Sunset Beach

Reservations now open. #sunsetbeachhotel#shelterisland#andrebalazsproperties

Can’t wait to welcome our regulars and new friends to an exciting summer season! #sunsetbeachhotel#shelterisland#andrebalazsproperties

It’s definitely Friday #sunsetdreaming #sunsetbeachhotel #sunsetbeachboutique #andrebalazs #jacquesetgilles #shelterisland

As Chef Edi says, good cooking is a few little things done well. For his famous Kale Salad, the combination of his Tahini Dressing, grains cooked with a little bite and very thinly-sliced vegetables, makes the difference. First, make the Tahini Dressing in a blender by combining 140g soy sauce with 15g picked parsley, 5g picked tarragon, 1 crushed garlic clove, 15g salt, 25ml sherry vinegar and 170ml apple cider vinegar, followed by 250g tahini paste, until smooth. On mediu...m-low speed, add 440ml blended oil and 170g rinsed chickpeas by alternating the two, starting and ending with the oil. Second, cook three or more of the grains separately (choose from farro, quinoa, wild rice, flax seeds, and pumpkin seeds) in salted water and taste for readiness. Then stir together with the Tahini Dressing. Next, toss baby kale leaves with thinly sliced vegetables in Edi’s House Vinaigrette of minced shallots macerated for 15mins with champagne vinegar and salt, then blended with Dijon mustard, honey and olive oil. Chef Edi says to choose the vegetables you like, but that carrots, radish, zucchini, yellow beets, fennel, or cucumber work because they can be sliced very thin. Finally, spoon the grains into the bottom of shallow bowls, and place the salad on top with an extra drizzle of the Tahini Dressing, alongside a halved avocado on the side. @edicungu #sunsetbeachhotel #sunsetdreaming #sunsetbeachboutique #andrebalazs @nicolefranzen See more

Almost sunset. @paythefee #sunsetdreaming #sunsetbeachhotel #sunsetbeachboutique #andrebalazs #jacquesetgilles #shelterisland

We’ve loved all your messages requesting the next Sunset Beach Playlist! So @armannafeei, our directeur d'ambiance, has created a special, sun-soaked selection for this 4th July Weekend. Link in bio. #fourthofjuly #sunsetdreaming #sunsetbeachhotel #sunsetbeachboutique #andrebalazs #jacquesetgilles #shelterisland

Summer haze #sunsetdreaming #sunsetbeachhotel #andrebalazs #shelterisland

Take us back to the sandbox #sunsetdreaming #sunsetbeachhotel #sunsetbeachboutique #andrebalazs #jacquesetgilles #shelterisland @nicole_franzen

Yoga buddies #sunsetdreaming #sunsetbeachhotel #sunsetbeachboutique #andrebalazs #jacquesetgilles #shelterisland

Chef Edi has opened his cookbook again for the weekend! Veal Milanese with Arugula and Parmesan is a relatively easy dish, and we use veal leg but you can definitely use beef tenderloin or even chicken, which I really like as a sandwich. First, place 2 boneless veal leg cutlets (about 3-4 ounces each) into a large ziplock bag and pound them to make them thin and tender. This will be one portion. Then dip each cutlet into all-purpose flour seasoned with salt (Edi says to tas...te it to make sure it’s sufficient) and a little ceyenne pepper, followed by dipping into beaten eggs seasoned with a little salt and chopped sage leaves. Then finally dip the cutlets into Panko (Japanese) breadcrumbs which have been broken up in a food processor. Set aside. Half-fill a frying pan with vegetable or canola oil and a little butter. Test the oil with a few breadcrumbs to see if it’s hot enough, but don’t let it get too hot or the coating will burn before the meat is cooked. Place the cutlets into the oil away from you to avoid burns, and cook on a medium to high heat, turning half-way through, until a deep golden brown on both sides and cooked through. At Sunset Beach, Chef Edi serves it with a crisp arugula salad, shaved Parmigiano-Reggiano, a good olive oil, salt and a half lemon. At Sunset Beach not much arrives at your table without lemon. @edicungu #sunsetbeachhotel #sunsetdreaming #sunsetbeachboutique #andrebalazs @nicolefranzen See more

@armannafeei, our directeur d'ambiance, is back with a playlist for PEACE this weekend: https://spoti.fi/3gCAbTb. Artwork by @_andrewholder

Please donate directly to @blklivesmatter @mnfreedomfund

Chef Edi is back! My recipes at Sunset Beach are simply guidelines that we follow. My goal has always been to cook by heart and instinct. A little spontaneity is always exiting. This weekend he’s revealed his secret recipe for Spicy Tuna Tartare. First, make Edi’s special Ginger Oil, which makes 20 servings and can be stored in the refrigerator for a few days. Blend together 150 ml canola or grape seed oil, with 5 grams fresh ginger, peeled and chopped. Let it sit for at l...east two hours. To make the tartare (quantities are for 1 portion, so multiply as you need), combine in a cold bowl 4oz yellowfin tuna, cleaned and cut into medium dice, with 1/2oz soy sauce, 1/4oz sriracha, 1 tbsp of your ginger oil, and then salt and pepper to taste. To plate, gently spoon the tartare mix without pressing. Garnish with 5 thin, half-moon slices of cucumber, micro-greens and 2 thin Jalapeno slices (having soaked them in cold water for a while). Edi insists you serve this with a cold glass of rose and close your eyes to transport you to #sunsetbeachhotel. @edicungu #sunsetdreaming #sunsetbeachboutique #andrebalazsproperties #tunatartare See more

Enjoy the short week, and we’ll be back Friday afternoon with more summer magic. Love, Team Sunset #sunsetdreaming #sunsetbeachhotel #sunsetbeachboutique #andrebalazsproperties #jacquesetgilles #shelterisland #memorialdayweekend