Food

Don't miss the weekly Sunday barbecue at Topping Rose House in Bridgehampton. It starts at 6 p.m. and features wine pairings by Wolffer Estate Vineyards.
Customers expecting overflowing bins of fresh produce or deli cases bursting with prepared foods might be confused upon entering the new Amagansett Farmers Market, which the Amagansett Food Institute reopened on Aug. 1.
Walk through an allée of bamboo and you reach the Backyard restaurant, which, on the evening of our visit, remained empty the entire time, not because there were no customers, but because everyone chose to dine outside by the pool. The restaurant itself is plain and simple, white with white director’s chairs.
The Lucy’s Whey stand at the Amagansett Farmers Market is beinf run by Lucy Kazickas, an Amagansett resident and founder of Lucy’s Whey, a cheese shop with a home base at Manhattan’s Chelsea Market. Harvest your own sea salt at a workshop in Southampton on Aug. 29, led by Michele Martuscello, the founder of Shelly Sells Sea Salt.
It began in middle school. Every morning, along with Calvin and Hobbes, Tintin, and a variety of other books scattered around, under, and in his bed, I would find my copy of Edna Lewis’s “The Taste of Country Cooking.”
Visit five local farms and six private gardens with Guild Hall's “garden to table” tour. The tour will be part of its Garden as Art event on Aug. 22.
This space next to Sen in Sag Harbor has changed cuisines and decor quite a bit over the last few years. Phao was Thai, I think there was an Indian restaurant briefly, and there was the Cuddy, a gastro pub. Now it is Wolffer Kitchen, the first restaurant on Long Island connected to a winery.
They are rolling! A food truck derby will be held at the Hayground School on Friday, Aug. 14. The Harbor Market and Kitchen in Sag Harbor is now open seven days a week from 7 a.m. to 9 p.m., serving everything from egg dishes, pastry, and espresso to sandwiches, tacos, lobster rolls, and wood-oven pizzas.
This is the time of year when we want to spend as much time as possible outdoors on the water, at the beach, in a park. So naturally we want to bring along foods that are easy to transport, are tasty and stay fresh, and, most important, remain safe.