Cooking at Church
Marco Barrila, the chef and owner of Insatiable Eats in Southampton, will present a program highlighting the cuisine of his native Sicily at an East End Chefs program at the Old Whalers Church in Sag Harbor tonight at 6:30. The menu will include an appetizer of eggplant, tomatoes, capers, and olives in an agrodolce (sweet and sour) sauce, followed by pasta with tomato, basil, fried eggplant, and oven-dried ricotta. The meal will conclude with a semi-frozen lemon and strawberry dessert.
Reservations have been suggested, as space is limited, and can be made by calling Lillian Woudsma at 553-6515. The $20 charge can be paid at the door. Wine and water will be available for purchase.
Spring Wine Dinner
Tomorrow night, the Living Room restaurant at c/o the Maidstone inn in East Hampton will present a springtime wine dinner, with two seatings, at 6:30 and 7:30 p.m. Reservations have been recommended. The evening will begin with cheese and cold cuts served in the wine cellar with Chris Miller, a sommelier who will introduce guests to the wines. Diners will choose wines from the cellar to have with a five-course meal.
Asado Garden Party
Lamb roasted outdoors, wines from the Wolffer Estate Vineyard offered by Roman Roth, a Wolffer partner and winemaker, and passed hors d’oeuvres and salad, along with dipping sauces and sides, will be featured at a Latin-style garden party beginning at 5:30 p.m. on Friday, May 2, at c/o the Maidstone. Dessert will also be served, and Alfredo Merat and Radio Europa will entertain with live music. The event, which begins at 6 p.m., will cost $95, including tax and gratuity for a family-style dinner, and there will be giveaways from c/o the Maidstone and Wolffer.
Roman Roth’s Grapes of Roth 2007 merlot from Wolffer recently received a 91-point rating from Wine Spectator magazine, which recognized it as a “cellar selection.”
Navy Beach Reopens
Navy Beach restaurant in Montauk gets its 2014 season under way tomorrow at 5 p.m. The restaurant on Fort Pond Bay will be open for dinner and lunch through Sunday. Among the new items on the menu are steamed Prince Edward Island mussels, a Montauk kale Caesar salad, roasted sea scallops with chorizo, shrimp, peas, rice, and lemon aioli, soy-glazed tile fish with red curry sauce, and grass-fed New York strip steak. New white, red, and rose wines will be available as well.
The restaurant’s schedule for upcoming weekends is variable; information can be found at navybeach.com.
Slow Food Dinner
A family-style Slow Food feast will be served on Sunday at 6:30 p.m. at Fresh Hamptons in Bridgehampton. A reception at the bar, including a complimentary drink and Peconic Pride oysters served three ways, will be followed by a dinner to include French onion soup with Mecox Bay Dairy gruyere, oven-roasted local skate, roasted organic chicken, braised Mecox Bay heritage pork, osso buco Milanese, and local greens and vegetables.
Wines from the North Fork — Lenz merlot and Martha Clara chardonnay — and Long Ireland Celtic Ale will be served, with diners allowed a choice of two. The cost is $85, plus tax and gratuity.
Taste of Tuckahoe
The Taste of Tuckahoe, a foodie fund-raiser for the Tuckahoe School, will be held tomorrow night from 7 to 10 at 230 Elm in Southampton. Among the participating restaurants and food and drink purveyors are 1 North Steakhouse, DeJesus Deli & Grocery, Edgewater restaurant, the Golden Pear, Palmer Vineyards, Townline BBQ, Montauk Brewing Company, and Tully’s Seafood Market.
Regular tickets cost $25 in advance, or $30 at the door. They can be purchased at Southrifty Drug in Southampton or online at TasteofTuckahoe.com. A $50 ticket will admit one to a V.I.P. event from 6 to 7 p.m. featuring a cooking demonstration by Christian Mir, the chef and owner of Stone Creek Inn, a tasting of Palmer wines, hors d’oeuvres, a meet-and-greet with Karine Bakhoum of the Food Network’s “Iron Chef America,” and early access to auction items and the foods and wines.
A wine-tasting workshop series at Wainscott Main Wines and Spirits, the new wine shop overseen by Chimene Macnaughton, a well-known East End sommelier, will continue on Wednesday with “Know Your Producer: The Imports of Rosenthal Wine Merchants.” Blake Johnson will discuss the provider’s offerings during the workshop at the Montauk Highway shop starting at 5:30 p.m. The cost is $10. Reservations have been requested by phone or by email to wainscottmain@ gmail.com. The final workshop in the series, on May 7, will focus on sake.
The wine shop will have a free “Pink Party” tomorrow from 4 to 6 p.m. There will be a tasting of rosés from Robert Kacher Selections with a representative on hand, and cheese and other snacks provided by the Seafood Shop. All are welcome.
The Montauk Yacht Club will provide a 10-percent discount on food and beverages at its Gulf Coast Kitchen, Hurricane Alley, Barracuda Bar, and Turtle Lounge to South Fork residents hailing from Westhampton Beach to Montauk, including Shelter Island, during the summer season. Those who want to cash in must register, and will receive a keychain allowing them to claim their savings. Those who pick up their keychain and have dinner at the Gulf Coast Kitchen before May 18 will receive a complimentary bottle of house wine with the purchase of an entree (one per table). The locals’ savings will also apply to lodging.
Bostwick’s Chowder House in East Hampton has debuted a clambake and catering company, led by Joe D’Angell, a chef with seven years of experience at Hampton Clambakes and Food & Co. catering.
Bostwick’s Clambakes and Catering Co. will offer both a clambake menu and a surf and turf menu option. Selections on the clambake menu will include shrimp cocktail, steamed clams and mussels, lobsters, grilled citrus-thyme chicken, homemade tortilla chips with pico de gallo and guacamole, potatoes, corn, coleslaw, and green salad, with watermelon and chocolate chip cookies for dessert.
The surf and turf menu includes shrimp, seared Montauk yellowfin tuna with seaweed salad, steamed clams and mussels, chips with salsa and guacamole, lobster, sliced beef tenderloin, corn, potatoes, greens, and dessert.
The new venture will be overseen by Caitlin Kalke, a catering director who worked previously in similar positions at the Hamptons Seafood Company and the Seafood Shop.
New for 2014
Richie Notar, the New York City restaurateur behind Harlow, who served as general manager of the original Nobu and opened 19 Nobu restaurants worldwide, has reportedly set his sights on the Sag Harbor location of B. Smith’s restaurant on Long Wharf. Word is that an outpost of Harlow will open there in early May.
In Montauk, the former digs of the Cross-Eyed Clam at the docks is set to become the Harbor Raw Bar and Lounge.