Pinot Noir Wine Class
The wine classes at Park Place Wines and Liquors will resume next Thursday at 6 p.m. with the Many Faces of Pinot Noir. With its depth and complexity, pinot noir is the most sought after varietal in the wine universe, according to the shop. Its unique ability to express the terroir of its surroundings leads to a spectrum of flavors that vary from region to region.
Wines will be paired with light bites from the Cookery in East Hampton. Tickets are $50 and not refundable.
Spring at Loaves and Fishes
With the arrival of spring, the Loaves and Fishes Foodstore in Sagaponack has added some dishes to its menu created in harmony with the season. Among the offerings are asparagus soup, a shrimp and watercress roll, a spring greens salad, baby kale risotto, vegetable enchiladas, turkey meatloaf with tomato chutney, new cabbage slaw, spring greens vinaigrette, and baked lemon salmon.
The complete menu is on the Loaves and Fishes website.
Dining in the Field
Jason Weiner, the executive chef and co-owner of Almond restaurant in Bridgehampton, will be the featured chef for this year’s Outstanding in the Field, which will happen at 3 p.m. on Sept. 7 at the Sagaponack Farm Distillery, 369 Sagg Road in Sagaponack.
Yes, it’s a week after Labor Day, which seems so far off, but tickets to the unique dining experience, which connects diners with the source of their food, sell out well in advance.
This year’s hosts are Dean Foster and Marilee Foster, who are two of the only remaining potato farmers on Long Island. They grow 200 acres of potatoes as well as 30 acres of fresh vegetables and a small lot of grain. Many of the potatoes go toward Sagaponack vodka, which will be poured before guests sit at the long table.
As for Mr. Weiner, he has been participating as guest chef since 2008. This will be his 19th appearance in the field kitchen, more than any other chef in the event’s history.
Tickets are $425 and can be secured from the ticketed events link at outstandinginthefield.com.
On the Food Scene
Mr. Weiner will also be one of the participants in an April 5 panel discussion at the East Hampton Library on “The Rise of the Hamptons Dining Scene,” along with Joe Realmuto of Nick and Toni’s in East Hampton. The New York Times food writer Florence Fabricant (once a columnist for this paper) will be the moderator. The discussion is set for 11:30 a.m. to 1 p.m. and is free.
Dopo la Spiaggia to Reopen
Dopo la Spiaggia in Sag Harbor will open for the season Friday at 5 p.m. A $44 two-course prix fixe dinner will be available Sundays through Thursdays, starting at 5. The special offer also includes $11 select glasses of wine and $44 select bottles of wine.
The prix fixe is not available on holidays or holiday weekends, and the restaurant is closed on Wednesdays.
Sparkling for Spring
Sparkling Pointe Vineyards and Winery in Southold has announced a lineup of spring events. Every Sunday through May 25, share and pair Sundays will offer guests a curated wine and food experience.
On Saturday afternoon at 3, the venue’s sparkling wine master class series will focus on pairing sparkling wine with food. The cost is $60, $50 for winery members. Reservations are via the winery’s website.
Sparkling Pointe is dedicated to estate-grown sparkling wines produced exclusively in the traditional Champagne method.
