Food

Ice cream lovers should head down to Smokin’ Wolf, the takeout barbecue shop on Pantigo Road in East Hampton. The shop has reopened its ice cream freezer for the summer. The folks from the White Room Gallery in Bridgehampton have opened the Squeezery, a juice and coffee bar by day and bar bar by night, on Amagansett’s Main Street.

Yes, Virginia, there is a Santa Claus. Thanks to the generosity, wisdom, and hard work of Margaret de Cuevas, the Peconic Land Trust, and those coolest-of-cool “lady farmers” Amanda Merrow and Katie Baldwin, the former Amagansett Farmers Market has reopened as Amber Waves Farm Market, and the gals now own the nine acres behind it.

Robert Sieber, the new executive chef at the Surf Lodge in Montauk, is making some changes to the menu, which includes dishes such as sea urchin linguine, fluke ceviche, crispy prawns, and fish tacos. The South Fork’s easternmost farmers market starts up for the season next Thursday from 9 a.m. to 2 p.m. on the Montauk green, and will continue weekly through the summer.

Everyone loves cookies. Cookies are so good they have their own monster. No other food has a monster, does it? Does lasagna have a monster? Cheetos? No, only cookies.

Carissa Waechter’s new shop in East Hampton is the inevitable culmination of something she has been cooking up for quite a while. Carissa’s Breads have been popular at South Fork farmers markets, and now she will bake and sell not only breads but also cakes, pastries, croissants, and pies and jams made with fruit from local farms.

A new Greek restaurant called Calissa will open on Montauk Highway in Water Mill this weekend, taking over the space occupied a few years back by Trata East and a slew of short-lived followers.

Lulu Kitchen and Bar opened on Sag Harbor’s Main Street a few weeks ago and I like it very much.

At East Hampton Point, which opens this holiday weekend, Craig Atwood, who served as the restaurant’s chef from 2008 to 2010, has returned this year and revamped the menu. Dan’s Taste of Summer culinary events begin this weekend with Dan’s Rosé Soirée on Sunday at the Southampton Arts Center on Job’s Lane from 5 to 8 p.m. There will be more than 30 types of rosé to taste, and food from top chefs and restaurants including Baron’s Cove, Loaves and Fishes, and the East Pole.

Here is the latest roundup of local celebrity cookbooks.

A new evening farmers market will begin June 1 on the grounds of Calvary Baptist Church in East Hampton and take place weekly from 5 to 8 p.m. through August. More than 50 rosé wines from Provence, Sancerre, California, Italy, Oregon, Corsica, Spain, Washington State, and other locations will be available for tasting at a spring preview at Wainscott Main Wine and Spirits on Saturday from 2 to 5 p.m.

For decades, serious foodies have been coming to the East End to partake of the simple pleasures of its summer produce and seafood. Later, they showed up at harvest time for its wine tastings and fine restaurants. More recently, they have left the city to live here year round and produce their own organic food products, such as heirloom wheat, honey, beer, distilled spirits, and fermented vegetables.

Wainscott Main Wine and Spirits will have a spring rosé preview from 2 to 5 p.m. on May 20. More than 50 rosé wines will be available for tasting. Round Swamp Farm markets are reopening for the season on Friday, May 19. Both the East Hampton farm market on Three Mile Harbor Road and the Bridgehampton market behind Main Street will be open from 8 a.m. to 6 p.m.

A few years ago I decided that the greatest gift I have ever received came into this world on Aug. 13, 1987, at 2:30 p.m., eight pounds, six ounces, 21 inches of Adrian William Taylor, sound of wind and limb. So now we celebrate Mother’s Day by me cooking for him.

Union Cantina in Southampton will celebrate the Mexican fifth of May holiday by offering free passed hors d’oeuvres during a 4 to 7 p.m. happy hour, along with a variety of drink specials, including a lineup of the restaurant’s new summer cocktails. Beginning today, Westlake Fish House in Montauk will be open weekly from Thursdays through Sundays, noon through dinnertime. They are serving brunch daily and sushi, as well as the regular menu.

Vienna has a reputation for having the best desserts in the world, which is why a most thoughtful fellow invited me.

Noah’s restaurant in Greenport will host a Slow Food East End dinner on Sunday focused on “slow fish,” or local and sustainable seafood. The event begins with a cocktail reception at 5:30 p.m. Tickets are $110, $95 per person for Slow Food East End members. Advance reservations are required. Lulu Kitchen & Bar opens tomorrow in Sag Harbor, in the Main Street space once occupied by the Paradise and most recently by Doppio Artisan Bistro.

A five-course dinner at Almond restaurant in Bridgehampton recently focused on dishes from the six countries covered by the president’s travel ban. They were accompanied by four wines and a vermouth from Channing Daughters Winery.

Tonight is the night that Jennifer Pike of Pike Farms and Sybille van Kempen of the Loaves and Fishes food store will give a free talk at the East Hampton Library on the symbiotic relationship between local produce like that sold at the Pike Farms stand and the takeout food shop. Will Goldberg’s Bagels take over the Barnes Country Store space in Springs? We should know by this time next week.

Several restaurants on the South Fork are serving Easter dinner and brunches, including Baron’s Cove in Sag Harbor, Nick and Toni’s, the 1770 House, and Highway Restaurant and Bar in East Hampton. Highway's Chef also offered a recipe to try at home.

Jennifer Pike of Pike Farms and Sybille van Kempen of the Loaves and Fishes food store will discuss farm-to-table eating at a talk next Thursday from 6 to 7 p.m. at the East Hampton Library, part of the library’s Tom Twomey discussion series. Tickets are on sale for this year’s Taste of Tuckahoe, a fund-raiser for the Tuckahoe School at which numerous chefs, food producers, vintners, and beer makers present their wares. It will take place at 230 Elm in Southampton on April 28 from 7 to 10 p.m., with a V.I.P. cocktail hour from 6 to 7 before the main event.

Ina Garten has a new instruction series in the works called “Cook Like a Pro.” It will premiere on the Food Network next month. Stuart’s Seafood Market in Amagansett will have gefilte fish and other Passover specialties this week and next. The shop will be closed on April 16 and reopen on April 18.

As part of “Stay Out Late — Starry Night,” a business promotion in Southampton Village tonight, Union Cantina, a Mexican restaurant at Bowden Square, will have an all-night happy hour and live music. The Wolffer Estate winery in Sagaponack has unveiled its new tasting room, which features a bar where one can order a glass of the vineyard’s wine or dry rosé cider, along with high-top tables, banquettes, and a living room area.

"We bring in people who are wine educators," Chimene Macnaughton said of the workshops at Wainscott Main Wine and Spirits, "but we make it super-democratic. We want it to be welcoming even if all you know is that you like white wine."

Taste a bite from a whole host of East End restaurants and food producers on April 2 at A Moveable Feast, a Slow Food East End fund-raiser for its Edible School Gardens program. Cittanuova restaurant in East Hampton, which has expanded its bar seating area and is showing basketball games on large TVs over the bar, is serving complimentary Buffalo chicken wings during Monday and Tuesday night games after 6.

For years, customers had asked Jason Belkin to serve dinner at Hampton Coffee Company’s Water Mill spot, which has been open for 24 years. “We’ve been procrastinating,” Mr. Belkin said with a laugh. He has been busy growing the business to include cafes in Westhampton and Southampton, and most recently in Aquebogue. Over the winter, a longtime plan came together to finally give his customers what they had been asking for: dinner at Hampton Coffee.

Registration is open for a mushroom cultivation class to be led by David Falkowski of Open Minded Organics in Bridgehampton on May 6. The half-day session will include a tour of the company’s mushroom farm, a discussion of basic mycology, and information on indoor and outdoor mushroom cultivation. Roman Roth, the winemaker at Wolffer Estate Vineyard in Sagap­onack, will host a private tasting in the wine cellar on Saturday at 1:30 p.m. featuring a number of Wolffer varietals and vintages and including information about the creation of each wine and how to pair it with food.

In case you are not Irish or have your head in the sand, tomorrow is St. Patrick’s Day. For those looking to satisfy their holiday hankering for corned beef and cabbage, the traditional American way to celebrate the day in an epicurean way, there are numerous places to find it.

Nick and Toni’s restaurant in East Hampton is holding pizza-making sessions for kids ages 5 to 12 every Sunday, Monday, Wednesday, and Thursday from 5:30 to 7 p.m. Friday, March 17, will bring Irish food and drink specials to Rowdy Hall in East Hampton for St. Patrick’s Day, along with a live WEHM radio broadcast from the restaurant from 4 to 6 p.m.

The spring session of tastings and classes at Wainscott Wine and Spirits begins on Wednesday with “The Past and Future of Wine Education: Why We Taste and What We Learn,” presented by Andrew Beti of Wine Symphony, Inc., a co-founder of the American Sommelier Association. The soup pots will be simmering on Saturday at Scoville Hall in Amagansett for the eighth annual soup and chili dinner sponsored by the deacons of the Amagansett Presybterian Church. Twenty-two East End restaurants or food purveyors, along with church members, will provide the eats.

Wine lovers can enjoy a presentation by Roman Roth, the Wolffer Estate winemaker, who will lead diners through a tasting of the Sagaponack winery’s cabernet franc vintages paired with a five-course dinner prepared by Brian Cheewing on Sunday beginning at 5:30 p.m. On Wednesday, beer lovers can enjoy the First Annual Whole Animal Cured, Pickled, Fermented, and Preserved Things Beer Dinner at Almond restaurant in Bridgehampton. Jason Weiner, Almond’s chef, is collaborating with Jeremy Blutstein, the chef at Montauk’s East by Northeast, to create five courses to be paired with Montauk Brewing Company beers.