The Honest Man Group Presents the Flavors of East End Farms in 6 Courses at the Beard House Tomorrow Night

Nick & Toni’s executive chef Joe Realmuto will bring Montauk lobster, North Fork peaches, Long Island sauvignon blanc and other East End flavors to the James Beard house.

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.

Brian Halweil

Brian is the editor at large of Edible East End, Edible Long Island, Edible Manhattan and Edible Brooklyn. He writes from his home in Sag Harbor, New York, where he and his family tend a home garden and oysters. He is also obsessed with ducks, donuts and dumplings.

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