News for Foodies: 03.02.17

Local Food News
The former site of Moby’s in East Hampton will become an outpost of the Manhattan restaurant Eleven Madison Park this summer while its city space undergoes renovations. Durell Godfrey

The Montauk Brewing Company has been growing by leaps and bounds, it seems, and recently got some positive attention for its Driftwood Ale. Competing against beers from many breweries from across the United States, the brew won a gold medal in the India pale ale or English-style pale ale category at the 2017 Best of Craft Beer Awards in Bend, Ore., in late January.

 

Soup’s On

The soup pots will be simmering on Saturday at Scoville Hall in Amagansett for the eighth annual soup and chili dinner sponsored by the deacons of the Amagansett Presybterian Church. Twenty-two East End restaurants or food purveyors, along with church members, will provide the eats. They include Mary’s Marvelous, Sen, Nick and Toni’s, Estia’s Little Kitchen, Harbor Grill, Bostwick’s, Brent’s, the Mill House Inn, Dopo La Spiaggia, Stuart’s Seafood, the Palm, Simply Sublime, and the Hedges Inn. 

Supper, which will include a choice of soups, chilis, and breads in a newly designed mug, will be served from 5 to 7 p.m. and cost $15 for adults and $7 for children. Desserts by A Kitchen for Liam will be for sale. 

The event, which will include music and a 50-50 raffle, represents the first church-sponsored dinner to be held in the new Scoville Hall, which was rebuilt by the church after a fire. 

 

Ladies Night

The monthly ladies night at c/o the Maidstone inn is coming right up, as it occurs on the first Tuesday of each month. The evening features a chance to network in the lounge and includes featured guests and shopping opportunities, with a 50-percent discount on food and cocktails from the bar menu from 5 to 8 p.m. 

 

Sundays With Nonna

A Sunday special at Nick and Toni’s in East Hampton includes the restaurant’s version of Nonna’s Sunday sauce, a slow-cooked sauce served over pasta, or spaghetti squash for a gluten-free option. The menu, subject to change, can include the Sunday “gravy,” with chunks of beef, meatballs and sauce, sauce with sausage, brasciole, or lasagna. The cost is $20 per person.

 

Lucy’s Leaves Chelsea

Lucy’s Whey, the cheese shop formerly of East Hampton and run by Lucy Kazickas of Amagansett, closed its spot at New York City’s Chelsea Market this week. The shop is still open at an Upper East Side location on Lexington Avenue, does catering jobs in the city, and provides cheese platters and other goods to online customers throughout the five boroughs. In summer, from Memorial Day weekend on, Lucy’s Whey cheeses can be found at East Hampton farmers markets. According to a press release, there are plans afoot to find a new Manhattan location downtown. 

 

Popping Up in Summer

While its primary location undergoes renovations, a New York City restaurant, Eleven Madison Park, will open a summertime pop-up called the EMP Summer House at the Pantigo Road, East Hampton, site that housed Moby’s last summer. The EMP Summer House, according to a press release, will be a more casual version of the city eatery, with “indoor and outdoor spaces, seafood-centric fare, and fun summer vibes,” and will open in late June.

It will be only for American Express cardholders, however — open to reservations only by those with Amex cards, which will be the only payment taken for meals. 

Eleven Madison Park “is one of the top requested restaurants for reservations by American Express Platinum Card members” through the credit card’s Platinum Concierge service, according to the release. Amex is seeking to provide “exclusive access and experiences to card members in the places that matter most to them,” and will collaborate on special events throughout the summer with EMP Summer House. 

 

Kitchen Open House

Farmers and food producers who wish to learn more about the Amagansett Food Institute’s South Fork Kitchens incubator kitchen, housed at the Stony Brook Southampton student center, will want to mark their calendars for March 15, when there will be an open house at the kitchen from 5 to 7 p.m. 

Food entrepreneurs will have an opportunity to speak with others who currently use, or have used, the space, a fully equipped and licensed commercial kitchen available to East End farmers and food producers. The event is free, but advance registration has been requested by sending an email to info@amagansettfoodinstitute.org.

 

On Pinot Noir

This week’s free wine class at Park Place Wines in East Hampton will center on pinots from around the world. It takes place on Wednesday from 5:30 to 6:30 p.m., and a reservation is required.

 

Taste, Learn in Wainscott

The spring session of tastings and classes at Wainscott Wine and Spirits begins on Wednesday with “The Past and Future of Wine Education: Why We Taste and What We Learn,” presented by Andrew Beti of Wine Symphony, Inc., a co-founder of the American Sommelier Association. 

Sessions, which are fun and informative for all levels, run weekly from 5:30 to 7 p.m. and cost $10, which covers a tasting of six to eight wines a week. Participants are welcome to take cheese or accompaniments for a potluck cheeseboard each week. The March 15 session will center on artisanal and small-batch tequilas. Those interested have been asked to send an email to wainscottmain@gmail.com, or call the store to sign up.