Chef Steven Amaral and Marilee Foster at Sagaponack Farm Distillery. The two have teamed up to make distillery chocolate bars.
Ingredients for the Sagaponack Farm Distillery and North Fork Chocolate Company's new chocolate bars — the “Whiskey Bar” and the “Rhubarb Bar.” COURTESY NORTH FORK CHOCOLATE
Chef Steven Amaral and Marilee Foster hold ingredients at Sagaponack Farm Distillery for their new chocolate bars — the “Whiskey Bar" and the "Rhubarb Bar." COURTESY NORTH FORK CHOCOLATE
The ‘Whiskey Bar’ Is Here
Just in time for summer, the Sagaponack Farm Distillery has teamed up with North Fork Chocolate Company chef Steven Amaral to produce two exceptional chocolate bars — the “Whiskey Bar,” which is flavored with Sagaponack Farm Distillery Single Spud potato spirit, and the “Rhubarb Bar” featuring Sagaponack Farm Distillery Rhubarb Liqueur.
“When my farm manager Suzannah Wainhouse presented me with prototypes of the bars and announced we were going to sell them, it was pretty much the best thing that happened all spring,” said Marilee Foster, manager of the distillery, which is owned by her brother, Dean Foster. “They’re so good. Maybe we’ll do more flavors someday.”
“As a full-service caterer, I do the food for a lot of pairing events at East End wineries,” Amaral said. “With these new bars, the ideal pairing is ‘baked in’ — the naturally sweet, ever-so-slightly earthy potato spirit melds with the milk chocolate; while the rhubarb liqueur contrasts with the creaminess of milk chocolate.”
The bars are now being sold exclusively at the distillery, located at 369 Sagg Road in Sagaponack, while supplies last. In addition to the chocolate bars, snacks are available in the tasting room and food trucks will be set up outside throughout the summer season. The tasting room and patio seating are now open and reservations for larger groups can be made by calling 631-537-7300.
The Sagaponack Farm Distillery was founded by Dean Foster in 2013. Everything processed in the facility — including corn, cucumbers, herbs, potatoes, rhubarb, rye and wheat — is grown onsite or on the nearby Foster Farm, founded in 1870. Other products available by the bottle — and served in original cocktails in the tasting room — include aquavit, potato vodka and wheat vodka. Other libations are maturing in barrels in the distillery works itself, which is visible from the tasting room.
The chocolate Amaral uses in his “Chocotorium” — located behind his retail store at 740 Main Road in Aquebogue — is organic and fair trade, from Ecuador. All of his bars are raw, single-source chocolate and he offers over 50 flavors of handmade chocolate bonbons, including “Honey,” which is sourced from Breezy Acres in Calverton and contained in a golden fleur-de-lis, and “North Fork Blackberry Merlot,” using Pellegrini Vineyards Merlot. All are available at his store and online at northforkchocolate.com.
Breakfast at K Pasa and Crabby Jerry’s
K Pasa (2 Main Street, Sag Harbor, 1-800-taco.com) may be renowned for its whimsical take on tacos, but the breakfast menu, which is served daily from 8 to 11:30 a.m. is just as unique. From breakfast tacos and toasts to bowls, oats and freshly-baked treats, K Pasa’s breakfast offerings are a great way to start the day. Chef Miguel Reyes Castillo is already known for his take on the classic taco and doesn’t miss a beat with his breakfast version which features scrambled eggs, peppers, cheese, avocado, all in a hand-made tortilla. The Sloppy Rizo Taco is all the craze for vegans and vegetarians and features Impossible chorizo, pickled red onion and radish. The tacos can be washed down with fruit smoothies or other juices, and for those who want to imbibe in the morning, a signature bloody Maria.
Over on the North Fork, Crabby Jerry’s (111 Main Street, Greenport, claudios.com/crabby-jerrys) is a part of Claudio’s on Main’s legacy. Catch a weekend waterside breakfast on Saturdays and Sundays from 9 to 11 a.m. The breakfast menu features a list of classic omelets, egg dishes, sandwiches and decadent specials keeping a traditional approach to breakfast and adding a touch of flair here and there. The lobster and egg taco is a perfect example of the mix. It features scrambled eggs, tarragon, cheese, and K Pasa salsa verde wrapped in a hand-made tortilla. Another unique take is seen through the grilled cheese, which is assembled with Swiss, goat cheese, fig spread, and fresh fruit. These dishes can be enjoyed with freshly brewed coffee, tea and juice. Or enjoy a bubbly mimosa, bloody Maria, or a traditional bloody Mary.
Surf + Turf for Father’s Day
Navy Beach (16 Navy Road, Montauk, navybeach.com, 631-668-6868) will celebrate Father’s Day all weekend long, from Friday, June 18, through Sunday, June 20, with a family-style Father’s Day Surf + Turf Menu. The menu, for a minimum of four guests, must be ordered by the entire table. A selection of the special menu items will be available a la carte and the regular menu will also be available. The cost of the special menu is $150 per person plus tax and gratuity. A percentage of each of the Surf + Turf special sales will be donated to the Navy SEAL Foundation. Reservations are required for both lunch and dinner and will be available for Father’s Day weekend starting June 4 by phone.
Choose from starters like short rib tartare, Yunnan ribs or a wedge salad with bacon. Main offerings include a 28-day dry aged bone-in ribeye, a lobster tagliatelle and roasted zucchini with toasted almonds, pecorino and olive oil.
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