Daily Bee: A Meat Share for Dad. A “Dine and Sign” Event. Plus, Food Tech


Photo credit: Jon Sullivan, via Wikimedia Commons

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Happy Tuesday! Word of warning: It’s Father’s Day this coming weekend. Fortunately, the day doesn’t come with any obligatory brunch obligations (not sure how that become a de rigueur part of Mother’s Day?). But if you are in need of a fabulous gift idea for Dad, we have two words: Meat share. This brilliant suggestion comes from Goodale Farms, the Riverhead operation (you’ve seen them at farmers markets) that’s been farming since shortly after the glaciers receded. The $300-$400 meat share includes 30 pounds of meat, from animals that were probably pretty happy, before the slaughter. Details here.

By the way, if you insist upon brunch for dad, consider Rowdy Hall in East Hampton, where fathers can order the burger-beer special on Sunday for $20, then get $5.50 refills on the beer. (Moms got a similar deal last month, except it was rosé.) Respect.

In other meat news…

Tonight is burger night at Backbar Grille in Hampton Bays, meaning the burgers are half-price. And don’t forget, happy hour starts at 3 p.m., which is two hours shy of respectable. (But no judgment, particularly not from the Hampton Bee.) As reported, BBG appears to be competing with nearby Karamba restaurant for earliest-starting happy hours in the Hamptons. Not to be outdone, Karamba offers 2-for-1 draft beers on Tuesdays, from 11 a.m. til close. We’re not sure how, when or if anyone gets anything done in Hampton Bays.

Did someone say paint party?

Lisa Oehler, who runs Serenity Farm Tables, a shabby-chic table-rental business in Westhampton Beach, is hosting a “Dine and Sign” event tonight at her home in Remsenburg. This is sort of like those paint-and-sip classes, except you make a perfectly nice stenciled sign that says “Endless Summer” — which is probably better in the long run, as most people really, really shouldn’t frame the painting they make at paint-and-sip classes. As an added incentive for the $50 event, Oehler’s husband is serving a full-course meal of chicken francese….butter may be involved. Lastly, it’s BYOC (Bring Your Own Cocktail). We think Oehler may be onto something here. “Dine and Sign” franchise, anyone?

Quick takes…

Arlotta Food Studio of Water Mill, whose olive oils you’ve tasted at farmers markets, says this New York Times recipe for Lemon Potato Salad would be totally better with Arlotta’s lemon-infused olive oil….

Amagansett Food Institute, the nonprofit that’s running the landmark Amagansett farmers market, says it had a “great time” at this past weekend’s Food Loves Tech expo, which was all about how tech is changing how we eat. “Brought some great ideas back to the East End,” the organization says. “Stay tuned!” The market is currently open weekends in June and will be open seven days a week in July and August…

We KNEW we were onto something. This image of Capt. David Ryan’s workers (we suggested it would make a great t-shirt) was recently featured in James Fallows’s musings in The Atlantic about the Maker Movement and U.S. manufacturing. First Joe, Pauly, and Capt. Jerry are building Ryan’s Mon Tiki Largo in Montauk…

Social Media Quote of the Day

“Summer is here and I’m getting too old for this,” Chef Doug Gulija of the Plaza Cafe in Southampton, complaining about being under-staffed but still rising to the occasion with this new creation, an Italian “veal tonnato,” which is sushi-grade tuna, veal and mushroom polenta in a red wine-foie gras reduction.

Got a tip? Nothing is too great or too small. Trust us. Email editor@thehamptonbee.com.


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