If you want to know what the latest cooking trends, gadgets, and ingredients are, don’t come to me. I am always woefully uninformed. When spiralizers burst onto the scene, I had no idea what they were or what people were talking about. Now I know, and I have one, and they are fun for making zucchini noodles, or “zoodles,” curly carrots, swirly beet strings, and more.

The Instant Pot is another gadget that’s been all the rage for almost a year. What is it? A cool, simplified, affordable version of a crockpot and pressure cooker combined. It can also brown, sauté, steam, make yogurt, and cook rice perfectly. The Instant Pot’s advertising says it “speeds up cooking 2 to 10 times using up to 70 percent less energy, and produces nutritious, healthy food.” (That last part’s kinda redundant.) Furthermore, its makers promise that “Instant Pot is safe, intelligent, convenient, and dependable.” Now I think I want to date one.

The latest craze is not so much a piece of equipment as it is a method: sheet pan dinners. Again, something I knew nothing about even though there are already books and articles dedicated to this “new” convenient cooking technique. What is it? Just what it sounds like: You put all of your meal ingredients on a sheet pan to be roasted or baked and/or broiled together so there’s no muss and no fuss stirring, flipping, boiling, whatever on the stovetop. It’s a new take on the one-pot meal.

I’ve been roasting most of my vegetables for a long time. Cauliflower florets with onions and a bit of curry powder, carrots with a few teaspoons of maple syrup and finished with balsamic vinegar (like candy!), and a combination of peppers, fennel, and zucchini to be combined with pasta and fontina cheese. But it has never occurred to me to put some chicken thighs alongside chickpeas and some greens, pork on top of an apple cabbage slaw, salmon fillet with mustardy potatoes, and so on. Obviously, you have to understand cooking times. For example, asparagus is going to take much less time than chicken or potatoes. So you either have to cut your vegetables or meat into compatible pieces, or perhaps add certain items partway through the cooking process.

Once I got going on my research, the possibilities seemed endless as far as flavor profiles. For instance, one meal could be all Thai flavors with a bit of Thai curry paste mixed into coconut milk to top eggplant and some other vegetables, then some shrimp or chicken strips or tofu tossed on at the end. One recipe I found is very similar to chicken Marbella, chicken cooked with prunes or apricots, along with green olives, herbs, and olive oil. You could create a mock tagine with preserved lemons and spices, or shakshuka, full of vegetables and finished with eggs on top.

When it comes to equipment, it is important to have a good, sturdy sheet pan. These are made with either aluminum or stainless steel. You can’t use your Grandma’s old, flimsy, thin cookie sheets. These will buckle and warp and cause uneven cooking. You should have one or two half-sheet pans (these are 13 by 18 inches) and perhaps a quarter-size pan (9 by 13). Professional full-size sheet pans for industrial restaurant cooking are too big for the home oven. Parchment paper and aluminum foil can help with easy cleanup. Nonstick sheet pans are not recommended because eventually you will scratch them up, especially if you need to cut into pieces of the meat after cooking. You could also invest in Silpat cooking mats. These are silicone mats that are superb for keeping cookies and other sugary things from sticking.

So, once again, if you want to know what is au courant in cuisine, don’t ask me. You’ll have to read the magazines and watch the cooking shows. Learning new things, however, is always fun, and finding a “new” use for an old piece of equipment even better.

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Other Christmas Options

Although many prefer dining in on Christmas Day, who wants the hassle and cleanup the night before? Christmas Eve has become a popular night for restaurants, and in addition to some of the special menus previously announced, comes Highway Restaurant and Bar in East Hampton. The cozy boite will serve an a la carte menu with holiday specials. These include balontine of foie gras with sauterne jelly and brioche; seafood eschabeche with local calamari, lobster, scallop, and shrimp, and braised lamb shank with pomme puree, grilled broccolini, and chippolini onion.

The restaurant will also serve a New Year’s Eve menu featuring grilled half lobster with anticucho mayo and frisee and herb salad; agnolotti with short rib and shaved Perigord truffles, and pear tarte tatin with brown butter ice cream. The evening begins with a glass of champagne and oysters to share for the table.

For those who would rather dine out on Christmas Day, Baron’s Cove in Sag Harbor will offer a traditional three-course dinner. Menu items include crispy lobster fritto misto, grilled prime filet, and spiced East Coast halibut. Dinner will be served from 2 to 9 p.m.

The restaurant’s New Year’s Eve plans include two seatings and music by the Dave Kellan Band. The bar is serving holiday-themed drinks this month including Pine and Gin, with gin, pomegranate, St. Germain, and thyme bitters

Full menus and pricing details for both holidays are available on the restaurants’ websites.

N.Y.E. at Nick and Toni’s

Nick and Toni’s restaurant in East Hampton has announced its a la carte specials for New Year’s Eve. Brunch, which will be served from 11:30 a.m. to 2:30 p.m., will feature a lobster benedict entree. Dinner, served from 5 to 10 p.m., will have a cauliflower soup with winter truffles as the amuse bouche, a butter-poached lobster appetizer, and a milk-fed veal chop entree with sweet potato leek gratin and Tuscan kale.

Homemade holiday gifts are often the best and most economical. They show that you made some effort, and it’s something your children can join in on. I mean, who doesn’t have fun melting chocolate, crushing candy canes, and licking the spatula and bowl?

In the years I was working as a pastry chef, I would buy a few pounds of good, dark bittersweet Valhrona chocolate from the head chef and make peppermint bark for Christmas presents. It takes five minutes and is a lot cheaper than what you’ll find at such gourmet stores as Williams Sonoma. Melt dark chocolate and spread it on a sheet pan. Melt a smaller amount of white chocolate and spread this on the cooled dark chocolate. Smash up some candy canes and sprinkle them on the white chocolate. Let cool, break into pieces and pack into tins or boxes for your lucky friends.

One year I was extremely ambitious (and broke). The restaurant I was working in was serving Parker House rolls brushed with Old Bay seasoning butter. I made an extra batch of the yeast dough and turned it into cinnamon buns. I delivered each batch of unbaked buns on Christmas Eve to friends around East Hampton. All they had to do was pop them in the oven on Christmas morning. I loved imagining everyone enjoying the aroma of cinnamon wafting throughout their houses as they opened presents.

Some years I make a French orange-flavored brandy called bischof. It is meant to be added in small amounts, about a teaspoon, to glasses of champagne or white wine, but is delicious on its own, chilled. It’s fun to collect small decorative bottles throughout the year for this purpose. Places like HomeGoods are good for this.

HomeGoods can be hit or miss, but I have often found great deals on olive oils, maple syrup, pretty paper baking cups, Le Creuset baking dishes, Emile Henry crockery, and more.

Some foods and cooking equipment can be bundled together with other items to make a themed gift. For instance, homemade Creole seasoning could join a bottle of hot sauce and a Lodge cast iron frying pan for a Louisiana-inspired gift. Include some recipes for gumbo or étouffée and your friends will be mighty impressed with your creativity and thoughtfulness. Another themed gift could be a beautiful Moroccan tagine from Loaves and Fishes Cookshop with some tins of Global Palate spices like ras al hanout or baharat and a jar of Charissa’s Harissa. Global Palate spices can be bought online and were created by the talented local chef Mark Sanne. Charissa’s Harissa, sold at many markets in our area, was created by the North Forkers Earl Felt and his late wife, Gloria.

Use your imagination for other economical themed food gifts. Cavaniola’s in Sag Harbor has mini raclette cheese melters. Give one of these with a hunk of raclette cheese and a jar of cornichons for an apnes-ski fondue party. 

Have a friend who loves tamales? Give him or her some dried corn husks, a bag of masa flour, dried chilies, and a Mexican cookbook for their D.I.Y. project.

Think outside the box: Quail Hill Farm winter shares are still available, who wouldn’t love the gift of going to one of our best organic farms to snip greens, gather alliums, potatoes, carrots, and winter squash from the barn, and grind wheat berries for bread? Shares are available through the Peconic Land Trust.

Everyone loves cookies and everyone knows Tate’s Bakeshop. You can find the Tate’s chocolate chip cookies everywhere. Pay a visit to the charming shop in Southampton, however, and you will find items you won’t see anywhere else, like Tate’s addictive cayenne chocolate cookies that Kathleen King invented two years ago.

For a grander gift (without spending too much), go hunting around antique and thrift stores. Sage Street Antiques in Sag Harbor is a reliable source for such fine items as Simon Pearce glassware, Apilco porcelain gratin dishes, copper pots in perfect condition, and all manner of beautiful plates and glasses.

Tiina the Store in Amagansett is best known for its beautifully unique, curated clothing. Look closer and you’ll find Italla glasses, bowls, and dishes, Marimekko napkins and potholders, Black Creek Mercantile cutting boards and spoons, Dosa dish towels, and crinkly white ceramic vases and pitchers designed by Max Lamb for 1882 Ltd.

Dedicated foodies always love receiving cookbooks, and BookHampton in East Hampton has the best selection around. Yeah, you can buy books on Amazon, but isn’t browsing in person a lot more fun?

Use your imagination, take a little time, and make some effort for your friends and family, for ‘tis the season!

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The Mercado Mexican restaurant in Bridgehampton is offering a bonus gift card, in $10 or $20 denominations, to those who purchase a gift card for the restaurant for others. The offer is good through Tuesday. Beginning in January, Mercado will offer a free birthday entree to those who become its Facebook friends, as well as a three-course taco meal on Sunday nights, served family style after 5 p.m. 

New Year’s Eve Options

O’Murphy’s in Montauk is taking reservations for its New Year’s Eve dinner to be served from 5 to 11 p.m. The a la carte menu includes a choice of grilled filet mignon, rack of lamb, pot roast, roast duck, spicy tuna, shrimp scampi, and more. O’Murphy’s remains open through the winter.

Another New Year’s option is the Service Station restaurant in East Hampton, which will be serving on both New Year’s Eve and New Year’s Day.

At the Highway Restaurant and Bar in Wainscott, an a la carte New Year’s Eve menu will include seasonal dishes such as grilled lobster, short rib, and pear tarte Tatin for dessert. Meals will come with a complimentary glass of champagne paired with local oysters and mignonette sauce for the table. The complete menu can be found on the restaurant’s website.

Baron’s Cove in Sag Harbor will ring in the new year with an early dinner seating at 5 p.m. for $120 per person, and a late seating starting at 9:30 p.m. for $135 per person, which includes party favors and a champagne toast at midnight. Both prices exclude tax, gratuity, and drinks. Reservations are required; the menu is posted on the Baron’s Cove website. On New Year’s Day, Baron’s Cove will serve brunch from 11 a.m. to 3 p.m. 

  The folks at Nick and Toni’s in East Hampton will offer a la carte specials for New Year’s Eve, and serve brunch starting at 11:30 a.m. on Sunday, and dinner from 5 to 10 p.m. A brunch special will be lobster benedict with crispy prosciutto, tarragon hollandaise, and mixed greens. At dinner the specials will include butter-poached lobster as an appetizer and a wood-grilled milk-fed veal chop as an entree.  

New Year’s Eve dishes at Almond in Bridgehampton will be made with local ingredients. A five-course prix fixe will be served that night starting at 9. For $115 per person, guests will receive party favors and a champagne toast alongside a meal that includes choices of crispy sunchokes with burrata, Hudson Valley foie gras, and Peconic Bay scallops, followed by entrees such as Maine halibut, smoked duck, and ribeye steak. Earlier in the evening, diners can order from an a la carte menu that will include holiday specials.

In Sag Harbor, Lulu Kitchen and Bar will host a New Year’s Eve celebration that includes an early, 5:30 p.m., seating and a later second seating at 8 that comes with a glass of champagne, party favors, and a four-course prix fixe. Alfredo Merat will play live music. The cost is $125 per person plus tax and gratuity. On the menu will be an oyster amuse-bouche, followed by starter choices such as a potato crepe with trout, venison and foie gras en croute, and truffle goat cheese ravioli. Entree choices will include wood-fired grilled halibut and octopus, poached lobster, and beef Wellington. A sampler of desserts will be served to conclude the meal.

At Rowdy Hall in East Hampton, the holiday will bring a la carte specials on New Year’s Eve and New Year’s Day, offered for lunch and dinner on the last day of 2017, and at lunchtime only on the first day of 2018. The specials menu on Sunday will include short rib grilled cheese, potato leek soup, grilled calamari salad, rack of lamb, and profiteroles. The next day Rowdy Hall will serve “hair of the dog soup” as well as sweet potato and brisket hash with poached eggs and hollandaise, and a smoked salmon omelette. 

Over in Amagansett, a la carte specials on New Year’s Eve at Indian Wells Tavern will include oysters Rockefeller, warm spinach salad, lobster and shrimp bisque, prime rib, braised short rib, halibut, and ravioli. 

Holiday dining at the 1770 House in East Hampton this weekend will include a four-course prix fixe tasting menu at $110 per person, plus tax and gratuity. Diners may opt for an extra cheese course and wine pairings selected by the restaurant’s wine director. Champagne lovers will find 19 champagne and sparkling wine selections, including three by the glass, such as NV Billecart-Salmon Brut Reserve. 

On New Year’s Day, the 1770 House will serve dinner from 5:30 on in the dining room and in the downstairs tavern. 

Pierre’s in Bridgehampton is also a New Year’s option, with a holiday dinner to be served. The menu is to be posted on their website.

“Forced merriment” is what my brother Sherman calls it. We’re talking about New Year’s Eve, a.k.a. Hogmanay, Calennig, Kanun Novogo Goda, Reveillon, Silvester, Ambang, and/or Malam Tahun Baharu.

New Year’s Eve has been celebrated around the world for more than four millenniums, and most countries celebrate it on Dec. 31, the last day of the Gregorian calendar. Festivities can include fireworks, long festive parties, eating special foods, drinking champagne, and making resolutions. 

I like to celebrate and plan to have a grand meal . . . at home, with friends who can walk home afterward. Driving around East Hampton drunk in the wee hours of Jan. 1, 2018, is just another way of saying, “I can’t wait to see my name in the police blotter of The East Hampton Star next Thursday!”

For a small party, or dinner “a deux,” it is fun to splurge. Have a beef tenderloin with whipped cream horseradish sauce, creamed spinach, and potatoes au gratin, followed by a rich chocolate mousse. Start with caviar and/or oysters with champagne and have a really good bottle of red wine with your beef. For a bigger party, you can make layered caviar dip (stretch those eggs!) and a warming casserole with a big salad. Serve prosecco or cava instead of champagne; they’re really all the same, except for the price. Even the caviar doesn’t have to be frightfully expensive: American hackleback is damned adequate.

If you want to acknowledge and celebrate the new year the way other countries do, here are some ideas.

In Spain, just before midnight, revelers gobble down 12 grapes while making wishes. In Scandinavian countries they serve rice pudding with one almond hidden in it. Whoever gets the almond has good luck the following year. In Italy they serve lentils, symbolizing coins, for prosperity in the coming year. A similar dish, hoppin’ john, made with black-eyed peas, is served in the South. Circular pastries are prepared in the Netherlands, Greece, and Mexico to represent the year coming full circle. Pigs represent progress and wealth in some countries, including Cuba, Austria, and Hungary, so that is served. 

The practice of making New Year’s resolutions began in Babylonian times and usually involved returning farm equipment, to appease the gods and start the year off on the right foot.

If you’re having a party with a good-size gang, have a game night with MadLibs, Smart Mouth, and other fast, funny games. I’m having a Saran Wrap ball. You wrap the really good prize in the middle, then keep wrapping joke gifts, practical items, candy, etc., until the ball gets bigger and bigger. (Cut the plastic wrap at various intervals to make it easier, otherwise the whole table will be a tangled mess.) Everyone rolls a pair of dice until someone gets an even number. This person gets to unroll the ball and collect the goodies falling out, until the next person rolling the dice gets an even number, then they grab the ball and unravel it and so on. I found this idea on the internet, which makes the internet good for at least one thing.

Another good game that I learned from my friends Cindy and Jimmy requires no more than a small pad of paper and a pen for each guest. On the first page you write a descriptive sentence, then pass to the next person. They try to illustrate the sentence on the next page. The next person writes a sentence about that illustration, and the pages get folded over each time so all you have to go on is the previous picture or sentence. If I remember correctly, the last time we played, Ernest Hemingway sipping a daiquiri at Harry’s Bar in Paris turned into Hitler eating cake in a canoe. Yes, we are a funny and witty gang!

I’m going to make hoppin’ john this New Year’s Eve. It’s hard to find black-eyed peas out here, but you can find them frozen at King Kullen in Bridgehampton. Cornbread is traditionally served alongside to represent gold, and collard greens cooked with a ham hock are symbolic of “green” money. If I’m lazy I’ll get the cornbread from Smokin’ Wolf or Townline BBQ; they both make excellent versions.

If you’d rather go out, plenty of restaurants are offering New Year’s Eve festivities. How does cauliflower soup with winter truffles and butter-poached lobster at Nick and Toni’s sound? Divine! Almond is offering crispy sunchokes, foie gras, scallops, ribeye steaks, and more. Hubba hubba!

Remember to serve plenty of nonalcoholic beverages for your friends who don’t drink or their designated drivers. However you choose to do it, have fun saying goodbye to 2017 and welcoming in 2018. Celebrate responsibly, give thanks for family and friends, and only make resolutions you can keep. Happy New Year!

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Dinner and an Artist

Nick and Toni’s restaurant in East Hampton has teamed up with the Golden Eagle Studio, a nearby neighbor on North Main Street, to initiate a series of dinners with featured artists who will discuss an art-related topic, give a demonstration, or teach an art class at the studio before joining the group for dinner at the restaurant. 

Called A Night Out With, the series will start on Wednesday with Paton Miller, a painter whose works have been exhibited worldwide. The art session begins at 5:30 p.m. and will be followed by a two-course dinner. Reservations are a must and can be made online at goldeneagleart.com. The cost is $75 per person, which includes tax and tip. 

Mr. Miller will be followed by a session with Dennis Leri, a sculptor, on Jan. 18, and with Dan Rizzie and Susan Lazarus-Reiman on Jan. 24. Sessions with other artists are scheduled through mid-March. 

January Specials

The January lineup of prix fixe specials designed to entice diners in out of the cold includes a choice of appetizer and entree for $30 — or appetizer, entree, and dessert for $35 — at Fresno in East Hampton. Different nights of the week bring different specials at both Indian Wells Tavern in Amagansett and Cittanuova in East Hampton. 

At the tavern, it’s a $20 burger, brew, and wings special on Monday, followed by three tacos for $20 on Tuesday, fajitas and margaritas for $21 on Wednesday, and $29 prime rib on Thursday. On Sunday and Monday half-price bottles of wine are available to order with any entree. 

At Cittanuova, Monday is burger night, served with salad or soup and a draft beer for $20.17. Tuesday is pizza night, with any pizza served with a beer or with gelato for $15, and Wednesday is steak night for $19. On Thursday, pasta night, any pasta entree can be ordered for the appetizer price. 

Over near Three Mile Harbor, the Blend, the new restaurant opened by the chef and owner of Michael’s, is serving dinner from 5 to 9 nightly, with a two-course prix fixe for $29, or three courses for $35, offered Sundays through Thursdays, and on Fridays and Saturdays (excluding holiday weekends) from 5 to 6:30.

It’s now 2018 and chances are almost half of you made New Year’s resolutions on Sunday. Of that number, half of you resolved to lose weight this year. Losing weight is the top resolution of Americans every year, more than the vague promise of “self-improvement,” being more financially responsible, quitting smoking, doing more exciting things, spending more time with family and friends, and coming dead last at 6.5 percent, getting more exercise, which is too bad because if you were truly committed to more exercise, you’d be more successful at your number one resolution.

The statistics of success rates are dismal, so dismal the National Institute of Health has given this a name: “false hope syndrome.” The failure rate is 92 percent. If you are in your 20s or 30s, you will likely be 37.8 percent successful, according to the Statistic Brain Research Institute. If you are over 50, your success rate is 16.3 percent. Interestingly, the percentage of people who feel they were successful in meeting their goals is the same as the failure rate, exactly 92 percent. Delusional people!

Rather than focus on these disheartening numbers, why not learn from the 8 percent who succeed? Here’s how.

Be passionate about your commitment. Be specific, make a plan, budget for it, and have friends and family hold you accountable. Nothing like public humiliation to help melt those pounds away. Other helpful methods are kind of obvious: Don’t deprive yourself of your occasional splurge foods, eat more filling foods like eggs, soups, legumes, and other vegetables, cook for yourself, compromise, and don’t let slipups become a backslide. Things that won’t help you: chewing gum, diet sodas, and eating the same stuff all the time.

If you choose to diet, are you going to follow a plan? I have railed against high-protein diets for years and still feel strongly against them. Atkins, Dukan, and the Ketogenic diets do work for a short time, then the weight comes back. Men, in particular, love these diets because they are high in meat and low in many vegetables and most fruits. I have written in the past about the DASH diet (Dietary Approach to Stopping Hypertension), and this is the safest and sanest diet, according to the Mayo Clinic, National Institute of Health, U.S. News, National Heart, Lung, and Blood Institute, and more. I lost close to 20 pounds four years ago and have never gained it back. Should I lose more? Yup. Baby steps, people, baby steps.

Cooking for yourself is an enormously helpful step toward losing weight because you have complete control over your meal. One of the reasons restaurant food is so delicious is because it can be loaded with fat and salt.

I am not going to suggest steamed salmon with a wedge of lemon, that is just cruel deprivation. Personally, I eat a lot of brown rice, big salads with lots of stuff in them, lean proteins like fish and eggs, lentils and black beans, yogurt, and my favorite super food, Japanese sweet potatoes. These are so darned good, they’re like cake! You can find them at Provisions in Sag Harbor, and I have seen them occasionally at the I.G.A. in Amagansett.

When it comes to salads, I add little bits of semi-naughty things, homemade croutons, a bit of Parmesan cheese, some toasted pecans or pine nuts, crumbled bacon, and dried fruit. When I make a pasta dish, the sauce is all vegetables. If I’m making meatballs, I use “zoodles,” the spiraled zucchini pasta, all the rage of 2017. These are compromises without sacrifice.

Do you like cheese? Research the fat content and you may be pleasantly surprised. Feta and goat cheese are lower in fat than that triple cream blob of St. Andre. Camembert is somewhat virtuous and Parmesan has so much flavor, you never need a lot. Even some of the lower fat cheeses like skim mozzarella are not bad on a pizza, or lower fat Boursin on crackers or folded into an omelette. 

I am fond of all types of Asian food and have found that many Thai, Chinese, Korean, and Indian recipes are perfect for dieting because they are so varied, vegetable-centric, and flavorful. Chicken marinated in cumin-spiced yogurt then grilled, yogurt raita with cucumber and mint, mango chutney, yellow lentil dal — that doesn’t sound so boring, does it? Of course, to get started on this kind of cooking you have to have a good number of spices, pastes, etc. Once you do, you can make anything. 

When you have leftover brown rice, you can make a big bowl of fried rice for dinner. Make a slurry with sesame oil, chili paste, fresh ginger and garlic, hoisin, and soy sauce. Fry the rice (for about four cups of rice you only need about two tablespoons of oil) until it starts to shrink and lose moisture. Add some leftover or fresh vegetables (peas and arugula are my go-to), scramble an egg into it, add the slurry, and fry some more. For those who like pork fried rice, I have found that a dab of bacon fat adds that rich flavor. Again, compromise but no sacrifice.

Vegetable purees are a seemingly rich side dish but don’t have to be. Puree peas with watercress and add a tiny bit of butter. Cauliflower with onions and sautéed apples with a pinch of curry are perfect with duck or pork. I have even made mashed potatoes with caramelized onions and chicken stock and it was a hit.

I do not have the willpower or desire to eat food without flavor and excitement. I always have plenty of lemons, fresh garlic, chili flakes, ginger, and good Parmesan cheese to add to everything.

It’s not easy to lose weight, but it’s doable. You should set realistic goals. For instance, I only lost about one to two pounds per week on the DASH diet, but I was never bored, hungry, or felt deprived. And I have maintained the weight loss and stayed mindful of what’s good for me. I have even learned how to master kale salad (the other omnipresent menu item of 2017). Don’t use that curly stuff, it’s nasty. Use the lacinato kale (also known as dinosaur or black kale), shred it, massage it with lemon juice and olive oil, add garlic, chopped dried apricots, Marcona almonds, and some Parmesan cheese. Voila, flavor bomb. You’re welcome.

So remember to set small goals (like start by saying you’ll lose seven pounds), budget for your goals (join a gym or Gurney’s to swim), keep a journal, and make yourself accountable to your friends and family. Nothing like shame and guilt to keep you motivated. This way, you can be in that 8 percent of successful resolution makers.

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1770 House Specials

The 1770 House in East Hampton is offering several dining deals through April 19. From Sundays through Thursdays, except holidays, a $35 three-course prix fixe menu will be available, as will $9 wine and $5 beer selections. In addition, every Thursday the downstairs tavern will feature dishes priced at $17.70, among them turkey chili, chicken Parmigiana, and fish and chips, as well as its year-round standbys, meatloaf and a classic hamburger. 

Among the restaurant’s winter appetizers, some of which will be available on the prix fixe menu, are spicy Montauk fluke tartare, local cauliflower soup with house-cured bacon and Sigit cheese, and charred broccolini salad with Wagyu beef. Seasonal entrees include braised veal cheeks with hon-shimeji mushrooms and lamb loin with Taggiasca olives, saffron risotto, and spinach.

For First Responders

It’s always happy hour at Townline BBQ in Sagaponack for police officers and first responders who present their current badges or other identification to the bartender on duty. Perks include $5 shots, $6.25 garbage fries, $5.50 nachos, $6 wings, and beer and wine specials.

New Director

The Amagansett Food Institute, whose mission is to support, promote, and advocate for the farmers, fishermen, winemakers, and other East End food producers, has announced the appointment of Kate Fullam as its new executive director. 

Ms. Fullam’s broad range of experience in the nonprofit sector includes stints at the Group for the East End, Southampton Hospital, where she served as communications coordinator, and, most recently, the Alan Alda Center for Communicating Science at Stony Brook University. She is a founding member of the Good Ground Community Garden in Hampton Bays, where she lives.

Artist and Writer’s Night

On Tuesday at 7 p.m., Artist and Writer’s Night at Almond restaurant in Bridgehampton will be hosted by Marilee Foster, a fifth-generation Sagaponack farmer and writer, whose book “Dirt Under My Nails” chronicles the daily life of a contemporary farmer, the seasonal changes to plant and animal life, and the effects of residential development on the environment.

The evening will feature a family-style three-course menu, which includes a glass of local wine or craft beer. The $45 tariff covers everything except the gratuity, and reservations are required.

New at Babette’s

New dishes have been added to the menu at Babette’s in East Hampton, where the dishes focus on healthy ingredients. They include the Babette’s house-made vegan burger, with selected fixings; “Rita’s Quesadilla,” featuring organic barbecue tofu, broccoli, white cheddar, jalapeno, and salsa on a whole wheat torilla, and turkey meatballs with fire-roasted tomato sauce, shisito peppers, crisp garbanzo beans, and feta cheese with grilled country bread. Local bay scallops are also a choice for lunch or dinner dishes. Winter hours at Babette’s are Monday and Thursday from 9 a.m. to 3 p.m., Friday and Saturday from 9 a.m. to 9 p.m., and Sunday from 9 a.m. to 4 p.m. 

Time to Stock Up?

Those planning parties and get-togethers during the coming holiday time might want to think about stocking up on beer and other drinks, and on snacks, as Sam’s Beverage Place on Race Lane in East Hampton will start a “Twelve Days of Giving” promotion on Wednesday, which will run through Christmas Eve.  Givebacks to customers will differ daily, but include free items, such as sodas and snacks, and discounts when purchases reach various levels. 

Seasonal Events

The Sag Harbor Lions Club will hold a reception for the Guide Dog Foundation at Almond restaurant in Bridgehampton from 3:30 to 5:30 p.m. on Saturday. Appetizers, beer, wine, and cocktails will be served, with a program beginning at 4:30 p.m. A $45 fee will help support the foundation. Following the event, Almond will offer a prix fixe dinner for $35.

Gingerbread Houses

Adults and children can participate in a gingerbread house workshop on Sunday from 1 to 3 p.m. at Townline BBQ in Sagaponack. The $45 cost includes all the fixings for a fully assembled gingerbread house — unlimited candy, icing, and so on — and a juice or soda to sip on while constructing it, as well as one happy hour drink for those of age. Reservations have been requested for the event, which is co-sponsored by the Salty Canvas.

Holiday Specialties 

Italian takes on holiday treats will be the focus of a program tonight at the John Jermain Memorial Library in Sag Harbor from 6:30 to 8. Theresa Caruso, an Italian chef, will teach participants how to make easy hors d’oeuvres, a cioppino, or Italian fish soup, to serve for the Christmas Eve Feast of Seven Fishes, and a panettone bread pudding. 

On Wednesday at the library, from 5:30 to 6:45 p.m., Hanukkah cooking will be the topic, from potato latkes to jelly doughnuts. Toby Spitz, a volunteer from Temple Adas Israel, will showcase her grandmother’s latke recipe. Registration is required for both programs. 

Cookie Exchange

The Southampton Historical Museum will host its annual cookie exchange at the Rogers Mansion next Thursday from 4 to 5 p.m. Each participant is asked to take two to three dozen cookies — homemade, from scratch, and festively decorated — and will end up with a wide variety. Copies of the recipes used, a tray to display the cookies, and a container to take home the goodies should be brought to the event as well.  Kathleen King, the former owner of Tate’s Bake Shop, will give a short talk about her love of cookies. Refreshments will be served. The cost is $15; preregistration with the museum is requested as space is limited. 

Drink, Eat, Shop

The Maidstone Hotel in East Hampton will have a holiday event on Tuesday from 6 to 8 p.m. to include half-price drinks at the bar,  healthy bites, discussion and networking, and a chance to pick up some holiday gifts. Participants will include the Amber Waves farmers, who will share healthy holiday recipes and tastes of their organic vegetables and products; Tracy Anderson exercise studio trainers; Tathiana Teixeira of the PlainT tea company; Stefanie Sacks, a culinary nutritionist, author, and workshop leader; Susan Verde, who will sign her children’s books “I Am Yoga” and “I Am Peace”; Mickey Beyer-Clausen, a “happiness expert” and inventor of Timeshifter, a jet-lag cure app, and Karin Yapalater, a holistic health counselor and equine coach. Those interested in attending have been asked to R.S.V.P. to [email protected]. 

At the 1770 House

On Tavern Thursdays at the 1770 House, beginning at 5:30 p.m., specials in the downstairs tavern, which include burgers, meatloaf, Korean barbecue ribs, and chicken parmigiana, are $17.70. A glass of house wine is $9, and a house beer is $5. Diners can also order off the regular menu, either downstairs or in the main dining room. 

On Tuesday night, the 1770 House will offer a pre-theater dinner special for those attending the John Drew Theater lab presentation at Guild Hall. Two courses — an appetizer and main dish, or a main dish and dessert — selected from the regular menu will be $27. Reservations must be made using the code #JDTLab for seatings starting at 5:30. Orders will be placed by 6:30 for a 7:30 curtain time. 

When I was assigned to do a story on the Impossible Burger, now being served at Rowdy Hall in East Hampton, I organized my posse for the adventure. “Just don’t make me eat the fake burger,” one of my guests said. “I want the REAL Rowdy burger!” Understood. Just what exactly is the Impossible Burger? It is a combination of heme, water, textured wheat protein, potato protein, and coconut oil. And what is heme? In blood, heme lives in a protein called hemoglobin; in muscle, it’s myoglobin. In soy roots, it is leghemoglobin. Scientists discovered that when they take the genes that code for the soy leghemoglobin and insert them into a species of yeast called Pichia pastoris, and then feed it sugar and minerals, it grows, replicates, and manufactures heme. Thus, the Impossible Burger is a genetically modified plant-based substitute for hamburger meat. It is a miracle of modern science, fresh out of Silicon Valley onto the plates of customers at Momofuko Nishi in New York City, Jardiniere in San Francisco, and now Rowdy Hall in East Hampton.

The most important question to me is, how does it taste? It tastes damn good! I honestly believe that with a nice slice of red onion and all the other varied condiments we like to put on a hamburger, you would believe you are eating real meat, fatty, bloody, chewy, tasty meat.

The Impossible Burger is not on the printed menu at Rowdy Hall. It is a “verbal,” restaurant lingo that just means the waiter tells you it is available. We, or I should say I, ordered one Impossible Burger and two Rowdy burgers. The couple dining next to us were intrigued by our taste test and discussion, but refused to try it themselves.

It took the Impossible Foods company six years to develop this “Frankenfood” product. Patrick Brown, its C.E.O., declared that “almost half of the land area of Earth is being occupied by the animal farming industry, grazing, or feed crop production.” This is a compelling argument for those concerned about all the poofy gasses emitted by our bovine friends.

Rachel Konrad, chief communications officer, said, “We’re not a burger company, we’re a tech platform for food,” and Celeste Holz-Schiefinger, the company’s principal scientist, says “it’s a platform for how to make things that have tensile strength and are juicy.” She went on to say that such meats as chicken and veal could be next and that eventually the company could even produce faux whale meat if it wanted to. Good God! There’s a market for whale meat?

Impossible Foods uses a system called “gas chromatography mass spectrometry” to identify the correct aromas to replicate red meat. At this point in my research, I started to freak out, because I watch a lot of “Forensic Files” in the middle of the night and I’m pretty sure this is the method they use to find blood at murder scenes.

Quite a few jokes and jabs were tossed about at our test of the Impossible Burger. It was a regular Algonquin Round Table. “It’s the Esperanto of food,” quipped Steven. “Soylent green!” (See the 1973 postapocalyptic sci-fi film of the same name to know what he’s talking about.)

Although I have mixed feelings about food created to taste like other foods, I went home feeling less full and semi-virtuous. Mark Smith and Joe Realmuto (co-owners and chef, respectively) happened to be at Rowdy the night of our visit so I had a chance to get their take on it. Mark had tried the Impossible Burger a year ago at Saxon and Parole in the city, while dining with a vegetarian friend. “I’m not one for fake food, but this was good, and my vegetarian friend loved it.” Joe pointed out that people with the lone star tick allergy alpha-gal, or galactose-alpha-1, 3-galactose, which causes an allergy to red meat, can enjoy this substitute. As a matter of fact, I ran into quite a few people in the midst of my research who have alpha-gal, and their eyes lit up when I told them about this burger at Rowdy Hall.

I still wasn’t completely satisfied. I wanted to taste it raw, cook it in my own kitchen, see how it fried up. So I went back to Rowdy to get some “meat” from chef Ed Lightcap. Has he tried it? Does he like it? “I’ve eaten so many Impossible Burgers, I’m impossible!” he laughed. He thinks the flavor is 90 percent there, but detects a slight livery aftertaste. (I found this to be true when I tried it raw, but not once cooked.) 

Ed has taught the cooks in the kitchen to pan-sear it in a separate omelette pan (can’t use the grill that is shared with real meat, of course), and he pointed out the irony of Rowdy Hall being the first restaurant on the East End to serve the Impossible Burger. “It’s interesting that we’re a restaurant that focuses on natural, healthy, local food, and here we are serving a genetically modified product from a lab in Silicon Valley.” For any of you who get your panties in a twist over the term “genetically modified,” do some research, it’s not all bad.

Impossible Burger meat is not yet available in markets; it is distributed only to restaurants. It also costs four and a half times more than burger meat.

Cooking the burger at home was fun. It did require a bit of oil in the pan to prevent sticking and it didn’t give off any meaty aroma, which is okay with me. Slapped onto a toasted English muffin with some pickle slices and a few other condiments, it was a fine meal.

My food philosophy is one word: moderation. Easy to preach, difficult for some to follow. I seldom eat meat, but when I want a burger, like most people out here, I head to Rowdy Hall. Now I’ll be ordering something different, something Impossible.