News for Foodies: 07.13.17

Local Food News
A grand opening of the Farm Store at Mecox Bay Dairy will take place on Sunday from noon to 3 p.m. Mecca Bay Dairy

The pastry chef at Townline BBQ in Sagaponack, Rachel Flatley, is making homemade ice cream pops this summer. Each features homemade ice cream and embellishments; the varieties include strawberry fluff, vanilla, and chocolate. The bars are $5 each. 

Taste of Montauk

Tickets are on sale for a Taste of Montauk, a smorgasbord of the hamlet’s culinary offerings to be presented at the Montauk Yacht Club alongside Lake Montauk on July 23 from 6 to 9 p.m. Sponsored by the Montauk Chamber of Commerce, the event highlights the fresh seafood and local produce-centric dishes served at Montauk’s restaurants as well as local wine and craft beer. Among the participating restaurants will be Coast Kitchen at the Montauk Yacht Club, Backyard Restaurant at Sole East, the Saltbox, East by Northeast, Joni’s, 668 the Gig Shack, Westlake Fish House, Surfside Inn, Duryea’s Lobster Deck, Arbor, and Swallow East. There will be live music by the Lynn Blue Band. Tickets are $75 in advance and will be $85 at the door, if available.

Seamore’s Opens

New in Montauk is a branch of Seamore’s restaurant from New York City. The restaurant, in the Breakers Hotel, centers its offerings on sustainable seafood, and is the brainchild of Michael Chernow, a co-founder of the Meatball Shop. There is a deck for outdoor dining, and a bar by the pool where patrons can order cocktails, or even take a dip, while waiting for takeout orders. 

Seafood Cooking Class

Slow Food East End will present a two-session course on selecting and cooking sustainable seafood on Aug. 2 and 9 at Jeff’s Kitchen at the Hayground School in Bridgehampton. The sessions, presented by Al Goldberg, a fisherman, amateur chef, and Slow Food leader, will cover the basics of prepping and cooking fish, and the preparation of fish dishes including ceviche, chowder, and roasted whole fish. Each session will include a dinner of what is prepared. Reservations may be made on the Slow Food website; a maximum of 15 students may attend. The cost is $100 per class, or $75 for slow food members. 

Last Thursday’s Slow Food East End community potluck at Bridge Gardens in Bridgehampton was rained out, and has been rescheduled for tonight from 5 to 8 p.m. The evening will include a guided walk through the garden of edible plants. The cost is $20 per person, or $15 for Slow Food members, and the contribution of a dish that serves six to eight and is made from local fresh ingredients. Sign-up is through the Slow Food website, where one can find a listing of the dishes fellow diners intend to take. 

Conca d’Oro Sold

The folks from LT Burger in Sag Harbor have reportedly purchased the village’s iconic pizzeria, Conca d’Oro. Word is that plans don’t include too much change, though burgers will be added to the menu. 

Mecox Bay Dairy Store

The Ludlow family of Water Mill will have a grand opening of the Farm Store at Mecox Bay Dairy on Sunday from noon to 3 p.m. featuring a barbecue, tastings of the dairy’s cheeses, and farm tours. 

Supper Club

Stefanie Sacks, the author of “What the Fork Are You Eating” and a culinary nutritionist, will present three themed suppers in the barn at Good Water Farms in Bridgehampton in the coming weeks. Each will feature nutritious and tasty dishes using local and seasonal ingredients, served family-style with beer, wine, and other refreshments. The series will begin on Tuesday from 6 to 9 p.m. with a vegetarian meal; a pescatarian menu will be served on Aug. 15, followed by an omnivorian meal on Aug. 29. The cost is $165, and reservations are essential as there is space for only 16 people. 

Ms. Sacks also offers Reboot Food 4 Grown Ups cooking classes to inspire a healthy revamp of eating habits and provide instruction in cooking techniques. The next session, with a theme of healthy snacks and desserts, will take place on Monday at Scoville Hall in Amagansett from 3 to 6 p.m. The cost is $150, which includes recipes and an apron. A discussion will be followed by hands-on cooking instruction. 

Reservations for the dinners or classes may be made at Ms. Sacks’s website,