The Montauk Brewing Company is open every Saturday and Sunday from noon to 5 p.m. Those who stop in can pick up growlers of the company’s Driftwood Ale, an American-style extra-special bitter beer.
Breakfast at the Diner
The Highway Diner and Bar, which opened recently and has been drawing a crowd for lunch and dinner, has added breakfast hours. The doors open daily at 8 a.m., and breakfast is served all day. The new eatery is in the building on Montauk Highway in East Hampton most recently occupied by Rugosa.
Fudge Company Contends
Donna McCue and her company, Fat Ass Fudge, will be among the contenders on an episode of “Shark Tank,” the TV show on which entrepreneurs seek to convince investors to back them, airing on ABC on Tuesday. Ms. McCue, an East Hampton resident, who has been an intuitive or psychic, a stand-up comedienne, and an author, said her company was chosen from a pool of more than 31,000 applicants, and that her appearance on the show will highlight her “effervescent and no-holds-barred attitude.” Fat Ass Fudge makes gluten and lactose-free organic fudge that is sold on the company Web site and at East End farmers markets.
Holidays at the Living Room
On Saturday, the Living Room restaurant at c/o the Maidstone inn in East Hampton will begin serving a special Swedish “Christmas table” menu, featuring four courses at lunch or dinner for $36 per person plus tax and gratuity. The menu will include herring three ways as a starter, followed by an assorted cold meat plate, with Swedish Christmas ham, gravlax, and country pate, and, as an entree, roast pork loin with gravy, braised red cabbage and potato puree or codfish with horseradish, potato terrine, winter kale, and brown butter. A trio of desserts will include mini waffles with lingonberry cream, saffron cake with candied hazelnuts, and “Ris a la Malta,” a traditional Swedish holiday dessert.
Double ginger crackles will be prepared during a free cooking demonstration at the Loaves and Fishes Cookshop in Bridgehampton from noon to 2 p.m. on Saturday. The recipe is featured in this year’s holiday issue of “The Best of Fine Cooking.”
Fireside at Bostwick’s
Bostwick’s, which features fireside dining, is now open Friday at 4 p.m. for dinner, and serves lunch and dinner on Saturday and Sunday.