Recent Stories: Food

   Sunday brings Mother’s Day, an occasion, for some, to enjoy a meal out at a local restaurant, a number of which have special plans for the holiday.

Navy Beach to Open
    Navy Beach restaurant on Montauk’s Fort Pond Bay will open for the season tomorrow night at 5 p.m. A new menu will feature new dishes such as, for starters, conch fritters with habanero aioli, a grilled Caesar salad, and salmon tartare, and, as entrees lemon-crab spaghetti, lobster salad, and the catch of the day. Old favorites including the Montauk clam and corn chowder, buttermilk fried chicken, and four-cheese truffled macaroni will also be available.

   With the confidence that comes from years of first-hand food experience around the world — having lived and worked in France, Morocco, Italy, Vietnam, Argentina, Thailand, and India — Livia Hegner is clearly her own boss. However, the name of her Sag Harbor food shop, Pepalajefa, which means Pepa the Boss, refers not to Ms. Hegner, but to another restaurant owner she knew in Spain.

    This week’s column has been let off the leash. We are going to talk about what you feed your dog.
    First of all, what ever happened to the good old days when your dog happily thrived on kibble from the grocery store, Milk Bones for treats, and the occasional table scrap? Well, in the good old days we also didn’t wear seat belts, pregnant women drank alcohol, and doctors would smoke in their offices. We know better now. Or do we?

    Hamptons Restaurant Week begins on Sunday and brings an opportunity to sample the fare at restaurants from Eastport to Montauk, including the North Fork, at a discounted price.
    From Sunday through April 14, all participating restaurants will offer a three-course prix fixe, most for $27.95, although a couple of eateries will offer a $19.95 option. The special will be available all night every night except Saturday, when it will be offered only until 7 p.m.

   As the earth awakens from a long, cold slumber, Frank Trentacoste is awakening to a new path, exchanging a 15-telephone turret and bank of Bloomberg terminals for a tractor and pickup truck.
    Mr. Trentacoste, who was an equities strategist and director at Macro Risk Advisors and worked before that at two New York hedge funds, has established Bhumi Farm, an organic vegetable farm, on the Amagansett land he leased from the Peconic Land Trust.

Oeufs en Meurette
    This recipe is from the now defunct Peter Kump New York Cooking School. Oeufs en meurette are a Burgundian specialty of poached eggs in red wine sauce.
    Serves six.

6 large eggs, poached
1 Tbsp. each of classic mirepoix (finely diced carrots, celery, onion, and ham)
8 Tbsp. unsalted butter, clarified
2 to 3 cups hearty red wine, Burgundy is preferred
Bouquet garni
1 to 2 Tbsp. beurre manie (butter that is kneaded with equal parts flour)