Eat Drink and Paint at Townline BBQ
Townline BBQ is teaming up with The Salty Canvas to host Monday Night Paint Parties at Townline BBQ every Monday from 6:30 to 8:30 p.m.
On Monday’s, Nikki Payne of the Salty Canvas will host a paint party complete with step-by- step instructions and provide painting materials. The evening costs $45 and includes one complimentary happy hour drink. The happy hour as well as the full Townline menu will be available for guests. To participate, guests must register at saltycanvashamptons.com within 24 hours of the event. There will be no paint night on December 26.
Townline BBQ is open Thursday through Monday at 11:30 a.m. and is located at 3593 Townline Road in Sagaponack. For more information, call Townline BBQ at (631) 537-2271 or visit townlinebbq.com.
Celebration Eve Menus at the 1770 House
The 1770 House Restaurant & Inn in East Hampton will offer Christmas Eve and New Year’s Eve menus crafted by Executive Chef Michael Rozzi with wine selections by Wine Director, Michael Cohen.
On Christmas Eve from 5 to 8:30 p.m., Chef Rozzi will offer dishes from his new winter seasonal à la carte menu plus special celebration dishes. December appetizers include Rozzi’s signature and spicy Montauk fluke tartare, wild mushroom soup, and salads with shaved Brussels sprouts and roasted cauliflower or beet, fennel and apple.
Some entrée selections are marinated Atlantic swordfish, roasted Scottish salmon, Rohan duck breast, and dry rubbed Berkshire pork filet or slow braised beef short rib.
The dessert menu contains some of Chef Rozzi’s newest creations like an iron skillet apple crisp with golden raisins and maple-honey gelato and a chocolate brioche bread pudding with banana gelato, peanut butter sauce and candied peanuts. Signature desserts like warm date cake with toffee sauce, caramel swirl gelato and ricotta cheesecake with hazelnut crust, blueberry compote and Bourbon caramel are also available.
On New Year’s Eve from 5:30 to 10:30 p.m., there is an extensive four-course tasting menu priced at $110 per person, with a wide range of choices. Ceviche and meat dishes will start, followed by a warmer fish, and soup, and an entrée before dessert and then an optional fifth cheese course.
“I like my tasting menus to build like a crescendo—to start with small bites and lighter flavors then gradually grow into big full flavors and multi-layer dishes right up to the end,” Rozzi said. A sample menu, subject to change, is below.
The first course choices includes fluke tartare with Hijiki, wasabi tobiko and radish, wagu beef with caviar, black pepper crème fraiche, quail egg, capers and pommes gaufrettes, togarashi cured Scottish salmon, charred pomelo with miso, hearts of palm and rice cracker, and timbale de Homard with tarragon, paprika oil and local cress.
Second course selections include a jumbo lump crab chowder with smoked onion and local potato, winter truffle risotto with roasted root vegetables and East End honey, seared Hudson Valley foie gras with brioche and cranberry-orange relish, and seared Montauk sea scallops with melted leeks, Marcona almonds, brown butter and red sorrel leaf.
The third course features Rohan duck breast with raphael ‘Portico’ Jus, spiced yams and napa cabbage, braised veal cheek with handmade cavatelli porcini and parmesan ragu, roasted rack of lamb with potato, roasted garlic and epinards and quick seared tuna steak with black rice, green curry and coconut milk.
The chef selects the fourth course and the optional fifth cheese course is sourced as close as the North Fork with a “Sundancer” sheep milk cheese by Catapano Dairy Farm to the UK & Ireland. A goat milk cheddar is by Mary Quicke of Devon and a cow’s milk, “Caerphilly,” is from Wales. Other cow’s milk cheeses are Irish with “Gubbeen” from Cork City and “Cashel Blue” from County Tipperary. All cheeses are served with local apple compote, East End honey and house-made crostini.
Rozzi’s New Year’s Eve tasting menu can be enjoyed with recommended wines from The 1770 House’s 200-bottle Wine Spectator award winning list under the direction of
Wine Director, Michael Cohen.
Highlights include a 2007 Riesling Cuvée Frédéric Emile by Domaine Trimbach, a 2012 Dierberg California Chardonnay from Santa Marina and a 2012 Brewer-Clifton from Santa Rita Hills. Some red selections recommended to stand up to the many flavors of the celebration meal are Zinfandel, an American grape varietal as in Napa’s Turley, and a 2012 Pinot Noir from the Archery Summit Red Hills Estate Vineyard in Willamette, Oregon.
“For those who like a champagne toast, The 1770 House is one of the few restaurants to serve NV Billecart-Salmon Brut Reserve by the glass at $22,” Mr. Cohen said.
There are 14 champagne and sparkling wine selections to choose from with several by the glass, Rosés by the half bottle and full bottles from France, Spain, New Mexico, California and the North Fork.
Starting at 5:30 p.m. on New Year’s Day, the regular à la carte dining and Tavern menus return. At 5:30 p.m. the Tavern special each Thursday includes the1770 House signature burger, meatloaf, Korean BBQ Berkshire Ribs, chicken parmigiana-style or lamb and chickpea curry for $17.70 with house red or white wine for $9 and a house beer selection for $5.
The 1770 House Restaurant & Inn is located at 143 Main Street in East Hampton. Gift cards are available for dining and stays 365 days with no expiration date. For more information please call (631) 324-1770 or visit 1770house.com.
Kirk Basnight Launches Red Catering
After 20 years on the East End, veteran restaurateur Kirk Basnight—the owner of red|bar brasserie and little|red—has announced the launch of red catering.
“For years people have been asking us to cater everything from small dinner parties to large events, it was finally time to give them what they want,” Mr. Basnight said.
Red catering will enjoy his expertise and Southern hospitality to create events with red|bar brasserie’s executive chef, Todd Jacobs. Chef Jacobs has been offering his signature farm-to-table fare in the Hamptons for over 25 years.
Also on the team is catering coordinator, Marianne Farrell, who brings 15 years of experience in the hospitality industry and longtime red general manager, Dawn Barney. Mr. Basnight will coordinate each event with Mr. Jacobs, Ms. Farrell and Ms. Barney, and the group is willing to take on any size event from intimate dinner parties to large weddings.
Both on-site and off-site events are available through red catering and menus will feature signature red|bar items as well as unique dishes tailored for each event.
For more information, visit red.catering.com or call (631) 283-0900.
Ugly Sweater Party & Live DJ at Indian Wells Tavern
Indian Wells Tavern will host an annual ugly sweater party to get in the holiday spirit on December 16 from 10 p.m. to 1 a.m.
For a $5 cover at the door, there will be a live DJ accompanied by drink and shot specials. A $50 prize will be awarded to the ugliest male and female sweaters, and there will also be a prize for the “almost” ugliest sweater.
The Indian Wells Tavern is located at 117 Main Street in Amagansett. Current hours for Indian Wells Tavern include lunch and dinner served seven days from 11:30 a.m. to 10 p.m., with the bar open later. For more information, please call Indian Wells Tavern at (631) 267-0400, or visit indianwellstavern.com.