News For Foodies: 04.02.15
D’Canela restaurant in Amagansett has launched a takeout menu with free delivery service in East Hampton and Amagansett. The extensive menu includes breakfast, lunch, and dinner choices, ranging from eggs to appetizers, sandwiches, and salads, and including items such as burritos, tacos, and tostadas. There is a Monday through Friday lineup of soups of the day and a daily $12.50 lunch special that includes a soup and entree of the day.
Bostwick’s Reopens
Bostwick’s Chowder House on Pantigo Road will open for the season next Thursday. Service, to start out, will be from Thursdays through Sundays, beginning at 11:30 a.m. The menu at the seafood-centric East Hampton restaurant will continue to include favorites such as blackened fish taco, baked stuffed clams, clam roll, crab-stuffed flounder, and seafood pasta.
Easter Sunday Meals
Easter Sunday this weekend brings a prix fixe holiday menu to the American Hotel in Sag Harbor, with service from noon to 8:30 p.m. Among the entrees are roast leg of lamb, Long Island duck, local flounder almondine, Scottish salmon, crab cakes, and filet mignon, accompanied by a starter and dessert. Additional items may be substituted for a premium. The cost is $65 per person ($32.50 for children), not including tax and tip.
At the Montauk Yacht Club, an Easter Sunday buffet will be served from 10 a.m. to 4 p.m., with carving stations, eggs and omelets cooked to order, handcrafted pasta, a seafood bar, and a chef’s table with choices including roasted ham and Montauk tilefish. A chocolate fondue fountain and a Viennese dessert table top off the feast. The cost is $34.95 per adult, $12.95 per child over age 8. Those younger may eat for free.
Almond in Bridgehampton will have a prix fixe Easter brunch and Easter dinner, served a la carte, featuring smoked ham and lamb as holiday specials. For brunch, served from 11 a.m. to 3 p.m. and including three courses for $45, there will be sausage and eggs, Nicoise salad with grilled trout, stuffed French toast, leg of lamb sandwich, and a house-cured smoked fish platter with bagels. A kids menu will also be available. At dinner, from 5 to 9 p.m., holiday dishes will be served family-style for $25 per person. Side dishes and a la carte items from the regular menu will be available as well. Reservations have been recommended.
Theater and Food
The 1770 House in East Hampton is offering those who will be attending upcoming Guild Hall theater lab events on April 21 or May 5 an opportunity to stop in for a $27 two-course prix fixe dinner before heading across Main Street. Dinner service will begin at 5:30 p.m. so that theatergoers can make the 7:30 p.m. curtain calls at the two free performances, which will feature East End artists.
Website Online
Rudy DeSanti Jr. and Debbie Conklin Geppert of Dreesen’s Catering, two veteran foodie professionals, have a new website for their business, dreesenscatering.com. The site features sample menus for weddings and other events, from elegant soirees to barbecues and clambakes, as well as information about the Dreesen’s donut truck — which can make a stop at private events — and about the duo’s local and homemade approach to food, which includes prime meats butchered by Mr. DeSanti onsite at the company’s custom-built commercial kitchen in East Hampton.
Mr. DeSanti, a native of East Hampton whose grandfather founded Dreesen’s Excelsior Market, started Dreesen’s Catering when the family closed the market in 2004. He is a graduate of the Culinary Institute of America. Ms. Geppert worked at the Raleigh and Concord hotels in the Catskills and as director of restaurants and room service for the Hilton Corporation before returning here to her hometown in the late 1990s. After working at Bostwick’s restaurant, she had her own catering business before partnering with Mr. Dreesen in 2013, and now oversees the catering division and event operations at Dreesen’s.
Food Ed at Page
Page restaurant in Sag Harbor kicked off a food education initiative with a “Little Foodies” event last weekend. About 25 children and their parents learned about how food grows in the restaurant’s aquaponic gardens, discussed the importance of making healthy eating choices with representatives from the Wellness Foundation of East Hampton, I-Tri, and Cornell Cooperative Extension, and participated in an interactive cooking demonstration with Page’s chef, James Carpenter. Page is developing a pilot program through which aquaponic systems would be built in local school greenhouses to help provide school cafeterias with organic produce.