It’s a quiet morning on the ridge line, when the wind blows hard (as it is today) the clubhouse at “The Bridge” moans and groans under the stress that its sail like design catches every blast of north wind, only the sound of whistles and howls gets through. The dining room with its 20 mile view over Shelter Island and beyond is still, not a breath of wind moves into the air tight chamber.

Mothers day weekend has come and gone, the kitchen team here had high hopes for a busy lunch shift, keenly interested in honing our skills with the menu that will grow larger and more complicated as the season progresses. We have a few veterans of last years service with us. The design of this room is more streamlined after the first season exposed assorted foibles and flow problems. It’s all straight out now and the chance to test our understanding of the plates and begin to choreograph the dance of a busy lunch service will require an active member involvement. It didn’t happen this weekend, 31 covers on Saturday and 21 on Sunday, Mothers day.
Since work required my attention on Sunday we made Saturday night the evening to celebrate our mothers and wives. A dinner party at home included the Briggs family (Geoffry & Roaxanne). Phobe was in town from her school. Brooks, along with Bailey and Madeline her sisters. The Consuelos family (Mark and Kelly) attended with their children Michael, Lulu and Waukeen. Finally we enjoyed Christina and Johnny Muse as the only child free team in the group.

The menu was a season opener on my new grill (an early anniversary gift from Jessica) of sirloin steak, roasted chicken stuffed with herbs, garlic and lemon. We filled a large roasting tray with 3 stuffed birds seasoned with Hymalain salt and fresh ground black pepper. On the rack below a ½ sheet pan covered with Idaho potatoes, sliced in half and rubbed cut side down with butter, Whittier was happy to handle this task. The chicken and potatoes went in a 375 degree oven at 6:30 in anticipation of 8pm service.

Meanwhile Lyman trimmed green beans and peeled carrots,.The green beans were blanched and shocked while the carrots were split and quartered and then tossed with EVO and lemons, then spread out evenly on a ½ sheet pan with 2 cups of water added and roasted on top of the potatoes, they went in the oven at 7:15.

Mansell set the table and looked after the final touches like candles and flowers. Kelly brought homemade vanilla cup cakes with chocolate frosting for dessert, she made them in her new Electoroluxe oven which she loves.

My first contribution to the offering at The Bridge is a vegetable dip for the bar. It hasn’t been approved by the Executive chef Estelle Arould who is away with her daughter in Florida until Memorial Day, however I’m told that hungry golfers who enter the bar after the kitchen closes at 3 pm have enjoyed the fresh taste. Served with carrot sticks and celery it compliments the other choice of salted nuts on the bar.

For a Cool Spinach and Onion dip:

5 oz plain yogurt
10 oz sour cream
2 small red onions chopped
2 cloves garlic chopped
fresh spinach, blanched and squeezed dry, chopped
3 tablespoons chopped, fresh dill
salt pepper to taste

Begin by sweating the onions and garlic in 2 tablespoons of oil over medium heat, as they begin to caramelize remove and cool. Combine all ingredient in a processor and run until smooth. Hold cold for at least 2 hours prior to serving.