Saunders, Real Estate, Hamptons

Story - Food

May 24, 2019 12:07 PMPublication: The East Hampton Press & The Southampton Press

Amuse-Bouche: Here's A Taste Of What's New In East End Food

Lobster egg salad sandwich will be served at Ed's Lobster Bar East.
May 29, 2019 2:31 PM

When Ed's Lobster Bar East, which is taking over the old Bay Burger space just outside Sag Harbor Village limits, opens to the public this weekend, on the menu will be a unique food offering created by the restaurant's owner, Chef Ed McFarland, with Chef Nick Korbee of Egg Shop in New York City.

Called the lobster egg salad sandwich (what else) the dish is a true collaborative effort and contains lobster salad, egg salad, lobster paste, chives, and hard-boiled egg between Japanese milk bread, and is topped with fried shallots, chives, and old bay seasoning.

Sounds good, right? Lucky for us, we don't have to drive into Ed's Soho location to get it. The lobster egg salad sandwich will be available right in Sag Harbor from June 1 to July 1 at Ed’s Lobster Bar East (brunch and lunch only) and in the City at Egg Shop during all service operating hours.

Ed’s Lobster Bar East is at 1742 Bridgehampton-Sag Harbor Turnpike, Sag Harbor.

Find The Perfect Setting

Art of Eating, one of the East End’s premier caterers, has just launched East End Locations, a new website specifically dedicated to helping one find an event venue or wedding location in the Hamptons or on the North Fork.

When it comes to this topic, Art of Eating knows what they’re talking about. Over the last three decades, the company has catered everything from high-profile political fundraisers and private occasions for celebrities to corporate off-premise events and high-end weddings. The folks at Art of Eating have working relationships with all the behind-the-scenes players in the various municipalities when it comes to permitting. The website breaks down a half dozen possible categories for events: Waterfront, Artistic, Vineyards, Elegant, Countryscapes and Refined Rustic.

“We believe that events should be an expression of your personality,” states Cheryl Stair, Art of Eating co-owner and chef. “The event should be as unique as you are.”

One vital piece of advice offered on the website is to not fall in love with a location until considering the following: budget, layout, parking, guest count, restrooms, rentals, lighting and the all-important legalities that may be involved. These checklists are included in a guide that may be downloaded.

Want to know more? Check out eastendlocations.com, the website is now live.

For more information on the website or Art of Eating, email info@hamptonsartofeating.com or call 631-267-2411.

Things Are Heating Up

Fans of all things spicy will appreciate the fact that Heather Suter of Greenport Fire House Sauce and Vincent Macchirole of Greenport Jerky Company have teamed-up on the launch of a new line of Greenport Fire Hot Sauce flavored jerky.

The product starts with Greenport Jerky’s Tender Original Beef Jerky and combines it with Greenport Fire’s traditional style hot sauce infused with roasted habañeros, garlic and carrots. The result is a jerky with big, bold, savory flavors and a respectable amount of heat.

“We have been looking to work with other small batch producers, with Heather making the best damn hot sauce around it seemed to be the perfect fit,” said Mr. Macchirole. “The flavor has exceeded our expectations.”

“We like to find companies with makers that are as equally passionate as we are about their product. We already carried their jerky, so when we were approached by Vinny it was a no brainer, I think you would agree,” added Ms. Suter.

A couple years, after opening a store in 2010, Ms. Suter decided to follow her love of hot sauce. Greenport Fire specializes in carrying small batch sauces from all over the world. Greenport Fire’s slogan is “Everything we’ve got is hot.”

When they sold their marine business after 28 years, Vinny and Carolyn Macchirole took a month-long road trip. Along the way, the couple noticed beef jerky everywhere. They had been making jerky at home so in 2016 figured they could make it for everyone and Greenport Jerky was born. The company’s slogan is “Jerking it Since 2016.”

You can pick up Greenport Fire Hot Sauce Beef Jerky at local farmers markets, fairs and by stopping into Greenport Fire, 125 Main Street in Greenport. The jerky can also be ordered online at greenportjerky.com.

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