Coming right up is the January weekend devoted not only to a contest between football teams but to a fair bit of noshing — indeed, of pigging out.
Those who would rather not slave in the kitchen to prepare their own snacks can order Super Bowl Sunday takeout from a number of places. From La Fondita in Amagansett, Mexican fiesta fare is available, including a new layered fiesta dip, with refried beans, seasoned cream cheese, shredded jack and cheddar cheese, and diced chiles, for $7.50. Fondita also has “make your own taco” packages for $35, which include a choice of taco meat, homemade tortillas, and chopped cilantro and onions — enough to make 14 to 16 tacos.
Seafood lovers will find Super Bowl Madness at the Hampton Seafood Company. Among the catering packages for the big game day are a chips and dip platter, a taco bar, full or half pans of mac and cheese, including goat cheese and smoked barbecue chicken or shrimp versions, along with more traditional varieties, Creole-spiced peel-and-eat shrimp, honey hot wings, and quarts of beef, beer, and black bean chili. Also on the menu are seafood, chicken, and sausage jambalaya, racks of barbecued baby back ribs, and an herb-crusted seared tuna platter. Orders for Sunday must be picked up on Saturday or, if prepaid, can be picked up between 11 a.m. and 1 p.m. on Sunday.
Super Bowl Sunday at Townline BBQ in Sagaponack will bring house specials, takeout specials, and raffles at the end of each quarter for those watching the game at the bar. New bar menu items being unveiled during the game are steamed pork belly buns with Asian barbecue sauce and pickles, pig poppers, which are jalapenos stuffed with cheese and wrapped in bacon, then smoked, buttermilk fried chicken sliders, and spicy chicken rolls. The barbecue joint’s traditional snacks — hush puppies, nachos, wings, and more — and barbecue and takeout specials will also be offered.
Rudy DeSanti and Debbie Geppert at Dreesen’s Catering have some aptly named party packages, each for 15 guests and for varying prices. The Kickoff features shrimp cocktail, a Tuscan board, salsa, guacamole, chips, and crudités with spinach dip. The Touchdown includes buffalo chicken wings, stuffed potato skins, chicken quesadillas, and pigs in blankets, along with chips and dips and crudités. Orders may be placed at Dreesens@optonline.net, or with Debbie@DGCatering.com.
Comfort Food Snail Supper
An alternative on Sunday will be Slow Food East End’s Snail Supper, taking place at a residence in Orient, with a midwinter comfort food theme. Those who attend the 4 to 7 p.m. event are asked to take along a dish to share that will serve six to eight people. The cost is $15 per person for Slow Food members, and $20 for nonmembers. Space is limited — enough for 35 guests — so reservations must be made by emailing Rona Smith at ronacom13@optonline. net.
N.Y.C. Wine and Cheese
Roman Roth, the winemaker at Wolffer Estate in Sagaponack, will lead a wine class and tasting from 6:30 to 8 p.m. on Friday, Feb. 7 at the Murray’s Cheese shop at 254 Bleecker Street in New York City. Jordan Zimmerman, an educator from the cheese shop, will pair each wine with a complementary cheese, using selections from across the globe. The cost is $75 per person. More information is available by e-mailing firstname.lastname@example.org.
The Living Room restaurant at c/o the Maidstone inn in East Hampton is closed until Feb. 28, while the kitchen is being renovated. The inn remains open, as does the bar, where cold cuts, olives, and other snacks will be served, gratis.