Fourth Annual Thanksgiving Barrel Tasting to Benefit The Wildlife Trust and NYIT

Peconic Bay Winery (31320 Main Rd, Cutchogue, NY [631] 734-7361) announces a new beneficiary for its Fourth Annual Thanksgiving Barrel Tasting on Sunday, November 20 from 2 p.m. until 6 p.m. The event will be held in a heated tent on the Great Lawn just east of Peconic Bay Winery. All are invited to join winemaker Greg Gove and culinary director Michael Meehan for a taste of 2004 Peconic Bay red wines straight from the barrel paired with signature dishes from some of Long Island and Manhattan¹s top chefs. Music will be provided by guitarist Bruce Macdonald and bluegrass/swing group Dunegrass. Tickets range from $95-$150 each, sponsorship prices range from $750-$10,000. For tickets or further information, contact Scott Perrin at The Event Office at 212-957-9155 or online at sperrin@the-event-office.com. Proceeds will generate funds for the Wildlife Trust and its Peconic Bay Sea Turtle Project, as well as the New York Institute of Technology Culinary Arts Center.

Chefs participating in the event for the first time include Waldy Malouf of Beacon (Manhattan), Doug Gulija of The Plaza Café (Southampton), Michael Rozzi of Della Femina (East Hampton) and Terry Harwood of Vine Street Café (Shelter Island). Returning chefs are Tom Schaudel of Coolfish (Syosset), Todd Jacobs of Tierra Mar (Westhampton), Steven deBruyn of Polo Restaurant at the Garden City Hotel (Long Island), Brad Steelman of River Café (Brooklyn), Starr Boggs (Westhampton), Taylor Alonso (The Bellport) and Chef Michael Meehan of Peconic Bay Winery. Artisanal cheese will be supplied by the Village Cheese Shop (Mattituck and Southampton) and The Lucas Group (Woodbury)

Proceeds will support a $5000 culinary scholarship to the New York Institute of Technology Culinary Arts Center and students and chef educators will be on hand to prepare dishes and serve in all areas of the event. Chef Waldy Malouf of Beacon in NYC will present a check from Ursula and Paul Lowerre to each of the three students who will share the scholarship. Additional funds will be raised for Wildlife Trust¹s Peconic Bay Sea Turtle Program. The program is supported in part by the National Marine Fisheries Service and will ensure that Peconic Bay remains a wonder for many years to come.

Thanksgiving Dinner at The Southampton Publick House

The Southampton Publick House (40 Bowden Sq., Southampton, NY [631] 283-2800) is offering a special Thanksgiving prix fixe menu on Thursday, November 24th from 1 p.m. to 8 p.m. The cost of the prix fixe is $24.95 per person plus tax and gratuity and reservations are suggested. The Thanksgiving menu is as follows:

Appetizers - Choice of Shrimp bisque, New England clam chowder, Mesclun greens tossed with a Balsamic vinaigrette and topped with Gorgonzola cheese, Maryland style crab cakes with remoulade, Baked clams, and Grilled vegetable salad topped with goat cheese.

Entrées - Choice of Grilled marinated 14 oz. sirloin with a sherry mushroom sauce, garlic mashed potatoes and vegetables, Butternut squash ravioli in a nutmeg cream sauce with toasted pine nuts, Traditional turkey served with stuffing, vegetables, garlic mashed potatoes, gravy and cranberry sauce, Honey glazed ham topped with grilled pineapples, served with garlic mashed potatoes and vegetables, Baked stuffed lobster served with rice and vegetables, and Grilled marinated swordfish with roasted artichoke hearts, plum tomatoes, and asparagus over wild rice.

Dessert - Choice of Pumpkin Pie, Chocolate outrage cake, Cheesecake, Home-style apple pie, Hershey Ice cream, and Carrot Cake.

For reservations or further information please call The Southampton Publick House at (631) 283-2800.

Thanksgiving at JL East

JL East (103 Montauk Hwy, East Hampton, NY [631] 324-1100) will offer a special menu for Thanksgiving,
Thursday, November 24th from noon to 9 p.m. The menu will feature 4 courses for $29.95 plus tax and gratuity for adults and $12.95 for children. The menu is as follows:

Amuse Bouche - Key Lime Shrimp in Phyllo Cups

Appetizers - Roasted Chestnut Bisque with Nutmeg Froth, Autumn Apple Salad with Mixed Greens, sliced Apples, Roquefort Cheese, Roasted Walnuts with a creamy Cider Vinaigrette, Mixed Green Salad, and Spicy Crispy Calamari

Entrees - Oven Roasted Turkey Breast with Wild Rice and Apple Stuffing, Grilled Haricot Vert and Cranberry Orange Relish, Pan Seared Local Striped Bass over Sautéed Seasonal Baby Vegetables, Lima Beans, Squash, Zucchini, Red and Gold beets with Sweet Potato Salsa and warm Pomegranate Sauce, Grilled Tender Loin of Pork over Pumpkin Gnocchi with Madeira Cream Sauce and Poached Pear Chutney, Sliced Steak au Poivre with Garlic Mashed Potatoes and grilled Broccolini, and Herb Crusted Rack of Lamb with grilled White Asparagus Spoon Bread Soufflé with Porcini and Lamb Demi Glace

Desserts - Cranberry Sorbet with Pineapple Salsa, Apple Walnut Crisp with Crème Anglaise and Vanilla Ice Cream, Bourbon Pumpkin Cheesecake with Cinnamon Whipped Cream, White Chocolate Pecan Walnut Brownie with semi sweet Ganache, and Ginger Bread Napoleon with Egg Nog Gelato and Whipped Cream

Children¹s Menu (Tasty Appetizers Same as Above) - Roasted Turkey Platter with steamed Green Beans and Mashed Potatoes or Stuffing, Sliced Grilled Steak with Baked Macaroni and Cheese with Broccoli and Baby Carrots, Vegetable Lasagna with Marinara Sauce. (Delectable Desserts Same as Above)

For more information please call JL East at (631) 324-1100.

Thanksgiving at Madame Tong's

Madame Tong's (256 Elm Street, Southampton, NY, 631-204-0300) will offer a special four course Thanksgiving prix fixe for $29.95 for adults and $12.95 for children from noon through 9
p.m. The menu includes:

First Course - Steamed Shumai

Second Course – Choice of Mixed green salad with ginger dressing and crunchy wontons, Miso soup with cockle and shiitake mushrooms, Tong tong roll with miso glazed black cod and baby arugula, Baby back ribs with spicy black bean sauce (+$5), and Vegetable dumplings.

Third Course – Choice of Oven roasted young turkey breast with chestnut stuffing and seasonal
vegetables, Grilled sliced Virginia ham with pineapple teriyaki glaze and chestnut stuffing and seasonal vegetables, Grilled flat iron steak with sautéed udon noodles and Asian vegetables, and Pan roasted duck including leg and breast meat with orange sweet & sour sauce and oven roast potatoes.

Fourth Course – Choice of Ice cream, Black sesame panna cotta, Assortment of fresh fruit, and Chocolate fortune cookie

Children's Menu (Same appetizers as above) - Roasted turkey platter with stuffing and vegetables, Chicken fingers with fries, and Pasta with marinara sauce with same desserts as above.

For further information or tickets please call Madame Tong's at (631) 204-0300.

The Golden Pear Offers a Catered Gourmet Thanksgiving Feast - Thanksgiving Dinner Conveniently Delivered to your Home or Available for Take-Out!

The Golden Pear Café (99 Main St., Southampton, NY [631] 283-8900/34 Newtown Lane, East Hampton, NY [631] 329-1600/2426 Montauk Highway, Bridgehampton, NY [631] 537-1100/97 Main St., Stony Brook, NY [631] 751-7695) is now offering a complete Thanksgiving Feast that is neatly packaged and delivered to your home or may be picked up at a Golden Pear location on Wednesday, November 23rd. The Golden Pear has created a Thanksgiving Holiday menu that offers a choice of festive gourmet appetizers, holiday soups, creative side dishes, and desserts to complement their roasted all-natural turkeys. Simply visit the Golden Pear Café or log onto www.goldenpearcafe.com to choose the dishes and quantities that are right for your next holiday feast. Orders made by on-line subscribers before November 10th will receive a complimentary house-baked holiday pie with every Thanksgiving order of $100 or more. The Golden Pear Café also offers a catering menu along with a selection of party platters for every occasion. The Golden Pear Cafés is now open from 7 a.m. to 6 p.m. seven days a week. For further information visit www.goldenpearcafe.com or contact your nearest Golden Pear Café in Southampton at (631) 283-8900, East Hampton at (631) 329-1600, Bridgehampton at (631) 537-1100 or Stony Brook at (631) 751-7695.

New Menu Items at Pacific East

Executive Chef Michael Castino of Pacific East (415 Main St., Amagansett, NY, 631-267-7770) has added some new items to the fall menu. Those items include:

 • Crunchy chopped vegetable salad with aged balsamic vinaigrette $10.00
 • Crispy flash fried calamari salad with Asian greens and a sesame sun-dried tomato vinaigrette $12.00
 • Wok Seared Yellowfin Tuna with crispy coconut curry rice cake and sun-dried chili sauce $25.00
 • Cilantro Tempura Montauk fluke with siracha tarter sauce and traditional cole slaw $24.00
 • Grilled Mahi Mahi with roasted butternut squash puree and Thai red pepper sauce $25.00
 • Moroccan braised lamb shank with sweet potato puree and braised red cabbage $24.00
 • Pan roasted boneless Kurabuta pork loin with autumn white beans and hoisin sauce $25.00
 • Grilled 12 once prime angus flatiron steak with shitake bournalaise and sweet tempura onion rings $25.00

Pacific East is open Thursday through Monday beginning at 5 p.m. Pacific East also offers take out for their full dinner menu. For further information please call Pacific East at (631) 267-7770.

Michael Mandleur New Chef de Cuisine at Almond

Almond (1970 Montauk Hwy., Bridgehampton, LI [631] 537-8885) has announced the hiring of Michael Mandleur as Chef de Cuisine. Mandleur has spent the past seven years cooking at East End restaurants including The Maidstone Arms in East Hampton where he was the chef for five years and East Hampton Point where he was the sous chef for four years. Prior to landing on the East End of Long Island Mandleur spent time in the kitchens of Timothy¹s Bistro in New London, CT, Bern¹s Steak House in Tampa, Fl and at The Hilton Hotel in Hilton Head, SC. Mandleur attended Johnson & Wales University in Charleston, SC. Mandleur has now assumed the chef de cuisine position at Almond restaurant in Bridgehampton, where he will work alongside Executive Chef Jason Weiner. For more information call Almond at (631) 537-8885.

New Fall Menu Items at JL East

JL East (103 Montauk Hwy, East Hampton, NY [631] 324-1100) has added some new menu items to the fall menu:

 • Classic Vichyssoise - Potato & leek soup served hot or cold with crispy potato skins $9
 • Fried Calamari - Crispy calamari, sliced cherry peppers, lemon wheels with spicy aioli $11
 • Oyester Napoleon - Stir-fried shiitake mushrooms, chives and crispy oysters in a sweet Miso
sauce $12
 • North Fork Apple Salad - Mixed greens, sliced apples, Roquefort cheese, roasted walnuts tossed in a
creamy cider vinaigrette $8
 • Duck Confit and Beet Salad - Baby spinach, diced red and golden beets with orange vinaigrette $12 / Entrée $24
 • Pan Seared Sea Scallops - Grilled plum tomato and goat cheese medallions with micro greens and golden clam sauce $14
 • Seafood Risotto - Little neck clams, mussels, crab, scallops over creamy Arborio rice $24
 • Classic French Bouillabaisse - Assorted market fresh fish, shellfish in a saffron fume over rouille style
croutons $23
 • Marinated Organic Chicken Provencale - Mashed seasonal squash, grilled asparagus, and wild mushroom glaze $20
 • Braised Veal Osso Bucco - With shaved morel mushroom risotto $28
 • Stuffed Leg of Lamb Medallions - Caramelized onions, mashed potatoes, grilled haricot vert, fried mushrooms in lamb demi $27
 • Linguini with artichoke hearts and sundried tomatoes - Tossed in light Chardonnay sauce with wild mushrooms and Borsin cheese essence over whole wheat linguine $18
 • Grilled Vegetable Platter - Portobello mushroom, zucchini, squash, sweet onion, asparagus, plum tomatoes with warm remoulade chutney $19

For more information please call JL East at (631) 324-1100.

Turtle Crossing Prix Fixe

Turtle Crossing (221 Pantigo Rd., East Hampton, 324-7166) is now offering a three-course prix fixe for $20 Thursday through Monday nights. The prix fixe is also available for take out. Choices will vary but here are some sample choices:

Appetizer - Soup of the day, Homemade Chili, Mixed green salad

Entrée - Grilled BBQ pork loin with cheddar cheese grits & broccoli, Mixed seafood grill: Tilapia, shrimp, squid with spicy sweet potatoes and cabbage carrot radish slaw, Chili seared chicken with fried plantains & smoked tomatoes & baby spinach, BBQ duck quesadilla with sautéed mushrooms, and 1/2 BBQ duck with whipped sweet potatoes & wilted greens (+$5)

Dessert - Key Lime Pie, Apple Pecan Bread Pudding with Bourbon Sauce, Chocolate chip cookies, and Chocolate swirl brownies

Turtle Crossing is open for dinner Thursday through Monday beginning at 5 p.m. and lunch on Saturday and Sunday starting at noon. For more information, call Turtle Crossing at 631-324-7166.

The Fourth Annual "Hamptons Restaurant Week" Sunday, March 26th Sunday, April 2nd, 2006

Participants are now signing up for The Fourth Annual "Hamptons Restaurant Week" scheduled to launch the last week of March - Sunday, March 26th through Sunday, April 2nd, 2006. The first three "Hamptons Restaurant Week" events have elicited an extremely positive response from diners, restaurateurs and local businesses. Organized by WordHampton Public Relations, an East End-based food and beverage PR firm, this "joint regional marketing campaign" was designed to garner positive publicity and create a surge in business in an otherwise quiet time of year.

The idea is simple: for one week, Sunday to Sunday, all participating restaurants offer a three-course prix fixe for $19.95 all night except Saturday when it will only be offered from 6 p.m. 7 p.m. Each restaurant will offer a unique three-course menu and some restaurants will also offer special $19.95 bottles of local Long Island wine. "Hamptons Restaurant Week" is no longer simply a restaurant-only campaign it now includes local wineries, lodging, transportation, and retail. Non-restaurant participants may offer any discount on a product or service that they feel is appropriate. There is NO FEE for participating in this special promotion.

If your Hamptons business would like to participate in The Fourth Annual "Hamptons Restaurant Week" please log onto www.hamptonrestaurantweek.com and click the Business Sign Up icon or contact the Hamptons Restaurant Week Executive Committee at WordHampton Public Relations at (631) 329-0050 for more information.