News for Foodies: 04.13.17
Bostwick’s Chowder House in East Hampton reopened last week for its 2017 season and will be serving lunch and dinner Thursdays through Sundays beginning at 11:30 a.m. until a bit later this spring. Among the popular menu items that can be ordered are clam strips, seafood pasta, baked stuffed clams, corn chowder, crab cakes, tuna poke fish tacos, oyster po’boys, and lobster rolls.
Out in Montauk, Duryea’s Lobster Deck, fish market, and farmers market will open tomorrow. The Lobster Deck has a new chef de cuisine, James Casey Darenberg, who will work under Pierre Sudre, the executive chef. The seafood dishes on the menu include some served family style and others served as “small plates” for nibbling. Among the choices are grilled or steamed lobsters, raw bar items, sushi, steamers, calamari, and kid-friendly choices such as cheeseburgers, chicken fingers, and grilled cheese. The restaurant will be open Thursdays through Mondays for now, and seven days a week after Memorial Day.
Park Place Wines and Spirits in East Hampton will present “A Night in Spain” for its weekly free wine tasting class on Wednesday. It begins at 5:30 p.m. Reservations have been requested.
At Wainscott Main Wine and Spirits, which also has a wine education session on Wednesdays, Juliette Pope, the former beverage director at the Gramercy Tavern in New York City and a portfolio manager for David Bowler Wine, will offer “First Person: A Wine Director’s Journey to the Other Side (of the Biz).” The session, which includes wine tasting, begins at 5:30 p.m. on Wednesday and costs $10. Those interested can sign up by calling the store or sending an email to firstname.lastname@example.org.
Taste of Tuckahoe
Tickets are on sale for this year’s Taste of Tuckahoe, a fund-raiser for the Tuckahoe School at which numerous chefs, food producers, vintners, and beer makers present their wares. It will take place at 230 Elm in Southampton on April 28 from 7 to 10 p.m., with a V.I.P. cocktail hour from 6 to 7 before the main event. The evening will include auctions of goods and services, music by a D.J., and a photo booth to capture selfies.
Tickets are $35 in advance or $45 at the door, and $60 for V.I.P. tickets. They can be purchased online at tasteoftuckahoe.com, at Southrifty Drug in Southampton, or from committee members. Participants will include the Golden Pear, Saaz, Scotto’s Italian Pork Store, Townline BBQ, Village Gourmet Cheese Shop, Little Red, North Sea Tavern and Raw Bar, and Union Cantina.
Homemade gefilte fish and other Passover specialties can be ordered at Stuart’s Seafood Market in Amagansett. The market will be closed Sunday for Easter, but will expand its hours to seven days a week beginning on Tuesday.
Jennifer Pike of Pike Farms and Sybille van Kempen of the Loaves and Fishes food store will discuss farm-to-table eating at a talk next Thursday from 6 to 7 p.m. at the East Hampton Library, part of the library’s Tom Twomey discussion series. The speakers will address “the symbiotic relationship between a premier prepared food takeout store and a neighboring farm stand,” as well as the problem of food waste, according to a press release. Admission is free; no reservations are required.
Additional information about the program, and others in the series, can be found online at tomtwomeyseries.org, which also has full-length videos of previous programs.
New Chef at Almond
Jeremy Blutstein has joined the kitchen crew at Almond as a chef de cuisine. Mr. Blutstein, a graduate of the New York Restaurant School, was the executive chef at East by Northeast in Montauk. He also cooked at the Crow’s Nest in Montauk, Eataly, Margaux, and Tremont, where he was nominated for a James Beard Award. He joins Jason Weiner, Almond’s executive chef and owner.
The Springs Tavern
The Springs Tavern has opened in the Fort Pond Boulevard building that has long been a saloon — most recently Wolfie’s, and before that, at various times, the Birches and Jungle Pete’s.
Dan and Charlene DeSmet, the new owners, upgraded the interior and are offering a menu of pub-style fare. The chef, Michael Ruggiero, is a veteran of a number of eateries hereabouts, including Nick and Toni’s, the Harvest on Fort Pond, Fresno, and the Montauk Lake Club. Among the sample small-plate menu items are fish tacos, wings with varied sauces, fried calamari, and Texas chili. Entree choices include Atlantic salmon, fish and chips, burgers, and sandwiches such as a veggie Reuben, pulled pork, and a steak hoagie.
The tavern will have live music, karaoke, darts games, and a schedule of sporting events to view. The bar is open daily starting at 11 a.m., and dinner is served Thursdays through Sundays from 4 to 10 p.m.