News for Foodies 04.28.16

Local Food News

You know it’s spring when . . . no, it’s not the flowering trees, not the yellow irises at Town Pond, nor the peepers, though those little male frogs have been singing up a storm these nights. It’s the reopening for the season of the Clam Bar on Napeague. Daily service from noon to 6 p.m. starts tomorrow, and the menu, as expected, will include seafood specialties such as clam chowder, lobster rolls, fresh grilled tuna, soft-shell crab sandwiches, and clams on the half shell.


On Navy Road

In Montauk, Navy Beach restaurant reopens tomorrow at 5 p.m., serving  dinner through Sunday night as well as lunch on Saturday. This season’s menu includes dishes highlighting ingredients from local farms and purveyors such as Dock to Dish, Balsam Farms, Bhumi Farms, and Good Water Farms. Among the items on the menu: Montauk fluke ceviche with pickled Hamptons farm vegetables, homemade hot peppers, and Meyer lemon; Provencal Fritto, and fire-roasted sea scallops with chorizo, dates, double-smoked bacon, and spiced tomato sauce. Navy Beach has also expanded its rosé wine list, which will offer more than 25 bottles this year. 


Snail Social

Slow Food East End’s next Snail Social, a potluck party with local and seasonal beverages, hors d’oeuvres, and desserts shared by participants, will be held on Shelter Island on May 15, and reservations are now being taken. The 4 to 7 p.m. event will be held at the residence of Lisa Shaw and Tom Hashagen, and feature a talk by the hosts. Mr. Hashagen is a chef, food educator, and a concert producer at Sylvester Manor farm; Ms. Shaw teaches nutrition and food science in the East Hampton schools. Both are musicians. Tickets, $20 per person or $15 for Slow Food members, may be reserved at


Deals Spring Ahead

Wintertime dining deals at the 1770 House in East Hampton have been extended through May. They include Thursday night $17.70 entrees in the inn’s tiny downstairs tavern, with a choice of a burger, meatloaf, chicken parmigiana, or Berkshire pork ribs. There are specials on wine and beer as well. 

In the main dining room and in the tavern on Sundays through Thursdays, excluding holidays, the 1770 House offers a three-course prix fixe for $35, with selections from the a la carte menu. 


For Conference Early Birds

Those who buy their tickets for this year’s Food Lab conference at Stony Brook Southampton — scheduled for the weekend of June 3 — by May 10 will enjoy a discount, at $150 per ticket plus a handling fee. Tickets are regularly $200, although students and farmers who can show proof of eligibility at registration can buy $75 tickets (plus the fee). Tickets are also available for the Saturday-night dinner only, at $75, at

The Food Lab works to spread food education among children and adults and to provide information to those interested in food businesses. The conference weekend will include an opening night cocktail party, a host of workshops on Saturday following a keynote speech by Carla Hall, a chef and co-host of ABC TV’s  program “The Chew,” and a gala dinner prepared by Colin Ambrose of Estia restaurant in Sag Harbor.


Winery Tour Weekend

Sunday is the day for the first North Fork winery tour sponsored by Wainscott Main Wine and Spirits. Participants will board a Hampton Jitney bus in Wainscott for a trip to visit Shinn Estate, Paumanok, and Palmer Vineyards for wine tastings, with a stop for a catered lunch. A $100 fee includes all. 

The wine education series at the Wainscott shop continues on Wednesday with “Shop It Like a Somm: One Master Sommelier’s Journey (to Retail),” a talk by Dustin Wilson, a partner in Vallin Wines. The session, which includes wine tasting and costs $10, begins at 5:30 p.m. 

Those interested in either event can call the shop to sign up or send an email to