched American farmland, row after row. (more…)

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BEACHOUSE LIFE | Chef’s Tales | #2

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WE HAVE A KEEPER!

The Highway Restaurant and Bar

by Colin Ambrose
Executive Chef, Estia’s Little Kitchen for Beachouse Media

There’s a new team in the old room at the VFW hall on 27 East in Georgica. Just beyond the Tank in the parking lot at 290 Montauk Highway sits a restaurant that seems to have had a hot potato lease for twenty years. I’ve stopped in for a bite at all of them – from the Italian red sauce joint to the Mexican fiesta and the temple of American contemporary cuisine. Each had a solid idea; some had good execution. But, today’s tenant has found the right combination of solid comfort food, appropriate decor and warm, inviting hospitality that has turned me into a regular. At last, we have a keeper!

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A Lot of Activity

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Article from New York Social Diary – Monday, April 13, 2015

This past weekend Duane Hampton went out to Southampton to check up on her house now that the weather is warming and soon doors and windows will be opened to let in the fresh air. She told me she was going to an exhibition of artist Barbara Thomas at the restaurant “Estia” (“the essence of all good things” in Greek) between Bridgehampton and Sag Harbor. I asked her to take some pictures to show our readers who will be out that way in the next week or two, and she happily complied:

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A Casual Venue for Contemporary Art

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Over the years, Colin Ambrose, the restaurateur, has developed relationships with hundreds of artists, many of whom are regulars at Little Estia

East Hampton Star Article | By Mark Segal |

 

 

Colin Ambrose, above, the owner and chef of Estia’s Little Kitchen in Sag Harbor, has a longstanding relationship with the region’s artists. Barbara Thomas, below, will exhibit paintings of vegetables from her garden, including a variety of carrots, at the restaurant during April and May.

Photos Morgan McGivern and Gary Mamay

Slow food, sustainable agriculture, organic farming, and farm-to-table are terms that are so ubiquitous in the ever-expanding culinary world that hardly a restaurant opens today that doesn’t tout its use of locally sourced organic ingredients.

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Quail Hill root dinner for Ella

Thursday, March 19 6pm
$30 per person fundraising dinner

Join Us for a Magical Evening

Ella is a local organic farmer who will be attending a farmers training program in Santa Cruz, California. To be able to attend this program, Ella is inviting the community to a fundraising dinner at Estia’s Little Kitchen.


Ella Fleming

 

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Watch: Sag Harbor Chef Debuts First Video in Documentary Series

The local chef worked with local chefs and farmers to create the video.

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BEACHOUSE LIFE | Chef’s Tales

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COOKING-UP AN ICON

The North Fork Table & Inn

by Chef Colin Ambrose
Go to the original article on Beachouse Hamptons website

As an owner myself, I know that restaurants, like our most cherished relationships, are a labor of love. To succeed, they require more work and dedication than most anyone can imagine. Of the chef, the demand is nothing less than an intrinsic passion and understanding of food. From the management, service is the top priority. Now, just for fun, add-in operating your establishment on Long Island’s East End, home to the most demanding and discerning palettes anywhere! The North Fork Table & Inn, consistently ranked with New York’s top dining venues, is proof-positive that  these attributes can – and do exist – everyday. If you enjoy destination dining, a reservation at this iconic institution should be on your near term bucket list.

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