Farm stand shoppers enjoying luscious late-summer fruits and interested in learning about making pies with them will have an opportunity next Thursday, when Leslie Dumont, a onetime pie-crust purveyor, offers a class in her Amagansett kitchen. Ms. Dumont’s Proud to be Flaky Pie School will present a 6 to 9:30 p.m. session on summer fruit pie and autumn apple tart. Participants, limited to four, will master piecrust, she promises, and create a double-crust lattice fruit pie as well as a rustic fruit tart.
The cost, $75, includes a light dinner and the pie. Those who wish to sign up can do so online at Proudtobeflaky.com. Another class will be offered from 2 to 5:30 p.m. on Sept. 15.
At La Brisa
La Brisa, a Mexican restaurant in Montauk that opened at the start of the summer season, has plans to remain open throughout the year. The eatery has an in-house tortilla machine and features traditional Sonoran-style tacos, fish tacos, ceviches made with locally caught fish, and more.
It serves breakfast daily beginning at 7, as well as lunch and dinner, with service until 1 a.m. on weekends.
Slow Food Potluck
Members and nonmembers alike have been invited to Slow Food East End’s annual potluck supper and meeting at the Shelter Island Historical Society’s Havens House barn on Sept. 15, from 4 to 7 p.m. Those interested in attending have been asked to R.S.V.P. by e-mail to Linda Slezak at Lndslzk1@ gmail.com.
How to Fillet
Keita Nakashima, the executive sushi chef at Sen restaurant in Sag Harbor, will demonstrate how to fillet a large fish at the Sag Harbor Farmers Market on Saturday at noon. Jesse Matsuoka, the general manager of both Sen and its neighboring restaurant, The Cuddy, will be on hand to explain the process. Depending on the fish, Chef Keita will do a 3 or 5-piece cut.
The fish will be donated by one of the market’s fish vendors. The market is on Bay Street opposite Burke Street.
The Wine Project
The Riverhead Project restaurant’s last wine dinner of the summer will be held on Tuesday night at 7. A representative of Martin Scott Wines, a wine purveyor, will select the wine pairings for a multicourse, family-style menu. Rita Winkler of Vines and Branches Specialty Olive Oils of Greenport will also be on hand.
The dinner will be served on the Riverhead restaurant’s outdoor patio and will cost $60 per person, plus tax and gratuity. On the menu will be a first course of roasted eggplant and feta dip with vegetables and pita chips, followed by grilled octopus salad with seasonal greens and charred peppers; paella with rice, spicy tomato jus, and summer beans, and a dessert of olive oil-cornmeal cake made with lemon-scented olive oil, caramelized peaches, and toasted pine nuts with lavender honey.
Brunch at little/red
Brunch is served at little/red restaurant in Southampton from Friday through Sunday, 11:30 a.m. to 3 p.m., in addition to the regular lunch menu. Specialty cocktails to go along with the brunch include a Bellini with prosecco and blood orange, and a Bloody Mary with pickled vegetables.
Wolffer Hard Cider
The Wolffer Estate Vineyard has begun making sparkling hard cider. Called Wolffer No. 139, it comes in two varieties, dry white and dry rosé, made from apples grown by the Halsey family at White Cap Farm in Bridgehampton.
Packaged in a pretty carrier, and with labels depicting summer beach scenes, the ciders are available at the winery’s tasting room and at its wine stand on Montauk Highway in Sagaponack.