Almond At James Beard
Jason Weiner, executive chef of Almond Restaurant in Bridgehampton, will be cooking at the James Beard House on Wednesday, April 10, at 7 PM. Weiner’s dinner, “Smart Catch: Spring Seafood Splash,” will feature a seafood-centric menu paired with wines at each course. Partnering with several Long Island fishermen, Weiner’s menu highlights local product throughout. Dinner selections include lobster ravioli, Skuna Bay salmon yakatori, and octopus and kimchi taco. Finish the meal with a cherry ice cream sandwich.
Tickets are $180 per person and $140 per person for Beard House members. Tickets can be purchased visiting www.jamesbeard.org or calling 212-627-2308.
A Night Out With . . .
Nick & Toni’s and the Golden Eagle Studio 144 in East Hampton are continuing the artist series, “A Night Out With . . . (Artist of the Evening).” The series of art workshops followed by dinner with the artist at Nick & Toni’s continues with Amy Wickersham on Wednesday, March 27.
The “hands on” workshop, which begins at 5:30 PM at the Golden Eagle Studio 144, will feature Wickersham presenting her work and explaining her process, after which she and guests will create a piece in her style using dyed silk and paint on canvas. Afterward, the artist and the guests will dine on a two-course dinner at Nick & Toni’s. Space for each event is limited and must be reserved online at www.goldeneagleart.com.
The cost is $75 per person, which includes the art workshop (with any supplies needed) and the dinner, including tax and tip.
East End Restaurant Week returns Sunday, March 31, through Sunday, April 7. Participating restaurants will offer a unique three-course prix fixe menu for $29.95, every night they are open except Saturday when the menu may only be offered until 7 PM.
Each participant is required to offer three options per course. The promotion will also feature a lodging component as well, offering an option for a discount getaway on the East End. Each participating lodging property will offer a minimum 10-percent discount off your stay during the promotion.
Restaurant Week was originally created to garner positive publicity and generate additional business for East End restaurants during a traditionally slow period and as a kickstart to the spring season. While it began as a South Fork promotion, it was so well-received that over the last 15 years it has grown to encompass all of the East End.
“Diners look forward to East End Restaurant Week all year round,” said Steve Haweeli, president of the Long Island Restaurant & Hospitality Group, founder of the event. “It’s a great opportunity to try top-notch East End restaurants, without breaking the bank. We hope to attract diners from all over Long Island and even in New York City with the lodging component as well.”
Diners are provided the opportunity to experience new restaurants and lodging properties they might not otherwise try at an affordable price. For over the last decade, restaurateurs have reported a surge in business during the promotion, some by more than 50 percent.
For a full list of participants and for more information, visit www.eastendrestaurantweek.com.
Bostwick’s Chowder House in East Hampton will reopen for the 2019 season on Thursday, April 4. Business hours, leading into the summer, will be Thursday through Sunday beginning at 11:30 AM.
Bostwick’s classic menu will return with crowd favorites including baked stuffed clams, homemade chowders and soups, fried oysters, seafood pasta, and lobster roll. For more info, visit www.bostwickschowderhouse.com.