News for Foodies: 09.12.13

Local Food News

    With Labor Day now past, restaurants have begun to adjust their hours for the quieter season. In East Hampton Village, the Blue Parrot is now open Thursday for dinner starting at 5 p.m., and on Friday and Saturday for lunch and dinner beginning at noon. There are daily happy hour specials.
    Smokin’ Wolf, the barbecue takeout spot on Pantigo Road in East Hampton, has new hours as well. It is open Sunday to Thursday from 11 a.m. to 8 p.m., and on Friday and Saturday from 11 a.m. to 9 p.m.
    Fresh restaurant in Bridgehampton is now open from 11 a.m. to 9 p.m. Sunday through Wednesday, and from 11 a.m. to 10 p.m. Thursday through Saturday.

Pie School
    Leslie Dumont, the baker behind the Proud to be Flaky Pie School, will offer a class on Sunday in Amagansett on making pies with summer fruits and an autumn apple tart. The emphasis will be on perfecting pie dough, and instruction will be given on creating a double-crusted, lattice fruit pie, and a rustic fruit tart. Students will produce and take home their own batch of dough.
    The class is hands-on and limited to four students. It will conclude with a bit of wine and cheese offered along with a taste of the pies. The session will be held at a private residence from 2 to 5 p.m. and costs $75. Those interested can register at proudtobeflaky.com.

Herb Pesto Class
    A session on making different kinds of herb pestos from garden-grown herbs will take place at Bridge Gardens in Bridgehampton on Saturday from 10 a.m. to noon. Presented by the Peconic Land Trust and Rick Bogusch, the Bridge Gardens manager, it will include picking from the site’s herb and vegetable beds to harvest ingredients, followed by a demonstration and tasting.
    The session is free for members of Bridge Gardens and costs $10 for nonmembers. As space is limited, reservations are required and can be made by calling the Peconic Land Trust office in Southampton.

Football Specials
    Football season has touched down, bringing specials at the bar at Indian Wells Tavern in Amagansett on Sunday and Monday nights during the games. All draft beer will be $4, and all items on the bar menu, $5. Indian Wells continues to serve lunch and dinner seven days a week, from 11:30 a.m. to 10 p.m.

Sunday Brunch
    Sunday brunch has returned at Nick and Toni’s in East Hampton, with service from 11:30 a.m. to 2:30 p.m. An a la carte menu is offered, along with specialty brunch cocktails. Sample menu items include Balsam Farm cheese pumpkin pancakes served with fresh cinnamon cream and walnuts, crispy pork belly served with frisee, grilled Tuscan bread, and poached organic eggs, chicken and biscuits, and sweet potato hash served with local Brussels sprouts and fried organic eggs.
    Fall hours at Nick and Toni’s, besides Sunday brunch, include dinner service Wednesday through Monday beginning at 6 p.m.

Fall Prix Fixe
    In Bridgehampton, Almond is offering a new prix fixe nightly from 5 to 7. Diners can choose among three menu items for each of three courses for $29. The choices will change nightly.

Slow Food Potluck
    The Slow Food East End chapter will have its annual meeting and potluck supper on Sunday from 4 to 7 p.m. at the Shelter Island Historical Society’s Havens House barn at 16 South Ferry Road on Shelter Island, and members and nonmembers alike have been invited to attend. The event is free, though attendees have been asked to supply a “slow food” dish to serve six to eight, made from local ingredients, along with a serving utensil and one’s own beverages.
    Those interested have been asked to R.S.V.P. by sending an e-mail to Linda Slezak at LndSLzk1@gmail.com. Volunteers to help set up and clean up after the event are also being sought.

At Loaves and Fishes
    Marina Marchese, a co-author of “The Honey Connoisseur,” will be at the Loaves and Fishes Cookshop in Bridgehampton for a book signing on Saturday from 1 to 3 p.m.
    Later that day, from 5 to 7 p.m., she will oversee a honey tasting and information session at the Bridgehampton Inn. The cost is $35 per person. Those interested can register at the store or online at loavesandfishescookshop.com.