News for Foodies 01.14.16

Winter Specials

The 1770 House in East Hampton is offering some specials to entice diners on winter nights. In the downstairs tavern at the inn on Thursday nights, the 1770 House signature burger, meatloaf, chicken Parmesan, or pizza entrees are $17.70. House wine is $9 a glass, and house beers are $5. 

From Sunday through Thursday, excluding holidays, the inn is offering a $35 three-course prix fixe in the main dining room. Menu options include a number of the popular a la carte dishes prepared by Michael Rozzi, the chef. The menu selections offered this winter season include roasted Icelandic codfish with winter vegetable curry; Montauk sea scallops a la plancha with cured duck, shredded Brussels sprouts, roasted pumpkin, and hoisin; marinated Berkshire pork tenderloin with truffle risotto and honeyed root vegetables, and rosemary and red-wine-braised lamb shank with sweet corn polenta and broccoli rabe. 

Montauk Fishburger

East End chefs and supporters of the local, sustainable, and healthy food movement have initiated the Montauk Fishburger Project, a new focus in the effort to restore and support the area’s farming and fishing culture.

Working with the Long Island Commercial Fishing Association and the Bridgehampton School’s Edible School Garden program — and using a recipe adapted from one created by Eric Ripert of Manhattan’s Le Bernardin, a chef with ties to Sag Harbor — a fishburger was created using only species of finfish whose stocks are deemed sustainable by the National Oceanic and Atmospheric Administration and are part of the local catch.

The burgers are easy to make, according to Joseph Realmuto, a chef and owner at the Honest Man Restaurant Group, which includes Rowdy Hall and Nick and Toni’s. They will be served on buns made with flour from wheat grown and harvested at Amber Waves Farm in Amagansett.

Beginning this month, they will become part of the lunch menu at the Bridgehampton School, where Judiann Carmack-Fayyaz, Jason Weiner, the chef and owner of Almond restaurant in Bridgehampton, and Sam McClelland of the Bell and Anchor in Sag Harbor, have created special signature sauces for the students to add on.

Detox and Enjoy

Those seeking to tone down the stress on the body from the holiday eating season may wish to note that at c/o the Maidstone inn on East Hampton’s Main Street this month, the chef, Michael Massetti, is serving up gluten free and vegan food, along with healthy, cold-pressed juices.