Nick & Toni’s has long embraced the principles of the Slow Food movement (good quality food, environmentally clean production, fair prices, and fair pay for producers). As winter wanes, the East Hampton restaurant is hosting a Slow Food market dinner on March 5. The meal will be cooked by Nick & Toni’s executive chef Joe Realmuto and one of his senior cooks, Bryan Futerman, who is vice president of Slow Food’s East End chapter.
The dinner will feature a welcome reception in the restaurant’s front room with complimentary hors d’oeuvres and a cash bar, followed by a four-course dinner, including two glasses of wine.
Roasted littleneck clams
Ioconno Farm chicken liver crostini
Crispy Mecox Farm pork belly
Local winter squash, lacinato kale with Meyer lemon dressing
2013 Boundary Breaks Riesling No. 239 (Finger Lakes)
North Fork wild mushroom ragu
House-made ricotta cavatelli
Crescent Farms duck breast
Quail Hill winter root vegetables, blood orange
2012 Channing Daughters Blaufrankish "Mudd West Vineyard" (North Fork)
Raw cows milk pana cotta
Halsey Farms apple compote, Amber Waves Farms whole-wheat streusel, N&T garden honey
The festivities begin at 6:30. The price is $95 per person for current Slow Food East End members, $105 per person for nonmembers. Price includes all taxes, gratuities and a donation to Slow Food East End. Call the restaurant to make a reservation or go to slowfoodeastend.org/nick-tonis-market-dinner
Nick & Toni’s is at 136 N. Main Street, East Hampton, 631-324-3550.