News For Foodies: 03.12.15
Wine Bar at Michael’s
Michael’s restaurant at Maidstone Park in Springs has reopened after a short hiatus during which some interior renovations took place. Michael’s now features an expanded wine bar, with over 40 wines by the glass. An interior wall has been removed, affording more space for the bar area. Michael’s is now open seven days a week.
Monthly Pig Roast
The monthly pig roast dinner at Topping Rose House in Bridgehampton will take place on Friday, March 20, at 6 p.m., with a menu that includes head cheese crostini, local micro greens, homemade bratwurst, and a spit-roasted whole pig. Courses will be paired with Paumanok Vineyards wines. Reservations are required, as space is limited. The cost is $95 per person plus tax and gratuity.
The next Topping Rose cooking class will take place on Wednesday at 5:30 p.m. with the restaurant’s chef de cuisine, Kyle Koenig, and pastry chef, Cassandra Shupp. After learning how to prepare each dish in a three-course menu while sipping a Topping Rose House cocktail, students will partake of the meal, paired with wine. Special room rates are available for those who wish to stay overnight at the hotel after the class. The cost of the class is $175 plus tax and gratuity. Advance reservations are required
Dining Coupons
A book of discount coupons for dining at East End restaurants, issued annually as a fund-raiser for East End Hospice, is now available. The cost is $100. The booklet contains 31 coupons for a buy-one-get-one-free entree deal at different restaurants. Among them are Almond, the American Hotel, Babette’s, Fresh Hamptons, Townline BBQ, Rowdy Hall, the Lobster Roll, and Topping Rose House. Other participating restaurants are farther afield, including on the North Fork. Booklets can be purchased through East End Hospice.
Local Spirits
“Distill Life: An Ode to Spirits,” a panel discussion about the resurgence of locally produced spirits, will take place tomorrow at 6 p.m. at the Parrish Art Museum in Water Mill. Moderated by Brian Halweil, the editor of Edible East End, participants will include Jason Laan of Sag Harbor Rum, Richard Scoffier, the food and beverage director of Honest Man Restaurants, and Leslie Merinoff of Owney’s NYC Rum in Brooklyn. They will bring samples to taste. Admission is $20 or $10 for museum members.
Prime Rib Night
Thursdays are prime rib nights at the Bell and Anchor in Noyac. Prices vary for a menu including a choice of appetizer and an entree of prime rib with vegetable, potatoes, and jus, depending on how much meat is ordered. Dessert will be an additional $5.
Pasta Night
Pasta lovers might choose Tuesdays to go to the Harbor Grill, when a $17 special includes a choice of pasta with clam sauce, meatballs, Bolognese sauce, or sausage, broccoli, garlic, and olive oil. It comes with a cup of soup or small house salad, and garlic bread. Tax and gratuity are extra.
For St. Paddy’s Day
St. Patrick’s Day will bring not only luck for the Irish, but Irish food and drink specials at Rowdy Hall in East Hampton, both on Tuesday, the holiday, and on March 21 and 22, the weekend of the Montauk St. Patrick’s Day parade. A lunch and dinner prix fixe on Tuesday will include an appetizer and entree, or entree and dessert, for $25. Menu choices include potato leek soup, corned beef and cabbage, bangers and mash, shepherd’s pie, and Irish whiskey chocolate cake. A la carte specials will be offered at lunch and dinner on the March 21 weekend.
Beer Tap Takeover
Townline BBQ in Sagaponack has given over its beer taps to Long Island brews for the entire month of March. One beer per day will be featured during happy hour for $4 per pint and $15 per pitcher. Beers will include Spider Bite Funder Session I.P.A., Montauk Red Ale, Great South Bay Lager, Long Island Pale Ale, and Greenport Harbor Otherside I.P.A.
Sen Chef at Wolffer
The Sunday cooking class series at the Wolffer residence at Sagaponack’s Wolffer Estate will feature Ryunosuke Jesse Matsuoka of Sen this week. On the menu are usuzukuri, a dish of thinly sliced raw white fish, double pork ramen, and mochi, along with Wolffer wine. The cost is $75.
Time for Farm Products
Balsam Farms has announced the availability of this year’s community-supported agriculture memberships, through which produce will be distributed between May 29 and Nov. 20.
Four levels of membership are available, as are add-ons that would entitle members to fruit, flowers, fresh mozzarella, or bread, in addition to their weekly share of produce.
Membership fees cover the farm’s costs for planting and harvesting. Those who join by April 1 will receive a free Balsam Farms T-shirt or trucker cap. Information is available at balsamfarms. com.
Specials Match the Name
At the downstairs tavern at the 1770 House in East Hampton, entree specials are offered for $17.70 on Thursday nights.