Slow Food East End has published a list of East End farmers markets, which will be distributed at the markets and at other events throughout the summer. It can be downloaded from the group’s Web site, slowfoodeastend.org.
At 75 Main in Southampton, Mark Militello, the executive chef at the 75 Main restaurant in Delray, Fla., is in charge of the kitchen this summer. The restaurateur and chef, who received a James Beard Award as “best chef in the American southeast,” will bring a touch of South Florida to the Italian and American dishes on the menu. Among the “contemporary American-Mediterranean fusion” dishes are grilled lamb chops served with couscous and pistachio-mint salsa, and halibut with a sweet onion crust, served with fennel gratin and marsala sauce. 75 Main is now serving breakfast and brunch daily from 8 a.m. to 4 p.m.
The Riverhead Project, a restaurant in that town, also has a new executive chef. After earning a culinary arts degree, Lia Fallon began her career at the Food Network, working with chefs such as Emeril Lagasse and Bobby Flay. She was the executive chef and owner of Amarelle in Wading River and worked most recently at the Jedediah Hawkins Inn in Jamesport.
Lobster at the Palm
The Palm restaurant is once again offering its summer lobster deal, a dinner for two for $79.95. It includes a jumbo four-pound Nova Scotia lobster with a choice of two starters and two side dishes. Among the choices are watermelon and buffalo-mozzarella salad, corn with crispy pancetta and caramelized pearl onions, and salt-and-vinegar new potatoes. The special is available Sunday through Thursday at the East Hampton location.
At the Living Room restaurant in East Hampton, Mathais Brogie, a “food concept manager,” has introduced some seasonal dishes using locally sourced ingredients, with a Scandinavian twist. They include iced watermelon soup with feta cheese marinated in sage and mint, sauteed Long Island seafood, a lemon risotto “catch of the day,” marinated rack of lamb with spicy carrots and fiddlehead ferns, seared local tuna, and Montauk black sea bass a la plancha, with grilled seasonal vegetables.
Al Fresco Dining
The 1770 House is now offering patrons the opportunity to dine al fresco on the inn’s garden patio. Reservations are taken for outdoor tables by phone on the same day only, due to weather considerations.
Brian Collins, an award-winning barbecue “pitmaster,” will give a demonstration, using his 10-foot smoker, on Monday at 5:30 p.m. at the Rogers Memorial Library in Southampton. He will offer samples of pulled pork, grilled vegetables, and a dessert. The cost is $15. Space is limited, and those interested can register by calling the library, or online at myrml.org.
The Hideaway Mexican restaurant in Montauk is open daily for breakfast, lunch, and dinner. Stuart’s Seafood in Amagansett is now open daily from 10 a.m. to 7 p.m. Inlet Seafood in Montauk is open every day for lunch from noon to 4 p.m. and then for dinner. Sunday brunch is served from noon to 3 p.m.
New Smokin’ Wolf
Smokin’ Wolf, a barbecue takeout shop, has reopened at 199 Pantigo Road in East Hampton, two doors down from its old location. Orders can be placed for lunch and dinner seven days a week, starting at 11 a.m. A new lunch menu offers smaller portions, with a smaller price tag, and catering is also available.
The bacon, lettuce, and tomato sandwich at the Highway Diner and Bar in East Hampton has earned the distinction of being named one of the best on Long Island by Newsday. New at the diner are house-made guacamole and chips, a fried flounder sandwich, and buffalo wings.
Cookies at Lucy’s
Beurre & Sel, a New York City cookie company, will set up a kiosk at the Lucy’s Whey cheese shop in East Hampton today, tomorrow, and Saturday. Lucy’s Whey is now open seven days a week.
Todd Jacobs from Fresh
This month’s class in the East End Chefs series at Sag Harbor’s Old Whalers Church will feature Todd Jacobs, the chef and owner at the new restaurant Fresh in Bridgehampton and the former executive chef at the American Hotel in Sag Harbor. The class will be held at the church on Wednesday at 6:30 p.m. and cost $20. Advance registration, by calling Lillian Woudsma at the church, has been recommended as space is limited.
Mr. Jacobs will prepare a New England-style Bonac clam chowder as well as a variety of dishes featuring local vegetables, including wild organic sauteed spinach, and roast garlic whipped potatoes. He will also prepare barbecued short ribs with a pinot noir sauce, and, for dessert, a white chocolate, yogurt, and banana napoleon with organic strawberries.