News For Foodies: 06.11.15
Farming, cooking, and choosing well as a consumer will be the topics on the table Wednesday at a program at the Rogers Memorial Library in Southampton. Judiann Carmack-Fayyaz, a Bridgehampton School teacher who is the chairwoman of Slow Food East End and the president of Edible School Gardens, will discuss the recently published “Delicious Nutritious FoodBook,” along with several contributors to the book including Nadia Ernestus. Samples from recipes in the book will be served. The event will begin at noon; reservations are required and may be made by calling the library.
Wine Dinner
Fresh Hamptons restaurant and Lieb Cellars will pair up for a wine dinner at the Bridgehampton eatery tomorrow at 7 p.m. Lieb wines will be matched with hors d’oeuvres and four courses, plus dessert. The menu will include Peconic Bay oysters, Montauk sea scallops with wild lamb’s-quarter greens, local sea bass with lemon verbena vinaigrette, local asparagus and grilled bamboo shoots, duck confit with greens and local organic shiitake mushrooms, and Long Island duck breast with sugar snap peas and steamed Asian greens. The cost is $98 per person, plus tax and gratuity.
Save the Date
Tickets are on sale for the annual chef’s dinner at the Hayground School in Bridgehampton. To be held on July 26, the event features fare prepared by well-known chefs and raises money for Jeff’s Kitchen, a school culinary center commemorating the late Jeff Salaway, a founder of the school and proprietor of Nick and Toni’s restaurant in East Hampton.
Among the participating chefs will be Bobby Flay, Claudia Fleming, Christian Mir, Joseph Realmuto, and Jason Weiner. The event will honor Jonathan Waxman, also a chef, and feature live music and a live auction. Tickets, at $1,000 each, are limited, and may be purchased online at haygroundchefsdinner.org, or by sending an email to chefsdinner@ hayground.org.
At Solé East
Philippe Ruiz, a Michelin-starred chef, is the executive chef at the Backyard Restaurant at Montauk’s Solé East resort hotel, which is serving dinner beginning at 5:30 p.m. Wednesdays through Sundays. Lunch is also served on weekends, and brunch, accompanied by live bossa nova music, is offered on Sundays.
The fare at the restaurant is “Mediterranean-influenced” and centered on local and seasonal ingredients. Choices include seared coriander-crusted bigeye tuna with wonton chips, red cabbage slaw and orange-chili sauce, lobster pasta, scallops, grilled Montauk tilefish fillet, and skirt steak with chimichurri sauce.