INSPIRED BY NORDIC DESIGN AND HOSPITALITY, the crew at the just-renovated c/o The Maidstone Hotel in East Hampton are serving up a delicious summer buffet, Scandinavian-style. Proprietor Jenny Ljungberg and executive chef James Carpenter have created a classic Scandinavian menu that parallels the philosophy behind the inn's 19 rooms, which have been redecorated to pay homage to famous Nordic style icons. Come take a look—and a taste—for yourself.
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Proprietor Jenny Ljungberg and executive chef James Carpenter on the porch. A spread of classic Scandinavian dishes served in the Kurbits cottage, named for a distinctive style of decorative Swedish painting and folk art popular in the 18th century.
Baby Lettuce Salad
You can gussy up this delicious, fresh, summery salad with just about anything, from cherry tomatoes to lemon slices and cucumber. Photographed in the Maidstone's lobby.
- 3 T red wine vinegar
- 6 T olive oil
- 1 T minced garlic
- 1 T minced shallots
- 8 oz. mixed organic baby lettuces
- 4 or 5 radishes, sliced thin
- 1 small bulb fennel, thinly shaved
- ¼ cup mixed chopped herbs, such as dill, parsley, tarragon, chervil and chives
- Freshly ground black pepper and sea salt
Whisk first 4 ingredients together in a small bowl to make the vinaigrette, then toss with remaining ingredients in a medium bowl. Heap dressed salad on each of 4 salad plates and season with black pepper and sea salt to taste.