H2O Wednesday Local Bounty Wine Dinners in July

H2O EXECUTIVE CHEF MICHAEL MEEHAN
AND BRG BEVERAGE DIRECTOR PAULO VILLELA
WED LOCAL BOUNTY IN JULY WEDNESDAY WINE DINNERS
*Three-Course $40 Wine Dinners, $30 without Wine, on July 10, 17, 24 and 31
*Summer Local Specials Menu Too

H2O Seafood Grill gives its popular and year-round weekly wine dinners a local twist in July when Executive Chef Michael Meehan and BRG Beverage Director Paulo Villela wed Long Island bounty.

Each three-course wine dinner, with ingredients from local farms and shores, is joined with three wines from one local vineyard including Sherwood (July 10), Bedell (July 17), Macari  (July 24) and Raphael (July 31).  (Full menus below.)

H2O also stays local with summer specials in addition to its extensive fin fish, seafoood and sushi menu. Special appetizers include Peconic Bay oyster shooters with a Long Island Vodka gazpacho ($3); BBQ spice Montauk tuna sashimi with pear tomato, Koppert Kress mico greens and citrus mustard dressing ($14); and South Fork Jonah crab bisque with roast baby corn and grilled spring onions ($12). Special entrees are Shinnecock wild striped bass with little neck clams, local asparagus and a kielbasa red pepper broth ($34); and Montauk lobster pan roast corn pancakes made with baby vegetable ratatouille and local Chardonnay ($48).

To further reduce impact on the environment and wallets every day, H2O offers North Fork Raphael wines by the glass including Chardonnay/Sauvignon Blanc ($10) and Merlot ($11). 

1) WEDNESDAY, JULY 10 WITH SHERWOOD HOUSE FROM MATTITUCK AND JAMESPORT, LI, NY 

FIRST COURSE 
Lobster Salad
Satur Farms Mache, Local Corn, Lemon Dressing
Paired with:  Chardonnay, Sherwood House, North Fork

SECOND COURSE
Shinnecock Wild Striped Bass
Jonah Crab, Carrot Broth, Sunflower Greens
Paired with: Merlot, Oregon Road, Sherwood House, North Fork

THIRD COURSE 
Almond Cornmeal Cake
Vanilla Custard, Local Honey
Paired with: Cabernet/Merlot/Petite Verdot, Manor Road, Sherwood House

2) WEDNESDAY, JULY 17 WITH BEDELL CELLARS OF CUTCHOGUE, NORTH FORK, LI, NY
FIRST COURSE 
Local Fluke Ceviche
Heirloom Tomatoes, Citrus, Micro Cilantro 
Paired with: Viognier, Bedell Cellars, North Fork, 2011

SECOND COURSE 
Montauk Lobster
Tomato Fettucine, Roast North Fork Corn, Shell Beans
Paired with: Chardonnay/Sauvignon Blanc, Taste White, Bedell, 2010 

THIRD COURSE 
Select Local Cheese with Raisin Brioche
Paired with: Merlot, Bedell Cellars, North Fork 2010

3) WEDNESDAY, JULY 24  WITH MACARI VINEYARD FROM MATTITUCK, NORTH FORK, LI, NY
FIRST COURSE 
North Fork Goat Cheese
Salad of Field Tomatoes, Grilled Farm Stand Vegetables 
Paired with:  Sauvignon Blanc, Macari, North Fork

SECOND COURSE 
Potato Crusted Local Flounder
Satur Farm Spinach, Shallot Butter
Paired with:  Cabernet Franc/Merlot, Sette, Macari, North Fork
THIRD COURSE 
Peach Mint Financier
Roast Peaches, Harbes Raspberry Coulis
Paired with:  Chardonnay, Early Wine, Macari, North Fork

4) WEDNESDAY, JULY 31 WITH RAPHAEL VINEYARD FROM PECONIC, NORTH FORK, LI, NY
FIRST COURSE
Peconic Bay Oysters
Rice Wine Mignonette 
Paired with:  Sauvignon Blanc, Raphael, North Fork

SECOND COURSE 
Crescent Farm Duck Breast
Sweet Pea Ravioli, Pea Greens, Merlot Duck Jus
Paired with: Merlot, First Label, Raphael, North Fork
THIRD COURSE 
Flourless Chocolate Torte
Cherry Port Compote
Paired with:  Portico, Raphael, North Fork

MICHAEL MEEHAN has been executive chef at H2O Seafood Grill (www.h2oseafoodgrill.com) in Smithtown since 2009.  No stranger to favorable reviews, he has been dubbed “one of the region’s super chefs” by the New York Times’ Joanne Starkey, “a seafood star” and “stellar chef” by Newsday’s Peter Gianotti and “one of the Island’s leading kitchen commanders” by Long Island Pulse’s Richard Jay Scholem. In his first chef positions on Long Island from the 1990s to 2001, Meehan earned three three-star, or excellent, reviews from Newsday as chef and co-owner for his New American cuisine at Mill River Inn in Oyster Bay, his New World cuisine at Tupelo Honey in Sea Cliff and his regional American seafood at Clearwater in Massapequa. At H2O Seafood Grill, Meehan’s classical New American cooking style comes to life with wine-friendly dishes, straightforward flavors and the freshest ingredients. The seasonal menu of finfish, shellfish and land fare reflects his signature touch and passion for working with local bounty.

PAULO VILLELA is Beverage Director for Bohlsen Restaurant Group (BRG) ([http://www.brgroup.biz] www.brgroup.biz). His interest in wine began as a youth in southern Brazil. Neighboring Italian immigrants would give away home-made wine as long as Villela brought his own bottle, then a greater expense. In 1983, his journey to sommelier began in the restaurant business as a bus boy.In 1996, he climbed the ranks becoming wine captain and sommelier for Windows on the World Restaurant. Villela was the last person to grace the restaurant's vast wine cellar on September 11, 2001. He joined BRG in 2008 via Blue Fin Restaurant at the W Hotel in New York City. The 1998 class valedictorian from Sommelier Society of America, where he teaches in his spare time, is fluent in five languages and has a degree in Agricultural Engineering from the Federal University of Rio de Janeiro. He attributes his deep knowledge about wine to mentors Kevin Zraly and Andrea Immer, friends and family, tasting 40-50 wines per week and visits to Napa Valley, Italy, Greece, Chile, Argentina, Germany and Spain.  

H2O SEAFOOD GRILL (215 West Main Street, Smithtown, NY 11787 631.361.6464 or www.h2oseafoodgrill.com) has a reputation for delectable seafood, a vibrant atmosphere with airy décor, and, service that is friendly and knowledgeable. It is popular for its deep and broad fish menus with something for everyone, imaginative Wednesday night wine dinners pairing world-class dishes of local ingredients with award-winning international wines, and a lively lounge scene where Swedish fish top the signature martini. Zagat readers refer to veteran Chef Michael Meehan’s “‘classic’ and ‘imaginative’ dishes – from ‘stellar sushi’ to ‘must-have’ seafood crêpes – at this ‘charming, beachy”’ Smithtowner specializing in ‘carefully prepared’ fish.” Established in 2001 by the Bohlsen Restaurant Group (www.brgroup.biz), on the heels of Tellers, their celebrated and classic American chophouse, H2O brings to life their vision for a modern Long Island fish house with an earnest commitment to excellence in a relaxed setting. In addition to H2O Seafood Grill, other restaurants owned and operated by BRG are Gold Coast harborfront Prime: An American Kitchen & Bar, and new next door, Harbor Club at Prime, in Huntington; newly acclaimed as #1 on Long Island, the four-star Monsoon: Asian Kitchen and Lounge in Babylon Village; top Zagat-rated Tellers:  An American Chophouse and the chic and casual Verace: True Italian in Islip; and neighborhood favorite Beachtree Café in East Islip.