Hello, Hamptons

Posted on: Thursday, July 24, 2014

This past weekend, the two of us joined a few friends for our first excursion to East Hampton, NY. We had never ventured to this coastal destination in the past due to the daunting, traffic-high trek from Boston. Lucky for us, we were fortunate to hop onto a friend’s boat in Stonington, CT and zip across Fishers Island Sound in just over an hour. Puttering through East Hampton Three Mile Harbor lined with classic weathered shingled homes and vacationers beaching and clamming on the shores, we knew a relaxing retreat was in store for us.
We cruised through the winding tree-laden roads passing quaint farmer’s markets, lavish seaside villages and gorgeous dunes and wetlands until we reached out cozy shingled cottage. After a night’s rest in our antique twin beds, we woke up bright eyed and grabbed iced coffees from Jack’s Stir Brew to fuel us for surfing lessons with our wonderful instructors, Luca and Nick in Montauk.
Working up quite the appetite from admittedly being tossed around in the surf and swallowing our fair share of salt water, we headed to Amagansett Farmer’s Market and sampled their selection of fresh fruits- figs, about 5 kinds of cherries, peaches- lush greens, fresh squeezed juices, baked goods, assorted cheeses, and interesting salads. We absolutely loved the wheatberry with roasted vegetables. 

After our lunch, we were fueled for the day and decided to explore our surroundings. With dinner plans in mind, we sought inspiration at Stuarts Seafood for grill fare. We were greeted by pools of live lobsters, whole fish, and freshly prepared takeout dishes like lobster spring rolls. We opted for fresh swordfish and jumbo shrimp.
Back at the cottage, we lazed around our brick-adorned pool before prepping for our bbq ahead. With friends who share our love of cooking, we shook up some muddled Blackberry, Mint, Lime and Gin Cocktails while collaborating in the kitchen.
Big props go to our grill queen, Katie. Our menu included:

Garlic Infused Grilled Baguettes with Avocado and Lemon or Heirloom Tomatoes, Basil, and Chevre

Arugula, Strawberry and Chevre Salad with Fig Balsamic Vinaigrette

Grilled Fennel
Grilled Swordfish Steaks
Grilled Peel and Eat Shrimp
Taryn’s Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Content from our local, fresh, tasty meal, we were ready for a night out with live music at Stephen Talkhouse in Amagansett.


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