News For Foodies: 08.13.15

Local Food News

Cooking Classes

Sunday night will bring an opportunity to learn how to make healthy Chinese food at a cooking class in Amagansett offered by Karen Lee, a New York City caterer who specializes in that cuisine. The gluten-free menu will include ginger beef, steamed Sichuan whole sea bass, Asian eggplant, cilantro rice pilaf, and poached peaches in red wine.

On Wednesday, at another class, Ms. Lee will teach cooking students how to make caponata goat cheese crostini, grilled wild salmon or swordfish with cilantro-garlic butter, grilled vegetables, a quinoa pilaf, peach and cherry cobbler, and crème chantilly.

The sessions take place from 6 to 10 p.m. at a private residence and include sitting down to the meal. The cost is $115, and the maximum class size is 12. Reservations can be made through Ms. Lee’s website, karenleecooking.com.

 

Event for Foodies

Guild Hall in East Hampton is planning a “garden to table” tour as part of its Garden as Art event on Aug. 22. In addition to visits to six private gardens, there will be stops at five local farms during a garden tour and a panel discussion on edible landscapes featuring a food writer, farmer, a landscape designer, and two chefs. Breakfast will be served to start the day alongside a mini farmers market featuring products by several purveyors. Complete details and tickets, at $125 and $100 for members, and are available through Guild Hall.

 

In North Sea

A team of Manhattanites — restaurateurs, an event planner, and a bar owner — has taken over the North Sea Tavern in Southampton and launched a “seafood-centric” eatery and “Raw’r Bar.”

Sandy Dee Hall, a co-owner and the executive chef at Black Tree on Manhattan’s Lower East Side, will offer a menu centered on light dishes made from seasonal and sustainable ingredients, which will change from week to week. The raw bar will also feature items with a twist, such as toast with trout roe, uni (sea urchin), ceviche served inside a coconut, with steamed shrimp and hot pepper, or beef tartare.

A brunch menu will be added later, and in the fall the restaurant, which is expected to remain open year round, will serve more rustic and heartier dishes. Mr. Hall’s partners in the venture are Jon Pirozzi, who also owns Stone Creek Bar and Lounge in Manhattan, and Cletus McKeown, who manages the Wooly, also in Manhattan.