News for Foodies: 08.02.12

Local Food News

Cait’s Baked
    Caitlin Baringer, who grew up in East Hampton baking with her mother, Jane Baringer, has returned to her hometown from California to establish Cait’s Baked, a baked goods business.
    Ms. Baringer is baking for Sam and Hillary Lester’s Pantigo Farm Co. stand, on Skimhampton Road at Montauk Highway in East Hampton. Available are seasonal fruit pies, carrot loaves served with coconut cream cheese frosting on the side, chocolate chip coconut cookies, peanut butter cookies, peanut butter and jelly cookies, and snicker doodles made with gluten and dairy-free ingredients. The Maidstone Club in East Hampton is offering Cait’s Baked whole wheat blueberry muffins at its weekend brunch, and some of Ms. Baringer’s desserts at its Saturday night buffets. She will also bake particular treats upon request, and can be reached at caitsbaked@gmail.com, and sometimes found at the farm stand.

Karen Lee’s Classes
    Another August brings Karen Lee, a well-known Manhattan-based caterer, cookbook author, and cooking teacher, to Amagansett for cooking classes presented at a private residence. The first will take place Wednesday, with others scheduled for Aug. 22 and 29. Each will center on the theme of “cook for taste, eat for health,” using ingredients that are organic and/or local.
    Participants in the initial session, on Wednesday from 5 to 9 p.m., will learn how to prepare grilled local striped bass with roasted pepper sauce, grilled split organic chicken with fresh and dry herbs, quinoa pilaf, hand-rolled Linzer apricot cookies, and a seasonal surprise.
    The cost is $115 per person, and students may bring their own wine. Class size is limited to 12. More information on Ms. Lee is available at karenleecooking.com, and registration can be accomplished online at foodnow@ rcn.com.

Simply Sublime
    Simply Sublime, a health food store selling salads, smoothies, fresh juice, baked goods, coffee, and other natural foods, including vegan and gluten-free choices, has opened at 85 Springs-Fireplace Road in East Hampton. It is owned by three sisters from Montauk, Juliette and Jeannine Logie and Alison Burke. The store is open seven days a week from 8:30 a.m. to 6 p.m. The shop has a small yoga studio attached to it, where the sisters plan to offer community wellness programs.

Food Truck Derby
    Edible East End magazine and the Hayground School in Bridgehampton will sponsor the Great Food Truck Derby at the school grounds on Friday, Aug. 10, from 4 to 7:30 p.m.
     Local food trucks that will be on hand include Hayground School Pizza, Montaco, Hampton Coffee, Hamptons Foodie, Hampton Beach Cupcake, Silver Spoon Specialties, and Sweet ’Tauk. From Manhattan, there will be Rickshaw Dumplings, Food Freaks, Morris Grilled Cheese, La Bella Torte, and Hibachi Heaven. Food trucks rolling over from the North Fork will include Rolling in Dough from Greenport, and the Wandering Palate from Mattituck.
    Beer from the Brooklyn Brewery and the Southampton Publick House will be served along with wines from Wolffer Estate, Duck Walk, and Pindar Vineyards, and soft drinks including Zico coconut water, Apollonaris water, and Carpe Diem Kombucha.
    Tickets are $40 or $50 for adults, and $20 for kids 12 and under. They include one serving at every food truck for grown-ups, or a total of five for kids, and all the beverages you can drink, and may be ordered online at ediblemanhattan.com.

Osteria Salina Lunch
    Osteria Salina, at 95 School Street in Bridgehampton, is now serving lunch daily from noon to 3 p.m. Among the menu items are salads, mussels with herbs, garlic, white wine, and tomato, meatballs and sauce, fritto misto, with shrimp, squid, and zucchini, pasta dishes, pannini sandwiches, burgers, and more.

Chowder at Rick’s
    This week at Rick’s Crabby Cowboy Cafe in Montauk, East Hampton Star readers will get a cup of New England or Manhattan clam chowder when they order the cafe’s lobster bake, which includes a lobster along with steamed mussels, clams, shrimp, and steamers, plus a baked potato and homemade coleslaw. Also this week, a menu special is fried whole-belly clams. For dessert, Rick’s serves traditional s’mores by the fire pit, along with a new  twist, peanut butter cup s’mores.

Cheese Choice
    Lucy’s Whey cheese shop in East Hampton will assist with entertaining by providing cheese plates made to serve parties of from 6 to 8 people, or larger gatherings of 10 to a dozen. Included will be a selection of three cheeses, totaling either 1 or 2 pounds, plus crackers, jam, and, on the larger plate, salami.
    Orders, which cost $75 or $95, must be placed by noon on Thursday for pickup on Fridays.

How to Fillet a Fish
    A sushi chef from Sen restaurant in Sag Harbor will demonstrate how to cut up a whole fish at 11 a.m. on Saturday during the Sag Harbor Farmers Market on Bay Street. Sauces from the restaurant will be on hand, so that sashimi-style bites of the fish may be served.

New at Cafe Max
    Two new menu items at Cafe Max have become so popular that they are now permanent additions. Tender Texas-style baby back ribs with barbecue sauce are served with coleslaw and fries, and a low-carb cheeseburger, tallying up at 32 or 33 carbs, is served with sweet potato fries, a low-carb bun, and coleslaw made with lower-fat mayonnaise and Splenda instead of sugar.