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June 1, 2010


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FEATURE

‘SOMMAR’ LIVING
Styled by Tori Mellott
Photographs by Eric Striffler

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.

Click any photo below to see a larger gallery of images.

[Image]

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.

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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.
Serves 4.


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