By Rachel Toy
When Lexi Stolz started frequenting the East End 10 years ago, like other weekenders she had to face the traffic and crowds and quickly learned just how difficult it can be to make even a simple dinner reservation.
“It always felt like Fridays were a disappointment,” said Ms. Stolz. “You know, we’re out here after a long week, and we don’t want to fight the crowds. I thought to myself that I can’t be the only one feeling this way.”
She soon learned she wasn’t alone, so last year, Ms. Stolz, who has an extensive background in catering and event planning, created the food concierge business, South Fork and Spoon, to help alleviate some of the Friday night burden for her clients. Providing grocery delivery for those who don’t feel like running last-minute errands, South Fork and Spoon offers services ranging from food washing and prep, and even specialized basket orders filled with local goods from Tate’s Bake Shop and Loaves and Fishes.
With it being the first of its kind on the East End, South Fork and Spoon’s services were soon in high demand, so high, that Ms. Stolz was inspired to launch a new business.
“Doing South Fork and Spoon, I learned that most of my clients wanted a bigger experience,” she said. “They wanted the next step to have the food prepared and ready to go and someone to clean up, so we started doing a bunch of catered dinners last summer for some of our clients, so it just naturally progressed.”
That natural progression from South Fork and Spoon has become Hamptons Aristocrat, “a sustainable and organic, fine-dining, family-style delivery service revolutionizing Hamptons weekending,” according to its menu.
Created by Ms. Stolz and her business partner, chef Louisa Young, Hamptons Aristocrat works with purveyors and suppliers including Green Thumb, Margin’s Farm, the Seafood Shop, Browder’s Birds, and Carissa’s Breads. A member of the Amagansett Food Institute, Hamptons Aristocrat is completely local and prepares the food it serves from the kitchen at Stony Brook Southampton.
From the seven-course tasting menu of the restaurant-style moonlight dinner to their more casual caravan parties, Hamptons Aristocrat’s menu options are carefully crafted and fresh. Hors d’oeuvres, such as a mini lobster taco, are paired with pineapple for a fresh twist, and their bite sized “everything” bagel, is a steamed bun topped with a dill crème fraiche and smoked salmon.
The weekly delivery menu focuses on what is seasonably available, with current menu items including cracked lobsters and eggplant caponata, deviled eggs and BLT sliders. But the main feature of the weekly menu is that it can be delivered just two hours after ordering.
Hamptons Aristocrat differentiates itself from its competition in part with its 1969 Aristocrat caravan, which resembles a food truck and will be put into service at laid-back caravan-style parties. The mobile food-service station and storage unit serves as an aesthetic piece while delivering everything a party needs.
“Basically it’s our solution to Friday night,” Ms. Stolz said. “I wanted it to be designed where you can get in the car and in the first half hour look at the menu, decide what you want and by the time you get out here dinner could be arriving ready to eat. And it’s all organic and local.”
For a busy summer night a two-hour time frame for delivered catered food might seem like an impossible feat, but Ms. Stolz and Ms. Young are nothing but excited for the future. They have been involved in many different facets of the culinary industry, and have worked hard to be ready for this moment.
Ms. Stolz began her career in wedding planning right after college, working as a catering director at a country club before continuing her successful event planning business in New York City, and now on the East End. Ms. Young has also been successful in the culinary business. She is a founder and head chef at Ango farm-to-table, which opened in 2012.
“It’s been so fun,” Ms. Young said. “We’ve been working on these menus since September.”
While Ms. Young is the head chef and back-of-house manager for Hamptons Aristocrat, Ms. Stolz takes care of the event planning, and managing orders. Although they have been working on menus for months, they said they are happy to customize any order.
So how do they pull off elaborate events within seven days, or even a few hours’ notice? “Because we really love food,” Ms. Young explained. “Catering doesn’t have to be planned six months in advance. If we’re not super booked, we’ll make it happen.”