News For Foodies: 08.20.15
Stonecrop Rosé
Andy Harris and Sally Richardson of Montauk, the owners of the Stonecrop vineyard in Martinborough, New Zealand, will pour tastes of their newly released 2015 rosé, along with Stonecrop’s sauvignon blanc and 2011 pinot noir, at the Domaine Franey wine shop in East Hampton on Saturday from 4 to 7 p.m.
Hamptons Salt Company
A Southampton company is selling a variety of natural sea salt products. There are 29 selections, including raw salts from around the world, flavored salts in 13 flavors including Vermont maple syrup, rosemary, ginger, jalapeno, espresso, and lime, and smoked salts made using apple wood, bacon, hickory, mesquite, and chardonnay oak.
The Hamptons Salt Company products are unrefined and free of additives, and are sold individually and in gift box collections. They can be found at local stores including the Loaves and Fishes Cookshop, Red Horse Market, Round Swamp Farm, the Harbor Market, and Gosman’s.
Harvest Your Own
Those who wish to learn how to harvest their own sea salt can sign up for a workshop in Southampton on Aug. 29, led by Michele Martuscello, the founder of Shelly Sells Sea Salt, another artisanal sea salt company.
At an Atlantic Ocean beach, Ms. Martuscello will demonstrate how to harvest and flavor salt. The workshop is sponsored by the South Fork Natural History Society, and reservations can be made by calling the society’s museum in Bridgehampton.
Pop-Up Dinners
The Montauk Beach House hotel will be the site for two “sexy pop-up dinners” by New York City chefs tomorrow night and on Friday, Aug. 28.
In conjunction with Chefs Club by Food & Wine, restaurants in Aspen and Manhattan that serve as showcases for the “best new chefs” selected by Food & Wine magazine’s editor-in-chief, the events will begin with a 7 p.m. champagne cocktail hour and continue with dinner on the Montauk Beach House lawn, accompanied by music by a D.J. and then a live band.
Tomorrow night’s meal will be prepared by Didier Elena, the Chef’s Club culinary director, and a surprise guest. The menu will include spicy wagyu beef salad; gazpacho with crab; lobster sliders; foie gras, truffle, and artichoke tart; suckling pig, and red fruit and pistachio cake.
On Aug. 28, Mr. Elena will work with Cedric Vongerichten, the owner and executive chef of Perry Street restaurant in Manhattan.
The cost is $300 per person, which includes the cocktail hour, dinner with wine, tax, and gratuity. Reservations may be made by calling the Montauk Beach House or sending an email to [email protected].
Lucy’s Cheese at Market
Among the vendors at the newly reopened Amagansett Farmers Market is Lucy Kazickas, an Amagansett resident and founder of Lucy’s Whey, a cheese shop with a home base at Manhattan’s Chelsea Market.
The Lucy’s Whey stand at the market, now an outlet for farmers and food producers run by the Amagansett Food Institute, is open from 10 a.m. to 5 p.m. on Thursdays through Tuesdays. Lucy’s cheeses are also sold at the Saturday Springs Farmers Market at Ashawagh Hall, and by delivery, through the market’s Lucy’s Whey to Go program.
Harvest East End
Harvest East End, a wine and food fest sponsored by Dan’s Papers, will takes place on Saturday at the McCall Vineyard and Ranch in Cutchogue. Hosted by Geoffrey Zakarian, who appears on the Food Network, it will showcase wines by more than 40 East End winemakers and dishes by more than 30 regional chefs and local food producers.
The honorees of the annual event this year will be Guy Reuge of Mirabelle, a James Beard Award-nominated chef and recipient of the Toque d’Argent award, and Jim Trezise, president of the New York Wine and Grape Foundation, which is marking its 30 anniversary year.
Admission for V.I.P.s, which costs $275, begins at 6:30 p.m.; general admission is at 7:30 and costs $125. Tickets can be ordered through the website at danstasteofsummer.com.
A portion of the proceeds will benefit the Peconic Land Trust, Long Island Farm Bureau, and HRHCare, a community health center.