A food-lovers’ dream: an afternoon of tasting dishes made just for her (and her fiancé). That’s how I spent my Friday afternoon, totally forgoing my wedding diet and eating just about everything in sight at East Hampton Point. The restaurant’s new chef, James Carpenter, was one of the Hamptons’ first chefs to focus on local, organic produce, meat and seafood. This fit perfectly with our desire to keep as many wedding-related items as possible sourced locally. Thanks to my mom for stopping to take photos before everything was devoured. With beautiful weather and an amazing view of the water, we began.
First up, the passed hors d’oeuvres: Jumbo lump crab meat with an avocado mousse started the afternoon on a crunchy note.
A crisp tortilla chip was topped with seared tuna and a miso glaze.
Even though this pescetarian couldn’t partake, my fiancé loved the Long Island duck-filled spring rolls.
For vegetarian guests, we tried local mushrooms on toast.
And it wouldn’t be a seaside affair without lobster rolls, turned into two-bite appetizers.
For our appetizer, we wanted to showcase heirloom tomatoes, which are in prime season at the beginning of September. While here they were showcased in an heirloom gazpacho, we decided that simply slicing the tomatoes would be best, showing off all of their wonderfully different colors, shapes and sizes.
Sea bass, a locally caught fish, was served atop sweet summer corn, heirloom cherry tomato and farro salad.
My fiancé couldn’t decide on a meat option before the tasting, so he began with filet mignon served with local beans and peas and crisp potatoes.
And he also helped himself to Long Island duck served with grilled asparagus and potatoes. Ultimately, he decided the filet would be more of a crowd-pleaser.
On to the wedding cake, which is actually a few different ice cream cake options from Jerri’s Custom Cakes. Jerri completely got what we were going for and created three amazing ice cream cakes with some of our favorite flavor combinations. First, a tiramisu-inspired cake with an almond cake base, espresso ice cream and buttercream frosting.
Next up was an ice cream cake with a fudge brownie base and peanut butter ice cream filled with peanut butter chocolates.
Finally, we sampled a blondie brownie with salted caramel ice cream. Even as it melted across the plate it was still delicious. We decided to have Jerri make this version for our anniversary cake, but I’m not sure how guests will be able to choose between all three!
More from the Food-Focused Bride:
- The Food-Focused Bride: Honeymoon Eats Preview
- The Food-Focused Bride: Locally-Sourced Gift Bag
- The Food-Focused Bride: Cocktails, Wine and Beer
- The Food-Focused Bride: Wine and Cheese Bridal Shower
- The Food-Focused Bride: Getting in Wedding Shape
- The Food-Focused Bride: A Food-Filled Bachelorette
- The Food-Focused Bride: The Making of a Cheese Table