P

H
O
T
O
G
R
A
P
H
Y

B
Y

S
H
A
N
T
A
N
U

S
T
A
R
I
C
K

(
K
I
T
C
H
E
N
S
U
R
F
I
N
G
)
;
T
I
M

H
O
W
A
R
D

(
S
A
L
A
D
) S
igned, sealed, deliveredIm yours.
Stevie Wonders classic hit could be a
modern-day anthem for those tired of
enduring bumper-to-bumper Friday afternoons
on Montauk Highway or waiting in interminable
lines at their favorite gourmet market to buy a
pound of lobster salad and a bottle of ros.
Modern technology and good old-fashioned
entrepreneurship have merged to offer a range of
delivery services that can provide virtually any
necessity or whim without lifting a fingerexcept
for a few online clicks to get somebody elses
wheels in motion.
Years ago [the Hamptons] was serene. It wasnt
a secret but it was quiet. Now traffic is outrageous
and simple tasks like grocery shopping become
troublesome, says Lexi Stolz, founder of South
Fork and Spoon (455-0837, southforkandspoon.
com), a weekend preparation and food concierge
service. She has witnessed firsthand new arrivals
trying to navigate unfamiliar aisles of local stores
and the ensuing frustration. And picking up a
quick bite is virtually impossible. To spend an
hour in traffic to grab a couple of burgers is outra-
geous, says Stolz.
Delivery services offer more than convenience,
though. Megan Schmidt, founder of The Good
Farm Delivery (thegoodfarmdelivery.com) and
12-year resident of the East End, says, I wanted to
find a way to connect more people with their food
and to become part of the food economy. Her
hyperlocal online farmers market brings the best
CLOCKWISE FROM TOP RIGHT: Fresh produce
from Wyse Organics; nioise salad
from Madeline Picnic Co.; guests toast
at a party created by Kitchensurfing.
continued on page 90
Fast and Not
So Furious
EAST ENDERS ARE FINDING ACCESS TO
LOCAL GOODS AND SERVICES ARE EASIER
THAN EVER AND JUST A CLICK AWAY.
BY MATTHEW WEXLER
88 HAMPTONS-MAGAZINE.COM
PRIVET PARTY
088-092_H_ST_PrivetParty_Home&Garden_14.indd 88 7/24/14 11:12 AM
P
H
O
T
O
G
R
A
P
H
Y

B
Y

T
O
M

V
I
C
K
E
R
S

(
K
I
T
C
H
E
N
S
U
R
F
I
N
G
)
continued from page 88
continued on page 92
of the farming community and food artisans to
her customers doorsteps with an ever-changing
and easy-to-navigate online ordering system.
Farmers benefit as well, harvesting only what is
needed for fulfillment, thereby strengthening the
food system and local economy.
The trend is catching on, both because of its
ease and Schmidts keen eye for selecting high-
quality and hard-to-get products. Launched only
last year, the service now delivers up to 40 orders
per weekmost by Schmidt herself. Zucchinis,
tomatoes, and spinach are big sellers, but those
with a more adventurous palate (including a bevy
of private chefs) have gone crazy for specialty
ingredients like shallot scapes, organic blue and
golden oyster mushrooms, apple blossoms, and
three types of local eggs from Browders Birds and
Iacono Farm. Those with a sweet tooth can take
advantage of Schmidts access to limited-edition
flavors from Joe & Lizas ice cream, including
watermelon sorbet and spicy Mexican chocolate.
While many people want to get hands-on in
the kitchen, an equally large contingent is look-
ing for fresh Hamptons flavor without the hassle.
To fill that niche, private chef Allan Wyse and
global and organic food entrepreneur Erik
Bruun Bindslev launched Wyse Organics (917-
446-9237, wyseorganics.com) in 2012. The delivery
service offers precooked meals that riff on the
popular sous vide cooking method. Prepared
foods using local and seasonal ingredients are
sealed in air-tight plastic bags and flash-frozen.
This method removes oxygen (avoiding freezer
burn), pasteurizes, and maintains the integrity
of the dish. Customers are astonished that its a
frozen and reheated product. The texture and
the color are there, says Wyse, whose recipes
are inspired by the local harvest. Dishes like pea
& fava bean soup and the newly launched vege-
tarian green chili retain their vibrant hues, while
extensive recipe testing yields a toothsome
ricotta mac & cheese. The company recently
bumped its delivery service to seven days per
week; as long as you can boil water, a home-
cooked meal is close at hand.
The trends seen on the East End are part of a
People are genuinely
interested in eating well
and understanding
where their food comes
from. Were here to
facilitate that.
ELANA KARP
bigger e-commerce boom that has escalated over
the past decade. Plateds (855-525-2399, plated.
com) cofounders, Josh Hix and Nick Taranto,
knew it was just a matter of time before it expanded
to highly perishable goods, and had the determi-
nation to be one of the first players in the food/
tech space. The companys ready-to-cook meal
boxes are now accessible to 80 percent of the con-
tinental US. According to culinary director Elana
Karp, the business model allows for the test
kitchen to work closely with our fulfillment
centers to source the highest quality and fresh-
est ingredients, she says.
Each week, Plated offers seven chef-designed
recipes. The recyclable cardboard box is packed
with nontoxic freezer packs, essential ingredi-
ents, and easy-to-follow instructions to prepare
A custom table setting by
Kitchensurfing. BELOW: South Fork
and Spoon offers everything
from grocery delivery to themed
gourmet meal packages.
90 HAMPTONS-MAGAZINE.COM
PRIVET PARTY
088-092_H_ST_PrivetParty_Home&Garden_14.indd 90 7/24/14 11:15 AM
P
H
O
T
O
G
R
A
P
H
Y

B
Y

S
H
A
N
T
A
N
U

S
T
A
R
W
I
C
K

(
K
I
T
C
H
E
N
S
U
R
F
I
N
G
)
continued from page 90
innovative dishes like pork tonkatsu with yuzu
cherry salsa and mizuna, or olive oil-poached
tuna with three-bean salad. Theres such a great
trend right now where people are genuinely inter-
ested in eating well and understanding where
their food comes from, Karp says. Were here to
facilitate that.
For those looking for the ultimate hands-off
delivery, Kitchensurfings (kitchensurfing.com/
hamptons) second year in the Hamptons offers a
private chef marketplace to create anything from
an intimate family dinner to a backyard barbecue
block party. Our service distinguishes itself
through its wide network of private chefs with dif-
ferent culinary backgrounds and cuisine styles, in
addition to affording the ability for full menu
customization, says CEO Chris Muscarella. The
package price covers an on-site chef, high-quality
ingredients, clean-up, and gratuity. Bespoke
offerings include chef Nick Suarezs Backyard Pig
Roast, which presents a farm-fresh Heritage pig
cooked in a portable La Caja China roasting box
and sides of local honey-roasted sweet corn,
brunswick baked beans, and summer salad. But
imaginations run wild in the summer sun. We
have had more than one request for
nyotaimori, which is when sushi is served on a
(consenting) womans body, says Muscarella,
and weve fulfilled those requests!
Sometimes simplicity reigns supreme, and
Madeline Picnic Co. (353-8923, madelinepicnic.
co) merges easy-access delivery with what makes
the Hamptons so special: a summer picnic.
Madeline McLean launched the business this
June, and customers quickly started clamoring
for her quaint burlap totes brimming with tartines
and salads. Instead of trudging to multiple spe-
cialty shops, picnickers can meet Madeline at a
predetermined location in Southampton, Sag
Harbor, or Amagansett. McLean grew up in
Colorado, studied in Paris, and brings an interna-
tional perspective to the demand for easy access
and locally sourced goods. The farm-to-table/
farm-to-fork demand is higher now and people
are seeking that out, which is really good. And
Ive seen picnics as a trend across the US, says
McLean, a self-proclaimed picnic fanatic.
Whether its a personalized farm box, easy-to-
prepare dishes, simple lunch, or full-on feast,
whatever East Enders want, there is someone to
deliver it. Gifting such services in lieu of a haphaz-
ardly chosen bottle of wine has also become de
rigueur. Even in a pinch, passionate providers like
Lexi Stolz can source whatever a client may need.
Ironically, pet owners seem to have their furry
friends needs under control. Nobody has called
me in an emergency about their dog, says Stolz,
but theyll call me for wine or milk. H
FROM TOP: Wyse Organics classic summer
dishes; chef Chuck Valla serves a
Kitchensurfing dinner.
92 HAMPTONS-MAGAZINE.COM
PRIVET PARTY
088-092_H_ST_PrivetParty_Home&Garden_14.indd 92 7/24/14 11:16 AM