Food

   Smokin’ Wolf

221 Pantigo Road

East Hampton

324-7166

Monday to Friday from 5 p.m.

Saturday and Sunday from noon

   Four men on a mission delivered 34,000 pounds of fresh local produce last year to food pantries in Southampton, Sag Harbor, Springs, East Hampton, and Amagansett, the harvest of the three-acre East Hampton Food Pantry Farm on Long Lane.

    The farm, now in its fourth year of operation, has recently built a 34 by 100-foot hoop house, which will extend the growing season into the fall and winter, increasing the range and volume of food it can produce for those in need.

Cait’s Baked

    Caitlin Baringer, who grew up in East Hampton baking with her mother, Jane Baringer, has returned to her hometown from California to establish Cait’s Baked, a baked goods business.

St. Luke’s Favorites

    Ellen White, formerly the executive chef at the Silver Palate gourmet store in Manhattan, will lead a team of cooks at St. Luke’s Episcopal Church in East Hampton on Monday as they prepare frozen, to-go entrees from recipes in a new church cookbook called “Favorites of St. Luke’s.”

    The group will cook up Bonac clam chowder, carrot-ginger soup, chicken pot pie, turkey chili, clam pie, and “Jonda’s Meatloaf,” a recipe that appeared in a 1948 St. Peter’s Chapel cookbook. The chapel is a summer adjunct of St. Luke’s in Springs.

Danny and Barbara’s Best Trout Recipe

    This recipe is an example of the marinade being added after the food is cooked. The original recipe, from my friend Daniel Zwerdling, suggests letting the fish sit at room temperature for four to six hours, then refrigerating for three to four days. I do neither. I serve the fish a few hours after preparation. It is a lovely first course.

    Serves six.

6 trout fillets

1/2 cup olive oil

1/2 cup flour

2 Tbsp. yellow onion, chopped

1 cup dry white Vermouth

1/2 cup orange juice

   If you are like 99 percent of the population out here in the summertime, you are probably grilling and barbecuing many of your meals.

   There are a few basic rules if you want to go into business: Pick something that people want or need, with a strong track record (7,000 years is good), and with an immediate following willing to serve as your guinea pig/test pilots.

    The latter precludes the funeral business, which leaves only beer.

   The Great Bonac Fireworks over Three Mile Harbor on Saturday night will be the occasion for special events at two waterfront East Hampton restaurants.

Bell and Anchor

3253 Noyac Road

Noyac

725-3400

    Our dining experience at Bell and Anchor the other night was simply splendid. The food was fresh and creative with heavy emphasis on raw bar items and local ingredients, the service impeccable, and the view and atmosphere lovely.

While it Lasts

    At Michael’s at Maidstone restaurant in Springs, a special on grilled steak or lobster is available daily from 5 to 6 p.m., or all night at the bar, but only while supplies last. The special is just $19.95. Reservations are required for those planning to eat in the dining room.

New in Noyac

    The Bell & Anchor, new this year at the Mill Creek Marina on Noyac Road in Noyac, has a menu featuring oysters, lobsters, pork belly, and more, and is serving dinner six nights a week beginning at 5:30. The restaurant is closed on Mondays.

    So you just got home from work, you’re hot and tired. And now it’s time to cook dinner, heating up your kitchen. If you’re like me, with no air-conditioning, this can turn a pleasant daily task into a grim one. If the beginning of July has given us record-breaking heat, imagine what the rest of the summer may be like. Solution? Salads for supper! Cool, refreshing, balanced, healthy salads.

Sotto Sopra

231 Main Street

Amagansett

267-3695

Open for dinner Wednesday

to Sunday

   We arrived at Sotto Sopra (upside down) the other night in a roundabout way. Our intention was to review a more nightclubby establishment, but it turn­ed out to be closed on a Sunday night. We wandered aimlessly around the nightclubby parking lot, admiring all the flotsam and jetsam strewn about, which nightclubby patrons are wont to leave.

Summer Shellfish

    The Montauk Shellfish Company, which has been growing Montauk Pearl oysters in Lake Montauk for four years, is selling oysters at Rick’s Crabby Cowboy Cafe on East Lake Drive in Montauk for $22.95 a dozen or $11.95 a half dozen.

For the Fourth

    Local support was visible at Whole Foods’ new location in Wainscott last week, with the names of farms and local vendors whose produce the chain is selling  displayed indoors, and the vendors themselves setting up in the parking lot of the former Ford dealership on Montauk Highway.

South Fork food producers have been invited to sell their wares at the pop-up Wainscott market.

   Former East Hampton Town Councilwoman Julia Prince is now in the restaurant business, and running a restaurant is a breeze compared to helping run East Hampton Town, she said.

    “In comparison to the workload on the town board, this is nothing. That job prepared me for anything. You still have problems but they’re manageable,” she said on Monday, sitting in a booth at La Bodega in Montauk while eating a plate of scrambled eggs and toast.

Thursdays

Montauk

On the green, 9 a.m.-1 p.m.

Fridays

East Hampton

Nick and Toni’s parking lot, 136 North Main Street, 9 a.m.-1 p.m.

Bridgehampton

Hayground School, 151 Mitchell Lane, 3-6:30 p.m.

Saturdays

Shelter Island

Shelter Island Historical Society

16 South Ferry Road (Route 114),

9 a.m.-12:30 p.m.

Sag Harbor

Bay and Burke Streets, 9 a.m.-1 p.m.

Springs

   Andrew Harris, a Montauk resident and owner of the Stonecrop winery in New Zealand, will host a wine dinner tonight at the American Hotel in Sag Harbor to raise money for the East End Classic Boat Society. The $95 cost includes a $50 donation to the society.

    The dinner will begin at 6:30. Stonecrop’s 2011 sauvignon blanc and 2009 pinot noir will be served, along with Jerusalem artichoke velouté soup, a watercress salad, roasted Montauk blackfish with roasted salsify and Yukon Gold potatoes, and a dessert of dark chocolate and olive oil mousse with berries.

    Have you ever read a cookbook cover to cover? Me, neither. But one of the great joys of writing cookbook reviews is to read every single word, from introduction to chapter headings to analyzing each recipe and photograph. This immersion into a book can transport you to wonderful places: to Cyprus for a light lunch in the shade, to a North Fork farm stand for the ripest peaches, or to a Hamptons’ idyll so brightly colorized you’ll need to wear shades.

    Alexander the Great was a big fan, as were George Washington, Benjamin Franklin, and Thomas Jefferson. Charles I of England was so entranced with its flavors that he tried to keep the recipe secret as a royal prerogative.

    The cause of this historical brouhaha? Ice cream.

    History tells us that ice cream — or some form of shaved ice and flavored syrups — first made an appearance in the second century B.C. as a treat for royals. But it took almost another two millenniums for it to reach the masses, and when it did, it took off like an ice cream avalanche.

    With Father’s Day on Sunday, restaurants are putting out the welcome mat for dads and their families in various ways.

    Osteria Salina in Bridgehampton will serve Father’s Day supper from 1 p.m., with specials and items from the regular menu available.

  Zum Schneider MTK

4 South Elmwood

Montauk

238-5963

Lunch and dinner seven days

    Reservations are being taken for a June 21 wine dinner at the American Hotel in Sag Harbor featuring wines from Stonecrop, a 20-acre family-owned vineyard in Martinborough, New Zea­land, that produces handcrafted, award-winning pinot noir and sauvignon blanc. The dinner will be hosted by an owner of the winery, Andrew Harris, who lives in Montauk.

   At $100 per day, the Juicy Naam’s customized cleanse is “not just juice,” said Giuliana Torre, the Naam’s founder and owner.

    A “conscious cuisine” dinner at Rowdy Hall in East Hampton will feature a round-table discussion led by Stefanie Sacks, a culinary nutritionist with a show, “Chew on This,” on local cable TV. The event will begin at 6 p.m. with cocktails and hors d’oeuvres, to be followed by a healthy three-course dinner prepared by the restaurant’s chef, Joe Realmuto, and chef de cuisine, Ed Lightcap.

   Those who have been in East Hampton for a long time will surely remember the rearing red horse that stood in front of the old Levi’s store at Cove Hollow Road and Route 27, the namesake for the shopping plaza there and now the new Red Horse Market.

    The gourmet market opened its doors two weeks ago, and a tradition is taking hold among the mouth-watering displays of meats, pizzas, pastries, produce, and prepared foods — family.

   Andrra

39 Gann Road

East Hampton

329-3663

Dinner nightly

Lunch in summer

   The beautiful new restaurant at the end of Gann Road, most recently the Boathouse, and for many years Bostwick’s on the Harbor, is now Andrra, which means “dream,” and dreamy it is, beginning with the view. This particular spot on Three Mile Harbor doesn’t just have a simple, unobstructed water view; it presents a glorious panorama of boats, inlets, islands, and eddies, more like a delta, as one guest observed.

Farmers Markets Open

    On Montauk’s Main Street, 668 the Gig Shack is serving lunch, with a menu including house-smoked pulled pork sandwiches, burgers, seared sea scallop sandwiches, and fish tacos. This year, the dinner menu includes a house-smoked rack of ribs served with cornbread and slaw, a char-grilled Angus rib-eye steak with fresh chimichurri, yellowfin tuna steaks, and tuna tartare taquitos.

“American Meat”

    Nick and Toni’s restaurant in East Hampton will host a reception after a screening of the documentary “American Meat” at Guild Hall on Saturday.