By Stephen J. Kotz
Some people might think of the Harbor Market in Sag Harbor simply as a place to grab a sandwich for lunch, pick up a pizza for dinner or meet a friend for a cup of coffee.
And it certainly is that, but Abbey Warsh, who owns the market at the corner of Division and Henry streets, with Paul and Susana Del Favero, wants customers to know that the business is also a place to keep in mind as the holidays draw near, with a variety of catered foods available and a deceptively large assortment of gift ideas too.
“We have carved out our place for the holidays,” she said. “We have a lot of things in the store.”
For starters, there’s the food. “We cook for two to 20,” she said of the market’s holiday menu. “A lot of our customers don’t want to eat fancy restaurant food that’s too fussy,” she added. “They are looking for delicious, healthy food.” And Harbor Market specializes in that, focusing on in-season, locally sourced ingredients.
Beef brisket with potatoes, shallots, rosemary, thyme and red wine sauce serving six to eight people is available for $125. A roasted natural chicken with rosemary and lemon serving three to four people costs $55, and a boneless ham glazed with Milk Pail cider, brown sugar and cloves and Dijon mustard, which also serves six to eight, is $125.
Sides of roasted Brussels sprouts with pomegranate and toasted pecans, creamed spinach with leeks, coconut milk and fresh dill, and stuffed delicate squash with quinoa, mushrooms and leeks are $14 a pound. Matzo ball soup made with organic chicken is $14 a quart, and potato latkes served with homemade applesauce and sour cream are $3 each.
Then there’s dessert. Apple or chocolate pecan pies serving eight people are $25. A cheesecake with homemade cherry topping, which serves 12 to 14, costs $35. A box of two dozen Christmas, Hanukkah or simple butter cookies is $36, and a small, decorated gingerbread house costs $35.
But the pièce de résistance this year is a buche de noel, or yule log, a French cake that might look like a log, but certainly doesn’t taste like one. The market’s pastry chef, Renee Belgrado-Bye, makes the rolled chocolate sponge cake with a mocha butter cream frosting decorated with chocolate shavings. The cakes are $85 and serve eight to 10 people.
Another new addition for Hanukkah this year is a joint venture with Grindstone Coffee on Main Street: jelly doughnuts with raspberry jam filling.
And with New Year’s Eve right around the corner, Ms. Warsh said the market sells crudité platters for $85, sandwich trays for $115, a cheese platter for $125 and breakfast pastry or dessert trays for $85 each.
One doesn’t think of the Harbor Market as a gift shop, but a quick look around will turn up a surprisingly wide and eclectic offering of gifts. The collection is the work of Ms. Del Favero, who admits to a simple marketing approach: “I try to get unique, local or handmade items,” she said. “If I don’t like it, it doesn’t make it here.”
Gifts run the gamut from brass serving utensils, wooden or marble cutting boards, enamel dishware, Champagne glasses, beeswax candles, soaps, essential oils, shopping totes, puzzles, and even a two-person hammock.
The Harbor Market is open from 7 a.m. to 7 p.m. daily. It will close at noon on Christmas Eve and be closed on Christmas Day. Regular hours are scheduled for New Year’s Eve and New Year’s Day. Orders for catered holiday food must be placed one week in advance, with December 17 the cutoff date for Christmas Eve pickup. Three-day notice is requested for catering platters. The Harbor Market can be reached at 631-725-4433.