Food

Chefs Dinner

The annual Chefs Dinner at the Hayground School in Bridgehampton takes place Sunday. A V.I.P. dinner in honor of Tom Colicchio, a four-star chef, and Lori Silverbush, a filmmaker, will be prepared by Alfred Portale and Eric Ripert, among other chefs. Tickets are $1,000. 

Those cooking will also include Christian Mir of the Stone Creek Inn, Claudia Flemming of North Fork Table and Inn, Jason Weiner of Almond, Josh Capon of Lure Fishbar, and Alfred Portale of Gotham Bar and Grill.

Peter Ambrose, a well-known East Hampton chef and caterer, has moved on from the Hampton Seafood Company and opened Pete’s Endless Summer Taco shop in the former Food & Co. spot on Pantigo Road in East Hampton.

At least once a summer a friend will call me with the discovery of a newer, better, easier way to cook corn. It involves a microwave and is guaranteed to remove all of the silk.

La Brisa

752 Montauk Highway

Montauk

668-8338

Breakfast, lunch, and dinner daily

La Brisa in Montauk is just that: a breeze. If you don’t like paper plates and picnic tables and wobbly stools and loud music, maybe this isn’t your cup of tea, or shot of mezcal. I found it delightful and I am an expert on Mexico, having been there . . . once.

Montauk Eats

A Taste of Montauk, the Montauk Chamber of Commerce’s shindig celebrating Montauk restaurants and local wines and beers, takes place on Saturday from 6 to 9 p.m. at the 360 East restaurant at Montauk Downs. In addition to live music by Ocean Dream, there will be bites by the Westlake Fish House, 668 the Gig Shack, Backyard at Solé East, East by Northeast, the Seawater Grille at Gurney’s, Joni’s, Swallow East, Gulf Coast Kitchen, the Montauk Shellfish Co., and Turtle Cove Café. Tickets are $65 in advance from the chamber, or $75 at the door.

The beauty of the restaurant Yama Q in Bridgehampton is that it doesn’t need a review by me or anyone, good or bad. It doesn’t need to have a tattooed, surfer-celebrity chef profile in Hamptons magazine. You won’t read about Beth and Howard Stern slurping miso soup and chomping on burdock salad on Page Six of the New York Post. Nor is it likely that as the Kardashians cut a visible and terrifying swath through our charming villages this summer they will ever cross the threshold of Yama Q. Yama Q is pure and quaint, virtuous, quiet, and fine.

The Winner Is . . .

East Hampton Gourmet Food got the top “outstanding new product” award for its gluten-free lentil rice crispbread at the 2014 sofi (specialty outstanding food innovation) Awards at the Summer Fancy Food Show in New York City on June 30.

Harlow East

1 Long Wharf

Sag Harbor

631-725-5858

Tuesday to Sunday

Noon-Midnight

Harlow East is a pop-up restaurant on Long Wharf in Sag Harbor, where B. Smith’s resided for many years. It is a huge space, close to 400 seats indoors and out.

The folks at the Montauk Juice Factory are so in love with Montauk and its people that they’ve opened a place where customers can get healthy just by drinking one of their concoctions. And there are many to choose from.

Madeline McLean, a Sag Harbor resident, has launched the Madeline Picnic Co., which features meals made with ingredients from local farms and artisanal food producers.

Nancy Passaretti is revamping the fro-yo fad with Buddhaberry, her frozen yogurt shops in Sag Harbor and Montauk that offer all natural yogurt with superfood toppings, as well as an entire spectrum of sweets. After last season, her first summer with Buddhaberry in Montauk, Ms. Passaretti decided to move to the South Fork full time and open a year-round store at 125 Main Street in Sag Harbor.

Takeout Catering

Red Stixs

1020 Montauk Highway

Water Mill

726-6200

Open weekdays, 6-10 p.m.,

weekends, 6 p.m.-2 a.m.

If you love texting and valet parking and disc jockeys spinning and you like your restaurant hostess to wear neon lipstick and not particularly care about your interest in a table, all while paying a fortune for your meal, you will enjoy Red Stixs in Water Mill.

Art of Eating at Marders

Art of Eating Catering is offering a takeout menu at Marders nursery in Bridgehampton on Friday through Sunday from 8 a.m. to 5 p.m. The offerings, which change weekly, include items such as crudités with dipping sauce, hand-cut potato chips or sweet potato chips with seasonings, white bean dip, hummus, pad Thai, wraps, and salads.

Swedish Lunch

Father's Day dining out choices for treating dad to something manly-man or just a simple brunch.

Clam and Chowder House

At Salivar’s Dock

470 West Lake Drive

Montauk

668-6252

Lunch and dinner, Thursday

through Monday, noon-4 p.m.

and 5-10 p.m.

For Dads

A complimentary Bloody Mary or Budweiser beer will be served to fathers who have lunch on Sunday, Father’s Day, at Navy Beach restaurant in Montauk.

At the Harbor Bistro in East Hampton, “Big Daddy” specials will be offered on Sunday. They include a 2-pound lobster, a 24-ounce “cowboy steak,” a 12-ounce filet mignon, and a half or full rack of Mongolian barbecue ribs. Entrees will be served with steamed jasmine rice, garlic-confit potatoes, or house fries and asparagus. Dads will also be offered a half-price deal on pints of Montauk Offland IPA beer.

Doppio East

126 Main Street

Sag Harbor

803-3444

I dined at Doppio East in Sag Harbor the other night. It had been open only a week so far, and though this is a bit early to review a restaurant, sometimes we feel that if you are open for business and charging for your product, you are fair game. But I assure you, I did take into account the newness of this establishment.

Farmers Market

The Montauk Farmers Market has its seasonal debut next Thursday. The market will take place each Thursday from 9 a.m. to 2 p.m. on the village green, through early October.

Red Stixs

The new restaurant this season in the Water Mill space that formerly housed Trata is Red Stixs, which serves “Beijing-style Chinese cuisine,” according to the restaurant’s website. Among the menu items are hand-pulled noodles and dumplings, some of which are made during a nightly “noodle show.”

At James Beard House

Visiting local farmers markets is one of my favorite pastimes. Sometimes I only have time to cut a quick swath through them. Shiitakes from David Falkowski, a nice piece of striped bass from Alex Fausto of the Seafood Shop, and perhaps some blossoms from Keith Pierpont. If I can hit two farmers markets over the weekend, I’ve got enough bounty to last through the week.

Revised Hours

    The Beacon, which opened for the season in Sag Harbor last Thursday, has adjusted its hours for the season, and will serve dinner from 6 p.m. on Wednesday through Sunday.

Farm Shares

Bay Kitchen Bar

39 Gann Road

East Hampton

329-3663

Lunch and dinner, seven days

     There are few greater pleasures than enjoying a water view, slurping some local oysters and clams, and sipping a light, mineraly Muscadet. Now, how about if that view is one of the prettiest of Three Mile Harbor (at the end of Gann Road), your oysters are a mere $1 each, and your glass of wine is $5? I say gaze and slurp and sip away!

At Gosman’s

    My son’s friend Omar came to visit the other day and presented me with a plastic cup of green stuff. “I got this smoothie at _____. It cost $20!” The green stuff was starting to turn grayish and separate in the cup. I politely took a sip and wished the nice young man had saved his $20. It tasted awful.

Juices and smoothies have become so popular, it seems that as soon as people exit their spinning or yoga classes they have purple or green beverages attached to their hands, expensive purple or green beverages! Are they worth it?

    Fans of the Lester and Snyder families’ prepared food and fresh fish and produce will be pleased to learn of Round Swamp Farm’s new Bridgehampton market and bake shop, which will open on Friday, May 16. The location is 97 School Street, more or less behind the Candy Kitchen and across the way from the Bridgehampton Community House.

    Spring vegetables are on their way, and if you have your own garden perhaps you have already gotten a few sprightly leaves of spinach and lettuce. Of all the seasons, I think spring’s vegetables go the best together. Or perhaps we’re just so grateful they are here?

    The joy of pork, from the snout to the trotters, and craft beer will be celebrated at Topping Rose House in Bridgehampton Saturday from 1 to 4 p.m. Local beer will be featured. The menu will include pork sliders, chicharrones, bacon, charcuterie, terrines, rillettes, grilled sausages, and pork belly sandwiches.

    Also on the board will be early season local vegetables, soft drinks from Miss Lady Root Beer, and Montauk Pearl oysters. The cost is $100 per person; guests anteing up an additional $25 can cut the line and get in at noon. Reservations have been suggested.

    Over the last two months I have spent several Sunday afternoons with some of the most relevant and important people in our community — farmers and fishermen, brewers and winemakers, restaurateurs and shellfish growers. The reason was a series of panel discussions presented by the Peconic Land Trust and sponsored by Edible East End. The theme for the four panels was “Long Island Grown: Food and Beverage Artisans at Work.” This was the fifth year that Peconic Land Trust has presented these talks, titled “Conversations With . . . ,” at Bridge Gardens in Bridgehampton, a hidden gem.

    With local artisans purveying such homemade comestibles as cheese, sea salt, and wine, it was only a matter of time before the production of spirits found its way to the South Fork. As the zeitgeist would have it, two such projects have emerged at the same time, and one local farm is selling product to a Brooklyn ginsmith.

Cooking at Church

    Marco Barrila, the chef and owner of Insatiable Eats in Southampton, will present a program highlighting the cuisine of his native Sicily at an East End Chefs program at the Old Whalers Church in Sag Harbor tonight at 6:30. The menu will include an appetizer of eggplant, tomatoes, capers, and olives in an agrodolce (sweet and sour) sauce, followed by pasta with tomato, basil, fried eggplant, and oven-dried ricotta. The meal will conclude with a semi-frozen lemon and strawberry dessert.