In Vino Veritas
Wine Wednesday workshops, a popular feature at the Wainscott Main Wine and Spirits store for years, have returned, now at Nick and Toni's East Hampton restaurant. The events are a collaboration between the store and its former general manager, Chimene Visser Macnaughton, who is now beverage director of Honest Man Hospitality.
While they are certification-level workshops, they are open to all levels and offer themed flights with tasting sheets and crystal stemware.
"Each spring and fall, expert speakers come to us from all walks of the wine industry," Ms. Macnaughton said. "Winemakers, importers, sommeliers, and wine educators generously share their knowledge and experience through flights of wines that are meaningful to them." Classes in the group are devoted to the topics of tequila, blind tasting, terroir, and rosé.
The workshops will be offered weekly through May 10 from 5:30 to 7 p.m. The cost is $35 per class, when purchased in advance. The price includes salad, pizza, or other small plates from Nick and Toni's kitchen. More details are available on Resy's Nick and Toni's page, where tickets can also be purchased.
Chef Meze Caters
The catering company Chef Meze will launch its service this spring for intimate parties to full scale benefits, weddings, and other events and is taking appointments for consultations and tastings.
Yılmaz Güney of El Turco restaurant, which was open in East Hampton last summer, is the executive chef. Menus will range from traditional American dishes to Middle Eastern specialties, and are designed to maximize the flavors of each season.
Inquiries can be made on the company's website.
Marilee's Opens
On Friday from 10 a.m. to 5 p.m., Marilee Foster will open her Sagaponack farm stand for the season with weekly and season-long farm shares available (purchases can be made through the website) as well as retail sales. Stacy Dermont will join those at the farm stand with copies of her cookbook "The Hamptons Kitchen," written with Hillary Davis, available for sale and signing.
The stand will be open initially on Fridays, and will expand its days and hours as the season picks up and more crops are available. Special events such as Springs Brewery pop ups and farmer talks will take place throughout the months it is open.
