Fire Island Burning! (Cookbook Giveaway!)

Vinted on May 29, 2012 binned in book reviews, giveaways

I first met the World Wine Guys (otherwise known as Mike DeSimone and Jeff Jenssen) when in New York City tasting through a shedload of New Zealand Sauv Blancs and Pinot Noirs (and learning how the Kiwis shuck oysters).

At the time, they told me that they were in throes of writing not a wine tome (despite their impressive resume of wine publication contributions), but a… cook book.

They Summer (now there’s a verb only ascot-wearing jet-setters could love) at a place called Fire Island in the Hamptons (which I like to call the South Fork, because it pisses Hamptonites off when I do that), where there are few restaurants. Out of necessity, they therefore spent a lot of time devising meals and procuring the local fresh produce to make them during their Summer holidays. The result of their experience is the brand-new – and quite excellent – Fire Island Cookbook, recently released by Atria Books (hardback will set you back about $20, the eBook version runs about $15 – I received a sample copy).

To celebrate the dawn of Summer, I’m giving away a hardback copy of The Fire Island Cookbook – here’s how to get in on that action…

For a chance to win, leave a comment on this post and let us know your fave Summer food and wine pairing (I’m particularly interested in your go-to Summer wines… for some reason I’ve been craving Vermentino myself…). On June 5th (in one week), I will randomly pick a commenter from those comments, who will then take home a copy of the book.

Simple enough, right? So get crackin’ – let us know about those awesome Summer culinary picks!

Cheers – and good luck!





  • masi3v

    I guess it would be too easy to say that sparkling wine (champagne in particular) is my go-to summer quaff since, well, it is my year-round quaff of choice, so I won't (but it is). Even though I consider rosés to be a year-round thing as well, I do tend to drink a lot more of them in the summer. It is hard to beat a nice Tavel or Bandol. As for food, being from the mid-west, summer for me means heirloom tomatoes and corn on the cob. Add in a little mozzarella, basil, and balsamic for the tomatoes and a little medium rare dry rubbed tri-tip (from my time in CA) aside the ears of corn and you have my perfect summer meal. My wife always wants to confuse things with some sort of starch on the plate, but not me. Tomatoes, fresh corn, grilled beef, cold Tavel. All I need.

    • 1WineDude

      masi3v – I'm with you on the bubbly. And the Rose – year-rounders for me, as well, but something about them also screams Summer, especially if the bubbly is really fruity. Cheers!

  • jeffisrad

    Blue Cheese Hamburgers and Grenache to the hella.

    • 1WineDude

      jeffisrad – NICE!!!!!

  • bpal

    Just a prosecco, but very cold!

    • 1WineDude

      bpal – VERY! :)

  • Lorrie S. LeBeaux

    I would say a Sauvignon Blanc with tropical notes and a crab cake.

    • 1WineDude

      Lorrie – nice… could even get away with a heavier one with the shellfish, I think. Cheers!

      • Lorrie S. LeBeaux

        J Pinot Gris has a bit more weight on the palate and would also pair well with a crab cake. Thanks Joe for being so "on hands" with your blog.I also love sparkling wine with fresh goat cheese on a thin slice of french bread for a quck and easy appetizer.

        • 1WineDude

          Thanks, Lorrie!

  • Sean

    A nice blanc de blanc & lobster roll…but I will settle for a rosé & cheez it's.

    • 1WineDude

      Sean – thanks, good call.

  • Joel Ohmart

    I am going to go with (dry) Riesling and Alaskan king crab, but really any shell fish will do. I like my acid strong and tongue cutting thank you very much!

    • 1WineDude

      Joel – right there with you!

  • Jason Phelps

    For sipping a rose or a homemade dry strawberry wine takes the edge off of a hot day.

    If I'm eating lighter fare then a crisp white like Vermentino (and I swear I thought this before I saw it in your final thoughts) works well. A dry Chenin or Riesling can pair up nicely too.

    When it comes to burgers or BBQ I am definitely in the red camp with Rhones consistently working for me. I also make a pretty mean Amarone and my Chilean Syrah from 2010 is channeling some bacon which through recent experience goes very well with a cheeseburger!

    All of that considered my favorite recent summer pairing was a grilled chicken pesto pizza with ricotta and Kim Crawford Sauv Blanc. It just worked and now I want some. So thanks for that!


    • 1WineDude

      Jason – thanks. Drinking a Great Southern Riesling as I type this…

  • Scott Shelden

    Hi Joe. Well, for me it has to be Cold Rosé (preferable from Grenache) with split & grilled hot dogs! Another good one is Sauvignon Blanc with goat cheese and crackers. Cheers!

    • 1WineDude

      Thanks, Scott. I'm also a big fan of Sangiovese roses. That and Grenache make some of the tastiest, IMHO. Cheers!

  • LisaD

    Fino sherry (yep! trust me!) with green salad/vinaigrette and green olives. I would love to get a copy of this book. I've been going to Fire Island for many summers now!

    • 1WineDude

      LisaD – awesome!!! Sherry is the best deal going in the wine world right now!

  • Veronica

    I love strawberry shortcakes and ANY sweet dessert wine mMm :)

    • 1WineDude

      Veronica – sounds like my kind of breakfast…

  • John Kowalchuk

    Making a meal from items you randomly purchase is a blast. A good bottle of wine while you're working doesn't hurt either. Nothing like some ribs and a big Zin in the summer, fresh roasted corn on the side, Mangia!

    • 1WineDude

      Thanks, John!

  • Melissa C.

    I really, really love on a sizzling summer's night the pairing of a Velveeta cheese dip and chips with a bottle of chilled Ripple. None better!

    • 1WineDude

      Melissa – well, that might just be the first combined Velveeta / Ripple mention ever on 1WD! :)

  • Tom

    I go to last year's Spanish roses — especially from Cigales. Since they add Verdejo for acidity they age beautifully. And to go with it, Ceviche, usually from scallops, always with a hint of heat from serranos or aji amarillo. Nothing easier: a little chopping, throw it in a bowl with lime juice, oil, and other spices and herbs, and you're good to go. Serving it over lettuce is optional.

    • 1WineDude

      Tom – awesome picks!

  • J V

    Summer is always a tough season for me, because I am a red wine gal. But when the heat hits (and especially accompanied with the humidity that is characteristic of an Ontario summer – I am quickly learning) I really crave something cold. Now.. honestly… when no one's looking and I really really want to keep drinking a good bottle of Merlot, I might be tempted to stick an icecube in it and split the difference. However! My common sense always wins out and I turn to a chilly, still-moist-with-condensation bottle of crisp, clean Reisling. In the past I would have said a lovely old world Chardonnay with a nice balance of oak and acidity. But since moving to Ontario I have fallen in love with the Reislings that are being produced in this region. I have been pleasantly surprised by a Gewurtraminer and a Rose now and again as well. Lately I'm really in love with Vineland Estates Semi-Dry Reisling. I'm a huge lover of tapas style dining, so I would pair it with a selection of cheese and of course, olives, and add in a cedar-planked salmon with lemon and pepper. Summer is for cooking outside, and for keeping it simple and clean and focusing on herbs and spices and flavor notes.

    • 1WineDude

      Thanks, JV!

  • Pete H

    Argiolas S'elegas Nuragus di Cagliari paired with my poolside lounge chair is beating anything else I've had so far in this early summer we've been having. I guess I would also really enjoy it a whole lot with shellfish. Raw oysters, grilled shrimp, or scallops would make a great pair to this fantastic and inexpensive Sardinian white.

    • 1WineDude

      Pete – fantastic! You just made me hungry!

  • Meryl

    Sauvignon Blanc and Shrimp.

  • Louis

    Linguine and Clam Sauce with Pinot Grigio.

  • 1WineDude

    Thanks, all! The randomly-chosen winner is… Jason Phelps! Congrats, Jason! More info on the way to you via email now…

The Fine Print

This site is licensed under Creative Commons. Content may be used for non-commercial use only; no modifications allowed; attribution required in the form of a statement "originally published by 1WineDude" with a link back to the original posting.

Play nice! Code of Ethics and Privacy.

Contact: joe (at) 1winedude (dot) com