News for Foodies: 05.23.13
Ruschmeyer’s in Montauk opened yesterday. The restaurant will be a collaboration this year between the executive chef, Brian Loiacono, and a team from The Smile restaurant in Manhattan, including Matt Kliegman, Carlos Quirarte, and Melia Marden.
A new menu emphasizing fresh Montauk seafood and local produce includes a selection of organic wines made of grapes grown using sustainable and biodynamic methods, as well as a new list of signature cocktails. Service will be provided in the main dining room as well as in a breakfast nook.
Madison & Main
At Madison & Main, a new restaurant on Sag Harbor’s Main Street, lunch is served daily beginning at 11:30 a.m. A $10 kids’ menu includes a choice of chicken fingers, pasta, or a burger, served along with a drink, side dish, and “Cookie Monster” dessert. Madison & Main hosts a happy hour from 5 to 7 p.m. Monday through Friday, featuring drinks — cabernet, pinot grigio, draft beer, or watermelon martinis — for $5, as well as $5 appetizers: stuffed meatballs, wild mushroom flatbread, calamari, or stuffed clams.
Farmstand Delivery
The Good Farm Delivery, a new business, is offering weekly delivery of items chosen online from a list of those produced and offered at local farmstands to customers who sign up for the service.
The a la carte list will be updated each week to include seasonal offerings from a host of food producers, including Balsam Farms in Amagansett, Pike Farm in Sagaponack, the Milk Pail in Water Mill, Golden Earthworm Farm in Jamesport, and Good Water Farms in East Hampton, which produces microgreens. Also available will be items from the Blue Duck Bakery in Southold, ice cream from Joe & Liza’s in Sag Harbor, teas from the Montauk Beverage Works, eggs from East Hampton’s Iacono Farm, and artisanal soap from the Southampton Soap Company.
Customers may order weekly or monthly, with delivery service being offered to Sag Harbor, Bridgehampton, and Sagaponack on Friday afternoons and evenings. The company expects to expand delivery into East Hampton and Southampton during the summer.
The Good Farm Delivery was founded by Megan Schmidt, a Sag Harbor resident who is a member of Slow Food East End and Edible School Gardens, and a leader of Peconic Harvest, a volunteer food-awareness group.
Hampton Market Place
Anthony Digiantomasso is the new chef making prepared foods for sale at the Hampton Market Place in East Hampton. His background includes cooking at Felice’s restaurant in Amagansett as well as at Blackwell’s in Wading River.
Sardinian Cuisine
A culinary class “tour” of Italy at the Loaves and Fishes Cooking School in Bridgehampton concludes on Saturday with a focus on the foods of Sardinia.
From 6 to 9 p.m., students will learn to prepare a salad with arugula, artichoke, and bottarga, a Mediterranean caviar, along with a Sardinian paella, and almond and orange custard with chocolate biscotti. The cost is $165.