Foodstuffs: South Fork's Bounty, Artists' Table Brunch, Reopenings and More

The South Fork’s Bounty, on Land and at Sea

Suffolk County has the fourth-largest agricultural sales in New York State and it is first in aquaculture. In both cases, the farms and waters of the South Fork play an important role in providing food for the region, state and nation. In March, county officials said they are preparing to seek bids on a new government-supported seafood processing facility — and Inlet Seafood in Montauk is one potential location.

On Thursday, May 8, from noon to 2 p.m., The Express News Group will present “The South Fork’s Bounty, on Land and at Sea,” a luncheon discussion at Inlet Seafood that will bring together key players in the movement toward more sustainable agriculture and aquaculture based on the South Fork.

The panel will feature: K.C. Boyle, co-owner of Dock to Dish; Layton Guenther, director of Quail Hill Farm; Amanda Merrow, co-owner of Amber Waves Farm; Wes Peterson, owner of Montauk Seafood Company and a member of Dock to Dish; and Jason Weiner, co-owner of Almond Restaurant. The conversation will focus on the business challenges they each face, the facilities needed to keep the produce and seafood headed to markets, and the outlook for the region’s continued success as a supplier for dinner tables, not to mention new markets for products such as kelp.

Lunch will be served, which will feature some of the very products pulled from the waters and soil around the East End.

Tickets are $45 to $55 at expresssessions050825.eventbrite.com. Inlet Seafood is at 541 East Lake Drive in Montauk.

Artists’ Table at The Watermill Center. Cassiel Gaube and Chef Jason Weiner

Artists’ Table is The Watermill Center’s year-round brunch and dinner series, offering guests the chance to intimately connect with its artists-in-residence. Artists’ Table features a private presentation by the artists, followed by a chef-prepared meal with locally-sourced ingredients.

The next Artists’ Table will be Saturday, May 10, from noon to 2:30 p.m. and features artist Cassiel Gaube and Chef Jason Weiner, co-owner of Almond Restaurant in Bridgehampton.

Cassiel Gaube’s work explores the intersection of various kinesthetic and choreographic practices — notably house dance, around which he creates a series of pieces. In his 2019 solo “Farmer Train Swirl — Étude” and his 2021 trio “Soirée d’études,” he delved into the kinesthetic possibilities of this dance style. Through his theoretical project “ftwrk,” he developed a system for notating the body’s weight transfers in dance. In parallel, he regularly worked with Anne Teresa De Keersmaeker, particularly on “West Side Story” (2019) and “Dark Red — Neue Nationalgalerie” (2022), which they co-signed and performed together in Berlin. In 2022, he also created a solo for the Ballet de l’Opéra de Lyon. He is a graduate of P.A.R.T.S.

Gaube is the recipient of the inaugural Dance Reflections Fellowship by Van Cleef & Arpels at The Watermill Center.

In 2001, Jason Weiner opened Almond in Bridgehampton with partner Eric Lemonides. The restaurant earned wide acclaim for the simplicity of its menu, ingredients from local farmers and adherence to the philosophy that, the less a chef does to an ingredient, the better. Weiner has been invited to cook at the James Beard House five times. He has also prepared open air feasts with Outstanding in the Field 18 times and is their most veteran chef.

Weiner serves hearty, seasonal dishes that reflect farm-to-table roots and highlight local ingredients. Weiner’s success as a chef and restaurateur can be largely attributed to his extensive experience at many of the country’s top kitchens. In 1991, Jason helped open Aqua in San Francisco, working under Chefs George Morrone and Michael Mina, but it was the one-on-one interaction with local farmers and foragers that would have the greatest impact on his culinary philosophy and future.

The cost of the Artists’ Table lecture and brunch is $125 at watermillcenter.org. The Watermill Center is at 39 Watermill-Towd Road in Water Mill.

The Beacon Is Back

The Beacon, Sag Harbor’s summertime mainstay, opens for their 27th season on Wednesday, May 14. Dinner service will begin at 5:30 p.m. Reservations are recommended and can be made up to 10 days in advance. The menu will feature old school favorites, as well as specials.

Starters include shrimp tacos, crispy Portobello, and pork belly pretzel buns. Entrees include lobster rigatoni, sesame crusted tuna, halibut baked in parchment, vegan lasagna and Duroc pork chop Milanese.

The Beacon is at 8 Water Street in Sag Harbor. Reservations are available at beaconsagharbor.com or 631-725-7088.

Mother’s Day at Bostwick’s on the Harbor

Bostwick’s on the Harbor is now open for its 33rd season and is serving dinner Thursday through Monday starting at 5 p.m. This weekend, the restaurant will celebrate Mother’s Day by offering brunch on Sunday, May 11, from 11:30 a.m. to 2:30 p.m. and dinner from 4 to 9 p.m. The full à la carte menu will be available as well as some chef’s specials. A complimentary glass of prosecco or wine will also be included with Mom’s meal.

No reservations are accepted, seating is first come first serve only. Bostwick’s on the Harbor is at 39 Gann Road in East Hampton. For more information, visit bostwicksontheharbor.com or call 631-324-1150.

Mother’s Day at Navy Beach

Navy Beach will celebrate Mother’s Day with a special three-course prix fixe menu on Sunday, May 11. The special menu will be available for lunch and dinner featuring an appetizer, large plate and dessert, plus a glass of rosé on the house for Mom with her meal. The three-course menu is $60 plus tax and gratuity, and will be served from noon to 9 p.m.

Navy Beach is at 16 Navy Road in Montauk. To reserve, visit navybeach.com/montauk or call 631-668-6868.

Breakfast Protein Bowls at The Golden Pear

The Golden Pear, with locations in Southampton, East Hampton and Bridgehampton, is offering new breakfast protein bowls served with eggs, black beans, avocado, roasted sweet potatoes, tomato and grains. A new summer latté is available featuring espresso, almond milk, all-natural vanilla syrup and cinnamon on the rocks. Place orders via ChowNow for pick up on arrival.

The Golden Pear’s Hamptons Tropical Iced Tea is now available for purchase to brew at home. A blend of black tea with essences of papaya, mango, pineapple, vanilla and sprinkles of marigold flowers, thistle and rose petals, the cost is $14.99 and each package contains four tea bags with each bag making one quart. It is available for purchase on the website or any store locations. Visit goldenpearcafe.com for details.