Topping Rose House: Winter Pig Roast (Bridgehampton, NY)

There are few things in this world that I love as much as a whole roasted pig. Naturally, when I found out that Topping Rose House was hosting a pig roast dinner in collaboration with Wolffer Estate, I jumped at the chance to attend. The three and a half hours of traffic that we hit on our way out to the Hamptons was well worth it because this event was AMAZING!!! Held in the beautiful wood barn adjacent to the restaurant, we were greeted with a glass of Wolffer Sparkling Rose as we entered. That’s what I’m talking about. For the first hour, we sampled various pork-inspired hors d’oeuvres such as housemade mortadella and head cheese as well as foie gras and lobster. The best part for me was the homemade chicharrones (crispy pork rinds) that were on the table. Oh my goodness, those were the best darn pork rinds I have ever had! They were perfectly crispy, airy, and salty. I swear, I was tempted to snatch up the pork rinds at each table and stuff them in my purse for later. I fought that urge (it was tough) and devoured all of the rinds at my table instead. Before the formal dinner began, Chef Ty Kotz brought us outside for a sneak peek of the pig, which had been roasting on an electric spit since 10am that morning! Oh yeah. Slow and low (with a burst of high heat at the end for that crispy skin) is the way to go. Our first course was an assortment of local micro greens from Good Water Farms — a light, refreshing starter that was paired nicely with Wolffer Dry Riesling. Then came the moment we were all waiting for: the pork!!! Chef Ty and his team carved up the pig and served that succulent meat family-style along with pretzel spaetzle, housemade bratwurst, Brussels sprouts & apples, and cabbage choucroute. Everything was absolutely delicious! The pork was so incredibly tender, moist, and flavorful. Two Wolffer wines, a cab and a merlot, were paired with this course. For dessert, we enjoyed rhubarb upside down cake, hazelnut brittle, and petits fours prepared by Pastry Chef Cassandra Schupp and a glass of Wolffer Diosa Late Harvest. The whole experience was unforgettable, from the food and wine to the lovely ambiance. Props to the Topping Rose team for hosting such an amazing event!

Topping Rose House: One Bridgehampton – Sag Harbor Turnpike, Bridgehampton, NY
Wolffer Estate Vineyards:139 Sagg Road, Sagaponack, NY 

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The lovely Topping Rose barn 

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The most amazing chicharrones (fried pork rinds)

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Wolffer Estate Sparkling Rose

Made with Repix (http://repix.it)

Mortadella crostini

Made with Repix (http://repix.it)

Foie Gras on Brioche

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Head Cheese crostini

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Sneak peek of the pig before dinner. It has been roasting since 10am!

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Executive Chef Ty Kotz and his masterpiece

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Wolffer Estate Dry Riesling

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Local Micro Greens from Good Water Farms

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It’s almost time to eat that beautiful pig!

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Wolffer Estate Cabernet Sauvignon

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Spit-roasted Whole Pig 

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Pretzel Spaetzle

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House-made Bratwurst

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Brussels Sprouts & Apples

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Cabbage Choucroute

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Wolffer Estate Diosa Late Harvest

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Rhubarb Upside Down Cake

Topping Rose House: Winter Pig Roast (Bridgehampton, NY)

Hamptons Style: Chef Ty Kotz at the James Beard House

I was so happy to find out that Executive Chef Ty Kotz of Topping Rose House was cooking at the James Beard House! I’m a big fan. The hors d’oeurves were fantastic: pulled beef short ribs, fluke ceviche, roasted beet tartare, bacon confit, and local oysters on the half shell, and we washed it all down with a beautiful sparkling wine that was a collaboration between Lieb Cellars (in the North Fork of Long Island) and Craft restaurant. We enjoyed six courses comprised of the freshest local ingredients, from Peconic Bay scallops to fried Montauk oysters, ending with a tasty apple tarte tatin with salted caramel ice cream by Pastry Chef Cassandra Schupp. After dinner, we had the pleasure of meeting and chatting with the Topping Rose team, including Chef Ty, Jessica Koenig (Beverage Manager), and Landy Labadie (Food & Beverage Director). They are all so wonderful. I found out about a whole hog roast series that will be going on over the next few months at Topping Rose — you can bet that I’ll be there! :)

James Beard House: 167 West 12th Street (between 6th and 7th Avenue)
Topping Rose House: One Bridgehampton – Sag Harbor Turnpike, Bridgehampton, NY

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Chef Ty Kotz of Topping Rose House in the Beard House Kitchen

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Fluke Ceviche with Cucumber and Lemon

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Pulled Beef Short Ribs with Horseradish and Black Pepper

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Roasted Beet Tartare with Goat’s Milk Gouda

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A special sparkling wine made especially for Craft restaurant!

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Local Oysters on the Half Shell

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Bacon Confit with Chiles and Pickles

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Peconic Bay Scallops with Pickled Cauliflower, Golden Raisins, and Pine Nuts

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Fluke with Cardoons, Carrots, Fennel, and Baby Turnips

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Roasted Tilefish with Yukon Gold and Blue Potatoes, Leeks, and Lemon

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Fried Montauk Oysters with Braised Chile Bacon, Horseradish, and Molasses Jus

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Monkfish with Heirloom Beans and Chorizo Sausage

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Apple Tarte Tatin with Salted Caramel Ice Cream

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Chef Ty Kotz chatting with the guests after dinner

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Two great chefs in the Beard House kitchen: Nimesh Maharjan (Executive Chef of Race Lane in East Hampton) and Ty Kotz (Executive Chef of Topping Rose House in Bridgehampton)

Hamptons Style: Chef Ty Kotz at the James Beard House

Topping Rose House [brunch] (Bridgehampton, NY)

We celebrated a family member’s birthday with a lovely brunch at Topping Rose House in Bridgehampton. The whole family was there (all twelve of us) and we had a blast. From the champagne and wine that kept on flowing, to the brioche doughnuts and Topping Rose pancakes (two of my favorite TR dishes), it was a fantastic afternoon. There was so much food at the table, I didn’t get a chance to snap pics of everything, but luckily I had sampled most dishes the last time around when we first came in for brunch back in March. Topping Rose is definitely one of my go-to spots when visiting the Hamptons!

Topping Rose House: One Bridgehampton – Sag Harbor Turnpike, Bridgehampton, NY

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BRIOCHE DOUGHNUTS with Brown Butter Maple Glaze

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So light and fluffy!

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TOPPING ROSE PANCAKES with Rhubarb Compote & Maple Syrup

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MILK PAIL PINK LADY APPLES & ASIAN PEARS with Whipped Cream & Mary’s Honey

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Loved this bottle of Meursault

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TOPPING ROSE BURGER 

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MAPLE SAGE PORK SAUSAGE

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FRIED FINGERLING POTATOES

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Happy Birthday!

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This calls for some bubbly!

Topping Rose House [brunch] (Bridgehampton, NY)

Topping Rose House [brunch] (Bridgehampton, NY)

One of the best brunches I’ve ever had was at Topping Rose House, a luxury hotel located in The Hamptons. The restaurant, led by Chef Tom Colicchio, features his signature style of simple and delicious American food. The nearby Topping Rose Farm supplies the fresh fruits, vegetables, and herbs that are served in the restaurant and helps to inform what is featured on the seasonal menus. I was in the mood to try a little bit of everything, so that’s just what I did — I went ahead and ordered practically every item on the brunch menu. It was truly a fantastic feast, starting with a fresh organic farm-egg frittata with sweet potatoes, collard greens, and sunchokes; crispy and luscious lobster aroncini (fried rice balls); pink lady apples and Asian pears with whipped cream and honey; scrambled organic farm eggs with fried oysters; a decadent pastry basket accompanied by apple butter, honey butter, and fresh ricotta; organic yogurt with housemade granola; and some of the best brioche doughnuts I’ve ever had. Chef Tom certainly knows how to do doughnuts right! My dining companions enjoyed some meat dishes that I was unable to try (due to my Lenten sacrifices of no beef or pork), including the maple sage pork sausage, house-cured seasoned bacon, and a lomo & cheddar cheese sandwich on brioche (“Ham & Cheese”). Each of these dishes received rave reviews. Think that’s all we had? Not a chance. Out came the crispy fingerling potatoes, roasted cauliflower with golden raisins and pine nuts, and the lemon ricotta pancakes. All were absolutely delicious. By the end of the meal, we were incredibly stuffed and deliriously happy. I loved everything about Topping Rose House — the amazing food, the friendly service, the beautifully modern and quaint dining room — and I cannot wait to return!

Topping Rose House: One Bridgehampton – Sag Harbor Turnpike, Bridgehampton, NY

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LEMON RICOTTA PANCAKES
Roasted Apples

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SWEET POTATOES, COLLARD GREENS & SUNCHOKES
Organic Farm-Egg Frittata

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BRIOCHE DOUGHNUTS
Brown Butter Maple Glaze

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LOBSTER ARANCINI

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ROASTED CAULIFLOWER, GOLDEN RAISINS & PINE NUTS

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MILK PAIL PINK LADY APPLES & ASIAN PEARS
Whipped Cream and Mary’s Honey

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CASSANDRA’S PASTRY BASKET 
Apple Butter, Honey Butter and Fresh Ricotta

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FRIED FINGERLING POTATOES

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BRIDGEHAMPTON TOWN FRY
Scrambled Organic Farm Eggs, Fried Oysters and Chili Dust

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MAPLE SAGE PORK SAUSAGE

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“HAM & CHEESE”
Brioche, Lomo, Cheddar Cheese and Arugula

Topping Rose House [brunch] (Bridgehampton, NY)