The Parrish Art Museum will feature Long Island craft brewing with the event Art of the Brew, on Friday, March 31, from 6 to 8 p.m. Eight brewers will be on hand to serve samples of their beers along with hors d'oeuvres from the Golden Pear Cafe and Elegant Affairs catering. An alcohol-free sparkling rosé by Wolffer Estate Vineyards will be poured as well.
The galleries will be open and there will be music by Mike Gary, a guitarist, and Steve Shaughnessy on bass.
The breweries that will participate are Twin Fork Brew Company and ubergeek from Riverhead, Kidd Squid Brewing from Sag Harbor, Springs Brewery, Moriches Field Brewing Company from Center Moriches, Blue Point Brewing Company from Patchogue, Long Island Farm Brewery from Manorville, and Montauk Brewing Company.
Top Hops will bring its Half Pint Tap Truck, a mini three-wheeled vehicle imported from Italy, to serve draft beers from Blue Point Brewing Company.
Tickets for the event, sponsored by the Parrish Business Council, are $75 and $55 for Parrish Members.
Loaves and Fishes in Sagaponack has fresh sausage this spring made from heritage Berkshire pork. Karina Forrest, the store's manager, makes three styles with her own blend of spicing: sweet Italian, hot Italian, and breakfast links.
Next Thursday, Naela Zeidan of Naela's Organics in Port Jefferson, will demonstrate how to cook healthy Mediterranean dishes at the Rogers Memorial Library in Southampton at 5:30 p.m. Dishes such as vegan falafel patties from chickpeas, hummus dip served with Middle Eastern salad, and layali Lubnan, a semolina milk pudding will be made on site. Attendees will be offered tastes of the finished products. A fee of $7 is due at registration on the library website and space is limited.
The Springs Food Pantry's fifth annual Chili Chowdown is set for April 1 from noon to 3 p.m. at the Springs Firehouse. This year there will be selections from some two dozen restaurants, caterers, and hobby cooks to choose from, with the $50 ticket price benefitting the food pantry.
Attendees will have a chance to taste and judge chilis from the chefs Carolyn Stec of Sen, Peter Ambrose, Evan Tessler, Jeremy Blutstein, and Phil Conlon of Navigating East; the restaurants and takeout spots One Stop Market, Rosie's, Doubles, the Lobster Roll, Smokin' Wolf, Springs Tavern and Grill, and Townline BBQ, and the catering company Silver Spoon Specialties. Newlight Breadworks, East End Food Institute, the East Hampton and Springs Fire Departments, Coast Guard Station Shinnecock, and the East Hampton Sportsmen's Alliance will share their special recipes, and there will be libations from the Springs Brewery and Channing Daughters Winery. Tickets are available on the Springs Food Pantry's website.
Not Too Early for C.S.A.s
Marilee's Farmstand in Sagaponack will begin its spring community supported agriculture program on April 14 for 12 weeks ending June 30. Those who prepay for the full season by April 12 will receive one free weekly basket. The full spring season plan is $550, or $468 for senior citizens, teachers, emergency responders, and health care workers. Sign-up details can be found on the farmstand's website.
The Peconic Land Trust's Quail Hill Farm in Amagansett, known for its hands-on harvesting, has also opened up summer shares for its C.S.A. program. The summer season runs from June through October. There are family summer shares starting at $735, single summer shares starting at $370, and box summer shares, where the farmers do the picking for you, starting at $600. Flowers, which are unlimited in the standard shares, can be added to the box shares as weekly arrangements for a $300 supplement. More information and sign up is on the Peconic Land Trust website.
On Saturday, Quail Hill has asked for extra hands to help start seeds in the greenhouse with Layton Guenther, the farm's director, who will also discuss healthy soil and composting. Participants will be invited back on May 20 to help in the planting of the seedlings in the fields. The event is free but space is limited and registration should be made on the website.
Farm to Table
Outstanding in the Field, a farm-to-table event that brings diners into the fields to enjoy gourmet meals made with local ingredients, will return this year to the South Fork with back-to-back dinners at Fireplace Farm in Springs in September.
Sept. 9's meal will feature the cuisine of Elaia Estiatorio, which will offer a Greek-inspired menu served overlooking Gardiner's Bay. On Sept. 10, Almond's Jason Weiner will be at the stove. The farm is owned by Oliver and Maxwell Ryan and farmed by Paul Hamilton.
Both events begin at 3 p.m. and tickets, which went on sale Monday, are $425 per person.
In the last week's article "Riding With the Limestone Cowboys," the amount of wine in the $10 "quartino" available with the pizza promotion at Nick and Toni's Restaurant in East Hampton was incorrect. It is 6.25 ounces and the restaurant offers a choice of four wines, not five.