Honest Man, the restaurant group that comprises Nick & Toni’s in East Hampton, Nick & Toni’s Café on the Upper West Side in Manhattan, Rowdy Hall in East Hampton, La Fondita in Amagansett and Townline BBQ in Sagaponack, will cook dinner on Tuesday, Oct. 4 at 7 p.m. at the James Beard House in New York.
This “Hamptons Classic” dinner will feature tastes from all five restaurants in a six-course meal of Long Island ingredients–Montauk lobster, Iacono chickens, North Fork peaches, Balsam Farms strawberries–paired with Long Island wines. Executive chef Joe Realmuto has brought his East End cuisine to the James Beard house before, but this particular menu mashup, conceived by Realmuto and his chefs, is a rare thing for a group whose restaurants–featured in Back of the House in Edible East End last year–each celebrate some authentic cuisine, whether it’s Mexican street food, Texas BBQ or Northern Italian farmhouse-to-table. Tickets are $130 for James Beard House members and $170 for non-members.
To whet your appetite for scooping up a seat, or visiting one of these restaurant’s soon, here’s the menu planned for the Beard House meal:
Hors d’Oeuvres
Nick & Toni’s, East Hampton * Chef de Cuisine John Baron
- Montauk Lobster Buns on house-made potato buns served with butter and garden thyme
- House‐made Foie Gras Torchon served on toasted brioche with Balsam Farms strawberry & garden rhubarb jam
- Diver Scallop Crudo served with grapefruit & Amagansett sea salt
- Summer Truffle Suppli di Telefono filled with house‐made mozzarella
- Cocktail dei Frutti di Mare
Blanc de Blancs, Bedell 2006 (North Fork)
The Big Apple
Bootlegger 21 Vodka, American Fruits Apple Liqueur, Greenmarket Cider, Lemon, Cinnamon Sugar Rim, Prospect Hills Orchard Apple Chip
First Course
La Fondita, Amagansett * Chef de Cuisine Juan Geronimo
Sopes de Tinga slow braised Iacon0 Farms chicken with tomato & chili served on maseca boats topped with frijoles refritos, lettuce, pico de gallo, crema & queso fresco
Riesling, Grapes of Roth 2009 (North Fork)
Second Course
TownLine BBQ, Sagaponack * Chef & Pitmaster, Joseph Realmuto
Smoked Vermont Suckling Pig served with a Quail Hill Farm roasted heirloom tomato BBQ sauce & corn bread
‘Taste’ Syrah, Merlot, Cabernet Franc-blend, Bedell 2008 (North Fork)
Third Course
Nick & Toni’s Café * Chef de Cuisine Juan Juarez
House‐made cavatelli served with garden squash, sage & grana padano
Sauvignon Blanc, Channing Daughters ‘Mudd West Vineyard’ 2010 ((North Fork)
Fourth Course
Rowdy Hall, East Hampton * Chef de Cuisine Ed Lightcap
Local Fluke en Papillote served with local tomato, black olives & radish
Wolffer Estate Rosé 2010 (Hamptons)
Fifth Course
Pastry Chef Jessica Craig
Churros served with a Mexican chocolate sauce
Balsam Farms Strawberry & Ricotta Tart with a Mascarpone Cream
North Fork Peach Trifle
Late-Harvest Riesling, Grapes of Roth 2009 (North Fork)
For reservations call the James Beard House (212) 627-2308.
