La Fondita

My favorite al fresco little Kitchen with big flavor is located on 27 East in Amagansett, NY. I consider La fondita one of my regular local eateries for a quick, fresh and authentic bite of Mexican fare — lucky for me close to my home.

No tacos today. I enjoyed fresh Guacamole and Tortilla Chips, Barbacoa de Res Steamed (chile rubbed beef ribs), Posole Rojo (pork + white hominy soup) and classico Hecho en Mexico Coca Cola.

Emphasizing the fresh ingredients of a traditional taqueria, La fondita's authentic Mexican "street food" is perfect take-away or to enjoy in our outdoor garden. Tacos, Posole Rojo, Tostadas and Enchiladas are just a few of the Mexican specialties that can be enjoyed at La Fondita.

Hampton's Candy Kitchen

If you are craving an old fashioned booth and high counter stool joint for a quick bite in Bridgehampton, NY, The Candy Kitchen is the spot. It's one of the BH Village's original fixtures with a cult following. I'm talking BLT, burger-n-fries, milk shakes, turkey club + grilled cheese—all no fuss comfort foods. It's child friendly, low key and the best part of all, they make their own ice cream. You can get a scoop to stay or get a half-gallon to-go. It's some of the best vanilla ice cream I've ever had. 

The End

Montauk (MTK) aka 'The End' by locals has long been a working fishing village for a couple hundred years with visitors flocking there seeking the big deep sea catch. it's quite quiet nine months of the year. But MTK comes alive for 12 weeks during summer season with population influx arriving globally to surf, swim, horseback ride and enjoy the seafood! I've been visiting Montauk since childhood and I have to say it hasn't changed much. With such a unique backdrop, I've even taped several TV shows over the years there. At 110 miles east of NYC it is virtually 'The End'—which brings you to one famous lighthouse.

The Montauk Point Lighthouse is the oldest lighthouse in New York State. It holds historical significance, as being authorized by the second Congress, under President George Washington in 1792. It makes a good destination for a family day trip, it's a beautiful location and you will learn something new. Tour Montauk Lighthouse montauklighthouse.com

Places to Eat

The Clam Bar: So worth the stop. Five minutes before you arrive in Montauk, The Clam Bar on the “Napeague Stretch”, has no real address, on the left—just a big sign that says CLAM BAR with yellow umbrellas and all outdoor seating. Real fresh seafood, simply prepared. Bring cash, no credit cards. And as the menu board dictates, please keep children seated! 

Dave's Grill: Such a dining catch. Watch the charter boats come in with their catch. davesgrill.com

The Harvest: Creative Tuscan dining, great sunsets, family-style portions. harvest2000.com

John’s Pancake House: You guessed it, go for the pancakes; you’ll know you found it when the biggest hot cake walks by your table. 771 Montauk Highway. Long lines in AM, so get there early. No website, first stop on the left side entering Montauk village.

images, Hirsch Media

Tray Table, No Reservations

Now, dining at 35,000 feet (in the front cabin) can compete with fine restaurants on the ground. OK, stay with me on this, I will explain. There is a new kind of culinary competition among airlines; even economy international passengers can be treated to more than four salty peanuts per flight. After all, they have to keep you amused for 8 hours somehow. Airlines must figure that their first class and business class passengers have higher expectations for those costly fares, and demand more from inflight dining service by well trained flight attendants. Here’s a look at what the top international airlines have on the menu. 

Gulf Air's first-class meal service was recently rated the best in the world as they are the only airline with a chef on board. Gulf Air’s professional chef oversees every aspect of preparation. Top-quality dishes like honey-glazed quail on a sweet potato cake or Arabic spiced veal ragout. Hamburger, probably not.

Singapore Airline's first class cabin passengers choose between Dom Perignon or Krug Champagne. Menu options include "book the cook" custom dishes personnaly prepared for you with select choices from 11 cities around the globe. My favorite item from the 11 menu offerings at the JFK departure city  -- of course, Roast Long Island duck with natural jus, roasted vegetables, and red-skin potatoes. 

Jet Airways’s first class passengers can chose from a number of authentic Indian dishes; such as chicken breast in cashew cream sauce with a trio of lentils, and chappati and naan breads. Each dish is served on hand-painted Bernardaud porcelain dinnerware with five-courses, beverages served in Mikasa crystal. Expecting BBQ?

Swissair SWISS Taste of Switzerland pampers you with culinary specialities from the country’s cantons with Michelin-star chefs to create more Swiss-style dishes, including choices off a seven-course menu of warm and cold dishes.

Malaysia Airlines entrées are served on fine Wedgewood with choices from Kosher, Halal, high-fiber, gluten-free, and vegetarian meals. Choice of lamb shank with Sarawak black pepper sauce, or baked North Atlantic black cod, or Malaysian satay. Wash it all down with South African Rooibos tea, designer water from Ty Nant, and Blue Mountain coffee. Sorry, no Sanka.

Lufthansa's first-class meal service stands apart from the rest because passengers can choose the nationality of their menu including Chinese, Japanese and Indian as well as the time at which they eat. Ring the bell. Lufthansa's meal service by top chefs who update the menu every two months.

Qatar Airways, enjoy the 5, no 10-course meal that normally includes caviar, lobster, prawns, Arabic mezzas, fine chocolates, and cheese platters. One main-course is the pan-fried chicken stuffed with feta and tomatoes.

Thai Airways, choose from lobster thermidor, rack of lamb with rosemary sauce, and olive-marinated salmon with herb sauce. 

What’s missing from dining in the sky list? Shamefully, US legacy airlines. I guess they’re busy counting the peanuts…

Bruschetta

What to grill this weekend? How about some bread? Bruschetta is one of my most popular recipes and is so simple to prepare. It is an ideal snack to enjoy while you are waiting for the main dish on the grill to be finished. 

Ideally, use day old or very dense thickly-sliced bread. The addition of the smoke from the grill adds magical flavor to the crust and it’s toppings. There is no limit in toppings for your bruschetta, just let your imagination run free. Think of your bread crusts as an artist’s canvas. 

Join me for a bruschetta tour through Italy. Which, BTW, the variety in bruschetta toppings vary from region to region.  

When canal-side in Venice, I must have my bruschetta with Baccala' Mantecato, that is topped with whipped salted cod. This cod is making me thirsty! Vino prego!

While in Siena, I’ve enjoyed grilled toasts di fegato, that's made with garlicky chopped liver.

The southern part of Italy is the region to feast on the superior quality of fruits from Italy's fertile soil, particularly Naples. Ahh, delicioso pomodoro. This is the bruschetta most people envision - crowns of sweet ripened tomatoes, basil and olive oil.   

Before you take your first bite, let me transport you to my favorite place in Positano; Trattoria La Tagliata where Bartolo is the family's grill chef. He will take really good care of you - while you nibble on his bruschetta, enjoying the priceless view of the Amalfi Coast and await his grilled specialties.

Something wonderful happens to country-style bread when it’s brushed with olive oil and grilled. It’s smoky flavor adds another layer to olive oil, fresh tomatoes with lots of caramelized garlic, parmesan cheese, and capers. Dry day-old bread makes the best bruschetta, so this is a good way to use up yesterday’s loaf of Italian, French, or sourdough bread. Serve bruschetta with salad or soup, or as a snack with a chunk of sopressatta.

This recipe is from my first book, and to pass along just how much everyone enjoys bruschetta from the grill it’s my very first recipe in the book, page 14.

Bruschetta 
From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

Makes 6 

3 cups seeded and diced plum tomatoes
24 cloves caramelized garlic
2 Tablespoons grated parmesan cheese
1 Tablespoon capers, rinsed
Salt and pepper, to taste
12 slices round country- style bread, sliced 3/4 inch thick
1/4 cup olive oil
6 basil leaves, chopped
Grated parmesan cheese 

To make the topping, combine the tomtoes, garlic, parmesan cheese, capers, salt and pepper.

Brush the bread on both sides with olive oil and grill 10 to 15 seconds on each side. Press down on the bread with a spatula so that the bread picks up grill marks.

When the bread is grilled, top off the slices evenly with the tomato mixture and place them in a foil pan on the grill. Close the hood and heat for 4 to 5 minutes. Remove the pan and sprinkle each bruschetta with basil and parmesan cheese.