- Garlic flowers
- Nasturtium flowers
- Zucchini flowers
- Olive Oil
- 4 lbs. unsalted butter
Whisk to peaks.Read More »
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.
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.Read More »
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.
Season heavily with salt & black pepper and sear over high heat 10 min per side
Combine in a 50 gallon pot:
Stir on stove top over medium heat until soft. Add all seared goat & move pot to the fire.Read More »
When WLNG owners, Bill Evans and Sandra Foschi, first purchased the station in 2018, Evans was sitting at the counter at Estia’s Little Kitchen in Sag Harbor lamenting that there were only male DJ’s working at the station. So he asked Estia owner, Colin Ambrose, where he should look for some female radio talent. Colin directed him to his wife, Jessica, who had been a DJ for 20 years on the west coast right after graduating from Boston College.Read More »
Combine vinegar, lime juice, olive oil and beet in a blender and run until smooth. Transfer pureé into a jar.Read More »
Serves 4 people as a main dish
Preheat oven to 400° degrees.
Start by stirring saffron, salt and paprika into the vegetable stock, set aside for a few hours.Read More »
In response to last year’s Covid lockdown my wanderlust kicked in hard this February so I decided to commit to getting on the road inside the quarantine zone. Starting in early March I initiated a personal challenge to ride my bicycle north from Manhattan to Canada on the Empire State Trail with my friends from New York. The plan included inviting as many chefs as I could to join me. I sent an early note to Cesare Casella whom I’d met 15 years ago at his 22nd street restaurant, Beppe.
Although Chef Casella couldn’t join me on the trail he was quick to respond and invited me to visit him in Hurleyville, while he didn’t provide more details than a dinner invitation, I didn’t care. My goal is to spend time connecting with like minded people in New York State this spring so Cesare’s invitation was like gold. He suggested I touch base when the trail ride reached New Paltz. That time has come and contact was made last week and a dinner plan in Catskills was scheduled.Read More »
Slow Food East End’s mission is to seek to create dramatic and lasting change in our food system; we connect communities on the East End with the people, traditions, plants, animals, fertile soils and waters that create our food. We inspire individuals and communities to change the East End of Long Island through food that is good, clean and fair for all.
Slow Food is an international movement with chapters in more than 160 countries; Slow Food East End is a chapter of Slow Food USA, and is one of the largest chapters in the country.
This video highlights interviews with East End farmers, producers, chefs and educators:Read More »
It’s been 8 years since the A.Sisters have made a batch of pasta with our machine at Estia.
Now that each of my daughters has their own kitchen and more of an interest in cooking (Mansell especially), we thought it was time to put together a Christmas gift of red, white, and green pasta with a simple tomato sauce and a chunk of cheese. We gifted these to family friends and a few hard working chefs that I love, too.Read More »