New menu selections at Babette’s restaurant in East Hampton will feature healthy and organic meals with vegetarian and vegan choices. Forage for wild food with Chandra Elmendorf in the woods near Trout Pond in Noyac.
Ryan Murphy, a native of Ireland, is the new chef at the Topping Rose House. His new menu reflects his Irish roots and a French culinary influence. He uses seasonal produce, much of which is grown on the Topping Rose site.
How does Spam tonkatsu sound to you? Would you like to try a tasty paleo breakfast burrito with ham and not much else? Let’s find a recipe for Cowboy Casserole; this is a mixture of Tater Tots, canned soup, canned vegetables, and cheeeeeese. Christmas will be upon us before you know it, so why not perfect your Christmas crack now, your dentist...
Rowdy Hall kicks off its Oktoberfest celebration on Saturday from 3 to 5 p.m. featuring an outdoor German beer garden in the restaurant courtyard. Jeremy Blutstein, the East by Northeast restaurant’s chef will prepare a menu to complement wines by Macari Vineyards next Thursday.
The calendar may say it’s the end of summer, but it’s really not. We still have a good four to six weeks of glorious weather, warm ocean and bays, fewer tourists, and plenty of fruits and vegetables still growing.
The top tomatoes from the taste-off at Quail Hill Farm will be for sale at the Amagansett Farmers Market for the rest of the season. Next Wednesday is Mexican Independence Day and La Fondita in Amagansett will celebrate with specials: chiles en nogada, a traditional Independence Day dish, and pozole rojo.
The first time I dined at the 1770 House it had only been open a few weeks. It wasn’t for a review; it was for a raucous birthday dinner. We were dressed to the nines, the gents wore ties, and we tried to behave ourselves, but we were noisy and happy and delighted to be in this marvelous new restaurant.