Did someone say July? Yep, it’s here and the big holiday weekend is upon us so break out the barbecue and the sparklers. Happy Fourth of July!There are a few opportunities to see fireworks in the surrounding areas during the course of the weekend—in Sag Harbor and Southampton (the Fresh Air Home’s event down on Dune Road and the North Sea Fire Department’s display at the carnival). Check the listings in this paper for details.
Also this Saturday is an interesting event at the Parrish that I hope to attend: an illustrated talk, book signing, and sampling of recipes with author Robyn Lea based on her new book “Dinner with Jackson Pollock: Recipes, Art & Nature.” The book features more than 50 recipes collected from handwritten pages scrawled by Jackson Pollock, his mother Stella, his wife Lee Krasner, and their many friends, interspersed with images of Pollock’s masterworks, still lifes of the Pollock-Krasner home, family album snapshots, and photographs of each recipe. Many of the recipes photographed for the book were prepared by 1770 House chef Michael Rozzi, with assistance from my brother-in-law, Michael Ferran, who got a few words of credit for helping out. It’s a very beautiful book.
According to a press release issued by the Parrish, “Dinner with Jackson Pollock: Recipes, Art & Nature” reveals the groundbreaking artist who lived and worked in Springs, East Hampton, as an avid gardener, baker, and party host. Fishing, clamming, planting, and gathering fresh seasonal ingredients connected Pollock to nature. Food preparation for him and Krasner was an extension of their creative outlook and a shared passion. From starters and entrées to side dishes, breads, and desserts, recipes include Stella’s Potato Pancakes, Perle Fine’s Bouillabaisse, Jackson’s Classic Rye Bread, Jackson’s Famous Spaghetti Sauce, Jackson’s Prize-Winning Apple Pie, Elaine de Kooning’s Fruit & Grain Salad, and Rita Benton’s Pecan Torte with Mocha Frosting.
At the Parrish event, samples of select items will be prepared by Chef Jackie McKay and offered during the program. McKay, a Southampton-based private chef and specialist in organic foods and integrative nutrition, also tested several of the dishes photographed in the book.
Looking for something interesting for the kids to do this summer? Then check out the hands-on milling sessions for children at the Water Mill Museum. The museum is located in a working 17th century water-powered grist mill and the resident miller will host milling sessions every Monday and Thursday, through August 7, starting at 11:30 a.m. This very popular free program is limited to 10 children each session so preregistration is required. Please call (631) 726-4625 and visit website www.watermillmuseum.org. Children must be at least six years old to participate.
Advance notice has gone out about the Water Mill Community Club’s 10th annual Taste of Water Mill event. The big night of dinner and dancing under the big tent is set for Saturday, August 1. In addition to the raw bar and assorted appetizers, on the menu will be filet mignon, chicken, Hank’s roasted corn, assorted salads and local fresh vegetables. The Founders Award will be presented at the event. Advance tickets are $65 per person; $75 at the door. Reserve a table for eight at $495. For ticket information or to volunteer, contact Cindy Corwith at 726-4772, cindycorwith@hotmail.com, or Eileen Noonan at 726-4899, ecnoonan@aol.com.
Earlier on the calendar is St. Jude Hope in the Hamptons being hosted by the Birdsalls at the farm in Water Mill. This exciting event will be held on July 11 and tickets are available at stjude.org/hopeinthehamptons.
Congratulations to Jonathan Polignani of Water Mill, who graduated from Hofstra University in May, earning a Master of Science in medical physics.
Staff Writer on Jun 30, 2015