Foodstuffs: A Yogurt Truck, Spring Awakenings and a Taste of Piedmont

Yogurt on Wheels

BuddhaBerry, a local institution for the past decade, announces the launch of BuddhaBerry on Wheels dessert truck. The truck is available for private parties as well as community events and will recreate the store’s experience with self-serve frozen yogurt and toppings.

“The BuddhaBerry team is excited to announce that starting this summer we will bring the fun of BuddhaBerry to your home or private event space,” says BuddhaBerry’s Natalie Jones. “Launching the food truck has been one of our main objective’s over the past year and we are thrilled to offer this service to our wonderful customers.”

Located at 125 Main Street in Sag Harbor, BuddhaBerry is famous for its premium frozen yogurt and wide array of delicious, unique toppings and candy. BuddhaBerry also has a large menu of drinks including specialty coffees, boba teas and smoothies. The business is increasing its retail selection with a number of additional brands launching this spring in the store for kids, tweens, teens and adults. For more information, visit buddhaberry.com

The Beacon Opens May 17

The Beacon, Sag Harbor’s summertime mainstay, has announced it will open for its 24th season on Wednesday, May 17. Dinner service will begin at 5:30 p.m. and reservations are recommended and can be made 10 days in advance. The menu will feature old school favorites, as well as delicious specials. Menu items include starters like shrimp tacos, salmon rillette, pork belly pretzel buns, and crispy Portobello with roasted peppers, smoked mozzarella and lemon-caper butter. Entrees include vegan no-pasta lasagna, lobster rigatoni, sesame crusted tuna, pork chop Milanese and halibut baked in parchment.

The Beacon is at 8 West Water Street in Sag Harbor. For information and reservations, call 631-725-7088 or visit beaconsagharbor.com.

There’s a New Captain in Town

Long standing “Coast Grill and Bar” in North Sea has signed a new tenant, just in time for the Summer 2023 season. Next month the harborfront venue will be home to Captain Jack’s On The Coast.

Offering a core menu of seafood with a southern twang, varying meat and poultry dishes will be featured, along with a classic burger. Menu options will be driven by seasonality and locally sourced foods, including oysters, fresh catches, poultry and produce.

With local foods and a local crowd at the forefront come equally local owners. Captain Jack’s On The Coast is founded by two East End natives — Erin Reiser of Sag Harbor and Mike Soleau of Hampton Bays.

The new venture is a brainchild of not one, but two former acclaimed local restaurants, The Main Sail Restaurant and Tavern, a beloved eatery once located on Main Street in Sag Harbor that was owned and operated by Erin Reiser’s parents, Jack and Linda Reiser, and Sunwaters Grill, on Dune Road in Hampton Bays, which was owned and operated by Mike Soleau’s parents, Bob and Donna Soleau.

It could be safe to say, this is not foreign territory for Reiser and Soleau, both of them having been raised by restaurateur parents. With restaurants serving as the backdrop in their formative years, they often found themselves stepping in as waitstaff, a sous chef or running across the street to Schiavoni’s IGA in Sag Harbor for a special blend of ground beef. Consequently, allowing for early exposure to integrity, entrepreneurship and building a community.

These experiences have proven to be fundamental to who they are and shaped their professional lives to this point. While in New York City Reiser managed several Au Bon Pain locations, eventually relocating back to the East End where she transitioned into becoming a private chef, serving Hamptons-based clientele. Soleau, most recently, worked as a highly regarded chef at 1 North Steakhouse in Hampton Bays.

The location of Captain Jack’s On The Coast is also home to Peconic Marina and serves as a halfway point between Sag Harbor and Southampton. Restaurant guests have included locals, summer residents and weekend warriors alike. In recent years, and to some dismay “The Coast Grill and Bar” has experienced a series of turnovers, new management and a few cosmetic changes along the way. Reiser and Soleau hope to welcome back the local community with Captain Jack’s and become a neighborhood staple, for the long run.

Captain Jack’s On The Coast is at 1109 Noyac Road in Southampton.

Springs Brewery Release at Marilee’s Farmstand

Meet the young couple, Lindsay Reichart and Gunnar Burke, behind cult fave Springs Brewery beers, and try their just-released spring seasonal beer “Backwater,” a 5.3 percent hazy pale ale brewed with Cascade, Strata and Citrus hops — giving it lemon-lime and pineapple notes.

Their modern ales and traditional lagers are named for local cultural touchstones, including “Green River,” “Sandy Loam” and “Tautog.”

Springs Brewery is permitted to sell at Marilee’s Farmstand at 698 Sagg Main Street, in Sagaponack on Friday, April 21, from 11 a.m. to 5 pm. (or until they sell out of cans of beer.) The couple did a pop-up at this destination farmstand last summer and sold out their stock for the day. For more information about their brews, or to preorder, visit springs-brewery.com.

Also, it’s not too late to sign up for Marilee’s Farmstand’s weekly Spring CSA (Community Supported Agriculture) program. In fact, you can opt into the program on a weekly basis.

Visit marileesfarmstand.com for all the details, including discounts for seniors, teachers, health care workers, EMTs and firefighters; and pick-up and delivery options.

A weekly email tells participants what’s in each basket ($50 per, without discount). Every basket features a range of goods and a recipe. Pick it up and shop for additional spring produce at the farmstand, Fridays 10 a.m.- to 5 p.m. Beginning May 27, the farmstand will also be open on Saturdays.

Look for events at the stand throughout the season including other pop-up vendors, as well as farmer talks and “Tea with Lee.”

The Fosters are renowned for growing the best of local crops in the Foster Farm’s rich Bridgehampton loam for six generations. Today, Marilee and her brother Dean raise 30 acres of vegetables alongside 200 acres of the potatoes and grains. Marilee Foster specializes in heirloom tomatoes and farms a full range of seasonal vegetables year-round.

For more information about the CSA program, email info@marileesfarmstand.com or call 631-537-0070.

Breakfast Is Back at The Hampton Maid

The Hampton Maid, located in Hampton Bays, reopened its breakfast service on Saturday, April 15, in a newly renovated space.

For over 60 years, the family-run Hampton Maid has been a beloved institution, serving up delicious meals to the community. With a focus on fresh, locally sourced ingredients, The Hampton Maid has earned a reputation as one of the most popular breakfast spots in the Hamptons.

Josh Poulakis brings back his amazing breakfast menu that is sure to delight all palates. From homemade granola, the Maid Mix, created with rolled oats, coconut, dried apricots, pistachios, and pumpkin seeds, to indulgent cinnamon swirl French toast with strawberries, the Hampton Maid has something for everyone. There are pancake options, like blueberry or chocolate chip, as well as hearty breakfasts, including their breakfast platter of pancakes, French toast, sausage, bacon, two eggs any style and home fries.

The Hampton Maid’s breakfast is not just popular with the locals; it has become a must-visit spot for tourists visiting the East End. With a warm and welcoming atmosphere, the Hampton Maid is the perfect place to start the day with friends and family.

In addition to breakfast, R.Aire at The Hampton Maid offers dinner service with executive chef Alex Bujoreanu, who brings Spanish-influenced cuisine to the Hamptons with tapas, paellas, a la carte and tasting menus.

The Hampton Maid is at 259 East Montauk Highway in Hampton Bays. For more information, visit hamptonmaid.com.

A Taste of Piedmont at Nick & Toni’s

Nick & Toni’s will host a special wine pairing dinner on Thursday, April 27, and the theme will be “One Night Only Tasting Trip to Piedmont.” The progressive, five-course wine dinner will begin at 6:30 p.m. and pair indigenous grape varieties and traditional regional cuisine. The menu will be crafted by chef Joseph Realmuto and pastry chef Kelsey Roden and paired with Italian wines chosen by beverage director Chimene Macnaughton.

“Thursday, April 27, we travel to mountainous Piemonte,” said Macnaughton. “Situated at the foot of the Italian Alps, this region boasts a centuries-old love affair with the noble Nebbiolo. Beyond Barolo, we’ll explore the storied aperitivi e digestivi culture. This one night only tasting trip will inspire you to explore these excellent producers in person — mark your calendars — white truffle hunting season in Alba begins in six short months.”

The cost is $150 per person, plus tax and gratuity, for the five-course dinner including course-by-course wine pairings. For reservations go to bit.ly/3nQGhr6. Wines from the menu will be available for preorder with special event pricing directly through Jacques Franey of Domaine Franey on the night of the event.

Nick & Toni’s is at 136 North Main Street, East Hampton. For more information, call 631-324-3550 or visit nickandtonis.com.