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The Simple Art of Cooking: Dan’sTaste Of Two ForksJULY 15, 2011 By David Rattiner

Food and entertaining is always big on the East End of Long Island,particularly in summer when glittering fundraising benefits aboundduring the “season,” a period formally defined as the days betweenMemorial Day and Labor Day.

On Saturday, July 16, Dan’s Papers will launch Dan’s Taste of TwoForks at Sayre Park in Bridgehampton. The event benefits East Endfood pantries through the Have a Heart Community Trust. Withaward-winning chef Marcus Samuelsson of New York’s Red Roosterrestaurant hosting the event, and TV anchor Rosanna Scotto of thefamed Scotto family restaurant Fresco in NYC as Master ofCeremonies, this will be a night of culinary magic as chefs,restaurants, wineries and purveyors from both forks will gather.Participants including 1770 House, Nick & Toni’s, Rugosa, StarrBoggs, Luce + Hawkins, Bedell Cellars, Channing Daughters andWölffer Estate Vineyard – and ever so many more – will offer thebest of food and wine for your pleasure.[ expand]

Sam McCleland of The Beacon restaurant in Sag Harbor will beserving up panzanella, an Italian bread salad, with local tomatoes,cucumber, red onion and capers. Growing up in Illinois surroundedby miles and miles of cornfields, Sam’s simple American cuisine isinspired by his roots in the heartland.

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On Saturday, July 23, The James Beard Foundation will present itsannual Chefs and Champagne event at Wölffer Estate Vineyard inSagaponack. The event will honor award-winning chef, author andTV personality Emeril Lagasse. The annual summer fundraiserfeatures a select group of fine chefs from Manhattan, New Jerseyand the East End, many from James Beard Foundation award-winning restaurants. Included are Daniel Boulud of Daniel, JenniferMcCoy of Craft, Michael Toscano of Manzo – all of New York City –plus Guy Reuge of Stony Brook and James Carpenter of the LivingRoom in East Hampton, with another terrific lineup of chefs andrestaurants.

Founded in 1986, the James Beard Foundation is dedicated tocelebrating, nurturing and preserving America’s diverse culinaryheritage. Funds raised at the event will help support missions andprograms including the Christian Wölffer scholarship award for foodand wine studies.

James Carpenter, executive chef of the Living Room and a SlowFood devotee, has focused on local ingredients with a Swedish twistat the restaurant. He will offer a classic Scandinavian shrimp cocktailfor the James Beard event.

Both fundraisers are guaranteed to be sumptuous tasting parties!

PANZANELLA

The Beacon restaurant’s Italian-inspired salad for Dan’s Taste of TwoForks.Serves 4 to 6

14 to 16 1/2-inch slices baguette

2 large local tomatoes cut into 1/2-inch dice

1/2 English cucumber, peeled and cut into

1/2-inch dice

1 medium red onion, thinly sliced

1/4 cup capers

4 tablespoons chiffonade of fresh basil

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper to taste

Thinly sliced fresh chives for garnish

1. Cube the bread into bite-size pieces and set aside.

2. Place the tomatoes, cucumber, onion, capers and basil in a mixingbowl. Dress the ingredients with the vinegar, oil and salt and pepperto taste. Add the bread and toss gently to mix. Let stand for 5minutes for the bread to absorb the dressing and soak up thevinaigrette. Divide equally on 4 to 6 plates and garnish with chives

SWEDISH SHRIMP COCKTAIL

The official name for the shrimp cocktail is Toast Skagen.

The Living Room is offering it at the James Beard Foundation event.

Serves 4

1/2 pound Maine baby shrimp

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1/4 cup finely diced shallots

2 tablespoons finely chopped dill

2 to 3 tablespoons extra-virgin olive oil, divided

4 tablespoons crème fraîche

1/4 cup finely diced cucumber pickles

1/4 cup fresh or lumpfish caviar

1/2 cup mesclun or baby greens, washed and

spin-dried

Freshly ground pepper and sea salt

4 slices brioche toasted and cut into triangles

1. In a bowl mix the shrimp with the shallots and dill. Drizzle with 2teaspoons olive oil, toss to mix and set aside.

2. When ready to serve compose the salad in the followingarrangement: Place equal amounts of shrimp, crème fraîche, dollopof caviar and greens on 4 plates. Drizzle remaining olive oil, or moreas necessary, equally over the ingredients and finish with a twist ofblack pepper and sea salt to finish. Arrange toast points on the sideof the dish and serve.

For more recipes, cooking news, book signing dates and Silvia’s blogcheck out my new website, www.Savoringthehamptons.com.[/expand]

TAGS: Dining, Hamptons, Taste Of Two Forks

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