BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Canoe Place Inn - ECPv6.16.3//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Canoe Place Inn
X-ORIGINAL-URL:https://canoeplace.com
X-WR-CALDESC:Events for Canoe Place Inn
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20230312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20231105T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241220T170000
DTEND;TZID=America/New_York:20241220T203000
DTSTAMP:20260610T072602
CREATED:20241121T154914Z
LAST-MODIFIED:20241221T170445Z
UID:10000542-1734714000-1734726600@canoeplace.com
SUMMARY:Chef Series: Jarrod Huth's Long Island Seafood Celebration
DESCRIPTION:About\n\nFive-Course Seafood Experience highlighting Chef Jarrod Huth’s exceptional seafood expertise\, featuring Peter Haskell’s fresh bounty.\nLive jazz performance by Brandi Disterheft duo on the bass and piano.\n\n  \n  \nJarrod Huth’s Long Island Seafood Celebration Menu\n  \nFirst Course\nMONTAUK LOBSTER TARTARE \nPomelo\, Hazelnut\, Sherry Vinegar \n  \nSecond Course\nTOM KHA THALE \nLong Island Shellfish\, Green Apple\, Naan \n  \nThird Course\nPOTATO CRUSTED BLACK BASS \nPomme Puree\, Baby Leeks\, Red Beet Emulsion \n  \nFourth Course\nMONTAUK RED SHRIMP \nSweetbread Anolini\, Celeriac\, White Truffle\, Sauce Americaine \n  \nFifth Course\nMADAGASCAR VANILLA ICE CREAM \nKishu Mandarin\, Pistachio Madeleine \n  \n*Menu subject to minor changes \n 
URL:https://canoeplace.com/event/chef-series-jarrod-huths-regional-seafood-celebration/
LOCATION:Good Ground Tavern at Canoe Place
ATTACH;FMTTYPE=image/png:https://canoeplace.com/wp-content/uploads/2024/11/Jarrod.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241128T130000
DTEND;TZID=America/New_York:20241128T190000
DTSTAMP:20260610T072602
CREATED:20240925T221052Z
LAST-MODIFIED:20241201T202231Z
UID:10000275-1732798800-1732820400@canoeplace.com
SUMMARY:Thanksgiving at the Tavern
DESCRIPTION:About\nIndulge in our specially curated Thanksgiving menu\, starting with choices like Winter Chicory Salad\, Parsnip Soup\, Baked Peeko Oysters\, or Marinated Bay Scallop Crudo. An optional supplemental course of Honeynut Squash Risotto with Shaved White Truffles is also available. \nFor the main course\, select from Slow Roasted Green Circle Heritage Turkey\, Wild King Salmon\, or American Wagyu Sirloin. Family-style sides include Green Beans with Toasted Almonds\, Caramelized Brussels Sprouts\, Buttermilk Whipped Potatoes\, Baked Yams\, and Fresh Cranberry and Tangerine Marmalade. \nConclude your feast with a choice of Pumpkin Cheesecake or Honey Panna Cotta. \n  \nThanksgiving Menu\n$115 per guest (additional supplements available) \nFirst Course (choice of) \nServed with Parker House Rolls and Salted Butter \n\nWinter Chicory Salad with Pomegranate\, Comte Cheese and Pistachio Vinaigrette\nParsnip Soup with Asian Pear\, Toasted Hazelnuts and Black Truffle\nBaked Peeko Oysters with Spinach\, Parmesan and Bearnaise\nMarinated Bay Scallop Crudo with Avocado\, Ginger and Ossetra Caviar (+ $35 supplement)\n\n  \nSupplemental Second Course \n\nHoneynut Squash Risotto with Grana Padano and Shaved White Truffles (Additional $75 per person) \n\n  \nMain Course (choice of)\n\nSlow Roasted Green Circle Heritage Turkey with Brioche Stuffing and Natural Gravy\nWild King Salmon with Wilted Spinach and Caper Beurre Blanc\nAmerican Wagyu Sirloin Grilled over Cherrywood with Wild Mushrooms and Red Wine Jus (+ $40 supplement)\n\n  \nServed with Family Style Sides \n\nGreen Beans with Toasted Almonds and Lemon Butter\nCaramelized Brussels Sprouts with Smoked Bacon and Balsamic Vinegar\nButtermilk Whipped Potatoes with Chives and Black Pepper\nBaked Yams with Maple Syrup and Pecan Streusel\nFresh Cranberry and Tangerine Marmalade\n\n  \nDessert (choice of)\n\nPumpkin Cheesecake with Toasted Meringue and Candied Pumpkin Seeds\nHoney Panna Cotta with Orange Gelee and Pistachio Tuile\n\n  \n*Menu subject to minor updates  \n  \nVIEW HOLIDAY DINING AND ACCOMMODATIONS PACKAGES \n 
URL:https://canoeplace.com/event/thanksgiving-dinner-at-the-tavern/
LOCATION:Good Ground Tavern at Canoe Place
ATTACH;FMTTYPE=image/png:https://canoeplace.com/wp-content/uploads/2024/09/Thanksgiving.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240902T160000
DTEND;TZID=America/New_York:20240902T200000
DTSTAMP:20260610T072602
CREATED:20240809T183628Z
LAST-MODIFIED:20240903T162444Z
UID:10000196-1725292800-1725307200@canoeplace.com
SUMMARY:NOLA inspired Lobster Boil by Chef Nina Compton
DESCRIPTION:GOOD GROUND TAVERN’S CHEF SERIES \nThis Labor Day weekend\, indulge in an exceptional Lobster Boil at Good Ground Tavern where renowned celebrity chef Nina Compton\, known for her innovative approach to seafood and Southern cuisine\, will elevate this classic New England tradition to new heights. Savor the end of summer with tender\, juicy lobsters expertly prepared by Chef Compton\, whose innovative blend of rich New Orleans culinary heritage and Caribbean roots creates dishes that are both familiar and extraordinary. \nJoin Jeffery Miller\, Calvin Johnson\, and Sounds of NOLA for a high-energy\, family-friendly show that brings the music and vibe of New Orleans to the Hamptons! Audiences will journey through the decades as jazz evolved from the streets of New Orleans into the majestic force that it is today with Johnson on saxophone and Miller on trombone joined by Andrew McGowan on piano\, Nori Naraoka on bass\, and Ocie Davis on drums. The band’s infectious sounds\, rhythms\, and melodies will bring music lovers of all ages to their feet\, as though audiences were in the cobble-stoned streets of the French Quarter! \nDon’t miss this opportunity to celebrate the end of summer with the grand opening of our Good Ground Tavern’s Chefs Series. \n\nStarter: Tomato and Crab Salad with Coconut Dressing\nMain: Maine Lobster and Clams\nDessert: Summer Tres Leches\nLive jazz featuring Jeffery Miller\, Calvin Johnson\, and Sounds of NOLA\nAdvance Reservations Required\nFor children’s tickets (including a $90 child’s menu payable on-site)\, please contact us directly at goodgroundtavern@canoeplace.com or call (631) 763-6300.\n\n  \nABOUT \n\nChef Nina Compton is a culinary pioneer with nearly two decades of experience at the forefront of the American food scene. Her journey began at the Culinary Institute of America\, followed by formative years under the mentorship of renowned chefs Daniel Boulud and Norman Van Aken. Rising through the ranks in Miami’s prestigious culinary landscape\, Compton honed her craft and developed a distinctive style that blends Caribbean heritage with classical French technique. A finalist on Bravo’s Top Chef\, Compton’s career reached new heights when she opened Compère Lapin in New Orleans. This acclaimed restaurant has garnered critical praise and solidified her reputation as a culinary innovator. In 2017\, Compton was honored as a finalist for the James Beard Award for Best Chef: South and named one of Food & Wine magazine’s Best New Chefs. Beyond her entrepreneurial success\, Compton serves as a culinary ambassador for her native St. Lucia\, further enriching her global impact. \n  \n\n\n\n\n\nBorn and raised in New Orleans by his grandparents\, trombonist and singer Jeffery Miller was only 15 when he performed at Carnegie Hall with the Preservation Hall Jazz Band. Selected by jazz icon Wynton Marsalis to attend Juilliard\, Jeffery moved to New York soon after graduating high school. Now 28\, MILLER has earned 5 GRAMMY® nominations through his work with artists like Jon Batiste and John Legend. Having completed both his bachelor’s and master’s at Juilliard\, he’s blending New Orleans trombone with contemporary R&B influences from artists like Ty Dolla $ign and Frank Ocean. Currently\, JEFFERY tours with the Jonas Brothers and is preparing for his Broadway debut in “A Wonderful World: The Louis Armstrong Musical.”\n\n  \n\n\n\n\n\n\n\n\nCalvin Johnson is a 3rd generation saxophonist\, composer\, and bandleader born and raised in New Orleans\, Louisiana. Johnson was able to nurture and expand his love and interest in the music business at the famed Louis Armstrong Summer Jazz Camp then the performing arts high school the New Orleans Center for Creative Arts (NOCCA). Johnson then furthered his education by graduating from the School of Business at the University of New Orleans. \nCalvin has toured and/or recorded with the likes of: Harry Connick Jr.\, Aaron Neville\, Jason Derulo\, Blind Boys of Alabama\, Irma Thomas\, Preservation Hall Jazz Band\, Mannie Fresh\, Mystikal\, Irvin Mayfield\, the New Orleans Jazz Orchestra\, and the Dirty Dozen Brass Band. In 2023\, Johnson released his third studio album\, Notes Of A Native Son\, to rave reviews. The project is Johnson’s most recent\, and also his first that features his composition and arranging skills. He is proud to have been recognized by Downbeat Magazine with 4 out of 5 stars as well as labeled as one of the best albums of 2023. \n\n\n\n  \n 
URL:https://canoeplace.com/event/nola-inspired-lobster-boil-by-chef-nina-compton/
LOCATION:Good Ground Tavern at Canoe Place
CATEGORIES:Good Ground Tavern,Live Music
ATTACH;FMTTYPE=image/png:https://canoeplace.com/wp-content/uploads/2024/08/Nina_Compton.png
END:VEVENT
END:VCALENDAR