Wölffer Estate Vineyard Teams Up with Mab & Stoke
Wölffer Estate Vineyard brings a holistic approach to its newest product, No. 139 Botanical Cider. The beloved classical cider recipe infused with herbal extracts curated and blended by Mab & Stoke, an ecologically responsible herbal wellness company, is a perfect balance between nature and its delicate flavors.
The partnership between Wölffer and Mab & Stoke is an illustration of innovation at its finest.
“I’m so excited to finally bring this product to life. I’ve been a fan of Mab & Stoke’s wellness offering for some time and think the Botanical Cider is something that our current fans will find tremendously appealing,” said Wölffer Estate Vineyard co-owner Joey Wölffer. “The vibrant flavor has become a favorite of mine. It is the perfect integration of two brands for those who crave bold flavors.”
Infusing No. 139 cider with the premium ingredients from Mab & Stoke helps Wölffer’s team of experts achieve the perfect balance for an herbaceous and fruitful smooth taste to the palate. The herbs mingled in the recipe include ginger, lemon balm, elderberry, pomegranate, dandelion root and turmeric creating an earthy rose and orange color tone.
“I’m thrilled to be partnering with Wölffer for Mab & Stoke’s first foray into infused beverages,” says Christina Mace-Turner, founder and CEO of Mab & Stoke. “The iconic vineyard and No. 139 Cider are a staple in the Hamptons and beyond, and as a fellow local, female-founded brand, this collaboration was a natural fit.
“At Mab & Stoke, we want everyone to feel wildly alive by creating plant-based products that can seamlessly be integrated in everyday life,” she adds. “The 139 Cider infused by Mab & Stoke is the revolutionary way to enjoy what you love with an herbaceous boost, and I’m stoked for everyone to try one”
The cider was crafted exclusively from locally grown apples handpicked in New York State. Acknowledged for their vibrant flavor and aromatic traits, Wölffer partner and winemaker Roman Roth specified the usage of dessert apples, and after many careful tasting trials has come up with the perfect combination of herbs and roots to add to the cider, creating a very distinct product.
A sublime choice for winding down, it can be enjoyed chilled or over ice garnished with a wedge of fresh fruit. This cider is a fusion of two brands moving the needle in the beverage industry. For more information visit wolffer.com.
Winter Menus at The 1770 House
The 1770 House in East Hampton is now serving new winter menus by Chef Michael Rozzi. Available nightly in the dining room and downstairs at the Tavern is a $55 two-course prix fixe menu. Among the starters are Chef Rozzi’s signature spicy Montauk fluke tartare; salads such as celery root with Bayley Hazen blue cheese, roasted hen of the woods mushrooms with baby spinach, and beets with pomelo; plus soup such as an acorn squash and buttermilk bisque. Second course selections feature fettuccini rigate with veal sugo; roasted Amish chicken; mushroom risotto; North Atlantic halibut; roasted Scottish salmon; Berkshire pork tenderloin; and braised beef short rib.
Also back nightly is Tavern dining with house favorites in an a la carte menu including the Tavern burger (made with proprietary blend of local Acabonac Farms grass-fed beef); 1770 House meatloaf; and chick pea and sweet potato curry among other dishes.
Finally, The 1770 House take-out menu is available for pick-up from the parlor or curbside delivery, features dining room and Tavern menu dishes plus cocktails to go by wine director Michael Cohen including hibiscus flower margarita; ginger-pomegranate cooler; and winter pear martini.
All menus are on the website at 1770house.com. The 1770 House is at 143 Main Street in East Hampton.
Weekend Food and Fun at Sagaponack Farm Distillery
This Saturday and Sunday, January 16 and 17, stop by the Sagaponack Farm Distillery for an event at the tasting room including samples of Sagaponack grown spirits like potato and wheat vodka or rhubarb liqueur and the Dish Food Truck (dishhamptons.com), which will be set up and serving in the distillery’s field both days, from 1 to 6 p.m. on Saturday and 1 to 5 p.m. on Sunday.
Built in a nearly 100 year old retired dairy barn, the distillery’s tasting room features a whole lot of local history. The bar is topped with unfinished slices of a mammoth tree cut down in 1984, ironically famous for being a local farmer’s favorite spot to crawl under and sober up, while the footrest of the bar is sourced from the historic Bridgehampton to Sag Harbor railroad.
The Tasting Room is located at 369 Sagg Road in Sagaponack and is open for outside patio service and limited indoor seating. Customers are required to wear a mask until seated at an outside table. Call 631-537-7300to reserve a spot on the patio.
Family Size Meals To Go
This month, Main Street Tavern in Amagansett is offering new “Family Size” oven ready and ready-to-eat large format dishes. Offerings include chicken pot pie (chicken, mushrooms, leeks, whole meal crust), shepherd’s pie (beef, onion, peas and gravy topped with mashed potatoes) and lasagna beef ragu (pasta sheets, béchamel sauce and parmigiana). These offerings can be bought ready to eat or oven ready so families can freeze and save them for easy weeknight meals.
Also debuting is a new pre-order dessert menu. The sticky toffee pudding and apple crumble can both be ordered “oven ready” as well. The full dessert menu also includes lemon tart, chocolate tart, carrot cake and a pint of ice cream.
Main Street Tavern is at 177 Main Street, Amagansett. Visit mainstreettavern.com or call 631-267-0400 for more information.