Food

Wolffer Estate winery in Sagaponack will release a new rosé, Finca Wolffer Rosé, on July 1. It is the second vintage of a rosé made from grapes grown in Mendoza, Argentina. Amber Waves Farm in Amagansett will kick off a series of brunches and dinners with an Argentine-inspired asado barbecue meal in the field on Saturday. It will be cooked by...
The Hamptons goes rosé wild! Events include a “pink party” at Domaine Franey Wines and Spirits in East Hampton on Saturday from 3 to 7 p.m. Then Five rosé wines from the Channing Daughters winery in Bridgehampton will be paired with each course of a dinner at Almond next Thursday at 7 p.m. Arbor restaurant in Montauk will also feature summer’s...
At the ripe young age of 23, Jay Astafa is an accomplished vegan chef, owner of his own catering and event company, a consultant for Surf Lodge’s vegan menu, and will be providing the food for the Wellness Foundation’s summer benefit on June 18 at the Mulford Farm in East Hampton.
The chef, John Ross, will speak at the Rogers Memorial Library in Southampton at noon on Wednesday about his new cookbook, "The Poetry of Cooking,” Registration is with the library, by phone, or at myrml.org. Today is the debut of the Montauk farmers market on the Montauk green from 9 a.m. to 2 p.m. Thirty-five vendors will participate this...
The farmers markets have opened for the season, and while many visitors associate them with the bountiful berries, corn, and tomatoes of mid to late-summer, right now is a glorious time. There are tender stalks of freshly picked asparagus, bright peonies, crisp spinach and lettuce, plants to help you to get started on your own garden, mushrooms,...
Kozu, a restaurant that offers Japanese cuisine and sushi with Peruvian influences, has been opened in Southampton by Zach Erdem, the restaurateur behind 75 Main. The head chef, John Keller, is formerly of Nobu; the sous chef, George Nikolo­polous, worked at Le Bernardin, and the sushi chef, Joseph Kim, is formerly of Morimoto. The second annual...
While the culinary world’s emphasis on locally sourced ingredients shows no sign of abating, the ingredients and techniques of global cuisine are increasingly important to the chef community, as exemplified by the presence at the Stony Brook Southampton Food Lab’s upcoming conference of Deuki Hong, a 25-year-old chef at one of New York’s hottest...
I like to drink, but I don’t like to get drunk. If I’m going to drink with alacrity I do it at home or within walking distance of home. Do I even need to say you people should drink responsibly? Call a cab if you’ve had one too many out on the town, or have a designated driver. Our roads are dangerous enough, what with all the dumb deer and city...
There are three new cookbooks with local ties — “Plated: Weeknight Dinners, Weekend Feasts, and Everything In Between” by Elana Karp and Suzanne Dumaine, “Tiki With a Twist” by Lynn Calvo with James O. Fraioli, and “It’s All Easy” by Gwyneth Paltrow with Thea Baumann.