serves 24
Whisk to peaks.
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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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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.
Watch how we put together our famous “Dos Hombres Watermelon Mezcalita”!
Made with watermelon puree, lime juice, a splash of soda & a touch of agave.
Come into Estia’s Little Kitchen and enjoy.
This is how we create our Dos Hombres Watermelon Mezcalita
Serves 2
Combine vinegar, lime juice, olive oil and beet in a blender and run until smooth. Transfer pureé into a jar.
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.
Combine hibiscus, sugar, 1/2 gallon water in a pot and simmer for 20 minutes. Set aside until cool then strain.
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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.
After a traditional Ambrose family Thanksgiving day breakfast of roasted pork loin and sweet corn hash with red skin potatoes and poached eggs, Mansell and I stuffed the turkey that we’d boned out on Wednesday morning.
All of the vegetables we used came to us in a farm box from our friends at the Foster farm in Sagaponack.
We diced carrots, chopped green onions and garlic, rosemary, arugula and 4 lovely dried Shishito peppers. In a sauté pan the vegetables were softened with Cromer’s Italian sausage. After the mixture cooled we rolled it into the boneless bird and tied the roulade off with sage.
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My corn crop was destroyed by birds this past summer. It was coming in strong, 6 feet tall with a wonderful showing of several cobs on each plant in mid July. The bed I set wasn’t large, about 25 feet wide and 40 feet long. Then, late in the month a freak hurricane named Hanna ran up the Mississippi River and turned right mid way through the country, we were hit with its tail end. Just enough force to mess with my corn, twisting it up and opening the tightly packed rows. This in turn provided the birds access to each Cob which are generally buried tightly in the mass of plants that I refer to as my wall of Oaxacan green “Indian corn”. The birds ate all of my corn this year, it was hard to watch nature take her share.
Sunday night dinner with all 3 of the A. sisters home. That is a special night. We had planned on dining out at the Main Street Tavern in Amagansett, 177 Main Street. This is a special address for my family as we spent 16 years in that space running it as a coffee shop and restaurant. It would be safe to say that our family was born out of this coffee shop which started in that address in 1981. It was commonly known as Estia.
Jessica and I purchased the lease for Estia in 1991 and maintained a business there until 2007. Since selling the lease, 3 different operators have worked the space. Presently Main Street Tavern which has been open since the spring. Challenged by the Covid pandemic it’s been a struggle for them and I’ve chosen to wait to visit. Tonight’s reservation was canceled, apparently they have plumbing issues. Chalk it up to growing pains. Operating a restaurant in Amagansett is not easy in any business climate. We can wait.
With tonight’s plan for dining out off the table, I volunteered to cook (my daughters are all good cooks now) and I decided to let a walk through Citarella steer my menu. As I looked in the butcher case, braised short ribs were the easy choice, 3 1lb boneless short ribs to be exact.
Serves 12
1/2 sheet pan, butter pan, preheat oven to 350°.
Bake in two layers.
Combine in a bowl and spread evenly on 1/2 sheet pan.
Bake 10 minutes.
|serves a crowd|
20 corn cobs – ( remove corn from cobs first and save kernels for later)
Bring 2 gallons of water to a simmer then add:
Serves 8
5 lbs ground lamb 1/2 bunch chopped fresh mint 3 shallots, diced 1/2 cup currants 1/2 cup pine nuts 1 tbsp chopped garlic Salt 3 tbsp cinnamon, ground 1/2 tblsp clove, ground 1/2 tbsp fenugreek
Mix all together. Shape onto skewers and grill. Serve with flat bread, bib lettuce, couscous, chutney and yogurt!
The annual Hayground school visit is a highlight on my winter schedule. This year the class was all boys. We started in the classroom and watched the riverside video demonstration for our main course recipe from Estia’s American Rivers Tour website.
Both situations were a first in my experience cooking with the students in that school. I think the kids were excited and better informed going into the kitchen after watching recipe demo in the classroom.
Our menu included corn bread crusted chicken pot pie, cranberry sauce, a salad of spinach, arugula and cabbage in a tangerine, mustard vinaigrette, and for dessert, chocolate pudding.