A Month of Specials
Hampton Eats in East Hampton, a food court featuring some familiar food purveyors from the region, is having a series of specials this month.
All month long, it will mark National Nutrition Month with a 15-percent discount on salads. There are also daily specials tied to themes like Wednesday's National Chicken Noodle Soup Day with a buy-one-get-one option on cups of soup. Next Thursday is National Pi Day with 20 percent off pizza pies and fruit pies. On March 17, 10 percent will be taken off baked items, and there will be Irish soda bread and green pastries for St. Patrick's Day. On the first day of spring on March 19, the frozen yogurt self-serve station will reopen and there will be tulip cookies. National Spinach Day is March 26, and that comes with a 10 percent-discount on items containing spinach, such as smoothies and soup. Easter Sunday has no special pricing, but there will be chocolate bunnies and chocolate eggs to buy, along with hot-cross buns.
Never Too Early for Summer
Wolffer Estate Vineyard in Sagaponack will release its 10th anniversary 2023 Summer in a Bottle Long Island Rosé this year with a new bottle.
The wine uses nine varieties of grapes from different vineyards with the goal of achieving a balance of fruit and acidity. The result, according to the winery, is a dry wine with a minerality that pairs well with food.
Now available for preorder on the website, the wine has a retail price of $27.
Classes Locked and Loaded
Nick and Toni's restaurant in East Hampton has announced the remaining classes for its Wine Wednesday series, which began yesterday.
The certification-level seminars are co-presented by the restaurant through its beverage director, Chimene Macnaughton and Wainscott Main Wine and Spirits. Themed tasting flights are explored and discussed in a way that is friendly to all levels.
Next week's class theme is "know your importer: five generations at M.S. Walker." The March 20 class is First Person: What We're Drinking 2024 Edition with Jennifer Lucia, the director of sales at Skurnick Wines. March 27 brings First Person: My Journey in Wine with Genevieve Murphy from France + Western Fine Wine Imports. April 3's class is Best Coast, West Coast! Oregon and California Producer Stories with Kyle McShane Griffin, an account manager at Grand Cru Selections. On April 10, the theme is the Rhone Zone: Northern vs. Southern, and What's Up With the Languedoc et Sud-Ouest? with Whitney Schubert, the French portfolio manager of Polaner Selections. April 17's class is devoted to the Supply Side: The Last Three Vintages From My Global Vantage with Benny Kirschner, the executive vice president of Wilson Daniels Wholesale.
Tickets, which can be purchased on Resy, are $35 per week and advance purchase is recommended. The cost includes tasting sheets, crystal tasting stems, and small plates from the kitchen. Classes take place from 5:30 to 7 p.m. Wines sampled during the class will be offered to students at a discount at Wainscott Main Wine and Spirits.
Springs Salt Has Salt
Springs Salt, a Springs baking company that prizes salt over sweetness, has begun offering its own version of sea salt. The bakery describes it as a gray sea salt harvested in Grenada, France. Its flakes can be added directly to food or put in a grinder for a finer version.
Comings and Goings
Dopo la Spiaggia in Sag Harbor has reopened after its winter break. It serves dinner every weeknight except Wednesday. On Saturday and Sunday, the restaurant serves lunch beginning at noon.
On Fridays, another Dopo, Argento in Southampton Village, has $1 oysters and a special menu of shellfish and other seafood items.
Carissa's Bakery locations in East Hampton and Sag Harbor have also reopened after their winter break.
