News for Foodies: 05.25.17

Local Food News

A new evening farmers market will open next Thursday and take place weekly from 5 to 8 p.m. on the grounds of Calvary Baptist Church in East Hampton. 

The farmers market at the Hayground School on Mitchell Lane in Bridgehampton opens tomorrow and can be visited weekly through Sept. 1 from 3 to 6:30 p.m. 

Now Open

Wolffer Kitchen has opened in Amagansett Square, where the Meeting House used to be, and is serving dinner nightly. There is a salad menu, a tapas menu, “chilled and raw” selections, wood-oven pizzas, a selection of “veggies and legumes” sides, and five main courses to choose from: fluke, scallops, sirloin steak, salmon, or wild shrimp. 

At East Hampton Point, which opens this holiday weekend, Craig Atwood, who served as the restaurant’s chef from 2008 to 2010, has returned this year and revamped the menu. On the raw bar menu are a locally caught ceviche with pineapple, coconut milk, and chiles, tuna poke, and steak tartare with quail egg, spring onion, and wild mushroom.  Small plates can be ordered — a smoked bluefish paté, blue crab toast, grilled Spanish octopus, salads, and Berkshire pork ribs. Among the entree selections are roasted Atlantic skate, East End bouillabaisse, strip steak, and wild mushroom risotto. 

Beginning today, East Hampton Point will be serving dinner Thursdays through Sundays starting at 5 p.m., and lunch starting at noon on Fridays, Saturdays, and Sundays. The hours will expand in late June. Sunday nights are reggae nights, with live music from 6 to 9, beginning with the Dan Bailey Tribe this week, when there will also be a $45 pig roast dinner special that includes a Montauk Brewing Company draft.

In Montauk, Solé East is kicking off the summer season at its Backyard Restaurant with live music throughout the weekend. Marcello and Ludmilla will play bossa nova during a poolside brunch to be served on Sunday from 11 a.m. to 2 p.m.

Rosé Soirée

Dan’s Taste of Summer culinary events begin this weekend with Dan’s Rosé Soirée on Sunday at the Southampton Arts Center on Job’s Lane from 5 to 8 p.m. There will be more than 30 types of rosé to taste, and food from top chefs and restaurants including Baron’s Cove, Loaves and Fishes, and the East Pole. An after-party featuring Rock Angel rosé will take place from 8 to 10 p.m. Tickets are $125 or $185, which includes the after-party. A limited number of tickets to the after-party only are available for $85 each. All can be ordered online. 

New at Montauk Yacht Club

The new restaurant at the Montauk Yacht Club, called Coast Kitchen, is headed by chef Richard Hebson. Most recently of First and South in Greenport, he is a graduate of Le Cordon Bleu College of Culinary Arts and a veteran country club chef. Beginning this weekend, the yacht club will open its Sunset Pier outdoor lounge, where cocktails and light bites will be served. The area overlooks a stage where bands will perform. 

Harbor East Is Back

Harbor East is opening tonight on Three Mile Harbor Road in East Hampton. Featuring “contemporary farm-to-table cuisine,” according to a press release, it is a project of two New York City restaurateurs, James Willis and Andrew Mole, with Jason Hook as the chef. Mr. Hook has worked under several well-known chefs, including Alain Ducasse, Jean-Georges Vongerichten, and Philippe Legendre. The restaurant, at the site of a series of nightclubs, will have dancing starting at about 11 p.m. and will serve dinner Fridays through Sundays for now. 

Bid on a Fire-Roasted Meal

Opening bids are $2,500 for a June 23 lunch for 10 to be prepared and served outdoors at the Sylvester Manor farm on Shelter Island by Fire Roasted Catering, a Berkshires-based concern. The meal will be tailored to the winning bidder’s personal tastes and served family style, from starters through dessert. It will be paired with local wines. 

Bids can be placed, in $150 increments, by calling the farm office, through Friday, June 2, at 4 p.m. The winner, who will be notified by phone, can choose to work with the chef to forage and harvest fresh produce, learn open-fire cooking techniques by working in the field kitchen, or simply sit back and enjoy. The auction is a fund-raiser for the Sylvester Manor Annual Fund. Winning bid amounts above $2,000 will be tax deductible.