News for Foodies 07.28.16

Local Food News

Manna Restaurant and Bar in Water Mill is offering a $30 lunch prix fixe on weekdays between 11 a.m. and 3 p.m. Among the menu choices, which are subject to change, are, for appetizers, a choice among eggplant with sheep ricotta, mozzarella, and basil, Mediterranean crabcake with zucchini noodles, and a Manna salad with arugula, black kale, beets, onions, and chicken or shrimp. Entree choices may include chicken paillard, an Angus beef burger, and rigatoni with eggplant, basil, onions, tomatoes, and ricotta. A dessert of the day will round out the meal. 

Those who visit Manna tomorrow night between 6 and 8 will find a variety show being presented in the restaurant’s courtyard. Several students of Samantha Cole, a voice coach, will perform live acoustic sets. 

 

Pizza Dough Lives

In the first of several workshops this season on fermentation, the Amagansett Food Institute will partner with Around the Fire Catering for a session on Wednesday on “living pizza” that will result in dough made from sourdough starter. 

Topics to be covered by Adam Kelinson of Around the Fire will include managing a sourdough starter, preparing dough, and using a wood-fired oven. An additional discussion led by Tyler Armstrong will center on fermentation in winemaking, and include a wine tasting. 

Tickets, which can be reserved by sending an email to info@amagansett­foodinstitute.org, are $85, and include pizza-tasting, the wine, and a take-home dough starter. The class will take place at the Amagansett Farmers Market from 5 to 7 p.m. 

 

Slow Food Potluck

Slow Food East End will have an August potluck “snail social” dinner at Jonathan Glynn’s residence in Sag Harbor on Aug. 7 from 6 to 8 p.m. Participants are asked to bring a local, seasonal dish — hors d’oeuvre, dessert, or beverage — large enough to serve six to eight. Admission is $20, or $15 for Slow Food members, and reservations can be made on the Slow Food East End website.