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  • It began, as no doubt many wonderful things do, At the Common Table. This is the annual dinner served out in the orchard at Quail Hill Farm in Amagansett. The food grown at the farm is transformed by local chefs into a feast for 200 people. There is music; there is no tent. Mother Nature, the senior partner in all growing endeavors, almost always cooperates. Along with various other items for auction was lunch for two prepared by and shared with the Quail Hill farm team. My college friend Mallory won the lunch and invited me along on a late September Wednesday.

  • Sunday was a perfect Long Island day. For me it began at the Montauk Seafood Festival and ended on the North Fork, visiting Lenz Winery and the North Fork Table and Inn. It was sunny, but a tidbit chilly, with no wind, no traffic.

  • Saaz
    1746 County Road 39
    Lunch and dinner daily

  • Blackened Tuna Steaks

    This recipe is from James Peterson’s “Fish and Shellfish” cookbook. Remember the blackened fish fad? It’s still fun to make, as long as you’ve got a good cast-iron skillet and reliable ventilation in your kitchen!

         Serves four.
        4 6-to-8-oz. tuna steaks
        1 Tbsp. fresh thyme leaves, chopped
        1 Tbsp. fresh marjoram or oregano, chopped
        11/2 tsp. cayenne pepper

  • I love tuna. I love it in all of its incarnations, from the ice cream scooped blob on a deli sandwich to the fattiest slice of sashimi to seared on the grill and dabbed with a wasabi aioli. I like the cheap canned tuna at the supermarket and the fancy Italian tuna from a glass jar. I like it raw. I like it cooked.

  • Katana
    La Maison Blanche Hotel
    11 Stearns Point Road
    Shelter Island
    Dinner from 6 p.m., through
    at least Labor Day

  • Seawater Grill
    Gurney’s Inn
    290 Old Montauk Highway
    Lunch and dinner daily

  • Bridgehampton Inn
    2266 Main Street
    Dinner Tuesday through Sunday
    Brunch on Sundays

  • For recipes that call for corn off the cob, keep the following in mind: One ear of corn yields approximately three and half ounces of kernels, or about a half cup.

    Mexican Corn on the Cob

    Serves four.
    8 ears of corn
    1/2 cup mayonnaise (I use light mayo)
    1 tsp. smoked paprika or 1 tsp. chipotle adobo sauce
    1/2 cup good quality Parmesan cheese or cojita cheese
    Wedges of lime for serving

  • At least once a summer a friend will call me with the discovery of a newer, better, easier way to cook corn. It involves a microwave and is guaranteed to remove all of the silk.

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  • The following is excerpted from Laura Donnelly's restaurant review in this week's Star. More ideas for meals on the go can be found in the Star's Restaurant Guide:

    It's Columbus Day weekend AND the Hamptons International Film Festival is on the East End so I know all of you ladies and gentlemen and black-clad cinephiles want to know where to eat. With movies being shown in 6 locations from Southampton to Montauk your dining options are plentiful.