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Learn more about Colin and our demo/fundraiser

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Next up in our Chef Series is Colin Ambrose of Estia’s Little Kitchen at 1615 Bridgehampton-Sag Harbor Turnpike, Sag Harbor. But we probably don’t need to give him much of an introduction. He has been running restaurants on the East End since 1991 when he acquired a spot on Main Street in Amagansett. In 2004, he made the move to Sag Harbor committed to the Mexican based menu.
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Soon there was a large kitchen garden in the backyard and a number of jobs for the area’s Latin community. Colin is a recipient of Slow Food’s East End’s Snail of Approval, an honor SFEE awards to restaurants and food producers due to their dedication to sustainability of land, people and their business — in addition to producing delicious good, clean and fair food, of course!
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For his cooking demo, and our fundraiser, Colin wil cook a Cinco de Mayo Feast that includes roasted duck tamales with mole sauce, pickled onion Garnish, pan seared duck breast, a spring salad and hibiscus and ginger margaritas.
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The duck is from Long Island, and Colin grows his own corn for the tamales. However, last year a sudden storm destroyed his crop, so he will be cooking with corn meal from Marilee Foster’s farm. He and Marilee grow Oaxacan green corn (pronounced wä hä’ kän) that they grind themselves. The corn variety, which is a startling bright emerald green is a field corn that is meant to be dried and ground.
Everyone has their own version of mole sauce, says Colin. His has a good number of ingredients and steps, but it is worth your while to give it a try while you’re sipping a margarita.
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We’ll watch a video of Colin cooking in his own kitchen, and he’ll be around for questions after. Tickets are $50 for general admission and $40 for members of Slow Food. Once you sign up your confirmation email will have the Zoom link and a link to recipe, which can be print out. Sign up below.
Sun, May 2, 2021 6:00 PM EST
Chef Series: Cinco de Mayo with Colin Ambrose
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AAQ / Resource: Riverhead Toyota

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