Foodstuffs: Rita’s Return, Vegan Pizza, Lobster Bake And Summer Stock

Rita Cantina Returns

Rita Cantina in Springs is officially back for its second summer season. Executive Chef Eric Miller resumes at the kitchen helm, and Adam Miller spearheads operations and the innovative, agave-focused bar program.

This year, the restaurant offers full-service and transformative outdoor dining with a sandy back patio of white picnic tables beneath a canopy of vintage yellow umbrellas; the area is lined by a bar rail for guests to mingle with vibrant margaritas and farm-fresh dishes. Menu additions range from charcoal-grilled wild shrimp al pastor tacos to adobe and herb-crusted Oaxacan fried chicken, and notably, the Rita Clambake for two experience. New from the bar, guests can enjoy seasonal margaritas on draft, frozen margaritas and bottled cocktails meant to stay fresh on the go.

Rita Cantina is at 28 Maidstone Park Road, East Hampton. Visit ritacantinahamptons.com for details.

Vegan Pizza Is Here

This summer, the East End finally has a vegan pizza option. La Capannina located in Wainscott is now offering its customers pizzas made with Pleese® Cheese, an allergen-friendly, plant-based mozzarella alternative that melts and tastes like the real thing.

Founded by longtime New Yorkers and vegans Kobi and Abev Regev in 2017, Pleese Cheese was created to satisfy the desire for a meltable dairy-free cheese that would withstand the scrutiny of the pickiest eaters of all: pizza-loving New Yorkers. Made from a proprietary blend of bean and potato proteins, Pleese Cheese products are nut-free, soy-free, cholesterol-free and gluten-free and are crafted in an allergen free environment.

“My family and I have been going to the Hamptons since I was little and La Capannina’s was always a staple of our trips out East,” says Regev. “It’s been family tradition to enjoy really good pizza on our visits, and when I stopped eating cheese, the one thing I missed the most was a good slice. I’d order my pizza without cheese!”

It’s a full circle moment for Kobi to now have Pleese available at his favorite pizzeria and Diego Belfiore, owner of La Capannina, agrees. As soon as the product became commercial, he got excited and wanted to partner.

“I’m so happy that other vegans or folks with allergies or dietary restrictions can now enjoy a good slice when they make their trips to the Hamptons,” he said.

For customers who might not be able to make it to the pizzeria, Kobi and Abev are offering for a limited time only, an online sale that’s open to the public. A specialty item that’s usually exclusive to restaurants, pizzerias, and other businesses, Pleese Cheese will now be available for universal purchasing for the first time in the company’s five-year history. For every case of Pleese sold, a tree is planted by the National Forest Foundation. For sale details and to purchase, please visit pleesefoods.com/buy.

Farm-To-Table Workshop On Food Preservation

Hallockville Museum Farm in Riverhead, will offer a workshop on historic food preservation systems and engage participants in a hands-on class to learn the basics of home canning on Saturday, June 11, from 10 a.m. to 1 p.m.

Community gardener, home cook and educator, Susan Babkes, will lead a tour of the museum farm’s smokehouse, root cellar, canning equipment and food storage areas, followed by an exploration of the cultural transition of canning and preserving. The class culminates in an introduction to the basics of home canning during which participants will use local strawberries and rhubarb to create a delicious preserve. The workshop is part of the Hallockville Museum Farm’s “Turning Back Thyme: A Taste of Hallockville” program which explores food production, preparation, and preservation techniques from a time when farm-to-table was a necessity for Long Islanders, rather than a trend. The workshops take participants on a historic food journey in the setting of the preserved 18th century farm homestead Hallockville Museum Farm which is located at 6038 Sound Avenue in Riverhead. The workshop is $65 ($50 for farm members) at hallockville.org.

Lobster Factory Celebration

Shinnecock Lobster Factory is celebrating its five year anniversary with a Summer Lobster Bake, offered daily from noon to 7 p.m. through Sunday, June 5. Eat al fresco on the deck, picnic tables or expansive lawns. Just bring your own blanket and enjoy what’s on offer — from lobster bisque, lobster bake lunches and dinners, six types of lobster rolls, fish or shrimp and chips, signature salmon or yellowfin tuna sea burgers, Shinnecock clam chowder, lobster fra diavolo pasta, lobster ravioli, lobster mac and cheese, local sweet corn and much more. Also, consider booking the new Lobster Roll Food Truck for your next event.

Shinnecock Lobster Factory is at 42 Montauk Highway in Southampton. Call 631-259-3334 or visit shinnecocklobsterfactory.com for details.

Summer Stock

Wishbone Farms, Southampton’s sustainable, farm-to-fridge gourmet market, has launched “The Pantry by Wishbone Farms,” a meal curator and fridge-stocking service that’s making it fun and easy to entertain out East — no grocery run necessary.

Opt for effortless cooking with easy meal kits, fresh, premade lunches, heat and eat ready-made dinner dishes or preorder sustainably-sourced grocery goods including seasonal fruits, vegetables, poultry, meat and baked goods. Choose from a variety of chef-prepared meals and receive them fresh at your doorstep, ready to eat in under 10 minutes.

Also available by subscription are weekly deliveries or for entertaining a group, chef-curated, event-specific menus — including BBQs, brunches and beach bonfires. “Picnic Time” pairs perfectly for a drum circle night at Sagg Main Beach while “Brunch Time” makes breakfast a breeze, and the “Sunday Supper” caps off the weekend with no effort and no mess.

Wishbone Farms is at 54 Hamptons Road, Southampton. For more information visit eatwishbonefarms.com.