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At the end of July, Amber Waves's beds are just about bursting at the seams. Solid food is finally plentiful - eggplant! zucchini! cucumbers! peppers! onions! okra! and more! - and our tomatoes are just beginning to ripen. It's a great time to be a farmer and a chef and we are so excited to have our friend Christopher Miller heading to the farm to cook a feast you won't want to miss! Menu details coming soon.
Charred Corn & Lobster Chowder
Cast Iron Seared Local Tuna
with Shishito Peppers, Fennel, Shallots, Chives and Lobster Butter
Fresh Smoked Bluefish and Tzatziki Salad
with Smoked Labne, Seasonal Cucumbers, Garlic, Lemon, Za'atar, Grilled Husk Cherries, Mint, and Dill
Family Style Main + Sides
Wood Fired Local Black Bass
with Little Neck Clams, Grilled Lemon, Fennel, Onion, Garlic, and Cilantro
Wood Roasted Zucchini Flowers
Stuffed with a Summer Succotash of Zucchini, Summer Squash, Corn, Beans, Okra, and Chives
Crispy Smokey Smashed Potatoes
with Chilis, Shallots, Garlic, Fresh Herbs, House Smoked Trout Row, and a Slow Cooked Farm Egg
Seasonal Stone Fruit & Pistachio Crumble with Burrata Ice Cream, Fresh Rasberry-Balsamic Reduction, and Basil
*Subject to change based on local availability.
ABOUT THE COPPER OVEN SERIES
2015 marked the inaugural year for Amber Waves Farm's Copper Oven Farm-to-Table Series, named after our copper wood-fired oven custom-built from Maine Wood Heat. This summer, we are hosting a rotating line-up of our chef friends from near and far for a series of brunches and dinners not to be missed! Copper Oven meals are family-style feasts, served on our rustic handmade tables lining our beautiful field in Amagansett. Guests take a seat at the table surrounded by our herb garden + organic flowers and vegetables. Every brunch and dinner features produce straight from our fields along with seasonal ingredients sourced from other local East End farmers, fishermen, and purveyors. Guests start off with a drink in our herb garden from Montauk Brewing Company and Channing Daughters Winery and have the opportunity to take a field walk with one of our farmers before they sit down to a communal meal inspired by all the East End's land and sea has to offer!
Proceeds from our Copper Oven Series helps to support Amber Waves Farm's educational programming, which grows young farmers through our seasonal apprenticeships, and connects eaters, especially children, to their food and the farmers who grow it.
ABOUT CHRISTOPHER MILLER
As the owner/partner in New York restaurants Smith & Mills, Warren 77, Tiny's & The Bar Upstairs and Miller's Near & Far, Christopher Miller has enjoyed success in every facet of the hospitality business. His unique background in contemporary art and as an accomplished, French Culinary Institute-educated chef has strongly influenced the look and feel of his current outpost Hometown Bar-B-Que in Brooklyn.
Entree into the world of barbecue had been on Miller's mind for a few years prior to meeting budding barbecue entrepreneur Billy Durney, who shared his vision. Miller enjoys being able to see and hear about people making their own memories at Hometown.
Away from Hometown, Miller enjoys traveling and collecting antiques like globes and oil cans.