1 Photo
Braised Oxtail Sloppy Bao Buns from Jue Lan Club. MELISSA HOM
Jue Lan Club Southampton, the fine dining Chinese restaurant that opened Memorial Day weekend at the former Delmonico’s location, will continue its inaugural season past Labor Day.
The restaurant will assume a Wednesday to Sunday schedule after Labor Day and promises to remain open throughout fall and into winter.
The Hamptons outpost of Jue Lan Club is at 268 Elm Street, Southampton Village. The Manhattan flagship, which opened late last year, is in the Flatiron District inside a former church that was once Limelight nightclub.
Wölffer Estate Vineyard, already renowned for its rosé wine, is adding another pink beverage to its offerings: Wölffer “Pink” Gin.
The new gin starts with a base of distilled Wölffer rosé, which is then flavored with juniper berries hand-picked at the Wölffer Estate in Sagaponack. Hints of additional flavor include anise, fennel, coriander, cumin and cardamom, plus fresh mint from the estate’s garden. Grape skin extract gives the gin its pink color.
The gin is made in a copper pot still from Christian Carl, Germany, the country where Wölffer winemaker and partner Roman Roth earned his distilling and oenology degree in 1992. According to Wölffer, because gin is not the winery’s main business, it can afford to distill at a slow pace and use only the purest and best alcohol, discarding the rest.
“Using our rosé wine as the base gives us a clear advantage over grain-based gins,” Mr. Roth said. “The aroma is much more playful and fruit-driven, and because of our strict and more generous cuts, we have a fine gin.”
Wölffer stated that the gin operation was made possible through changes in state law under Governor Andrew Cuomo that made it easier and less costly to obtain a distilling license.
Chef Colin Ambrose and Jessica Ambrose will host Gala in the Garden at their Estia’s Little Kitchen at 1615 Bridgehampton-Sag Harbor Turnpike in Sag Harbor on Saturday, September 10, at 6 p.m. to benefit Slow Food East End, ALS Ride for Life and Projest MOST.
The event will honor Mr. Ambrose’s late friend Gerry Hayden, who opened the renowned restaurant North Fork Table & Inn in 2006.
The evening will begin in Estia’s garden with music, hors d’oeuvres, wine and craft beer. At the dinner that follows, guests will sit down to a multi-course dinner prepared by Mr. Ambrose, cooking in tandem with chef Paul Del Favero of Harbor Market & Kitchen. The dinner, is limited to 100 guests. Tickets are $350 and must be purchased in advance. Purchase at slowfoodeastend.org.
The Springs Farmers Market is putting on the third annual Springs Agricultural Fair on Saturday, August 27, on the green behind Ashawagh Hall.
There will be contests in baking, growing, flower design, dog tricks, chicken appearance, bubble blowing and egg tossing. The top three finishers in each category will receive prizes. A couple of the highlights are largest zucchini/squash, ugliest vegetable, best dog trick and biggest bubble gum bubble.
The farmers market will be open with fresh fruits and vegetables, and prepared goods.
For more information on registering for contests, visit springsagfair.com. The fair will run from 8 a.m. to 1 p.m.
The Amagansett Food Institute will hold a fermentation class, titled Fermentation with a Kick: Canning Spicy Kraut, on Sunday, September 4, from 1 to 3 p.m. with Nadia Ernestus, a fermentation expert and the owner of Hamptons Brine.
The class will take place at the Amagansett Farmers Market at 367 Main Street, Amagansett. Tickets are $45. Visit amagansettfoodinstitute.org to order.
The Southampton Historical Museum and the Amagansett Food Institute will co-host Lost Foods, New Foods on Thursday, August 25, at 5:30 p.m. at the Sayre Barn on the grounds of the museum’s Rogers Mansion in Southampton Village.
The tasting event, with live music, will celebrate the resurgence in the growth and production of crops and foods that were historically made on the East End as it offers fare from small businesses that use Amagansett Food Institute’s South Fork Kitchens, a food entrepreneur incubator located on the Stony Brook Southampton campus.
Tickets at the door are $150 and proceeds benefit Southampton Historical Museum and AFI programs.
Chef Rob Scott of Simply Creative will demonstrate how to make Italian chicken salad in lettuce cups, grilled zucchini with shaved pecorino Romano and toasted pine nuts, followed by a warm marbled pound cake with amaretto, mascarpone, and apricot preserves at Hampton Bays Public Library on Tuesday, September 3, at 6:30 p.m. in celebration of the San Gennaro Feast of New York City. The cost is $7. Call 631-728-6241 to register or visit the library at 52 Ponquogue Avenue.
Garden Of Eve Organic Farm and Market at 4558 Sound Avenue in Riverhead will host Tomato Fest Saturday, August 27, and Sunday, August 28, from 10 a.m. to 6 p.m. both days.
The rain-or-shine event invites guests to taste and judge 20 varieties of heirloom and traditional tomatoes. Lessons will be offered on canning and making salsa, and U-Pick cherry tomatoes and hayrides will be offered.
Admission is $5, or free for children under 6. Call 631-533-6608 or visit gardenofevefarm.com for more information.
27east on Aug 23, 2016