If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

A visit to The Beacon and a recipe for Crispy Portobello Mushrooms with Shallot Beurre Blanc Sauce

View from The Beacon.  Photo by Beth and Peter Whiteley
        There’s no shortage of great places to eat on the East End.  Although you would never think so on a Summer weekend when you can’t get a table anywhere without advance reservations.  There is, surprisingly, a dearth of restaurants right on the water–especially considering we’re surrounded by it.   And sad to say, several of those have traded in good food and decent service to trade on their view.  So you are even more limited if you want to eat well. 
Of all the restaurants out here, with waterviews or without, our hands-down favorite is The Beacon at 8 West Water St. in Sag Harbor.  I’d give you the phone number but it’s not much use.  The Beacon doesn’t take reservations.  It doesn’t have to.  The line forms downstairs before the place opens at 6. The last time I was there, the place was jammed by seven.  Those of us who were early birds had snagged the open air tables on the deck overlooking the Marina. 
        The restaurant is the brainchild of one of the truly great restauranteurs out here:  David Loewenburg.  His chef is the superb Sam McCleland. The food never varies: It stays sensational from appetizer to dessert. 
Below: Beth and Peter 

        This was a really happy dinner for me and not just because I was taken there.  My hosts were my college roommate, Peter and his wonderful wife Beth.  Visiting from California, where they know a thing or two about food, I wanted them to like the place.  They loved it. (Unfortunately, Andrew, who had to go into the city for work, missed our marvelous meal.)

The food is a mixture of truly inventive dishes.  Appetizers like Crispy Fish Tacos with Salsa Verde, Jack Cheese and a Tomato Emulsion and Braised Pork Belly with Soft Tortillas, Pickles and Hoisin are not just unique, they’re delicious ways to start a meal of phenomenal fresh seafood. Or choose the Pork Chop Milanese.  I would likely request this item for my last meal, if I have an option.   But at the top of my list of things to love at The Beacon is the Crispy Portobello Mushroom, with roasted red peppers and a lemon beurre blanc.
Below: Alexandra

I enjoy recreating recipes as you know from my research into April Bloomfield’s Lamb Burger and Bayburger’s Fish Sandwich.  My friend, Blaze,  does the same thing. He has conquered the Beacon’s superb Branzino.  So it was fun to make this recipe and share it with Blaze and his wife and my very good friend, Tracy.  I took this over to their house because it was a school night for their daughter Alexandra.  It travelled very well. I was able to interrupt the cooking process after ‘crisping’ the Portobellos.  I did the rest at their house—filled the mushrooms with the red peppers and topped them with smoked gouda.  Under the broiler and they’re done.  A word about the Beurre  Blanc.  Do not be intimidated about making this sauce. It is really simple to make and a great counterpoint to the crispiness of the mushroom and the smoky goodness of the cheese.   I switched the Beacon’s Lemon version for a Shallot Beurre Blanc—this one incorporating Raspberry Vinaigrette and Crème Fraiche.  (Crème Fraiche is a snap to make: It can made with a tablespoon of whole cream combined with a tablespoon of Sour Cream).

        When all these ingredients come together, you get the crispy meatiness of the mushrooms, the tang of the red pepper and the smoothness of the cheese nicely set off by the slightly tart taste of the beurre blanc.  While we served it as a starter, this would be a great centerpiece of a vegetarian meal.   Here is the recipe:



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