News for Foodies: 03.22.18

For Passover and Easter 

The Art of Eating in Bridgehampton is offering special catering menus for the upcoming religious holidays. The prepared main dishes for Passover include slow-braised brisket with roasted potatoes and seasonal vegetables, and a whole grilled, boneless salmon stuffed with leeks, citrus, fennel, and grapes. The Easter main dishes include a boneless rosemary-mint-basil-crusted leg of lamb, and a brown sugar glazed Nueske ham. Orders must be placed 72 hours in advance.

Stuart’s Seafood Market in Amagansett is offering Passover specialties including gefilte fish, kosher noodle kugel, brisket, chopped liver, and matzo ball soup. Advance orders are recommended. 

This Week at the Eagle

The featured speaker at Wednesday’s A Night Out With event — a collaboration between the Golden Eagle Studio and Nick and Toni’s restaurant in East Hampton — will be Lesley O’Brock, a mixed-media artist who will lead a workshop on creating monoprints with a gelatin plate. The event starts at 5:30 p.m. at the Golden Eagle on North Main Street in East Hampton and will be followed by a two-course dinner at the restaurant next door. The cost is $75 and includes the class, supplies, dinner, tax, and tip. Advance registration is on the store’s website.  

Sauerkraut Workshop

Nadia Ernestus, a health coach who launched the Hamptons Brine brand of artisanal sauerkraut, will hold a cooking demonstration at Provisions in Sag Harbor on Wednesday from 6:30 to 8 p.m. Advance registration is requested by calling the store.