Food News for August 14, 2025

Vegan Vibes Take Over Sag Harbor’s Not Dog Stand

On a late-summer Saturday, the scent of sizzling plant-based sausages and toasted buns will drift down Division Street as Nikki’s Not Dog Stand becomes a gathering spot for vegans — and anyone curious about the lifestyle.

From noon to 2 p.m. on August 23, Kerri Marx will host an open, no-frills meetup aimed at building community over comfort food, vegan-style. Guests can grab one of Nikki’s well-loved hot dogs or burgers, load up on chili, or cool off with a dairy-free milkshake before settling in for easy conversation.

There’s no RSVP, no guest list — just walk up, order, and join the mix of locals and visitors swapping recipes, sharing stories and discovering new flavors.

“It’s about good food, good vibes and connection,” Marx said. “Whether you’ve been vegan for years or you’re just here for the milkshake, you’re part of the community.”

Nikki’s Not Dog Stand is located at 51 Division St., Sag Harbor. For more information, email kerrithevegan@gmail.com.

Bahamian Flavors Arrive in Bridgehampton for Two Nights Only

A taste of the Bahamas is coming to Bridgehampton later this month when The Ocean Club, A Four Seasons Resort, stages a two-night culinary takeover at Topping Rose House.

On August 28 and August 29, Bahamian executive chef Lester Dean of DUNE by Jean-Georges will step into the kitchen at the Bridgehampton hotel and restaurant, bringing with him a menu of island-inspired favorites elevated to fine-dining level. With a signature style that merges local Bahamian ingredients with elegant, globally influenced techniques, Chef Dean is known for dishes like conch croquettes with lime-garlic aioli, grilled snapper with tropical fruit salsa, and guava-infused crème brûlée — each offering a refined balance of savory warmth and refreshing Caribbean flair.

The collaboration combines two culinary destinations: Jean-Georges’ Hamptons outpost and the Four Seasons resort on Paradise Island. The result is an intimate ephemeral dining experience designed to transport guests straight to the turquoise Gulf waters and sun-kissed shores of the Bahamas.

Dinner service begins at 7 p.m. both evenings. Reservations are available through Resy by selecting the “August 28 and 29” event tab. Topping Rose House is located at One Bridgehampton–Sag Harbor Turnpike. For more information, visit toppingrosehouse.com.

Golden Hour, Spanish Style: R.AIRE’s Summer Evening Specials

At R.AIRE, the late-afternoon light spills across the terrace, catching the rim of a wine glass just as a plate of briny oysters hits the table. From now through the end of summer, the Mediterranean-inspired restaurant at The Hampton Maid is making that golden hour even sweeter with a seasonal happy hour every Tuesday through Sunday from 4 to 6 p.m.

Chef Alex Bujoreanu, who grew up in Spain, brings the flavors of his home country to the South Fork with authentic tapas, paella, and house-made cured meats and fish — all prepared without butter or processed flour and with ingredients sourced both locally and from Spain. During happy hour, guests can enjoy half-priced tapas and salads, along with special pricing on wine, beer and cocktails from the chef’s hand-picked list of more than 70 bottles.

Tuesdays mean $1 oysters, shucked fresh and served on ice, while Wednesdays are for indulging in the restaurant’s signature R.AIRE Burger at half price. Between the clink of glasses, the scent of saffron and garlic drifting from the kitchen, and the low hum of conversation, the setting feels like a pocket of the Mediterranean in Hampton Bays.

R.AIRE is located at The Hampton Maid, 259 East Montauk Highway, Hampton Bays. Reservations can be made at hamptonmaid.com/raire.

RGNY Launches 2025 Harvest Series on the North Fork

Fall on Long Island’s North Fork will bring more than just changing leaves this year as RGNY Winery kicks off its 2025 Harvest Series, a lineup of immersive events celebrating the region’s wine country at its most vibrant.

Running through the harvest season, the series blends food, wine, music and culture, with highlights that include vineyard dinners, hands-on grape harvesting, traditional grape stomping, and a Día de los Muertos celebration. The program is presented in partnership with Cornell Cooperative Extension and features collaborations with local chefs, artisans and musicians, including Chef Ryan Carroll of Wild Events, Ammirati’s of Love Lane, The Treatery, Braun’s Seafood and Latin music ensemble Mambo Loco.

Designed to connect guests to the rhythms of the vineyard, each event pairs RGNY’s sustainably made wines with seasonal fare and experiences rooted in both North Fork terroir and the winery’s Mexican heritage.

RGNY Winery is located at 6025 Sound Avenue, Riverhead. A full schedule of events and ticket information is available at rgnywine.com.

Amber Waves Farm Launches Podcast Spotlighting Food and Farming Voices

Amber Waves Farm co-founders Katie Baldwin and Amanda Merrow are bringing the conversations they’ve been having in the fields to a new platform with the launch of the Amber Waves FarmCast, a podcast exploring the intersections of farming, food and community.

The latest episode features New York Times bestselling author and gardener Kaleb Wyse, who joins Baldwin and Merrow to talk about his family’s farming roots, favorite gardening techniques and tips for making the most of homegrown produce. Coming up this Friday, the hosts will welcome Julie Resnick, founder of the culinary media brand The Feedfeed, for a conversation about building one of the largest online food communities, now boasting more than 2.4 million Instagram followers.

In addition to sharing guest interviews, the FarmCast offers Baldwin and Merrow a chance to discuss the evolving role of farmers in local food systems, the value of fresh, locally grown produce, and how community farming can foster hands-on education.

Episodes are available on YouTube and social media, and more information about Amber Waves Farm can be found at amberwavesfarm.org.