Jed Feldman Sunday’s in our garden
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
News
2018 Food Lab Conference
The 2018 FOOD LAB Conference at Stony Brook Southampton featured an interview by Biddle Duke with Colin Ambrose about Estia’s Restaurants, cooking, fishing, the American Rivers Tour, and everything in between.
Slow Food / ALS Ride for life Benefit : Gala in the Garden at Estia’s LK
Last fall I was honored by Slow Food’s Long Island chapter with an award, The “Snail of Approval”. Slow Food is a relatively young organization, at least on Long Island, and I was aware of the work they were doing through my contact with Ted Conklin from the American Hotel in Sag Harbor. More Importantly I was at an event a few years ago at The Kontokosta Winery on the North Fork when my friend Gerry Hayden was honored with the first Long Island “Snail of Approval” recognition.
John Delucie, Claudia Flemming, Jim Botsacos
View all photos of this event in our Little Kitchen Gallery !
Colin Ambrose’s From Seed To Plate Series 2: BEETS
Gathering in the fields of Quail Hill Farm, Colin Ambrose again invites local farmers, seed experts and chefs to participate in this, the second video in his From Seed to Plate video series. This time, participants share their knowledge about growing and preparing the versatile and romantic root vegetable–the beet.
Participants:
Petra Page-Maan & Matthew Goldfarb, seed experts at Fruition Seeds, Canandaigua, NY
Scott Chaskey, farmer at Quail Hill Farm, Amagansett
Harry Ludlow, farmer at Fairview Farm, Bridgehampton
Justin Finney, chef at Highway Restaurant & Bar, East Hampton
Sam McCleland, chef at The Bell & Anchor, Sag Harbor
Arie Pavlou, chef at Bridgehampton Inn Restaurant
Megan Huylo, chef at Amber Waves Farm Kitchen, Amagansett
Rick Kallaher, videographer
Colin Ambrose, organizer & chef at Estia’s Little Kitchen, Sag Harbor
Estia’s 25th Anniversary
Letter to the Editor: 08.20.15
by Colin Ambrose
Executive Chef, Estia’s Little Kitchen for The East Hampton Star
Estia’s 25th Anniversary
August 5, 2015
Dear Editor,
Wednesday morning’s sunrise at Old Beach Lane was magnificent, I can’t describe the feelings I have as I sit here and think about the journey that got me to this place. Upon arrival in East Hampton I was at a fork in the road. This community has often reminded me how lucky I am having taken the right turn. Read More »
For the love of the land… …and the folks who tend to it. Photographs by Ellen Watson
Fresh Fruit, 2015
metal print, 36” x 24”
On view now through September 28th at Estia’s Little Kitchen: Photographs by Ellen Watson, an exhibition celebrating the thriving farming community on the East End:
the land, the people and the produce.
Come join us Sunday, August 9th
for the Opening Reception from 4 – 6pm!
BEACHOUSE LIFE | Chef’s Tales | #3
That Bar On The Corner
by Colin Ambrose
Executive Chef, Estia’s Little Kitchen for Beachouse Media
All photos courtesy of Word Hampton
Confession: I have a favorite corner bar! You should too. Everyone should. Mine is Almond, set on the corner of Ocean Road and Main Street in Bridgehampton. No insult intended to all the other corner bars. Read More »
Transmitter Studio from Greenpoint, Brooklyn comes to Estia’s Little Kitchen in Sag Harbor for the month of July
Transmitter Studio‘s Summer Art Show, a collaboration of works from 8 different artists, is on display now through July 27th!
Join us this Sunday for the Artists Reception, July 12th 4-5:30pm.
Bidding begins for Eileen’s Angels
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.
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)
Eileen’s Angels Art Auction & Garden Party – Artist Stephen Mannino
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. Read More »
BEACHOUSE LIFE | Chef’s Tales
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!
A Casual Venue for Contemporary Art
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.
BEACHOUSE LIFE | Chef’s Tales
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.
Colin Ambrose’s From Seed To Plate Series 1: The Carrot
Colin Ambrose hosted his first in a series of root tastings at Estia’s Little Kitchen. Invited to participate were local farmers and chefs. In this video, participants share their knowledge about growing and preparing carrots.
Bolero Carrot Gyoza
Recipe by chef Chris Polidoro, farmed by Scott Chaskey
1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well drained, and chopped
1 tsp. fresh ginger, grated
1 package Nasoya round wonton wrappers Read More »
FRESH Hampton’s Carrot Fritters with a Yogurt/Herb Dipping Sauce
Recipe by chef Todd Jacobs
Carrots, grated
Maseca, corn starch
Pinch of baking powder
Salt and pepper and cayenne pepper
Fried in coconut oil and canola oil Read More »
Nick & Toni’s Heirloom Carrots with Harissa
Recipe by chef Joseph Realmuto, Jeff Negron and Bryan Futerman
2 lbs. heirloom carrots, trimmed and washed thoroughly, cut into large chunks on the bias
1 28-oz. can of whole peeled tomatoes, drained of their juice and rough chopped
2 to 3 Tbsp. Harissa, depending on your heat preferences (It’s hot stuff. You can always add more to your taste.)
1 large shallot, thinly sliced
5 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
Salt and pepper to taste Read More »
McGregor’s savory fall garden pie
Recipe by chef Colin Ambrose
1 3lb rabbit braised with leeks, carrots, and 3 jalapeño chilis in 1 quart chicken stock, 2 cups white wine, salt & pepper. Braise at 350 for 2 hours. Braise a day in advance and store overnight in the braising stock. The following day, drain the stock in a strainer and reduce over medium flame. Clean the meat completely off the rabbit and mince the meat to a rough chop.
4 leeks, cleaned and chopped fine
1 celery root, chopped fine
2 cups kale, chopped fine Read More »
Crazy About Carrots: 5 Chefs, 5 Farmers, Many Carrots
Colin Ambrose of Estia’s Little Kitchen paired farmers and chefs for a carrotpalooza. • Photographs by Lindsay Morris
