Food & Beverage News

The Countess von Salm-Hoogstraeten and chef Brian Hetrich.

Cooking With The Countess

The Southampton History Museum presents a monthly live Zoom cooking show in the kitchen of one of the last, private Gilded Age estates in Southampton. The program takes place on the first Thursday of every month beginning June 4 at 11 AM. The first Zoom installment will feature how to make a rhubarb pie using organic, homegrown produce.

The show features The Countess von Salm-Hoogstraeten, and her private chef, Brian Hetrich. The vast kitchen is located inside the Port of Missing Men, which was built by H.H. Rogers, Jr., whose father was the richest man in 1910.

Chef Hetrich is a raw vegan chef, Master Grower, speaker, and author from West Palm Beach. He’s been living and counseling others on the raw food lifestyle for over 13 years.

“In my practice, I emphasize the harmonious integration of body, mind and spirit,” said Hetrich. “I feel very strongly in using superior nutrition combined with the judicial use of select herbs, pure water, sensible exercise, effective detoxification protocols, and other lifestyle factors in order for anyone to realize superior health.”

The Countess has a well-cared for, organic vegetable garden, which is the major source of produce for all meals served at the estate. Like Hetrich, she promotes healthy living and consumption. She often lends her home to organizations like Peconic Land Trust, Southampton History Museum, and others.

The Countess “is an enthusiastic preservationist for nature and culture in Southampton,” said Tom Edmonds, executive director at the Southampton History Museum. “This cooking show offers a unique experience for natural food and history lovers inside one of the most majestic, historic homes that I know of.”

BBQ Packs

Townline BBQ in Sagaponack is offering take home BBQ packs, available Wednesday through Sunday. Orders can be placed over the phone by calling 631-537-2271 between noon and 8 PM, or until the ’que runs out. Take home special kits serve 4 to 6 or 8 to 12 people. In lieu of gratuity, diners may choose to donate to the Honest Man Employee Relief Fund. Credit card payment is preferred.

Supper Club

Art of Eating in Bridgehampton is moving its Supper Club prepared dinners to Thursday night.  This Thursday will feature local fish, organic produce North and South Fork farms and farmstands. The Lynn Blue Band will perform acoustic favorites while patrons wait in their cars for pick-up. A full menu of takeout options – in addition to the Supper Club offerings – is available online at www.hamptonsartofeating.com.

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