News for Foodies 4.14

For Passover
    Homemade gefilte fish and other items for Passover are available now at Stuart’s Seafood Market in Amagansett. Orders can be called in for baked goods, noodle kugel, and full custom dinners.

Thanks, From Astro’s
    Astro’s Pizza, long a mainstay of Amagansett’s Main Street — for 40 years, to be exact — is showing its gratitude to its customers and the community with a $20 takeout deal Sunday through Thursday. It includes a choice of two large pizzas, a large pizza and a baked ziti, a large pizza and a choice of one hot hero, or a large cheese pizza with one large salad and six garlic knots.
    At Felice’s Ristorante, the family’s sit-down eatery that is attached to the pizza shop, there is a $20 prix fixe that includes a choice of baked clams, salad, mozzarella sticks, or soup to start, followed by a choice of main course — chicken or veal francaise, piccata, parmigiana, or marsala, or fish of the day served francaise-style or broiled — plus dessert and a glass of wine.

Great Chefs Program
    The next presenter of a Great Chefs cooking class at the Old Whalers Church in Sag Harbor will be Peter Ambrose, the owner of Food for Forks, the catering division of the Seafood Shop in Wainscott.
    During the class, which begins at 6:30 p.m. on Wednesday and costs $30, he will prepare a portobello mushroom and sun-dried tomato tapenade, served with a fontina cheese quesadilla, along with a main course of Chianti-braised short ribs with red-onion marmalade and chimichurri sauce, “smashed” potatoes, and oven-roasted asparagus. Dessert will be Grand Marnier-flambé doughnut holes over vanilla ice cream with raspberry chocolate sauce and mint. Wine will be served.
    Space is limited; reservations can be made in advance by calling the church.
Springs Juice Bar
    DJango’s Organics, a new natural foods shop on Three Mile Harbor Road in Springs, has opened a juice and smoothies bar. Among the featured ingredients is Green Vibrance, a concentrated “superfood” used to make protein drinks. Smoothies start at $6.99 and juices at $8.99.

Estia’s Mexican Specials
    A wintertime trip to Baja California Sur with his family has resulted in a number of new menu items prepared by Colin Ambrose, the chef and owner of Estia’s Little Kitchen in Sag Harbor.
    Mexican specialties will be offered on Thursday and Sunday nights over the next couple of months, and all dishes will be under $15. First on the list this week will be a sweet corn and shrimp tamale, queso fondito with chorizo and warm flour tortillas, roasted duck tacos with rice, red beans, and guacamole, fish tacos with asparagus and sofrito rice, and potato rellenos with grilled steak and jack cheese. Tecate beers will be offered for $3.

Sake Tasting Dinner
    On Friday, April 22, Sen restaurant in Sag Harbor will have a sake tasting dinner from 5:30 to 7 p.m. Those who attend will get “sake 101” instruction and enjoy different types of the rice brew served with six courses of sashimi, dumplings, garlic steak, vegetable dishes, and dessert. The cost is $36 per person, plus tax and gratuity, and reservations have been highly recommended.

Gulf Coast Kitchen
    Beginning tomorrow, the Gulf Coast Kitchen by Robbin Haas at the Montauk Yacht Club will be open nightly for dinner, starting at 5:30. A spring prix fixe menu offered throughout this month includes choices of appetizers such as butternut squash gnocchi, clam chowder, and salads, and entrees such as grilled hanger steak, marinated organic herbed chicken, pan-seared loin of Berkshire pork, seared diver scallops, pan-seared skate, and roasted local cod. Dessert is also included.

Art and Dine at Maidstone
    The Living Room restaurant at c/o the Maidstone inn in East Hampton will feature Josh Gladstone, the artistic director of Guild Hall’s John Drew Theater, at its next Art and Dine dinner, to be held on Tuesday.
    Mr. Gladstone, who is an actor, producer, and director and one of the founders of the Hamptons Shakespeare Festival, will be interviewed by Dawn Watson, the features editor for the Press News Group.
    The evening will begin at 6:30 and include a two-course dinner served with a glass of wine. The cost is $36 per person plus tax and gratuity.