We offer take-out – guac and chips as a snack, turtle rolls for the beach, burritos for lunch in the office, and much more.
Stop by every day but Tuesday and come join our counter culture. Sit at our original old-school, straight-out-of Brooklyn soda counter. We’ve been serving the community since 1998. Come enjoy our Breakfast, lunch or dinner.
We are located just in the Middle – between Sag Harbor and Bridgehampton!
Serves 8
Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.
Preheat oven to 350°F.
Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.
Combine on ice in a shaker:
Strain into a 16oz jam jar filled w ice, add splash of seltzer to fill.
Garnish with lime wedge.
Mother’s Day 2023, our 29th Mother’s Day as a family. Today we celebrate Jessica (Mom) in Nashville at Mansell & Henry’s house in Hillsboro village. Yesterdays trip to the Sylvan Park farmers market provided spring flair to the Mothers day hash.
At the market we came across a unique variety of garlic scape with soft, straight, verdant green stems. We also found Tennessee ghee, fresh eggs, kale, sweet potatoes, and a variety of lettuces and radishes for the salad. The plan for our celebration brunch came together easily in a light rain on the lawn across from Henry’s new gastropub Streetcar.
serves a family of 6
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serves 8
Brining the tofu will give it a good flavor boost. This recipe works best served fresh out of the oven.
Start by soaking the tofu in salted water for 30 minutes, then set on a cutting
board wrapped in paper towels, place another board on top, and weigh down
with 3 plates. Squeeze for 30 minutes to dry the tofu.
In October I visited the Hiawatha National Forest in Michigan’s Upper Peninsula and spent a weekend at The Milkweed Inn, a unique bed & dinner run by Iliana Reagan and her wife Anna. At breakfast on Sunday morning, Iliana gave me an advance copy of her new book “Fieldwork”. As Iliana shares the story of growing up in her parents home on a farm in central Indiana, tales of her Grandmothers restaurant and the recipes she was raised on shine through.
I was inspired by several references to a duck soup, Czarnina. The idea of using duck blood to thicken a stock made an impression on me and I applied the technique in this dish.
Last night we celebrated my wife Jessica’s 63rd birthday. All 3 of our daughters were home, along with 50 close friends. Special occasions require extra effort. Coq au Vin was the answer.
Bacon wrapped scallops and roasted beet & feta skewers were just a few of the delicious dishes served.
Photos by Lindsay Morris
serves 24
Whisk to peaks.
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Recipe serves 4
Combine the following in a pot and simmer for 1 hour.
Transfer to a blender, add cilantro, and run on high until smooth.
Chill and hold for service, this will be more than you need; but this puree is great for Huevos Rancheros and enchiladas so it won’t go to waste.
Stir vegetables over medium heat for 3 minutes, then add the seafood.
Simmer until the clams open, season with sea salt and serve with corn tortillas.
Join Jed Feldman the flute player, every Sunday, in the garden at Estia’s Little Kitchen for Bach, Bird and Bossa and fantastic Mexican cuisine! 11:30-2:30
Towards the end of January 2022 Colin and his good friend Chris Simonds set out on a fishing tour in Cuba with 8 other experienced anglers, including a team from World Cast Anglers.
The adventure began in Havana where everyone spent a day exploring the colors, cuisine, art, and customs of this city.
The following days were spent on an Avalon Cuban Fishing Centers Tour boat. Day trips were organized with experienced Cuban guides in small skiffs covering approximately 100 miles of flats, lagoons and channels between Cayo Largo and Isla de Juventud. The crew had extra eyes out for Permit fish, but tarpon, bonefish, jack craval, snook and snappers are plentiful in these waters as well.
Join these fishermen on their adventure by reading about all details of the trip and enjoy many photos on the American Rivers Tour site.
Join us as Colin sets out to fish the Great Lakes Rivers with friends and experienced guides. They travel from the Peshtigo, to the Escanaba River, the Big Two-hearted, and finally the Manistee River. A lot of cooking over open fire is happening and new recipes are explored.
Colin Ambrose – Executive Producer
Jeff Wilder – Cameraman
Editing – Jensen Gore | Smash Studios
Tim Shultz – Guide
Up North River Service – Guide Service
Jeff Topp – Guide
Mangled Fly Outfitters – Guide Service
Gavin Marquart – Guide
Tight Lines Fly Fishing – Guide Service
Nancy Atlas Project – Music: Feels Like Home, Lost Highway, Boots
Sunset Place, Nashville, Tennessee
October 24, 2021
Dinner with Mansell & the Beveridge family
Henry’s sister Glory was married at noon yesterday. It was a first class southern family celebration. Proud father, gorgeous bride, beaming groom, 16 bridesmaids, of which Mansell was one, and a parade of groomsmen. The reception featured deviled eggs, fried chicken and waffles and a glorious white almond wedding cake (I had 2 pieces).
This morning we attended a brunch at Henry’s family home, his parents Mark & Nancy Beveridge hosted family and friends from out of town. I enjoyed hot coffee, mini quiches, mini biscuits with ham and cheesy grits. Each room in the Beveridge home tells a story, new and old.
We felt comfortable, everyone was friendly and happy, proud to share stories about Mansell and the light she shares with them.
Tonight was our turn to host the Beveridge’s at Henry and Mansell’s house. This dish took center stage on the service table. I was concerned that the rice might not cook through, but it did. While still firm and a bit nutty it cooked through.
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Estia’s Little Kitchen proudly presents “Tuesday’s on the Trail”, the latest film release on our American Rivers Tour series. “Tuesday’s on the Trail” chronicles Chef Colin Ambrose’s bicycle ride from Manhattan to Canada with a focus on fishing for Northern Pike on Lake Champlain.
Visit the americanriverstour.com website to follow Colin along the Empire State Trail