Hampton Eats Pizza
Add pizza to the list of options now available at East Hampton's Hampton Eats food shop. Both 10 and 18-inch pies are being sold, and can be ordered online, along with slices.
Paul's Pizza in Southampton is providing pies like margherita, white, vegetarian, meat lovers, Hawaiian, chicken bacon cheddar ranch, barbecue chicken, and chicken Parm. Cauliflower pizza crust is available as are stromboli and garlic knots. Topping options like eggplant, bacon, crispy and grilled chicken, roasted red pepper, garlic, pineapple, jalapeno, and ricotta join more expected meats and vegetables.
Hampton Eats is open seven days from 6 a.m. to 8 p.m.
Liz Collins at Almond
On Monday, Almond's regular Artists and Writers evenings will feature Liz Collins, whose artistic practice focuses on textiles. She will discuss her work at the Bridgehampton restaurant over a family style dinner that starts at 6:30 p.m. Three courses will be served family style with a choice of a glass of wine or draft beer for $59 including tip. Reservations are required through the restaurant at 631-537-5665.
Seven Fish and More
Next Thursday, Nick and Toni's restaurant in East Hampton will have a wine pairing dinner based on the Italian Christmas Eve tradition of the feast of seven fishes. The dinner, designed by Courtney Sypher Barylski, the chef du cuisine, and Kelsey Roden, the pastry chef, starts at 6:30 p.m. with an Italian sparkling wine reception. Nibbles such as arancini di baccala, fritto misto, a local fluke crudo, scallops with prosciutto, and crostini with salmon will be served. The antipasto course is roasted local oysters with melted leeks and caviar. Lobster risotto is the first course, scampi is the second course, and codfish puttanesca is the third. Each is served with a wine matched to it by Chimene Macnaughton, the restaurant's beverage director. The final course, a zuppa Inglese and struffoli, a fried sweet dough with honey, has two dessert wines to sample.
The cost is $175 per person, plus tax and tip. There will be special pricing available that night for the wines served with the dinner provided through Jacques Franey of Domaine Franey. Reservations, which are required, can be made through Resy.
Amber Waves of Fun
Amber Waves has a number of workshops and gatherings in December, many with a culinary focus. On Friday, Dec. 8, an herbal salt-making workshop ($60) will take care of gifts for those who love to cook. On Dec. 22, a natural wine and cheese workshop ($50) will be presented by Nat Out East. Both will take place between 6 and 7:30 p.m.
Additional happenings include a wreath-making workshop ($60) tomorrow and Dec. 14 from 6 to 7:30 p.m. and Deck the Farm on Dec. 9 from 4:30 to 6:30 p.m., which will offer caroling, crafts, hot drinks, s'mores, fire pits, holiday lights, and a special appearance by Santa. Admission is $10 for children for hot cider and the snacks, and $30 for adults, which adds beer and wine.
A Sparkling December
Sparkling Pointe winery in Southold has some special Saturdays coming up in December. This week is International Art of the Cheese Board, offering a pairing of four international cheeses with four of its sparkling wines. Baguette and accompaniments are included in the $50 price. On Dec. 9, an introduction to caviar will provide a flight of Sparkling Pointe wines served with Pearl Street's Ossetra caviar for $60. Dec. 16 has a Chef's Tasting Pop-Up for $55. The team behind Disset Chocolate and the Treatery will choose a sample of sweet and savory bites to serve with four different sparkling wines. Jedediah Hawkins brings Long Island duck leg confit to the winery on Dec. 23 with its own flight for $60. On one of the last days of the month and year, Dec. 30, the winery anticipates New Year's Eve with Fire Island Blue oysters and sparkling wine pairings for $50.
Timed tickets can be purchased on the website with discounts for wine club members.
