News for Foodies: 11.09.17

Reservations are being taken for a Nov. 18 dinner described as a “culinary ethnobotanical adventure.” The chefs, Jeff Purrazzi from JK Chef Collection, Adam Kelinson from Around the Fire, and other South Fork chefs who will help out, will present six courses: Montauk oysters, wood-fired seed bread with charcuterie and “fall ferments,” Clambake Nation chowder with white pine broth and scallops, and a local whole-roasted pig served with polenta, beans, and squash. Dessert, tea, and coffee will also be served.

The dinner is a benefit for the Project Most after-school program and will include a silent auction. It will take place at Scoville Hall in Amagansett starting at 6:30 p.m. The cost is $75, and reservations can be made at eventbrite.com. 

O’Murphy’s in Montauk

O’Murphy’s restaurant and pub at the Tipperary Inn in Montauk has a $24.95 dinner special Sundays through Thursdays starting at 5 p.m. It includes soup or salad of the day, a selected entree, coffee, and dessert. 

Getting the Goat

Two chefs will collaborate on a goat dinner at Almond in Bridgehampton to be served next Thursday night at 7. Jeremy Blutstein, Almond’s chef de cuisine, and Dane Sayles, a guest chef from Scarpetta Beach restaurant in Montauk, will prepare a meal using the whole animal from Vermont Chevon farm, paired with wines by the Channing Daughters winery of Bridgehampton. 

The founder of Vermont Chevon, Shirley Richardson, will be on hand to discuss the nutritional profile and health benefits of goat, and how she works with Vermont Creamery producers. The cost is $70 per person. Reservations can be made by calling Almond.

At Bridgehampton Inn

Bridgehampton Inn has a constantly evolving menu, with new selections offered every two weeks based on local market ingredients. Brian Szostak, the chef, would be happy to hear from farmers and boutique growers about fresh, available items.

Peconic Bay scallops are back on the menu at the inn, served with purple cauliflower, spinach, and a Meyer lemon beurre blanc. Current small-plate favorites include kung pao cauliflower, baby kale Caesar salad, roast fruit and vegetable bowls, duck confit, and roasted mushroom, caramelized onion, and goat cheese flatbread. 

The restaurant has a prix fixe special for those seated by 6:30 Wednesdays through Sundays and a Kobe beef burger night on Wednesdays, when beer and cider are half price. There is no corkage fee charged on Sunday nights. 

Thanksgiving Options

We are well into November, in case you haven’t noticed, foodies, and that means decision-making time is nigh regarding the Thanksgiving holiday. For those interested in dining out, here are some preliminary postings about what restaurants here will be offering.

The Coast Kitchen at the Montauk Yacht Club will serve a buffet Thanksgiving meal from noon to 6 p.m. The cost is $39.95 per adult and $15.95 for children above age 6; there is no fee for those ages 6 and under. There will be soup and salad stations, a cheese board, and seafood, pasta, and carving stations. The menu, subject to change, at present also includes dishes such as pumpkin crème soup, cranberry nut muffins, local flounder, thyme-roasted quail, roast beef, and, for dessert, s’mores, cookies, ice cream, and an assortment of pies. 

Thanksgiving at Lulu Kitchen and Bar in Sag Harbor will include an a la carte dinner menu served from noon to 9 p.m., as well as a traditional Thanksgiving meal for $38.95, which will include turkey breast and leg, cranberry sauce, sweet potato, Brussels sprouts, and gravy.

At Pierre’s in Bridgehampton, a holiday meal will be served from 11 a.m. till 9 p.m., including a traditional turkey stuffed with organic chicken-and-pork stuffing with chestnuts and Alsatian spice bread. Side dishes will include glazed sweet potatoes, braised Brussels sprouts, and cranberry dressing. Other entrees will be available as well.

The menu for Thanksgiving at the 1770 House in East Hampton will center on a $95 three-course prix fixe offered from 2 to 8 p.m. A two-course option for youngsters 12 and under will cost $40. Both prices exclude beverages, tax, and gratuity. Starters on the menu include spicy Montauk fluke tartare, golden beet and endive salad, cauliflower soup, and carmelized Peconic Bay scallops with leek fondue. For main courses there will be the traditional turkey — in this case an organic, Amish-raised version — as well as Scottish salmon and Berkshire pork tenderloin.