News for Foodies: 06.27.13

Local Food News

    Tickets are on sale for this year’s Chefs Dinner, a benefit for Jeff’s Kitchen at the Hayground School in Bridgehampton on July 28. A 5:30 to 7:30 p.m. cocktail party, followed by dinner, features the fare of a number of local and well-known chefs, including Tom Colicchio of the Topping Rose House, Jason Weiner of Almond, Joe Realmuto of Nick and Toni’s, and Christian Mir of Stone Creek Inn. Lily and the Parlor Tricks will perform during the cocktail party, and there will be demonstrations in the school’s newly expanded culinary facility by George Hirsch, a TV host and chef, and Aesop Skin Care.
    An intimate, V.I.P. wine dinner at Toni Ross’s residence will honor Eric Ripert and feature a four-course meal made by a number of chefs, including Claudia Fleming of the North Fork Table and Inn, Kerry Heffernan, a finalist on “Top Chef Masters,” Taku Sato of Nobu57, and Steffan Karlsson of Sweden. Wines selected by Aldo Sohm, a sommelier at Le Bernardin, will be paired with the meal. A live auction featuring exclusive culinary and travel items will follow the dinner.
    Tickets for the cocktail party alone cost $175 per person. Tickets for the dinner and the cocktail party cost $1,000. Children’s tickets, at $40, will include a kids’ dinner and child care by Hayground Camp counselors.

Seafood Hours
    The new hours of operation at Stuart’s Seafood in Amagansett are from 10 a.m. to 7 p.m. daily.

Pepperoni’s at One Stop
    Pepperoni’s, a takeout spot, is just south of the One Stop shopping center on Springs-Fireplace Road in East Hampton, and not farther north in Springs, as was stated in a listing in The Star’s A La Carte dining guide. Besides pizza and Italian specialties, including pasta dishes and focaccia sandwiches, Pepperoni’s has a wide selection of appetizers, cold salads, wraps, side dishes, chicken and seafood entrees, and desserts. There are several gluten-free options, including a gluten-free pizza. The shop also does catering and offers free delivery.
    This year, the Pepperoni’s folks opened Sprinkles, an ice cream shop, right next door.

At the Coast
    The Coast restaurant in Montauk has designated Wednesday as locals’ night and offers $5 maki sushi rolls along with other specials on appetizers and drinks. An early-bird discount of 15 percent is offered on all menu items on weekdays between 5 and 6 p.m., and a nightly happy hour takes place at the bar, also between 5 and 6. Live music is featured on Thursdays. The Coast is closed on Tuesdays.

Montauk Market
    The Montauk Chamber of Commerce’s farmers market takes place on the downtown green every Thursday from 9 a.m. to 2 p.m. Participating vendors include Amber Waves Farm, Bambino’s Ravioli, Carissa’s Breads, Dolce Nirvana bakery, East End Apiaries, Hamptons Seafood Company, Horman’s Best Pickles, Mecox Bay Dairy, the 3 Nuts (selling nut butters), and Stoked Granola by Surfer Girl.
    The chamber of commerce’s Facebook page includes recipes featuring products sold at the farmers market. Money raised at the market last year, more than $8,000 in all, was donated to the Montauk Food Pantry.

Navy on the Fourth
    At Navy Beach restaurant in Montauk, the Fourth of July will bring a 5 to 7 p.m. performance by Nancy Atlas. Navy Beach is now open daily for lunch and dinner, beginning at noon.

Cait’s Baked
    Caitlin Baringer, an East Hampton baker who serves as the pastry chef at the Maidstone Club, is making her baked goods available to the public at the Springs Farmers Market as well as at several farm stands. Ms. Baringer’s pies are sold at the stand at the EECO Farm on Long Lane in East Hampton, now operated by the Food Pantry Farm, as well as at the Pantigo Farm Co. stand on Skimhampton Road in East Hampton.
    At the Springs Farmers Market, held at Ashawagh Hall on Saturdays from 9 a.m. to 1 p.m., pies, cookies, carrot breads, and gluten-free and vegan options are offered.

Prosciutto Tasting
    At Lucy’s Whey cheese shop in East Hampton, there will be a tasting of American prosciutto and artisan-made salami tomorrow from 10:30 a.m. to 12:30 p.m.

New at B. Smith’s
    Walter Hinds is the new executive chef at B. Smith’s restaurant in Sag Harbor. A graduate of Peter Kump’s New York Cooking School, Mr. Hinds has more than two decades of experience at restaurants from New York to Paris and the Caribbean, where he had an eponymous, award-winning restaurant on St. John. Recent postings include Poco in the East Village of Manhattan and 75 Main in Southampton.
    B. Smith’s, which is on Long Wharf, is open daily from noon to 4 p.m. for lunch, and at 6 nightly for dinner.