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Slow Food dinner at Nick & Toni’s, East Hampton

Executive Chef Joe Realmuto of Nick and Toni's

Executive Chef Joe Realmuto of Nick and Toni's stands in the restaurant's garden in East Hampton, Sept. 14, 2012. Credit: Gordon M. Grant

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.

Hors d’Oeuvres

Fluke crudo

Roasted littleneck clams

Ioconno Farm chicken liver crostini

Wood-oven pizza  

First course

Crispy Mecox Farm pork belly

Local winter squash, lacinato kale with Meyer lemon dressing

2013 Boundary Breaks Riesling No. 239 (Finger Lakes)

Second course

North Fork wild mushroom ragu

House-made ricotta cavatelli

Third course

Crescent Farms duck breast

Quail Hill winter root vegetables, blood orange

2012 Channing Daughters Blaufrankish "Mudd West Vineyard" (North Fork)

Fourth course

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

Nick & Toni’s is at 136 N. Main Street, East Hampton, 631-324-3550.

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