Food

Nancy Passaretti is revamping the fro-yo fad with Buddhaberry, her frozen yogurt shops in Sag Harbor and Montauk that offer all natural yogurt with superfood toppings, as well as an entire spectrum of sweets. After last season, her first summer with Buddhaberry in Montauk, Ms. Passaretti decided to move to the South Fork full time and open a year-round store at 125 Main Street in Sag Harbor.

Takeout Catering

Red Stixs

1020 Montauk Highway

Water Mill

726-6200

Open weekdays, 6-10 p.m.,

weekends, 6 p.m.-2 a.m.

If you love texting and valet parking and disc jockeys spinning and you like your restaurant hostess to wear neon lipstick and not particularly care about your interest in a table, all while paying a fortune for your meal, you will enjoy Red Stixs in Water Mill.

Art of Eating at Marders

Art of Eating Catering is offering a takeout menu at Marders nursery in Bridgehampton on Friday through Sunday from 8 a.m. to 5 p.m. The offerings, which change weekly, include items such as crudités with dipping sauce, hand-cut potato chips or sweet potato chips with seasonings, white bean dip, hummus, pad Thai, wraps, and salads.

Swedish Lunch

Father's Day dining out choices for treating dad to something manly-man or just a simple brunch.

Clam and Chowder House

At Salivar’s Dock

470 West Lake Drive

Montauk

668-6252

Lunch and dinner, Thursday

through Monday, noon-4 p.m.

and 5-10 p.m.

For Dads

A complimentary Bloody Mary or Budweiser beer will be served to fathers who have lunch on Sunday, Father’s Day, at Navy Beach restaurant in Montauk.

At the Harbor Bistro in East Hampton, “Big Daddy” specials will be offered on Sunday. They include a 2-pound lobster, a 24-ounce “cowboy steak,” a 12-ounce filet mignon, and a half or full rack of Mongolian barbecue ribs. Entrees will be served with steamed jasmine rice, garlic-confit potatoes, or house fries and asparagus. Dads will also be offered a half-price deal on pints of Montauk Offland IPA beer.

Doppio East

126 Main Street

Sag Harbor

803-3444

I dined at Doppio East in Sag Harbor the other night. It had been open only a week so far, and though this is a bit early to review a restaurant, sometimes we feel that if you are open for business and charging for your product, you are fair game. But I assure you, I did take into account the newness of this establishment.

Farmers Market

The Montauk Farmers Market has its seasonal debut next Thursday. The market will take place each Thursday from 9 a.m. to 2 p.m. on the village green, through early October.

Red Stixs

The new restaurant this season in the Water Mill space that formerly housed Trata is Red Stixs, which serves “Beijing-style Chinese cuisine,” according to the restaurant’s website. Among the menu items are hand-pulled noodles and dumplings, some of which are made during a nightly “noodle show.”

At James Beard House

Visiting local farmers markets is one of my favorite pastimes. Sometimes I only have time to cut a quick swath through them. Shiitakes from David Falkowski, a nice piece of striped bass from Alex Fausto of the Seafood Shop, and perhaps some blossoms from Keith Pierpont. If I can hit two farmers markets over the weekend, I’ve got enough bounty to last through the week.

Revised Hours

    The Beacon, which opened for the season in Sag Harbor last Thursday, has adjusted its hours for the season, and will serve dinner from 6 p.m. on Wednesday through Sunday.

Farm Shares

Bay Kitchen Bar

39 Gann Road

East Hampton

329-3663

Lunch and dinner, seven days

     There are few greater pleasures than enjoying a water view, slurping some local oysters and clams, and sipping a light, mineraly Muscadet. Now, how about if that view is one of the prettiest of Three Mile Harbor (at the end of Gann Road), your oysters are a mere $1 each, and your glass of wine is $5? I say gaze and slurp and sip away!

At Gosman’s

    My son’s friend Omar came to visit the other day and presented me with a plastic cup of green stuff. “I got this smoothie at _____. It cost $20!” The green stuff was starting to turn grayish and separate in the cup. I politely took a sip and wished the nice young man had saved his $20. It tasted awful.

Juices and smoothies have become so popular, it seems that as soon as people exit their spinning or yoga classes they have purple or green beverages attached to their hands, expensive purple or green beverages! Are they worth it?

    Fans of the Lester and Snyder families’ prepared food and fresh fish and produce will be pleased to learn of Round Swamp Farm’s new Bridgehampton market and bake shop, which will open on Friday, May 16. The location is 97 School Street, more or less behind the Candy Kitchen and across the way from the Bridgehampton Community House.

    Spring vegetables are on their way, and if you have your own garden perhaps you have already gotten a few sprightly leaves of spinach and lettuce. Of all the seasons, I think spring’s vegetables go the best together. Or perhaps we’re just so grateful they are here?

    The joy of pork, from the snout to the trotters, and craft beer will be celebrated at Topping Rose House in Bridgehampton Saturday from 1 to 4 p.m. Local beer will be featured. The menu will include pork sliders, chicharrones, bacon, charcuterie, terrines, rillettes, grilled sausages, and pork belly sandwiches.

    Also on the board will be early season local vegetables, soft drinks from Miss Lady Root Beer, and Montauk Pearl oysters. The cost is $100 per person; guests anteing up an additional $25 can cut the line and get in at noon. Reservations have been suggested.

    Over the last two months I have spent several Sunday afternoons with some of the most relevant and important people in our community — farmers and fishermen, brewers and winemakers, restaurateurs and shellfish growers. The reason was a series of panel discussions presented by the Peconic Land Trust and sponsored by Edible East End. The theme for the four panels was “Long Island Grown: Food and Beverage Artisans at Work.” This was the fifth year that Peconic Land Trust has presented these talks, titled “Conversations With . . . ,” at Bridge Gardens in Bridgehampton, a hidden gem.

    With local artisans purveying such homemade comestibles as cheese, sea salt, and wine, it was only a matter of time before the production of spirits found its way to the South Fork. As the zeitgeist would have it, two such projects have emerged at the same time, and one local farm is selling product to a Brooklyn ginsmith.

Cooking at Church

    Marco Barrila, the chef and owner of Insatiable Eats in Southampton, will present a program highlighting the cuisine of his native Sicily at an East End Chefs program at the Old Whalers Church in Sag Harbor tonight at 6:30. The menu will include an appetizer of eggplant, tomatoes, capers, and olives in an agrodolce (sweet and sour) sauce, followed by pasta with tomato, basil, fried eggplant, and oven-dried ricotta. The meal will conclude with a semi-frozen lemon and strawberry dessert.

    The witty writer Dorothy Parker once aptly described eternity as “two people and a ham.”

The heat was on Saturday as hundreds of hotheads descended on a field at the Hallockville Museum Farm in Riverhead for the debut year of the North Fork Horseradish Festival.

Easter Sunday

    Numerous restaurants will offer special meals for Easter Sunday.

    The owners of Naturally Good Foods and Cafe in Montauk are planning to open a restaurant on the hamlet’s Main Street, opposite Herb’s Market in the space formerly known as Mtk Cafe.

    Like their shop and cafe on South Etna Avenue, the restaurant will serve healthful food, but this eatery will stay open for dinner service. There will be beer and wine, which will be “all organic and biodynamic,” Lauren Katz, one of the owners, said Sunday.

Hello Again, Spring

    The expanding list of restaurants reopening for the season rings a few more death knells for the extended winter.

    Bostwick’s reopens tonight for its 22nd season. The seafood spot on Pantigo Road in East Hampton will be serving lunch and dinner beginning at 11:30 a.m. Thursdays through Sundays. There will be fresh local seafood and daily blackboard specials, and seating is available next to a cozy fireplace. Favorites that remain on the menu include a blackened fish taco, clam roll, seafood pasta, and crab-stuffed flounder.

    I recently had the great, good fortune to spend an evening dining at Blue Hill at Stone Barns in Pocantico Hills, N.Y., followed by a farm tour the next morning. And I shall say right now that this was the most spectacular, staggeringly creative, delicious meal I have ever had in my life.

    On Aug. 1, 1965, Craig Claiborne held a picnic on Gardiner’s Island that has come to be known as “the grandest picnic of all time.” He invited a pantheon of French chefs to prepare the meal — Pierre Franey, his friend and collaborator, who was then executive chef at Le Pavillon, Roger Fessaguet from La Caravelle, Jean Vergnes from the Colony, Rene Verdon, then chef at the White House, and Jacques Pepin, who had been personal chef for Charles de Gaulle before coming to New York to work for Franey at Le Pavillon.

    A new hotspot at the Montauk dock will open next Thursday. The old Salivar’s space has been taken over by West Lake Clam and Chowder House, and the new season is set to begin with its signature sushi bar and full menu. For now, dinner will be served from Thursday through Monday, and lunch offered as well from Friday through Sunday. Breakfast hours will be added later in the season.

    Stoves continue to fire up in restaurant kitchens that had gone cold for the winter season. Friday, April 4, brings the reopening of the Dock in Montauk.

    South Edison restaurant in Montauk, which is not quite ready to open for the season, has a sister restaurant now in New York City, called Bo’s Kitchen and Bar Room. It is at 6 West 24th Street. As with South Edison, Todd Mitgang is a partner and the chef.

Fresh Eggs

    It’s that time of year again. Hamptons Restaurant week, which offers three-course prix fixe dinners for $27.95 at more than a dozen local eateries, will run from Sunday through March 30.