The Harbor Grill in East Hampton will host the Bracket Bash, a fund-raiser for the Travis Field Memorial Scholarship, on Sunday. The event will start at 7 p.m. and include a dinner buffet and live music, plus a cash bar. The cost at the door will be $15 per person.

    Travis Field, who died in 2008, grew up in Springs and graduated in 2006 from East Hampton High School, where he played on the baseball team. The dinner on Sunday will be followed by the fourth annual Travis Field Memorial Softball Tournament at Terry King Ball Field on Abraham’s Path in Amagansett, also a fund-raiser for the scholarship fund.

1,000 Crayfish

    Crayfish lovers, who fall into the camps of those who savor the last morsels of the critters by sucking the heads, and those who don’t, may wish to mark their calendars for Aug. 17, the “night of a thousand crayfish” at the Living Room restaurant in East Hampton.

    The dinner, a Swedish tradition, will be served alfresco at the eatery, which is at c/o the Maidstone inn and co-hosted by the hotel’s owner, Jenny Ljungberg, Mary Heilmann, an artist, and Betsy Sussier, the editor in chief of BOMB, an arts magazine.

    A limited-edition poster for the event, with an image from a painting by Michael Williams that was featured in BOMB’s summer issue, will be unveiled at the event.

    Bjorn Ericsson, a Swedish consulting chef, will oversee the menu, to include shellfish boiled with dill, cheese tarts, rye bread, and other accompaniments. A crayfish dinner package, which includes a signed poster is $150; dinner alone is $90. A crayfish cocktail package, which also includes a poster, is $75.

Souper Tuesdays

    Each Tuesday in August at the Amagansett Farmers Market, from 5 to 7 p.m., the Peconic Land Trust will feature a soup made with ingredients grown by Amagansett farmers on land owned or managed by the trust — Quail Hill, Amber Waves, Balsam, and Sunset Beach Farms.

    Farmers from one of the farms will be on hand to answer questions, as will the organizers of the Amagansett Food Institute, and there will be a tasting of wines provided by Michael Cinque of Amagansett Wines and Spirits.

    The weekly event will be canceled if it rains.

At South Edison

    South Edison restaurant in Montauk will have a wine dinner on Wednesday beginning at 6 p.m. Courses to be paired with different wines include Montauk oysters, fluke sashimi, handmade cavatelli, beets, greens, and tomato salad, grilled tile fish, and grilled Peking duck breast.

    Dessert will include Wolffer rose sorbet and sweet tomato pie with basil ice cream and fresh whipped cream. The cost is $95 per person plus tax and gratuity.

Taste of Two Forks

    Saturday will bring a convocation of foodies to the Dan’s Taste of Two Forks event at Sayre Park in Bridgehampton. Sponsored by Dan’s Papers, the tasting, a benefit for East End food pantries, will feature items from wineries and restaurants on the North and South Forks. Celebrity hosts include Mark Feuerstein of “Royal Pains” and Alex McCord of “The Real Housewives of New York City,” as well as Marcus Samuelsson, a chef, and Rosanna Scotto as master of ceremonies. Also on hand will be Sarabeth Levine, the co-founder of Sarabeth’s Preserves and Baked Goods, and Silvia Lehrer, a food writer whose new cookbook is “Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End.”

    Among the participating local restaurants are Almond, 1770 House, Babette’s, Beacon, Estia’s Little Kitchen, Fresno, Rugosa, and Nick and Toni’s.

    V.I.P. tickets cost $225, with admission at 6:30 p.m., while those with general admission tickets, which cost $150, will be admitted at 7:30. More information is online at danstasteoftwoforks.com.

New Food Truck

    The newest beach food option is being served from a vintage 1967 Air­stream Globetrotter trailer at the dirt lot at Ditch Plain Beach in Montauk.

    Zachary Lynd’s mobile culinary business, Turf Lobster Rolls, offers lobster rolls, or lobster salad without the roll, and, to finish off the meal, a seasonal fruit cup or a slice of homemade Key lime tart. Ingredients come from local farmers and fishermen.

    Laying plans for his new business, Mr. Lynd had responded to East Hampton Town’s solicitation for bids on food truck locations — in his case the traditional parking spot of the Ditch Witch truck at Ditch’s East Deck parking lot. However, after Ditch Witch fans raised a fuss and town officials ready to award him the bid did an about-face, he has gotten his summer under way at his own spot nearby. Lobster lunches are available daily from 10:30 a.m. to 6 p.m.

News of Rugosa

    Rugosa restaurant in East Hampton has adjusted its hours for the summer and is now serving from 5:30 to 10 p.m. Monday through Saturday. On Sunday, service begins at 4 p.m. Prix fixe menu options are available between 5:30 and 6:30 p.m. Monday through Saturday, and on Sunday from 4 to 6:30 p.m.

    New on the menu at Rugosa is seared Atlantic halibut, served with calamari, mussels, cannelloni beans, and braised celery, with saffron jus.

Little Red

    Little/Red, a petit sibling to Red/Bar Brasserie in Southampton, has opened near Agawam Park in Southampton Village. The newest venture by David Loewenberg and Kirk Basnight features New American cuisine by Bob Abrams, local wines and beers as well as European selections, and a vintage bistro-style interior. It is open nightly, except Mondays, at 5:30.

    Signature entrees include a grilled cheese sandwich with brie, slow-roasted duck, braised cabbage, and Dijon mustard, beer-battered fish and chips, and steak frites. Takeout meals, perhaps for dining lakeside at the park, are available.

Back to BBQ

    Turtle Crossing in East Hampton, which unveiled an “American bistro” menu this year, is bringing back some of its Southwestern specialties, by popular demand. Quesadillas and smoked barbecue chicken, pork, and brisket sandwiches, along with barbecued meat platters, will be available again, as will the ability to add a barbecued rib on the side, to any dish, for $3.

    Newer choices, reflecting a lighter tasting and sharing menu, will remain available, including a beet salad with greens, walnuts, and Point Reyes blue cheese, white bean chicken chili dip with corn chips, and fish of the day.

Summer Takeout

    A summer takeout menu from Art of Eating Catering includes a large selection of appetizers, sides, main dishes, and desserts, along with condiments and beverages, created by Cheryl Stair, the executive chef. Orders must be placed with the Amagansett company 48 hours in advance of when they are to be picked up.

A Certain Celebration

    The Harbor Grill in East Hampton will celebrate National Corn Fritters Day on Saturday with a two-for-one deal on its signature corn fritters from 4 to 6 p.m. at the bar. In addition, diners who order an entree from the Grill and Beyond section of the menu that night will receive a free order of corn fritters.

Raw Bar and Beer

    At South Edison restaurant in Montauk, an extended happy hour each day from 2 to 5:30 p.m. features specials on Blue Point brews and Blue Point oysters, which will be $1 each at the raw bar. On weekends, there will be live music as well.

Chefs Dinner

    Tickets are on sale for this year’s Chefs Dinner at the Hayground School in Bridgehampton. The July 31 event will feature numerous well-known New York City and local chefs and serve as a benefit for the Jeff Salaway Scholarship Fund and Jeff’s Kitchen at the school.

    The cost is $175 for entrance to a 5 to 7:30 p.m. cocktail party, and $850 for tickets to the cocktail party and dinner. Children’s tickets cost $35. Information can be obtained by going to greatchefs dinner.com or e-mailing info@great chefsdinner.org.

Cooking Demonstration

     A demonstration of how to use a TurboChef oven at the Loaves and Fishes Cookshop in Bridgehampton on Saturday will focus on how to prepare baked fish in parchment paper. It takes place from noon to 2 p.m.

     It is not only slow food specialists and vegans from away who are at the forefront of the resurrection of farming on the South Fork, but also some of the “founding children,” descendants of the earliest European settlers, many of whom have been farmers for generations.

    Sam Lester III is such a person. Farming land his ancestor Jeremiah Lester bought in 1851 from Hervey Dayton, part of a huge tract that once straddled Further Lane and Skimhampton Road in East Hampton, Mr. Lester started at the age of 5 with a self-serve apple stand and a can people could put their money in. He charged $5 a bag.

    In his middle and high school years, it became a full-scale produce stand with tomatoes, cucumbers, string beans, peppers, beets, carrots, eggplants, watermelons, and canteloupe. He would work at the stand on weekends and after school in the fall and all summer.

    After attending college at Johnson and Wales in Rhode Island, where he studied business, Mr. Lester went to work for his father, Sam Lester Jr., a builder who retired recently from the other family business, construction, to farm land with his wife, Maura Lester, in Vermont.

    Last year Sam III tried his hand at his grandmother Rose Lester’s recipe for beach plum jelly, and decided it was good enough to sell at the farm stand. That marked the beginning of the Pantigo Farm Company, which he started with his girlfriend and business partner, Hillary Levine. Over the winter they went to markets and fairs all over Suffolk County to see how other farmers were running their businesses.

    They started using vineyard grapes and now have an arrangement to use the grapes local vintners don’t need to make cabernet franc, chardonnay, and merlot jellies. The farm stand has a Web site as well, pantigofarm.com, and can be found on Facebook as Pantigo Farm Co.

    Last fall, Mr. Lester and Ms. Levine made a cranberry sauce from hand-picked Amagansett cranberries, cooking it down with port wine. The Art of Eating bought some and served it at its slow food event. “Once I saw the demand, there was no stopping me,” he said recently. “When the demand really hit me was when I was doing the wine jellies. I felt confident within my own game,” he said.

    Now he and Ms. Levine make beach plum barbecue sauce, garden relish, strawberry rhubarb jelly, and a host of other jams, jellies, and salsas. In addition to the few acres behind their farm stand, on which they have fruit trees, vegetable crops, including horseradish, different types of tomatoes, berries — elderberries, wineberries, gooseberries, black and red currants, blackberries — and beehives, Mr. Lester farms another five acres on Bistrian land on Spring Close Highway, where he is about to plant fall crops. He uses no pesticides or herbicides on any of his crops, and even does his own weeding.

    Ms. Levine, who grew up in Swampscott, Mass., learned to bake and can from her mother and she helps with the jams and also bakes bread, wild cranberry and orange loaf, and blueberry-zucchini bread, among other delicacies. Her title includes manager.

    On Aug. 1, when they move the operation into the first house on the right on Skimhampton Road, they plan to have a full market that will extend the season until December. “People like to buy jellies and jams as Christmas gifts,” Mr. Lester said. He is hoping his father will sell him the house one day, which would help him continue the family’s farming and cooking legacy.

    Mr. Lester promised a beach plum ice cream that he plans to sell through the end of August. “Every day is a new step forward,” he said. “When I can get a little breathing room by being able to put out 400 jars instead of 40, it’ll allow my brain to come up with some more wacky stuff.”­

    Summer is a good time for foodies, not only because of the abundance of fresh vegetables and seafood, but also because, like regular folk, top chefs enjoy a chance to visit the South Fork and ply their trade for a good cause.

    The James Beard Foundation’s Chefs and Champagne event at Wolffer Estate Vineyard in Sagaponack on Saturday will feature culinary treats from a select group of more than 40 chefs. Among them will be James Carpenter, who heads up the kitchen at the Living Room restaurant in East Hampton.

    Besides the food, the event will feature Wolffer Estate wines, Nicolas Feuillatte champagne, and beers from Stella Artois, as well as a silent auction.

    Tickets for general admission to the event, from 5:30 to 8:30 p.m., cost $275, or $200 for James Beard Foundation members. Premium admission, which starts at 4:30 p.m., costs $375; V.I.P. tables for 10 are available for $3,500. Reservations can be made by calling the foundation’s New York City headquarters, or online at jamesbeard.org/chefsandchampagne.

Pre-Sunset Prix Fixe

    Harbor Bistro on Three Mile Harbor in East Hampton has a $29 “before the sunset” prix fixe available nightly from 5 to 6, or all night for those who eat at the bar. It includes three courses, with choices from the appetizer, main course, and dessert sections of the menu. A $19 chef’s prix fixe is also offered nightly from 5 to 6.

Chefs at Hayground

    More chefs are gearing up for the Hayground School’s annual Chefs Dinner, which is a benefit for Jeff’s Kitchen, a culinary arts center at the school, and its Jeff Salaway Scholarship Fund. The late Mr. Salaway was a founder of the school and a restaurateur who co-owned Nick and Toni’s, among other establishments.

    The event will take place on July 31 and will include a host of well-known local chefs. Tickets are $850 for the cocktail party and dinner; $175 for the cocktail party only, and $35 for children, and can be reserved at greatchefsdinner.com, or by calling the school.

FEED Shop

    Navy Beach restaurant will have a “pop-up” shop on Sunday, selling items such as bags, picnic bags, teddy bears, scarves, and bracelets from the organization FEED Projects  from 1 to 8 p.m. Proceeds from sales of the items are used by FEED Projects to support humanitarian efforts and groups working to fight world hunger.

    Lauren Bush, a model and founder of the group, who is the niece of President George W. Bush, will host the event.

Speaking Pasta

    Gioacchino Balducci will speak “The Language of Pasta” at the Montauk Library on Sunday, during a program from 3:30 to 5 p.m. A professor of Italian at the State University at Stony Brook who directs an annual New Italian Cinema festival, he will talk all about pasta — who invented it, how it is made, and the meaning of pasta names such as spaghetti, linguine, and manicotti. The program is free and all are welcome to attend.

    Using a PowerPoint presentation, Mr. Balducci will explore regional Italian traditions from a historical, linguistic, and cultural point of view.

    Jeanine Burge of Silver Spoon Specialties in East Hampton will demonstrate how to make a variety of appetizers at an East End Chefs program on Wednesday at the Old Whalers Church in Sag Harbor.

    Ms. Burge will give instruction in making mozzarella cheese, and will prepare eggplant Parmesan with tomato and mozzarella, grilled vegetable napoleon with cheese and homemade pesto, pesto on crostini, bruschetta with prosciutto, mozzarella and basil served with balsamic reduction, and homemade chips topped with chili-lime shrimp and avocado cream. Wine will be served.

    The program begins at 6:30 p.m. and costs $30. Proceeds will benefit the church’s community house fund. As space is limited, reservations have been suggested and may be made by calling the church.

Alfresco

    At the 1770 House in East Hampton, diners may now eat alfresco on the garden patio. A three-course, $35 prix fixe is available until Sunday.

At the Gigshack

    Beginning Saturday, the Gigshack in Montauk will serve brunch daily between 10:30 a.m. and 4 p.m. The restaurant’s chef has returned from Barcelona, with a repertory including crepes, omelettes, and croissants. Also on the menu are fish tacos, bison burgers, lobster rolls, and “Billy Goat” salads. Selections from a new dinner menu can be ordered beginning at 5 p.m. They include fresh herb-marinated shell steaks and daily fish and other specials. There is also live music daily.

Just Fruit

    The Hampton Coffee Company in Water Mill is selling frozen treats by the

Soft Serve Fruit Co., which makes all-natural, dairy, fat, and gluten-free soft-serve fruit that has the consistency and texture of soft-serve ice cream.

    Items include a “fruit salad sundae,” which includes four flavors topped with berries and other pieces of fruit, a “breakfast boost smoothie,” with banana soft serve, granola, berries, bananas, and maple syrup, or a “crunchy salty sundae” with banana soft-serve fruit, fresh banana, pretzels, peanut butter, and chocolate chips.

School Lunches, Examined

    A screening of “Lunch Line, the Documentary,” will take place at 7 tonight at Pierson High School in Sag Harbor. The documentary not only takes a hard look at school lunch programs, but touches on food policy and politics. The screening is sponsored by the local Slow Food organization, which hopes that a discussion of positive actions to take will follow. A $5 donation has been suggested.

For Father’s Day

    This weekend at Navy Beach restaurant in Montauk, dads will be honored on Saturday and Sunday. Saturday will bring live music by Joe Delia and the Thieves, and on Sunday, dad will get a free Bloody Mary or a beer with lunch or dinner orders.

    At Muse Restaurant and Aquatic Lounge in Water Mill, the Father’s Day offerings will include a $34.95 three-course steak dinner, served with a complimentary cigar for fathers. A la carte menu items will also be available.

Townline Happy Hour

    At Townline BBQ in Sagaponack, weekday afternoons bring an opportunity to order drink specials, with varying prices depending upon the time ($4 beginning at 4 p.m., $5 starting at 5, and $6 between 6 and 7 each evening), discounted beers, and bar snacks — $3 fried rib tips doused in Townline vinegar hot sauce, $3 Townline wings, and $3 Townline nachos. Popcorn and peanuts will be served for free, and pool games will also be free between 4 and 7 p.m.

Brazilian Brunch

    Sunday brunch at the Backyard restaurant at Solé East in Montauk comes Brazilian-style, with a complimentary caipirinha (a favorite Brazilian drink), and live bossa nova by Ludmilla and Marcello Pimenta. The menu includes feijoada, a traditional stew with pork, beef, linguica sausage, and black beans, farofa, a side dish made with toasted manioc flour, Brazilian-style sliced steak, beef empanadas, rice, and collard greens with orange slices. The cost is $30. The brunch is served from 11 a.m. to 3 p.m.

Discount Offer

    To entice customers in to try its new menu items, Turtle Crossing American Bistro (the Southwestern eatery revamped itself for this season, while keeping some of its traditional barbecue favorites) is offering a 15-percent discount on lunches or dinners at the restaurant through June. A discount card can be picked up at the restaurant, or the special offer downloaded from Turtle Crossing’s Facebook page. The new menu includes “New American” fare served in “small bites” or “large plates,” including light dishes such as organic salads and vegetables and poached fish of the day. Beginning on Monday, Turtle Crossing will be open seven nights.

Locavore Celebration

    At Townline BBQ in Sagaponack, Eat Drink Local Week will bring a beer and barbecue party on Sunday from 4 to 7 p.m. The cost is $40 for adults and $15 for children ages 12 and under. A wide selection of Long Island beers will be available on tap to wash down whole-smoked hog and spring lamb, griddle-roasted North Fork oysters, baby-back ribs, Balsam Farms kale, homemade bread and butter pickles, and more.

Local Week

    To focus attention on healthy, local food choices, Edible New York and its publication here, Edible East End, are sponsoring Eat Drink Local Week.

    At Nick and Toni’s in East Hampton, Joseph Realmuto, the executive chef, will prepare a special $55 prix fixe menu tomorrow through next Thursday to honor the occasion.

    Tomorrow through Sunday, the menu will include, to start, a choice of salads with Balsam Farm lettuces and local radishes or greenhouse heirloom tomatoes from Satur Farm with homemade mozzarella, basil, and green garlic chips, or artichoke fritters with North Fork lemon verbena aioli. Entree choices will be pan-roasted local fluke with saffron seafood stew including local Little Neck clams, chorizo, roasted fennel, and charred scallions, grilled lamb chops with local zucchini and sugar snap peas plus potato hash, or risotto with Montauk lobster, Satur Farm peas, and chives from Nick and Toni’s garden.

    For dessert, diners can select panna cotta with local strawberries and rhubarb, served with orange compote and citrus nut biscotti, or chocolate torta with Old Chatham Sheepherding Company sheep’s milk yogurt gelato.

    The menu changes a bit on Monday and will include an appetizer choice of crispy East End calamari with pea vines and sweet pea aioli, entrees such as risotto with tarragon and green garlic pesto and grilled lamb medallions with Swiss chard from Nick and Toni’s garden, fingerling potatoes, and spiced yogurt, and a dessert of Catapano Dairy goat’s milk ricotta fritters with raspberry jam and warm chocolate dipping sauces.

New at La Fondita

    New on the regular menu at La Fondita, the Mexican takeout spot in Amagansett, are tacos with chayote squash and green salsa, and seafood cocktail with shrimp, calamari, jicama, cilantro, red onion, tomato, and salsa.

    Daily specials now include chipotle chicken and chicken enchiladas on Monday, corn tortillas with chicken, cheese, rice, and beans on Tuesday, Tacos Ranchero, with chili-rubbed chicken, refried beans, and salsa, and Tacos de Tinga, with chipotle chicken, refried beans, rice, lettuce, and crema on Wednesday, marinated pork tacos and a mixed plate of chili-rubbed pork and marinated skirt steak, with fixings, on Thursday, and chile rellenos and seafood cocktail on Friday. On Saturday, the special is steamed chili-rubbed beef ribs, and on Sunday the specials choices are steamed lamb tacos and lamb consomme.

    The Fourth of July weekend will afford foodies a number of opportunities to celebrate Independence Day with delicious fare.

Plate to Gate

   On Sunday at 4 p.m., Amber Waves Farm in Amagansett will help host a pig roast and crab boil featuring a wood-fired whole roasted pig, Long Island blue crabs steamed with local beer, and salads and grilled vegetables grown at the farm as well as at Balsam Farms in Amagansett. The roast/boil will be at Balsam Farms on Town Lane, Amagansett.

    The dinner is one in a series called Plate to Gate being presented this summer by Patrick Connolly, an executive chef, and Carlos Suarez, a restaurateur, of Bobo, a farm-to-table restaurant in New York City. The dinners are being held at farms, breweries, vineyards, urban rooftop bars, and other locations. Tickets for this weekend’s dinner cost $100 at bobonyc.com.

Solé East

    A lineup of musical events at Solé East in Montauk over the Fourth of July weekend will include a Brazilian brunch at the resort’s Backyard restaurant on Sunday from 11 a.m. to 3 p.m. Bossa nova music will accompany a meal featuring traditional Brazilian dishes. On Monday at 6 p.m. the restaurant will offer Mexican specials, among them Veracruz-style mussels, fish tacos, grilled chicken breast served with rice and black beans, and a cocktail featuring jalapeno-infused tequila with fruit juices.  The Backyard is now serving lunch from 11:30 a.m. to 4 p.m., with items such as mixed organic greens, baby arugula, or smoked duck salads, pizza, fluke ceviche, fried soft-shell crab sandwiches, and lobster rolls.

American Birthday Specials

    The new Turtle Crossing American Bistro will offer specials at the bar this weekend to celebrate America’s Independence Day.

    New dishes will be available for $7.04 tomorrow through Monday: a choice of a hot dog panino with gruyere cheese, chili, sauerkraut, and mustard, or Montauk tuna tartare with avocado, sweet onion, and sesame seeds — each paired with a Blue Point Toasted Lager beer. Each Friday, when Mamalee Rose and Friends perform live music, there are $5 tap beer specials from 5 to 7 p.m.

Specials on Smoothies

    At Django’s Organics on Three Mile Harbor Road in Springs, smoothies, which start at $6.99, will be buy one, get one at half price this weekend. “Lunch Boxes,” filled with picnic fare such as a tuna wrap with natural yellowfin tuna, onion, celery, raisins, and apple, served with chips, a cookie, and a drink, will be available, and the weekend will be filled with complimentary tastings of chips and dips.

Back Page Cafe

    In Sag Harbor, the Back Page Cafe, adjacent to the restaurant Page at 63 Main, offers organic breakfast and lunch selections daily from 8 a.m. to 6 p.m.  There are also fresh-squeezed juices, organic smoothies, and packaged grocery items such as vinegar and jams.

BBQ at the Beach

    This summer, Townline BBQ will deliver its lunch items to sun-baskers at Main Beach in East Hampton at noon and 2 p.m. Orders must be placed by 11 a.m. for the midday delivery, and by 1 p.m. for the later run, and total at least $20, exclusive of a $5 delivery charge. Payment is only by MasterCard or Visa. The menu includes pork ribs, smoked chicken and shrimp, pulled pork and chicken in platters or sandwiches, burgers, vegetarian chili, salad, and side dishes such as fried mac and cheese, cornbread, coleslaw, and corn on the cob.

Wine on the Beach

    On Sundays at Navy Beach restaurant in Montauk during July and August, magnums of rosé wines from Provence will be half off between noon and 7 p.m.

The Muse in July

    Muse Restaurant and Aquatic Lounge in Water Mill has new hours for July. Dinner will be served on Wednesday through Monday from 5:30 to 10 p.m. The restaurant’s three-course, $29.95 “build your own” prix fixe will be offered all night on Sundays, Mondays, Wednesdays, and Thursdays, and until 6 p.m. on Fridays and Saturdays, excluding holiday weekends like this one.

Montauk Eateries

    There are new schedules at several Montauk eateries. Tre Bella and the Hideaway are both now open seven days a week, serving breakfast, lunch, and dinner. Dave’s Grill is now closed on Wednesdays.

Dial It Up

    Danielle Friscia, a personal chef, is offering lunch and dinner menus full of dishes based on seasonal, local ingredients through her catering company, Hamptons Homemade Foods. Sample dinner menus include roasted local striped bass with caramelized fennel and Roma tomatoes served with asparagus, basmati and wild rice, and a local greens salad, or grilled boneless herb-marinated leg of lamb accompanied by slow-roasted tomatoes, mustard-roasted potatoes, grilled corn on the cob, and salad. A barbecue with friends lineup includes grilled baby-back ribs with homemade peach chipotle barbecue sauce, grilled prawns with mango salsa, turkey meatloaf sliders, lobster rolls, and a host of sides.

    More information is available on Ms. Friscia’s Web site, hamptonshomemadefoods.com.

Harvest East End

    Tickets will go on sale tomorrow for Harvest East End, a September event that will feature wine salon programs, private dinners, and the Fall for Long Island Festival tasting and Harvest Moon Gala, which will include a live auction of Long Island wines, to be held at the Ludlow Farm in Mecox. A schedule is posted on the event’s Web site, harvesteastend.com, where tickets can also be reserved.

    The fall event, traditionally organized by the Long Island Merlot Alliance and the Long Island Wine Council, is now being put on by Food and Wine maga

    The news on the scene this week, now that most of this year’s restaurant roulette has spun to a stop, is the opening of Banzai Burger on the Napeague stretch. The new eatery, which has a sushi bar as well, is in the spacious digs on the north side of the stretch between the Clam Bar and Cyril’s and is serving breakfast, lunch, and dinner.

    The burger menu has classic burger combinations for the adventurous, such as a burger with foie gras and Mecox Dairy cheese for red meat eaters, and offerings for those who don’t eat red meat, such as tuna or mako shark burgers.

    Alex Duff is the general manager, and the chefs are Alan Hughes and Isao Yoshimura. An opening party was held last Thursday evening.

Wolffer Wine Dinner

    Reservations are being taken for a July 17 wine dinner at the Living Room restaurant in East Hampton featuring wines from the Wolffer Estate in Sagaponack. James Carpenter, the chef at the restaurant, which is in c/o the Maidstone inn, will prepare four courses, each to be served with a complimentary wine. The event will be co-hosted by Kelly Matis, the Living Room’s sommelier, and Roman Roth, the winemaker at Wolffer. The cost is $95, and reservations have been highly recommended.

    The menu will include chilled local corn soup with lobster panna cotta, slow-braised Berkshire pork belly, grilled Black Angus rib eye with a salad made of local greens, and a “tasting trio” of desserts.

Date Night at Page

    At Page at 63 Main in Sag Harbor, Wednesday is date night. In order to amp up the mood, during dinner diners will be offered a 50-percent discount on bottles of red wine.

Food, Wine, Art

    Those who purchase tickets now to Dan’s Taste of Two Forks, a food and wine extravaganza at Sayre Park in Bridgehampton on July 16, will receive two free V.I.P. passes to artMRKT Hamptons, an art fair taking place at the Bridgehampton Historical Society Grounds from next Thursday through July 17, enabling access to a preview party and a V.I.P. lounge at the fair.

    The July 16 food and wine event, sponsored by Dan’s Papers, will celebrate local food, wine, restaurants, and chefs, and include offerings from more than 30 wineries and 40 East End restaurants.

    Sponsors will include, besides Dan Rattiner of Dan’s Papers, Marcus Samuelsson, an award-winning chef, and several A-list celebrities such as Mark Feuerstein of the TV series “Royal Pains,” and Aida Turturro of “The Sopranos.”

    Tickets are $150 for general admission ($225 for V.I.P.s), and may be purchased online at danstasteoftwoforks. com. Those who use the code FODTF (Friend’s of Dan’s Papers Two Forks) will receive a 20-percent discount. A portion of the proceeds from the event will benefit local food pantries.

New for the Season

    Memorial Day weekend marks the big start-of-the-season flashpoint for the chefs in the kitchens of most of our nearby restaurants, which will be presenting menus full of new dishes and some special events for the holiday weekend.

    Almond is open for its 10th anniversary year in its new location at One Ocean Road in Bridgehampton, at the corner of Montauk Highway. Followers of the restaurant, which was bumped from its former space at Bridgehampton’s western end, will find a larger dining room that seats 120, including some sidewalk tables. Interior changes to the building maintained its 100-year-old tin ceilings and hand-carved bar, while new touches include bathrooms wallpapered with pages from classic cookbooks by Craig Claiborne, Gael Greene, and Julia Child, and one wall papered in a zebra print from Gino, an Italian restaurant founded in Manhattan in 1945, which closed last year.

    Jason Weiner, Almond’s chef and co-owner, has included many of the bistro’s favorites on a new menu and added dishes such as English pea and lemon ravioli with truffle butter and black pepper, and pan-roasted local fluke with tiny clams, casino butter, baby fennel, charred leeks, and pancetta. There is also a raw shellfish bar. For now, the restaurant will serve dinner beginning at 6 nightly, except Wednesdays. Lunch and brunch hours will be added later.

Honeybee Cafe

    It’s all about the bee at the Honeybee Cafe, a new stop at Marders nursery in Bridgehampton. The cafe is open from 10 a.m. to 4 p.m. Thursdays through Sundays, and the menu includes organic local foods, offering sandwiches, cappuccino, and espresso. To emphasize the importance of bees and their connection to our food, there is also honey made from nearby hives and products such as handmade organic chocolates made with honey.

A Bistro Concept

    New this year is Turtle Crossing American Bistro, a fresh incarnation of the East Hampton restaurant known for its Southwestern and barbecue cuisine. The interior of the restaurant, now in its 16th year, has been redone, as has the menu, which now includes a selection of “light and wine-friendly” dishes such as organic salads and vegetables, poached fish of the day, and grilled quail.

    Among the new dishes are grilled artichoke with herb butter and lemon tarragon dipping sauce, Asian tuna tartare with avocado, sweet onion, and sesame seeds, local seafood ceviche with ricotta crostini, mango, citrus, and cilantro, smoked and grilled quail with bacon, creamed corn, and a cheddar biscuit, and duck confit with potato cake and black currant. The Large Plates include prime-beef burgers, Oregon grass-fed sirloin steak, and cold-smoked then grilled Scottish salmon.

    Signature slow-smoked barbecue platters — brisket, pulled pork, and pulled chicken — are available on weekends, and there is a kids’ menu as well. Takeout and catering services will continue to be offered. The tradition of Friday night music by Mamalee Rose and Friends will continue from 5 to 7, with $5 tap beer deals, and there will be a happy hour from 5 to 6:30 p.m. Sunday through Thursday with half-price selected tap beers and $3 off house cocktails and wine by the glass.

Waterfront Dining

    Navy Beach restaurant gets the season under way this weekend with lunch, dinner, and a “beach menu.” Service begins at 11:30 a.m. daily. There will be live music on Saturday and Sunday. Paul LaBue, the chef, produces a “fish-centric” menu at the eatery, which is on the beach at Fort Pond Bay.

    The Beacon restaurant, on the Sag Harbor waterfront, is open for 2011 and serves dinner from Wednesdays through Mondays starting at 6 p.m. Lunch service will begin on June 16.

Weekend at Avanti

    The Avanti Culinary Market, a new grocery in Water Mill, will host several events for foodies this weekend.

    From 3 to 7 p.m. tomorrow, samples of Hint Water, a flavored water, will be served. The market will play host to Jonathan and Michael Small, two brothers who will stop in on a 100-mile bicycle trip from Port Washington to East Hampton that is raising money for Little Shelter, an animal rescue and adoption center in Huntington.

    On Saturday from 10 a.m. to noon, as well as on Sunday during the same time, visitors can sample some of Avanti’s signature dishes, made by Matthew Guiffrida, the executive chef, including Grandma G’s spinach cakes, which are gluten free, and Loco Burgers, a vegan dish that is both gluten and dairy free. From 1 to 4 p.m. there will be a tasting of Kobe beef barbecue items such as sliders and hot dogs. From 5 to 6 p.m., the Avanti Kids Cooking Club will offer a chance for kids to make their own snow cones.

    On Sunday from 2 to 6 p.m., tastes of Steve’s Ice Cream will be available, including dairy-free selections, and children will have a chance to make their own mini sundaes. In honor of Memorial Day, the market will donate a portion of the day’s profits on Monday to the Veterans of Foreign Wars.

Cooking Classes, Wine Dinners

    Mr. Guiffrida, who is also the chef-owner of Muse Restaurant and Aquatic Lounge, which, like the Avanti market, is at the Water Mill shopping center, offers private cooking classes and wine dinners at the restaurant or in private residences.

    A menu will be put together based on clients’ preferences, and complementary wines chosen in conjunction with Southampton Wines. Prices vary depending on the menu, beginning at $100 per person for dinners at the restaurant and $150 each for off-site meals. Appointments are required, and there is an eight-person minimum.

New at LT

    There are some new items on the menu at LT Burger in the Harbor for the summer. They include chipotle nachos with chopped brisket, a burger made with Snake River Farm American wagyu, jerk chicken with scotch bonnet peppers, coleslaw, and fried onions, tuna burgers, and fish and chips with watercress and vinegar waffle fries. There are new shakes and dessert items as well.

Montauk Marlin Dip

    Lucy’s Whey in East Hampton once again has Montauk Marlin Dip, a spread made from fresh fish. The cheesemongers there have recommended that customers set on getting some call in advance to reserve a container. Orders are also being taken for fruit tarts, sandwiches, and cheese platters.

Phao Hours

    Beginning on Wednesday, Phao, a Thai restaurant in Sag Harbor, will be open Sundays through Thursdays from 5 to 10:30 p.m., and on Fridays and Saturdays from 5 to 11 p.m.

Wine Tasting

    Hamptons Wines & Liquors in East Hampton will host Tuscan table tasting,” on Saturday from noon to 5 p.m. It will be catered by Company Catered Events and feature wine pairings by Solstars.

    Silvia Lehrer will discuss her new book, “Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End,” at the Rogers Memorial Library in Southampton on Wednesday at noon. Ms. Lehrer has been cooking, developing recipes, and writing about food for over 20 years. She will serve samples of regional dishes. The program is free, but preregistration is required by phone or online at myrml.org.

At Lucy’s Whey

    New at the Lucy’s Whey shop in East Hampton, besides a selection of carefully chosen cheeses, are terrines, pork rillettes, duck rillettes, patés, and pulled pork with barbecue sauce from Dickson’s Farmstand Meats, a neighbor of the Chelsea Market outpost of the shop. All of Dickson’s products are made with meats from New York State farms, and from animals t hat have not been given hormones or prophylactic antibiotics.

    Lucy’s, open from Thursday through Sunday on North Main Street, also has a selection of grilled or cold sandwiches to go, including fresh mozzarella with prosciutto, roasted tomatoes, and basil, and the Lucy’s Whey classic, Prairie Breeze cheddar with fig jam and olive oil.

Food, Then Film

    Solé East resort in Montauk is showing outdoor movies on Sunday nights this summer, in conjunction with the Hamptons International Film Festival. Before each classic film — screened after sunset, the Backyard Restaurant at Solé East will have a barbecue and cocktail hour beginning at 7 p.m. On Sunday, the flick is “To Catch a Thief.”

Artisanal Beer and Cheese

    Cheeses from Lucy’s Whey will play a part in an artisanal beer and cheese tasting at Nick and Toni’s in East Hampton next Thursday from 5 to 6:30 p.m. The brews will come from the Fire Island Beer Company, Greenport Harbor Beer Company, and American Beer Distribution Company in Brooklyn. The cost of the tasting is $25. Those who stay on for dinner at Nick and Toni’s will receive 15 percent off of the cost of their meal.