Summer specials at Jedediah Hawkins in Jamesport

Wednesday July 16, 2014 2:15 PM By Erica Marcus

(Credit: Randee Daddona)

July is busting out all over at Jedediah Hawkins Inn. Craig Attwood, who took over the kitchen earlier this year from Richard Kanowsky, is making good use of the Jamesport inn’s lovely grounds.

On Thursday nights, Attwood serves barbecued chicken, pork ribs, corn and cornbread starting at 5 p.m. ($28). And an old fire truck is on hand to dispense craft beer from Riverhead’s Crooked Ladder.

Fridays there’s live music on the patio. Sundays, starting at 3 p.m., Attwood serves a traditional clam bake with lobster, clams, mussels, corn and potatoes ($30). And Thursday through Sunday, the new front patio hosts a happy hour from 4 to 6 p.m.with $5 wines by the glass, spiked sorbets and nutty floats such as lemon-ginger sorbet with limoncello or raspberry sorbet with Gosling’s Black Seal rum and club soda.

What did you decide to do for the surfboard and why? I decided to concentrate the waves in to a single drop as it held my concentration in focus. It is a holographic expression of all of the sea being contained within a single drop of water. I have titled it “The Last Drop.”
How does the environment affect the work you do? My work demands uninterrupted, concentrated hours filled with natural light. Painting for 10 hours a day is possible because a dip in the sea, a walk in the garden, or a breath of the sky restores and refreshes me.
How is the Hamptons evident in your work? I create paintings that are timeless and eternal. I am inspired by that part of humanity that is beyond time and space and by the present eternal moment. The rhythm of paint syncs with the rhythm of the sea for me. I spray it, splash it, spread it onto the canvas with similar abandon to express the emotion of limitlessness expansion I perceive here on the East End. In the portraits, the glances and emotion must be timeless, as if a glance from a hundred years ago, or a hundred years from now.
How does your being deaf affect your other senses? It wasn’t until later in life that I realized that deprivation of any of one’s senses could heighten any remaining senses. I leaned more toward the visual perhaps with such acuity that not only do I lip-read, but I also take in all the body language of those around me. I appreciate emotions coming through the surfaces of everything surrounding me. They can be subtle or raging. How my subject or I feel at a given moment will influence how I paint, thus more or less delivering emotional hints to the beholder. To be surrounded by art only affords this continuation and enhancement of the subjective experience.
Read more at http://hamptons-magazine.com/lifestyle/articles/artists-surfboards-benefit-the-southampton-hospital#XbdKdIpIcJdhwHZV.99

Improvisation and the Combi Oven

Craig Attwood is cooking with both at Jedediah Hawkins

Author: Long Island Pulse | Published: Thursday, June 26, 2014

Most folks don’t stay at a B&B for a rack of lamb. It’s more about a crackling fireplace, a cozy reading nook or a pastoral setting. A decent scone is simply a bonus. Jedediah Hawkins Inn in Jamesport is the exception. For years guests have come from Manhattan and beyond, while locals book their special occasions in advance, all for a multi-course meal at the Inn. Many don’t bother to stay the night, the food is just that good.It’s 3pm on a Tuesday and a customer saunters in to request an unusually late lunch. For the restaurant’s newest executive chef Craig Attwood, there’s absolutely no problem whipping up a meal during off-hours, even if the kitchen’s closed. In fact, he admits he prefers a special request or a fussy eater. “When someone comes in and wants something special or says ‘Hey, can you make this?’ I like that. It pisses some people off, but I like it,” he said.

He’s even gone as far as making a zabaglione for a customer at a former restaurant who had a serious hankering for the Italian dessert. And then there’s the regular who comes in to Jedediah for a special all-foie gras menu. Attwood gets a kick out of catering to the fellow who has an affinity for eight courses of Hudson Valley foie gras. “Sometimes it’s only three courses, sometimes more. It depends on how he’s feeling.” No matter the mood, he’ll often end it with a dessert, such as cherries or a brioche—generously laced with fatty goose liver, naturally.

Attwood said that lately he’s big on cooking with a “combi oven: a technique using combination steam and heat, slow cooking at a low temperature,” particularly for his famous garlic, thyme and coriander seed lamb dish (that comes with a side of fresh garbanzo beans and pea shoots). There’s also his seared Montauk skate, served with toasty basmati rice, dotted with raisins, cauliflower, Brussels sprouts and a miso butter. The dish came to fruition when the chef inherited 10 pounds of miso after taking over the restaurant and, to him, the basmati and miso butter created the perfect marriage of flavors—especially when served with the local fish.

Like many of the area’s restaurants, Attwood is taking full advantage of Long Island’s farm and seafood bounty and he’s excited to build a relationship with the people who will supply his food. “This is the fun part,” he said. “I wake up in the morning and see what came in. If the boats aren’t going out and they don’t have monkfish, and the guys have something else, I’ll change my menu based on that.” Attwood generally meets with his sous chef and begins to wax about what might go well with, say, the local farmer’s fresh shitake, and they’ll put it with that fish, even though it’s not a monk. “Sweating your ass off and being on your feet wears on you, but the exciting part is when you get to work and sit down and write down your dishes with stuff like that local fish—that’s what I love the most.”

– See more at: http://www.lipulse.com/dining-nightlife/article/improvisation-and-the-combi-oven#sthash.j64o92K1.dpuf

We’re pleased to announce an exhibit of Charles Wildbank’s paintings in the Barn Gallery at Jedediah Hawkins Inn.

Opening Reception is on July 4.

Open to the public

TripAdvisor certificate of excellence 2014

For the third year in a row, Jedediah Hawkins Inn has been awarded TripAdvisor’s Certificate of Excellence. The prestigious award honors hospitality excellence and is given to hotels that consistently receive outstanding traveler reviews.  President of  TripAdvisor for Business said “the Certificate of Excellence gives top performing establishments around the world the recognition they deserve, based on feedback from those that matter most–their customers.”

We are very grateful to our wonderful guests, who take the time to write reviews, and to our amazing team, who deserve this accolade.

Still Moom

Nature’s Call: A Return to Silence – May 24 – June 29th, 2014
PHOTOGRAPHS BY PETER AZRAK

Jedediah Hawkins Inn is pleased to announce the opening of a photography exhibit by NewYork photographer Peter Azrak. The show Nature’s Call: A Return to Silence, invites us to pause and rest in Nature’s Silence. Living in a world demanding our attention through numerous distractions, Nature reminds us to return to a place within where Silence abounds. Experiencing Nature’s beauty, we feel the attraction toward things Divine, the Spirit alive in that one moment in time.Peter refers to his images as Abstracts from Nature. His photographs have been shown in NewYork and Arizona. New York City shows have included the Cathedral Church of St. John the Divine, Preston Bailey Studio and The HealthCare Chaplaincy. In Arizona he displayed his work at es Posible Gallery and The Golden Door Spa in Scottsdale. He is a psychotherapist in privatepractice in New York where he emphasizes the integration of spirituality with mental health. He resides in lower Manhattan with his wife Anne Rhodes.

FT article on North Fork

By Oliver Griffin
Long Island’s Top 10 Brunches and Late Breakfasts You Should Try
Long Island is the home of Gatsby, Don Vito Corleone and, as it turns out, an array of fantastic brunch options. Brunch – a meeting of the best parts of both breakfast and lunch – is considered wholly American. Often involving eggs typical dishes can be savoury or sweet, and sometimes both. Indeed, brunch is perhaps the only official meal-time where meat with a side of jam or syrup is socially acceptable (although it is always delicious). For those who find themselves in Long Island and stuck for mid-morning dining ideas, here is a list of the top ten brunches on the country’s most populous island.
Jedediah Hawkins Inn

Found on Long Island’s north fork, Jedediah Hawkins Inn is surrounded by more than 20 acres of gardens and farmland. The breakfast at the Inn starts early, but this is a small price to pay for what is ultimately a wonderful brunch. New takes on traditional dishes, including the indulgent amaretto French toast with bacon and maple syrup, and duck wings with yoghurt raita, sit proudly on the menu. The building itself is a site of historical interest for the local area. It was built by Captain Jedediah Hawkins in 1863, in popular Italian style. Despite falling into disrepair (and allegedly being haunted), the house was renovated into the restaurant and hotel it is today.

Meet the new executive chef at the Jedediah Hawkins Inn by Cyndi Murray

After more than a decade cooking in New York City and the Hamptons, Chef Craig Attwood has taken up residence on the North Fork and he’s bringing his unique cooking style to the Jedediah Hawkins Inn in Jamesport.

Trained at the New York Institute of Technology, Mr. Attwood is a South Shore native whose resumé includes stints at Indigo and Judson Grill in New York City and East Hampton Point and Public House 49 on Long Island.

Earlier this month he replaced Rich Kanowsky as the executive chef at Jedediah Hawkins Inn in Jamesport. With a laidback attitude, Mr. Attwood hopes to bring a fresh and inviting atmosphere to the inn. Only a few weeks into his new job, he has worked with sous chef Kyle Strong-Romeo to overhaul both the menus for the inn’s upstairs dining room and basement speakeasy, which now offers fun and creative food choices like duck chilidogs with blue mustard.

On Thursday, we caught up with Mr. Attwood to find out more about his cooking style and his vision for the Jedediah Hawkins Inn.

Q. Why did you want to work at Jedediah Hawkins Inn?

A. “I had known the previous chefs and I’d help them out when they did events or holidays. So, it kind of just came together. Plus, I love the area. The people are really nice. It’s just refreshing.”

Q. How did you get into cooking?

A. “My mother and my neighbor were always cooking when I was a kid. I grew up watching Julia Child and I’ve always worked in restaurants. I washed dishes and then I did prep. I just worked my way up from the there.”

Q. What is your signature dish?

A. “I would say costal cuisine with local fish and some Mediterranean and Middle Eastern influences. For here, I’ll try to keep signatures for each season. In the summer, we’ll do heirloom tomatoes and cucumbers. When we get into the fall there will be more root vegetables.”

Q. How will the menu be different now that you’re chef?

A. “Depth of flavor. You can read the menu and see rib eye, but there is more that goes into it. It is the beef stock we make, the trimmings and the way we slow roast the carrots in the oven. It is all these simple things put together at the same time that brings out the taste, the depth of flavor and the care that goes into its preparation.”

Q. What do you hope to bring to Jedediah Hawkins Inn?

A. “I’m easy going. I want the staff to have fun because that translates to the customers. If the staff is happy, the customers will see that and get a better experience. I want to make the speakeasy more approachable for the locals.  It isn’t just a high-end inn it is a place where you can come relax, have some local wine and beer and you’re not going to spend so much money.”

Q. What should first-time diners order?

A. “I’d say you have to order the duck wings. That is something that is a signature of Jedediah Hawkins. It was taken off the menu for a while, but we wanted to bring it back because Crescent Duck Farm is right down the road.”

http://northforker.com/2014/04/20/meet-the-new-executive-chef-at-the-jedediah-hawkins-inn/