Bridgehampton Pig Roasts
On Friday, February 21 and March 14, Topping Rose House (toppingrosehouse.com) chef Ty Kotz will team up with local vineyards, Bedell Cellars and Wolffer Estate, respectively, to host two pig roast dinners at the Bridgehampton restaurant featuring seasonal ingredients culled from the South Fork paired with local wines.
The dinner is $75 per person and $35 per child (10 and under). Email Eliza Nordeman at Enordeman@toppingrosehouse.com for reservations or call the Topping Rose House at 537-0870.
A Beer Project
theRIVERHEADPROJECT, on East Main Street in Riverhead continues theBEERPROJECT every Wednesday alternating weeks with beer pairings at the bar and theBEERDINNER at the communal table in the dining room. theBEERPROJECT is led by Terrance Daly who will pair brews and small bites at the bar every first and third Wednesday of the month.
theBEERDINNER, features a multi-course food and beer pairing, family style at the restaurant’s communal table starting at 6:30 p.m. every second and fourth Wednesday of the month. Artisanal brewers provide the brews along with dishes created by executive chef Lia Fallon. The cost is $40 per person, plus tax and gratuity. The next beer dinner, on March 5, will feature Rocky Point Artisan Brewers. For more information, contact theRIVERHEADPROJECT at 284-9300 or visit the restaurant online at theriverheadproject.com.
12th Annual Hamptons Restaurant Week Announced for March
Hamptons Restaurant Week (hamptonsrestaurantweek.com) signups have begun for the 12th annual campaign set to kick off this March. From Sunday, March 23 through Sunday, March 30, participating restaurants offer three-course prix fixe menus for $19.95 or $27.95 or both $19.95 and $27.95, which will be available every night they are open except Saturday when it may only be offered until 7 p.m.
Originally designed to garner positive publicity and additional business for restaurants, Hamptons Restaurant Week is organized by WordHampton Public Relations, the creators of Long Island Restaurant Week. Over the last decade of Hamptons Restaurant Week, restaurateurs experienced a surge in business, some by more than 50-percent during the promotion. The campaign also garnered an honorable mention from the MarCom Creative Awards, an international competition recognizing outstanding achievement by marketing and communications professionals.
Residents and visitors are given the chance to save while dining out at new restaurants (or old favorites), before the start of “high season.” For participants, this media-able, value-pricing campaign delivers a surge in business and a return on investment as they put their best foot forward to attract new and returning patrons, said WordHampton in a press release issued last week announcing this year’s Hamptons Restaurant Week.
Hamptons Restaurant Week is presented by Long Island Restaurant and Hospitality Group – the business-to-consumer promotions division of WordHampton Public Relations.
Businesses may sign up online to participate. For further information or to view the current list of participants, hamptonsrestaurantweek.com, call 329-2111 or email email@example.com.
McCoy Bus Co. Will Run Propane Buses
The McCoy Bus Co. of Bridgehampton has two new buses in its fleet—two 2014 Blue Bird school buses that run on liquid propane.
McCoy Bus is the first school bus contractor on the East End of Long Island to own and operate liquid propane school buses. The Riverhead Central School district, which operates approximately 100 buses on a daily basis, has 19 of these vehicles on the road. Other districts and contractors on Long Island using these buses included Springs Schools, Roslyn School District, Plainedge School District, Suffolk Transportation Inc. and DBA Transportation.
The 2014 Blue Bird Vision is equipped with the latest Ford/Roush V-10 Triton engine and is in operation throughout the country in several different Ford vehicles. Engines running on propane fuel burn significantly cleaner and cooler than a standard diesel engine.
By employing these buses, McCoy Bus Co. will reduce the amount of toxins that are discharged daily into the environment and in a small way reducing our growing dependency on imported foreign oil; 97 percent of propane is produced in North America.