Chefs Dinner at Hayground
This weekend brings another annual Chefs Dinner to the Hayground School, a benefit for the school’s culinary center, Jeff’s Kitchen, and for the Jeff Salaway Scholarship Fund, both in memory of a school founder and restaurateur.
The event will be held at the school, which is in Bridgehampton, on Sunday, beginning with a 5:30 to 7:30 p.m. cocktail party featuring hors d’oeuvres prepared by local chefs using local ingredients. Chefs will include Tom Colicchio of the Topping Rose House, Bryan Futerman of Foody’s, Jason Weiner of Almond, Joel Realmuto of Nick and Toni’s, Cheryl Stair of the Art of Eating, and Christian Mir of the Stone Creek Inn.
During the cocktail party there will be live music by Lily and the Parlor Tricks, a silent art auction, and cooking demonstrations in Jeff’s Kitchen by George Hirsch, a chef and TV host.
Following the cocktail party, a V.I.P. dinner will be held at the residence of Toni Ross from 7:30 to 10 p.m., with the chef Eric Ripert as the honoree. A four-course meal will be prepared by several chefs, including Claudia Fleming of North Fork Table and Inn, Stefan Karlsson of Fond in Gothenburg, Sweden, and Taku Sato of Nobu57. Aldo Sohm, a sommelier at Le Bernardin, will select wines to complement the meal. A live auction will follow the dinner.
Tickets cost $175 for the cocktail party only, and $1,000 for the cocktail party and dinner. Children’s tickets cost $40 and include a kids’ dinner and child care provided by Hayground Camp counselors. They can be reserved by going to greatchefsdinner.com.
Flavors of India
Anil Kumar, a native of Bangalore, India, will share some of the techniques used to produce the diverse flavors of Indian cuisine at a free program at the Rogers Memorial Library in Southampton at noon on Wednesday. Reservations must be made by Sunday by calling the library or online at myrml.org.
Food Riot Dinner
A dinner benefiting Slow Food East End will be held on Saturday in conjunction with the Hamptons Preventative Health and Sustainable Technology Expo in Sag Harbor. From 5:30 to 9 p.m. at the Dodds and Eder store on Bridge Street, the dinner will begin with cocktails and hors d’oeuvres, to be followed by a meal prepared by Todd Jacobs, the chef and owner at Fresh in Bridgehampton. East End wines from Martha Clara Vineyards and others will be served.
The main course, served family style, will include pan-seared porgy with epazote and chili-lime beurre blanc, pan-roasted organic chicken with fresh rosemary and pan gravy, and merlot-barbecue boneless Mecox pork with Calvados sauce. The cost is $150. Tickets can be ordered online at mastersofhealthandwellness.com.
Award for Pierre’s
Pierre’s restaurant in Bridgehampton has received a 2013 Award of Excellence from Wine Spectator magazine. The wine list at the restaurant has been developed over the last few years; Pierre’s now has more than 5,000 bottles in its wine cellar, according to the restaurant’s namesake proprietor, who often enlists customers in efforts to choose new featured wines.
Indian Wells Tavern in Amagansett has a weekly specials lineup beginning on Tuesday nights, which are steak nights: A three-course steak dinner is offered for $25. A fourth course — dessert — can be added for $3. On Wednesday, fajitas are the special, in steak, chicken, or vegetarian varieties, with all the fixings, for $19. Margaritas are on special that night as well.
Thursday at Indian Wells is prime rib night. With soup or salad, potato, and vegetables, a prime rib dinner costs $23. Lunch and dinner are served every day from 11:30 a.m. to 10 p.m. at Indian Wells, and the bar there stays open late.
Townline BBQ in Sagaponack has a new Wild Wings menu featuring a number of flavor options for $8 orders of wings. They include a honey hot sauce, Dry Bones, a spice-rubbed version, the Southfork, and Ain’t No Tang, a vinegar hot sauce. Townline is open seven days a week for lunch and dinner, beginning at 11:30 a.m.
New at Rowdy
The menu at Rowdy Hall has some new additions. At lunchtime, they are a chopped vegetable salad featuring local cucumbers and beets, along with hearts of palm and cherry tomatoes, a leek and goat cheese tart, and a salad of frisee with bacon lardoons. A new sandwich choice is a grilled tuna loin sandwich served with vinegar onions, arugula, and aioli, with a side of Balsam Farms sugar snap peas salad.
At dinnertime, the East Hampton restaurant has added entrees including the local catch served with snap peas, radishes, and a green olive vinaigrette, a pork chop served with rainbow chard from Balsam Farms and local rhubarb-apple compote, and two dishes featuring local vegetables: ratatouille with parsley pistou and vegetable kabobs served with grilled pita, herb couscous, and yogurt sauce, along with local corn on the cob. Rowdy serves lunch and dinner daily.