Estia's Little Kitchen News
December 17th, 2008

Christmas Greetings

We want to wish all of our friends in the "Little Kitchen" community a safe and Happy Holiday and a prosperous New Year.

We are also announcing a Wolffer wine dinner scheduled for January 24th. Look out for the menu and more detailed information in our January '09 newsletter.

Estia's Little Kitchen Dinner Service:
Friday, Saturday, Sunday through the
New Year.
Breakfast and Lunch 6 days 8 am to 3 pm (closed Tuesday). Closed Christmas Day



Check out our Video on YouTube

Estia's Chef Cook

Holiday Season
Breakfast & Lunch Specials:

Roasted Duck Tacos with Guacamole and House made Salsa - $14.95

Roasted Duck Breast with sheeps milk cheese scambled eggs - $13.95 

Red Flannel "Rib Eye" hash with duck eggs - $16.95

Wolffer Cabernet Franc 2004 - $10 glass



Make Your Reservation,
colin@eatshampton.com
phone 631.725.1045

Colin's Kitchen Chronicles
Recipe #4:
New Years Black Eyed Pea soup

It is said that it brings good luck to include black eyed peas in your diet on New Years day!

1 bag dried black eyed peas
1 large white onion
3 stalks celery
2 carrots
4 cloves garlic
¼  cup olive oil
2 ham hocks
1 quart chicken stock
½  cup red wine vinegar
1 teaspoon chili flakes
¼ cup chopped fresh herb
(oregano & parsley)

Start soaking the dried peas in 1 quart of water in a plastic bowl over night. On the first morning of the new year begin by washing and dicing the vegetables into pieces the size of your smallest finger nail.
Then combine all of the diced vegetables in a
2 quart soup pan with the oil over medium heat and stir for 5 minutes or until soft.

Now add the peas and the liquid and stir. As the peas begin to heat through, add the rest of the ingredients (except the herbs)
and stir again. When the broth begins to boil, reduce heat to low and simmer for at least 2 hours.

When you are ready to serve, remove the ham hocks from the Soup and clean the meat from the bones. Chop the meat into small pieces and return to the soup.  Garnish with chopped herbs.

Serving lunch daily noon to 3pm. Except Tuesdays.
Make Your Dinner Reservation Today!
Estia's is open 6 days a week for breakfast and lunch. Closed Tuesdays. Dinner Fridays and Saturdays.
1615 Sag Harbor Bridgehampton Turnpike
call 631.725.1045
drop me a line at colin@eatshampton.com for any inquiries

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Estia's Little Kitchen News
November 1st, 2008

Enjoy a Thanksgiving Breakfast, Lunch or Early Dinner at
Estia's Little Kitchen
Thursday Nov. 27th between 9am and 4pm

For those of you who don't want to cook on Thanksgiving this year, please join us at the Restaurant for a wonderful Breakfast, Lunch or an early Dinner.

Book our private room for 8-12 people, either at 12:30 or at 2:30pm for $27 per person plus beverages.

We also offer a complete "Holiday Take Out " Dinner. The meal will include Turkey & gravy, fresh cranberry sauce, local butternut squash,
brussels sprouts, mashed potato, creamed onions, three bean salad and a special pumpkin cheesecake dessert. Price $27
Thanksgiving Turkey
If you don't want to wait until Thanksgiving, come in for dinner this week, below are a few dishes we'll be serving:

Dinner Specials

Steamed Mussels
saffron, shallots, wine - 13.00

Roasted Striped Bass
Quail Hill parsley potatoes - 30.00 

Cervena Venison Osso Buco
Butternut squash, garden greens - 30.00

Carne Asada Burrito
Guacamole, salsa & sour cream - 22.00



Make Your Reservation,
colin@eatshampton.com
phone 631.725.1045
Estia's Little Kitchen

Colin's Kitchen Chronicles
Recipe #3:
Mushroom & cream cheese pasta pie

3 cups dried mushrooms
3 tablespoons mushroom soy
3 cups water

Combine all in a sauce pan and simmer 30 min. or until the mushrooms soften. Remove from heat and chop the mushrooms when cool, save any juice.

1 16oz box of “fine”noodles or spaghettini
3 tablespoons chopped oregano
3 chopped shallots
3 whole eggs
½ cup egg whites
1 cup cream ( ½ & ½  or heavy)
2 cups cream cheese (cut in cubes)
2 tablespoons sea salt (1 for the pasta water)
ground pepper as you like

Boil the pasta until al dente (5 min.)
then combine all ingredients. Pour into
a lightly oiled baking dish, place in pre heated 375 oven for 30 minutes. Serve
hot with an arugula salad.

Estia's Front Entrance

Serving lunch daily noon to 3pm. Except Tuesdays.
Make Your Dinner Reservation Today!
Estia's is open 6 days a week for breakfast and lunch. Closed Tuesdays. Dinner Fridays and Saturdays.
1615 Sag Harbor Bridgehampton Turnpike
call 631.725.1045
drop me a line at colin@eatshampton.com for any inquiries

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Old Stove Pub Sagaponack

The Old Stove Pub in Sagaponack

With Colin Ambrose as the Executive Chef, Partner and Creative Director of the area's oldest Steakhouse, The Old Stove Pub in Sagaponack opened its doors again.

The East Hampton Press & The Southampton Press

Old Stove Pub opens again in Sagaponack

By Michael Wright
Jul 16, 08 10:04 AM

The Old Stove Pub, irreverent and mysterious, and stubbornly refusing to fade into restaurant history, has once again opened its doors on Montauk Highway in Sagaponack.

Fans of the Stove, which first opened in 1969, will be happy to learn that Coula Johnides is still there—her brother Stephen died a few years ago—the chairs and tables are still plastic, and the 3-inch-thick steaks are still charred to a crisp. The menu hasn’t changed: It’s still nothing but big cuts of meat and Greek specialties. But it is now shepherded by veteran local chef Colin Ambrose, owner of Estia’s Little Kitchen.

A new investor has financed a sprucing up of the restaurant—the pictures of famous guests from years past are in new frames, and the red-and-white-checkered rubberized picnic tablecloths have been replaced with red-and-white-checkered linen picnic tablecloths—and has it slowly rolling back into business.

“As soon as we put the sign out, people were coming in saying, ‘I can’t believe you’re open,” said manager Tim Luzadre.

The restaurant opened July 2 and is open Sunday through Thursday, and for now is closed on weekends. Mr. Luzadre said the schedule likely will change as the new staff settles in.

Go to original article

Entrance of the old stove pub

Newsday.com

Old Stove Pub
3516 Montauk Hwy.
Sagaponack, NY
631-537-3300

Crusty as its charred steaks, Old Stove Pub reopened last month as if it had never closed. Anti-vogue and trend-free, the joint that thrived offering tough love for the pampered now says, "Welcome back." But the revival still keeps some of the spare style reflected in the poetic motto that defined it: "Fed up with the chic, come to the Greek."

Coula Johnides, who ran it with her brothers, bridges past and present. New: the influence of chef Colin Ambrose, of Estia's Little Kitchen, who has kept most of the original menu and added a salmon in a pomegranate reduction. Weathered white signs advertising the Greek fare and steaks have been repainted; washed over, the faded come-on almost immortalizing a quote ("Country dining at its peak") that must have been one of the last public comments from Cue magazine (d. 1976). Waterproof, checked table covers have given way to checked linen. And you can catch that glimpse of sunset from the preferred tables on the wraparound deck, where movie-star and theater-celeb publicity shots are framed and chairs are plastic.

Follow the neon arrow, park on the grass. Contrarian to the last, Old Stove Pub is closed Friday and Saturday this summer.

THE BEST

A stack of sliced red onion, ripe tomato and mild feta cheese, followed by savory moussaka, or tender baked shrimp finished with tomatoes, basil and more feta. The signature: sunset steak, a 21/2-inch-thick, fibrous $58 slab of bone-in sirloin, black outside, rosy within, under wafers of butter and a solitary sprig of oregano. Colorado lamb chops, each big as a middleweight's fist, arrive assertively scorched but juicy. Break up the minimalist tableau with fries.

THE REST

Coula's Wedge means routine iceberg with Thousand Island dressing; saganaki, the baked cheese appetizer, hard-edged, nearly torched. Spinach with garlic oil, bland. Baklava, standard. The everlasting "cold fudge sundae" caps ordinary ice cream with a dense topping suitable for frosting cupcakes.

THE BOTTOM LINE

Time machine.

Reviewed by Peter M. Gianotti, 8/13/08.
Hours
Dinner, Sunday to Thursday, 6-10 p.m. Closed Friday and Saturday.

Ambience: Fair
Cuisine: Greek
Major Credit Cards Accepted: Yes
Price Range: Very Expensive (More than $50)
Rating: Good (1 star)
Reservations: Required
Service: Very good

Go to original article

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Estia's Little Kitchen News
February 29th, 2008

"Attention wine lovers, I have just the evening for you."
Shinn Estate comes to The Little Kitchen
Saturday, March 29th
2 seatings: 6pm & 8:15pm

My menu will provide the following 5 courses
along with a tasting of 5 choices from the Shinn Estate collection.
Estia's Front Entrance
Amuse: Local flounder carpaccio with blood orange & micro greens

Course #1: Lemon pepper angel hair pasta w/asparagus tips & goat cheese butter

Course #2: Red Lentil crusted Montauk Cod w/first of spring greens

Course #3: Wild Nebraska Bison Tenderloin in mushroom soy reduction over sweet potato mash

dessert: Pomegranate tapioca w/rum soaked grilled pineapple

$65. Includes wine (tax & tip extra)

Simply send me an email or call us
colin@eatshampton.com
phone 631.725.1045
Wolffer Event
Meet the wine makers, Roman Roth greets guests at January's Wolffer Estate dinner when over 60 guests enjoyed a "Taste of Germany". Wolffer
Wine dinners at the Little Kitchen are fun for a date or your next party. Call your friends and book our private room.

Serving lunch daily noon to 3pm. Except Tuesdays.

Colin's Kitchen Chronicles
Recipe #2: Sea Scallop Schnitzel
Serves 4 people as main course (3 per plate) Serves 12 as appetizer

2 lb sea scallops, sliced into 3 pieces (round)
3 cups squid bodies, sliced into thin rings
2 cups Wolffer ver juice
½ cup shallots, chopped
½ cup egg whites
3 tablespoons chopped parsley
½ cup grapeseed oil
1 cup panko breadcrumbs
½ tablespoon sea salt

Place the sliced squid in a sauce pan with the shallots and the ver juice, bring to a simmer, cook for 45 minutes then remove from heat and strain.
Allow the squid to cool then place in a food processor and run until smooth (30 seconds)
Remove to a bowl and stir in egg whites, parsley and salt.

Set a sheet pan on the counter top and then line the bottom of a foil muffin cup or cup cake cup with 3 slices of the scallops then add a spoonful of the squid mixture and top with 3 more slices of scallops. Now flip the contents of the cup on to the sheet pan and repeat. When you have completed the process you should have about 12 cakes on the sheet pan.

15 minutes prior to service bring your oven to 375 and place a flat bottomed skillet over a medium flame add ½ of the oil and then dust the scallop cakes with panko, flip them over and dust side 2 then place the cakes in the hot oil 2 or 3 at a time (refresh the oil ½ way along). Allow them to brown on each side (about 2 minutes per side) then transfer to a sheet pan in the oven. Cook in the oven for 10 minutes and serve immediately with a salad of blanched celery and micro greens in citrus vinaigrette and a dash of whole grain mustard.
Sea Scallop Schnitzel

Make Your Dinner Reservation Today!
Estia's is open 6 days a week for breakfast and lunch. Closed Tuesdays. Dinner Fridays and Saturdays.
1615 Sag Harbor Bridgehampton Turnpike
call 631.725.1045
drop me a line at colin@eatshampton.com for any inquiries

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WOLFFER ESTATE GERMAN TASTE
SATURDAY NIGHT
JANUARY 26
DINNER SERVED @ 6:00 & 8:00

Amuse: Butternut squash soup with pomegranate reduction
Wolffer Sparkling Brut 2004

Course #1: Sea Scallop Schnitzel with micro beet and celery salad
Wolffer Reserve Chardonnay 2004

Course #2: Whole Grain Noodles in mixed mushroom cream
Wolffer Estate Selection Chardonnay 2003

Course #3: Big Apple Braised Pork Shoulder Quail hill winter greens
Wolffer Cabernet Franc 2004

Dessert: Milk Pail Fuji Apple Strudel with vanilla bean whipped cream
Wolffer Late Harvest Chardonnay 2007

$50. Includes wine (tax & tip extra)

Reservations 631-725-1045

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Estia's Little Kitchen News
January 5th , 2008

"Drive your favorite group to the Little Kitchen for your next event."

In our first newsletter I would like to invite you use our restaurant for your next winter event.

We'll provide customized menus and decorations based on the nature of your event.

Simply send me an email or call us to book your special party today.
colin@eatshampton.com
phone 631.725.1045
Breakfast at Estia for the New York Motor CLub
On the first Sunday in October, the New York Motor Club reserved breakfast for 30 at 8 am to confirm the gathering point for a morning drive.
They left from Huntington at 7am and drove up 27 in a group with only one driver getting pulled over. 

It turned out to be a State Troopers interest to have a look under the hood of a 1974 Dodge Dart, no tickets were issued.
The club enjoyed a breakfast ordering from the menu. At 9 am they where back on the road en route to a rally up Island.
NY Motor Club at Estia's
NY Motor CLub

Colin's Kitchen Chronicles
Recipe #1: Miso Grilled Salmon Salad
serves 4 people

Miso dressing:

.75 cups red miso paste
3 tablespoons sesame oil
1/2 cup oj
1/4 cup rice wine vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup blended oil
1/2 box soft tofu
1/2 tablespoon garlic powder (course)
1/2 tablespoon ginger powder
Blend until smooth

Salad:

1 16oz. salmon filet (boneless)
1/2 cup sunflower sprout
1/2 cup red beet sprout
1/2 cup radishes sliced thin
1/2 cup carrot julienne
12 asparagus spears (poached and held cold in lemon & oil)

Salad vinaigrette:

1 cup blended oil
¼ cup sesame oil
½ cup rice wine vinegar
½ cup oj
1 tablespoon ginger powder
½ tablespoon garlic powder
whisk in a bowl


Salmon prep, slice filets into 1 inch thick pieces Rub with miso dressing and then grill in a large skillet with or without grill marks.
Toss all sprouts w/sliced radishes, carrots and vinaigrette. Drizzle extra miso dressing on the plate.

NY MOTOR CLUB

Serving lunch daily noon to 3pm. Except Tuesdays.

Make Your Dinner Reservation Today!
Estia's is open 6 days a week for breakfast and lunch. Closed Tuesdays. Dinner Fridays and Saturdays.
1615 Sag Harbor Bridgehampton Turnpike
call 631.725.1045
drop me a line at colin@eatshampton.com for any inquiries

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