By this time next week, we may know whether Goldberg’s Bagels is taking over the Barnes Country Store space in Springs. The owners of Barnes have closed up shop for good, and negotiations are reportedly taking place about Goldberg’s leasing the Springs-Fireplace Road site. 

Loire Valley Wines

The Loire Valley will be the focus of the next wine tasting and discussion at Park Place Wines in East Hampton. The free session, from 5:30 to 6:30 p.m. on Wednesday, will touch on a variety of wine styles from the region, from Muscadet to Sancerre. Reservations have been requested.

At Wainscott Main

Andrew Tow, the founder of the Withers Winery, will discuss “a California producer’s passion project” at the next wine education session at Wainscott Main Wine and Spirits at 5:30 p.m. on Wednesday. It costs $10. Those who wish to attend have been asked to call the store or send an email to [email protected] to register.

Farm to Table Talk

Tonight is the night that Jennifer Pike of Pike Farms and Sybille van Kempen of the Loaves and Fishes food store will give a free talk at the East Hampton Library on the symbiotic relationship between local produce like that sold at the Pike Farms stand and the takeout food shop. Part of the library’s Tom Twomey lecture series, it will take place from 6 to 7 p.m. 

A Correction

A caption that ran with last week’s recipe for rack of lamb misidentified the chef in the photo. He is Justin Finney, a chef at the Highway Restaurant and Bar, not Anand Sastry, the restaurant’s executive chef, whose recipe it was.

Lulu Kitchen & Bar opens tomorrow in Sag Harbor, in the Main Street space once occupied by the Paradise and most recently by Doppio Artisan Bistro. The restaurant is the newest offering from Marc Rowan, whose Montauk collection includes Arbor and Duryea’s Lobster Deck. The Sag Harbor spot is to be open year round, according to a release, featuring an open kitchen where food will be prepared in a wood-burning oven and on a grill using wood. 

The chef, Phillippe Corbet, was most recently at the helm at Arbor. Lulu Kitchen & Bar will serve lunch, dinner, and a late-night menu centered on local products, including wood-fired pizzas. Its managing director, Steven Jauffrineau, has worked at Sunset Beach on Shelter Island as well as at Duryea’s and Arbor. The restaurant will be open Mondays through Saturdays from noon to midnight, and from 11:30 a.m. to 10:30 p.m. on Sundays. 

Harbor Bistro is Back

The Harbor Bistro on Three Mile Harbor in East Hampton opened for the season last Thursday, with dinner served Thursdays through Sundays beginning at 5 p.m. Sunset happy hour will feature $6 cocktails and $8 appetizers. 

Plant-Based Dining

“Beyond Twigs, Sticks, and Berries,” a dining experience focused on plant-based ingredients, will hold an event next Thursday night in Sag Harbor. It will begin at 5:30 p.m. at the restaurant Sen, with cocktails, shiitake rolls, and edamame, and continue on Long Wharf for an outdoor meditation session. That will be followed by a five-course plant-based meal at Sen and a cooking demonstration on how to make a miso-based broth used for a vegetable ramen noodle soup. 

The evening will include a discussion of the nutritional value of plant-based eating. Tickets are $59 each, including tax and tip, and can be ordered at eventbrite.com.

Food Lab Conference

Tickets are on sale for Stony Brook University’s third annual Food Lab conference, to be held on its Southampton campus on June 9 and 10. This year’s theme is “Food in America: Fifty Years of Change.” Leaders in food businesses, media, and policy will participate in a discussion of healthful regional food systems at the conference, which is sponsored by the Amagansett Food Institute and Edible East End. 

Slow Food Fish Dinner

Noah’s restaurant in Greenport will host a Slow Food East End dinner on Sunday focused on “slow fish,” or local and sustainable seafood. The menu will include three types of local oysters, served different ways, seared sea scallops, and pan-roasted sea robin, along with a variety of passed appetizers, and dessert. Noah Schwartz, the chef, will prepare four courses, each paired with wine. 

The event begins with a cocktail reception at 5:30 p.m. Tickets are $110,  $95 per person for Slow Food East End members. Advance reservations are required. 

Navy Beach Opens

Out in Montauk on Fort Pond Bay, Navy Beach will reopen for the season, weekends only until June, tomorrow at 5 p.m. Dinner will be served Friday through Sunday, as well as lunch Saturdays and Sundays. 

The weekend schedule, which may vary over the next several weeks, can be found at the restaurant’s website, navybeach.com.

La Fondita Specials

Springtime daily specials at La Fondita in Amagansett are as follows: On Wednesdays, there is a choice of quesadillas, tacos, and tostadas; Thursday’s specials are gorditas with chorizo or chicharrones, and sopes; Friday it’s chiles rellenos, with several fillings to choose from, and the Saturday specials are chicken taquito with tomatillo consommé and mushroom quesadillas. 

La Fondita is currently open Sundays through Thursdays from 11:30 a.m. to 8 p.m., and on Fridays and Saturdays until 9 p.m.

Mark Twain wrote, in “Innocents Abroad,” that “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” 

“I was a good student. I comprehend things. I understand very well. Better than, I think, almost anybody,” Donald Trump said to the National Sheriff’s Association regarding his interpretation of United States immigration law.

“I’ll tell you the whole history of it,” former New York City Mayor Rudy Giuliani told Fox News. “So when Trump first announced it, he said ‘Muslim ban.’ He called me up. He said ‘put a commission together. Show me the right way to do it legally.’ ”

A five-course dinner at Almond restaurant in Bridgehampton recently focused on dishes from the six countries covered by the president’s travel ban. They were accompanied by four wines and a vermouth from Channing Daughters Winery. The dinner was conceived by Jason Weiner, the restaurant’s co-owner and executive chef, and prepared by its newly anointed chef de cuisine, Jeremy Blutstein. It was sold out. It was tremendous and huge, hugely successful, and beautiful.

At the beginning, Mr. Blutstein said, “This is a celebration of food from mother countries. Food is bond. People celebrate with food when a baby is born, when someone graduates, and at the other end, people gather and bond around food when someone dies. People have to let go of anger. If you walk around being angry, everybody loses. Here we have friends in the kitchen and friends in the dining room. Nights like this are what it’s all about.” 

He then admitted that in Mr. Weiner’s absence he had taken the liberty of plundering and pillaging the restaurant basement’s supply of last summer’s Pike’s Farm tomatoes and homemade harissa. The menu also featured nettles, ground dent corn, carrots, and potatoes from Quail Hill Farm, wheat from Amber Waves, Marilee Foster’s radishes, arugula from the Bridgehampton School’s Killer Bees garden, and micro-greens from Brendan Davison’s Good Water Farm.

Served family-style at communal tables, the meal began with fattoush, representing Syria and Iran, a salad of greens, sugar snap peas, radishes, pomegranate seeds, toasted pita bread, fennel fronds, and little rounds of falafel. It was lemony, herbal, and minty, with a hint of cardamom. The 2016 Mudd West Vineyards syrah was an excellent match for the variety of flavors.

The next course was salaat jazar, a carrot salad from Sudan, spicy with harissa, a tahini dressing, pistachios, pickled ramps, arugula, and a sprinkling of purple shiso leaves. This was accompanied by a 2016 Petillent Naturel.

When Christopher Tracy of Channing Daughters stood up to speak, he did so with the fervor of a Pentecostal preacher. “Channing Daughters Winery steers away from politics and religion. But these are interesting and different times so you have to be engaged. As Hamilton said to Burr, ‘I’d rather be divisive than indecisive.’ ” He talked about how much fun it was to pair the wines with spicy foods, calling the sparkling rosés “joyful with a touch of sweetness.”

When asked why she and her husband, Chris Jeffrey, were attending the dinner, Laura Luciano said, “People are dying, seed banks are being blown up. Jason [Weiner] is bringing awareness to the foods of each of these countries. If we can’t go to them, Jason is bringing their flavors to us and educating us.”

The carrot salad was followed by mafaiya, a fish stew from Yemen, prepared with monkfish, last summer’s tomatoes, sunchokes, and Quail Hill nettles. It was one of the best courses of the meal, the monkfish cooked just enough, the nettles softened to spinach-like silkiness, the sunchokes adding sweetness, and the broth having a hint of saffron in it. This was matched with a 2016 cabernet sauvignon from Mudd Vineyard.

Throughout the meal, Almond’s co-owner Eric Lemonides was serving dishes and alighting on each table with the speed of a hummingbird. As the guests tucked into the fourth course of chicken and lamb kebabs representing Libya, Mr. Tracy told us why Almond is near and dear to his heart. “These dinners remind us of why we get together to enjoy food. Look behind the scenes: Diego, Steve, Nick, Jeff, all of the staff, they get it.” 

I visited the kitchen before the meal began, and the chefs and cooks were remarkably calm considering they were about to serve five courses in rapid succession to 75 guests. Mr. Blutstein introduced me to the “handsome S.O.B.s” who had prepared our meal, Miguel Solano, Leo Cordova, Fabian Juela, and Andrew Mahoney. Mr. Weiner was absent, working at a dinner in the city.

For dessert we had kac kac, a Somalian beignet topped with local lavender honey. This was served with Channing Daughters Vervain Version 3 Batch 3, a vermouth full of mysterious and intriguing local herbs and spices.

If you are familiar with Almond and the folks behind it, you already know that they frequently host dinners for friends in need, artists and writers, community groups, and more. Food is bond, as Mr. Blutstein said, and this dinner also provided some serious food for thought.

Click for recipes

First of all, I have to admit that certain German words bring out the inner child in me, and that inner child is akin to Beavis and Butthead. Millennial boys will know what I mean. 

“Beavis and Butthead,” an animated sitcom created by Mike Judge in 1992, ran for many years and was made into a movie. The two characters are disgusting young boys who are titillated by any word that sounds dirty, and react to it by snickering “heh heh, you said [insert potentially dirty word here].”

I spent a few days in Vienna, Austria, last week, without a doubt one of the world’s most beautiful and culturally rich cities in the world, and found myself giggling over such words as “gute fahrt,” “kartoffelpuffer,” and “botschafter,” which simply mean “good trip,” “hash browns,” and “ambassador.” But I digress before I’ve even begun. . . .

Vienna has a reputation for having the best desserts in the world, which is why a most thoughtful fellow invited me. The sachertorte could be the most famous. Other dishes of great renown are tafelspitz, or boiled beef; weiner schnitzel, which is deep-fried breaded veal; mohnnudeln, big potato gnocchi-like noodles covered in a sugary poppy seed goop; rindfleischsalat, beef salad made with leftover tafelspitz, and lots and hams and cheeses and dense dark breads. In other words, the traditional foods are gout-inducing, cholesterol-raising heavy fare that nobody should be eating on a daily basis.

Because I had accrued oodles of miles on my credit card, I was able to travel for $0 in business class, an experience I have had only once before in 62 years. “Oh, boy,” I thought, “this means I can hang out in the lounge of Austrian Airlines!” Their motto is “the charming way to fly,” which is a charming motto.

Airport lounges are as quiet as tombs, have comfortable seating, free booze, and often (so I hear) splendid buffets. This lounge had cold cuts, potato chips, macaroni salad, Chex mix, candy, and pizza. It was on a par with hospital food. I exited the lounge and found a stall called New York/Istanbul and enjoyed a gozleme, a flat bread stuffed with spinach and spices. Delicious . . . and green.

Things improved on the airplane, which had a “chef” taking meal orders. When researching the airline I came upon a travel story in which the writer actually believed the “chefs” on Austrian Airlines were going back into a real kitchen to cook the meals to order. Not so. As most of us know, open flames are not a good idea up in the air in an airtight capsule. There were offerings of white asparagus soup, beef fillet, prawns, tortellini, a cheese trolley, and desserts. The Austrians are also big into coffee, so there was a whole coffee menu to choose from after the meal. The coffee is divine everywhere in Vienna, even at McDonald’s. (Yes, I got an espresso one morning at McDonald’s.)

I had a full day to explore before my friend Benson arrived, so I wandered around and had a lunch of huge white asparagus topped with diced tomatoes, accompanied by buttery, parsley potatoes, and a very large bowl of hollandaise. To top it off I ordered a side dish of Vulcano ham, a cured ham that is aged for six months, marinated with herbs, and smoked briefly with beechwood. Oof, good start.

On our first night we tried to muster up some enthusiasm to try traditional Viennese food and went looking for Plachutta, a restaurant with three locations throughout the city and renowned for its tafelspitz. We got lost and settled on a nice little Italian joint called Sole and had shredded raw artichoke and fennel salad, sea bass with a potato crust and sautéed spinach, followed by tart lemon and blood orange sorbets. This place was so good (and healthy) we went back again another night.

Our days were spent in museums — two full days at the Albertina, viewing much Egon Schiele and Gustav Klimt and other artists of the Secessionist movement. We explored a farmer’s market where we found fraises des bois, tiny Alpine strawberries that are sweet and perfumy and very different from the larger ones we are used to. 

Most breakfasts were consumed in our hotel, where the buffet had a staggering array of more meats and cheeses; bircher muesli, a mixture of soaked oats with yogurt, nuts, and fruit; pretzel rolls; dense, dark, brown breads, and big jars of jams like sour cherry and gooseberry. Lunches were often at museum cafes, and they were excellent. At one I had a baked sweet potato topped with fresh porcini (also known as bolete) mushrooms, micro-greens, and a soy dressing. At another I had some darned good sushi. (Sorry folks, I just didn’t want to gain 10 pounds a day.) 

We fell in love with one of Vienna’s famous pastries called Esterhazy, similar to a Napoleon, which is composed of layers of hazelnut dacquoise (meringue) filled with buttercream, and topped with a sugar icing. The apple strudels everywhere were also delicious, and often served with vanilla sauce, because why should a rich dessert have to be served without more sugar and fat?

We spent one evening touring the local TV station ORF, and watching the evening news broadcast, which is five minutes long. Benson’s friend, a native Austrian named Christian, explained to us that Austria is a very relaxed, neutral country, welcoming to immigrants, and with very little fear of terrorism. Quite refreshing considering its history.

By our third evening (I only had four days), I forced my host to indulge my need to try the traditional foods. We found one of Plachutta’s locations and tucked into weiner schnitzel and the boiled beef tafelspitz. It was far better than it sounded. You choose which cut of beef you would like (rump, tongue, shoulder, whatever), and it is presented in a beautiful copper pot full of broth with carrots and leeks. You begin with the broth, which comes with either noodles or sliced pancakes. 

It was insanely good. The accompaniments are applesauce with horseradish, shredded fried potatoes, and chive sauce that is made with milk-soaked white bread, then turned into a mayonnaise emulsion with vegetable oil and lots of chopped chives. The meat is cut superthin and is very tender, like the best brisket you’ve ever had. There is a thick bone full of marrow in the broth, which is meant to be slathered on toasted brown bread and sprinkled with salt and pepper. This was the best marrow I’ve ever tasted. Alas, Benson’s weiner schnitzel, while tender, was merely two slabs of oily, breaded veal with a wedge of lemon.

On our last night we tried a Turkish restaurant surrounded by weapons stores. It was so bad (smoking allowed inside, pee yew!) we left after trying only the hummus, fried zucchini, and falafel.

The next and last stop, the famed Hotel Sacher, was ground zero for that famous sachertorte. I’m going to be sacrilegious here and say I was underwhelmed. It is a somewhat dry, not very chocolaty cake with a layer of apricot jam and a somewhat gritty chocolate glaze. Truth be told, I would take a French fruit tart or éclair over this anytime. 

The architecture, music, art, people, and parks of Vienna were truly wonderful, but I did not come back thinking, “Hot diggity, I can’t wait to try that recipe at home!” I prefer colorful and crunchy vegetables, things that have spice and zest, healthful things. Fish and rice, not noodles and cream.

It was a glorious trip, however, and I would go back in a heartbeat. Besides the beauty of the city, I became enamored of the language, which often combines several words to create a new word and meaning. For instance “kummerspeck” literally translates to “grief bacon,” that syndrome many of us have experienced of overeating to soothe us after a breakup or job loss or stress. “Torschlusspanik” means “closing gate panic,” that feeling of being afraid you’re missing out on things in life and you’d better hurry up and do them. “Erklarungsnot,” which brings Beavis and Butthead back to mind (heh-heh, you said ‘snot!’) literally translates as “explanation poverty,” and is used to describe dishonest politicians, children who lie about their homework, and various other liars and cheaters. That word will come in handy every day back here in America. 

Perhaps my favorite word of all, because it relates to food, is a word regarding laws and the labeling of beef. I have no flipping idea what it means literally but here goes: rindfleischetikettierungsuberwachungsaufgabenubertragungsges. 

Click for recipes

The tide of restaurants reopening for the season continues to surge. Gosman’s, at the Montauk docks, reopens today and will serve lunch and dinner daily, except Tuesdays, until Memorial Day, when the schedule will run seven days a week.

Also in Montauk, beginning today, Westlake Fish House will be open weekly from Thursdays through Sundays, noon through dinnertime. They are serving brunch daily and sushi, as well as the regular menu.

Cinco de Mayo

The Hamptons Salt Company, with flavor-infused salts that include lime, jalapeno, and ghost pepper, is marking Cinco de Mayo by discounting its “bartender collection” of lemon, lime, and jalapeno salts by $20. Those who use the promo code CINCO may purchase the collection, through Sunday, for $39.99 at HamptonsSalt.com

Derby Day

Another reason to indulge in themed drink and food is coming up on Saturday, when the Kentucky Derby race is run. At Baron’s Cove in Sag Harbor, food and cocktail specials will be offered during a Derby party from 4 to 7 p.m. Special cocktails will include mint juleps and a “blueberry bourbon smash.” 

Baron’s Cove will also celebrate Cinco de Mayo tomorrow, with a bar menu featuring specials on mini tacos and pitchers of margaritas. 

At Union Cantina

Union Cantina in Southampton will celebrate the Mexican fifth of May holiday by offering free passed hors d’oeuvres during a 4 to 7 p.m. happy hour, along with a variety of drink specials, including a lineup of the restaurant’s new summer cocktails. There will be live music as well. In addition, Union Cantina is offering a three-course prix fixe dinner through Saturday.

TALK Is Back

George Hirsch, a well-known Long Island chef who is the author of five cookbooks and had his own cooking show on PBS, will appear on the first episode of the 2017 season of foodTALK, a show produced at East Hampton’s local cable provider, LTV, that focuses on the farm-to-table community on the East End. The show, hosted by Steve Haweeli, will premiere next Thursday at 12:30 p.m., and be rerun at 10:30 p.m., on channel 20. Mr. Hirsch has also appeared on the “Today Show,” “Good Morning America,” “Live with Kelly,” and on MSNBC and CNBC. He is serving as a consultant at Cormaria in Sag Harbor on the retreat center’s new food service operations.  

Mr. Haweeli began foodTALK last year. Guests on the 14 shows produced in its first season included Joe Realmuto and Mark Smith of Nick & Toni’s, Jason Weiner of Almond, Katie Baldwin of Amber Waves Farm, and Jeannie Calderale of Slow Food East End. In addition to its Thursday broadcast times, the show is regularly scheduled at 7:30 a.m. on Fridays and at 1 p.m. on Saturdays. It can also be seen on the LTV website, at ltveh.org, and on LTV’s YouTube channel. 

If Mother’s Day calls for a meal out on Sunday, our local restaurants will be offering some celebratory deals. 

At Nick and Toni’s in East Hampton, there will be both brunch and dinner a la carte specials on Mother’s Day. Brunch will be served from 11:30 a.m. to 2:30 p.m. Dinner service will begin at 6. 

In Southampton, the Red/Bar Bras­serie and its related eatery, Little/Red will have specials on Sunday. Little/Red will offer a la carte brunch items from 11:30 a.m. to 4:30 p.m. in addition to the regular lunch menu. A la carte specials at Red/Bar Brasserie that day, subject to change, may include cedar plank-roasted Scottish salmon, homemade saffron fettucine, a whole roasted chicken for two. 

The Southampton Inn’s new restaurant, Claude’s, will serve a Mom-mosa cocktail to those eligible on Sunday, when they order from the breakfast menu, served from 7 to 11 a.m. Claude’s is open daily from 7 a.m. to 7 p.m. for both indoor and al fresco dining, when the weather permits.

The Gulf Coast Kitchen at the Montauk Yacht Club will have a Mother’s Day brunch from 11 a.m. to 4 p.m. for $47.95 per person, or $19.99 for children aged 12 and under. Tax and tip are extra. A children’s menu will be available. Among the anticipated menu items are a raw seafood bar, carving station, chef’s table featuring lobster ravioli, cioppino, tomato-crusted black bass, and chicken francaise, and a dessert station with a chocolate fondue fountain and more. 

Also in Montauk, Navy Beach will honor mothers with a complimentary Bloody Mary or mimosa along with their meal. A three-course lunch will be served from noon to 4 p.m. and cost $45, plus tax and tip. The menu will include soup or salad to start, a choice of grilled salmon, a burger, or cavatelli pasta with eggplant ragu, and dessert of the day. The a la carte menu will also be available.

At Solé East in Montauk, the Backyard restaurant will serve up a Mother’s Day brunch buffet, and include live music on the lawn from 11 a.m. to 3 p.m. The pool will be open, and adults will be offered a free mimosa or Bloody Mary. The cost is $46 per person or $20 for children below age 12.

At Manna

At Manna restaurant in Water Mill, Marco Barrila, the chef, is preparing a Wednesday night Italian meal, focusing on different regions. During May, cuisine from Tuscany will be the highlight. In addition, Manna offers a nightly blue plate special for $25 and will have a prix fixe menu on Sunday for Mother’s Day.

Spring Has Sprung

Round Swamp Farm markets are reopening for the season on Friday, May 19. Both the East Hampton farm market on Three Mile Harbor Road and the Bridgehampton market behind Main Street will be open from 8 a.m. to 6 p.m. 

Bay Kitchen Bar, overlooking Three Mile Harbor at the Harbor Marina in Springs, reopens next Thursday. There will be a happy hour daily from 4 to 7 p.m. during which glasses of rosé will be offered for $5, and oysters for $1 apiece. 

Gosman’s Fish Market at the Montauk docks is now open for the season. Along with seafood, the market also sells specialty meats, fresh produce, baked goods, and other prepared foods.

Bookings Open

The EMP Summer House, a pop-up restaurant to be opened in East Hampton this summer, is now accepting reservations — but only from American Express cardholders.

Run by Eleven Madison Park, the Manhattan restaurant recently dubbed by an industry group as the world’s best restaurant, EMP Summer House will only accept American Express as credit card payment. The restaurant is setting up shop at the Pantigo Road site most recently occupied by Moby’s, and one must have an American Express card in order to obtain one of the sought-after reservations. Those with platinum cards will be able to attend a number of exclusive events at the restaurant, according to a press release. 

The menu will be centered on seafood and include items such as raw seafood, lobster boils, fluke ceviche, and prawn salad along with landlubbers’ choices such as pastas, steaks, and fried chicken dinners. 

Artists and Writers Night 

The theme of the next Artists and Writers Night at Almond restaurant in Bridgehampton, on Tuesday at 7 p.m., will be “games people play.” A three-course meal will be served family style and cost $45, which includes a glass of local wine or craft beer, and a gratuity. Tax is not included. Reservations are required.

Rosé Tasting

Save a few hours on May 20 for a visit to Wainscott Main Wine and Spirits, which will be presenting a chance to taste more than 50 rosé wines during a spring rosé preview from 2 to 5 p.m.

In case you are not Irish or have your head in the sand, tomorrow is St. Patrick’s Day. For those looking to satisfy their holiday hankering for corned beef and cabbage, the traditional American way to celebrate the day in an epicurean way, there are numerous places to find it.

According to a history of the meal in Smithsonian magazine, the “corn” in traditional corned beef is actually salt. The Irish were not traditionally big beef eaters, but became so after the British conquered much of the country’s land in the 12th century. When the English put limits on their beef imports in the 17th century, the Irish beef market was flooded. Beef preserved with salt crystals, the size of corn kernels, or “corned” beef, became a main Irish export to Europe and the Americas.

Americans began producing their own corned beef in the 18th century, and the demand for exports declined. By the time of the Irish potato famine in the mid-19th century, the country was no longer producing beef and was relying almost entirely on the potato for sustenance. The immigrants who came from Ireland to avoid starvation began eating beef again in America. Their corned beef was the product of the kosher butchers in their crowded urban neighborhoods, and it was stewed with potatoes and cabbage, becoming the meal we know today.

Here on the South Fork, the Smokin’ Wolf takeout shop in East Hampton will offer a corned beef and cabbage dinner special tomorrow for $17. It will be served with carrots and Irish soda bread. The shop is open from 11 a.m. to 8 p.m.

Rowdy Hall in East Hampton will serve a special menu tomorrow, and offer drink specials all day, as mentioned in last week’s “News for Foodies” column.

Other opportunities on the South Fork to get your corned beef on are at the Old Whalers Church, where the Sag Harbor Lions Club will offer the meal with traditional music this evening from 5 to 8. The cost is $25 and $15 for the kids.

On Saturday, the Springs Presbyterian Church will serve corned beef, cabbage, Irish soda bread, and dessert for dining at the church or takeout from 4:30 to 6:30 p.m. The complete meals are $22.

And, for those who want to try it at home, Tyler Hannibal, the chef at Indian Wells Tavern in Amagansett — whose bona fides, coming from an Irish American family of chefs, are impeccable — has shared his take on the dish.

Click for recipe

Maurizio Marfoglia, the chef and owner at Dopo La Spiaggia in East Hampton, is teaming up with Gwendolen Bokine of Gwennie on the Go, a vegan chef, to present Beyond Twigs, Sticks, and Berries, a five-course meal, at the restaurant next Thursday. The plant-based menu will include a vegetable ceviche with rice croquettes and red beet vegan parmesan “cheese” spaetzle, fire-roasted heirloom tomato soup, seitan scallopine, red kale salad, and a flourless dark chocolate cake for dessert. 

The cost is $55, which includes tax and tip. Reservations can be made through Ms. Bokine’s website at gwennieonthego.com. 

For Basketball Season

Cittanuova restaurant in East Hampton, which has expanded its bar seating area and is showing basketball games on large TVs over the bar, is serving complimentary Buffalo chicken wings during Monday and Tuesday night games after 6. There are also gametime happy hour drink specials, including $5 draft beers and quartinos of pinot grigio or Chianti for $7, and margherita pizzas available for $15 at the bar during the games.

A Moveable Feast

An opportunity for foodies to taste a bite from a whole host of East End restaurants and food producers is coming right up on April 2 at A Moveable Feast, a Slow Food East End fund-raiser for its Edible School Gardens program. Among the participants providing nibbles at the Dodds and Eder Landscape Design Showroom in Sag Harbor from 4 to 7 p.m. will be Cheryl Stair of Art of Eating, Sam McClelland of Bell and Anchor, Debbie Geppert of Bostwick’s Clambakes and Catering, Colin Ambrose of Estia’s Little Kitchen, Noah Schwartz of Noah’s, and Jeremy Blutstein of East by Northeast.

Tickets purchased in advance are $150 per person, or $100 per person for Slow Food members. Members can purchase up to four tickets at the members’ price and will receive a one-time savings of $25 when purchasing two or more. Advance tickets can be ordered online through the Slow Food East End website. Those purchased at the door will cost $25 more per ticket. 

The event is sponsored by the Joshua Levine Memorial Foundation in commemoration of Mr. Levine, who was a farmer at Quail Hill in Amagansett. 

Wine Classes

A wine-tasting session focusing on white wines originally scheduled for this week at Park Place Wines in East Hampton has been rescheduled for Wednesday at 5:30 p.m. It aims to help tasters discover what types of wines are their personal favorites by discussing textures, flavors, body, and other characteristics. The shop’s weekly wine sessions are free, but reservations have been requested. 

At Wainscott Main Wine and Spirits, the next weekly wine education session on Wednesday at 5:30 p.m. will be a field trip to the tasting room at Channing Daughters Winery in Bridgehampton, where James Christopher Tracy, a winery partner and its winemaker, and Allison Dubin, the winery manager, will give a presentation. The cost is $10. Those interested can sign up by calling the store or sending an email to [email protected].

For years, customers had asked Jason Belkin to serve dinner at Hampton Coffee Company’s Water Mill spot, which has been open for 24 years. “We’ve been procrastinating,” Mr. Belkin said with a laugh. He has been busy growing the business to include cafes in Westhampton and Southampton, and most recently in Aquebogue. Over the winter, a longtime plan came together to finally give his customers what they had been asking for: dinner at Hampton Coffee. 

The idea is to serve good quality, affordable food in a casual atmosphere, he said. “Out here, you’re either going to McDonald’s or you’re going to Pierre’s. Where do you bring everybody that’s not pizza or Chinese?” he asked. Offering dinner hours from 4 to 9 p.m., Tuesday through Saturday, he hopes that Hampton Coffee Company will help to fill that void on the South Fork.

It has been a long time since Hampton Coffee Company was just coffee. It has served breakfast and lunch at the Water Mill location for years. The menu has evolved from egg sandwiches to lobster rolls made with lobster from Stuart’s Seafood Market in Amagansett. Bruce Sasso, the market’s owner, spent time in Hampton Coffee’s kitchen to show cooks how to hone their lobster salad, Mr. Belkin said. 

All cooked to order, entree choices include burgers made on a charcoal grill and authentic Mexican dishes like a carne asada platter ($18) and chicken enchiladas ($17). Fish and chips ($17), a Black Forest ham melt ($14), and a classic Cobb salad ($17) can also be found on the menu. 

A special kids menu includes chocolate chip pancakes ($9) and cheddar cheese quesadillas ($8).

The menu remains the same, in selection and price, into the new evening hours. Takeout is also available.

As the dinner hour rolls around, the staff dims the lights in the restaurant, a former 1940s service station that retains its garage doors, and lights candles on the copper tables. Diners can also sit at a recently redone bar with stools handcrafted from reclaimed wood. 

The restaurant serves wine and has four beers on tap. As the weather turns warm, diners can also sit outside in an area that overlooks the Green Thumb’s fields. All told, the restaurant can seat about 90, Mr. Belkin said.

He hopes it will be a comfortable atmosphere for both families looking for an easy dinner in between school and the evening homework routine and solo diners looking to grab a bite while enjoying a book — there’s a community book shelf — and a glass of Wolffer rosé or homemade sangria. “This fills a need,” Mr. Belkin said. 

Hampton Coffee Company also just launched a loyalty program app, which can be used at any of its stores. Customers can pay for purchases using the app; find the menu, hours, and locations; earn rewards through its Perks Program, and get access to special offers and invitations to exclusive events. 

Edythe Collins, who is behind the company’s marketing and public relations, said the app is a way for this small business to compete with bigger companies and offer customers the ease of paying with their smartphones. The team decided against an order-ahead option. “We had to figure out a way to maintain our level of quality,” Ms. Collins said. Ordering a latte and picking it up 15 minutes later just would not work, she said.

“If we’re not going to do something great, it’s not worth doing,” Mr. Belkin said. 

The Harbor Grill on Three Mile Harbor Road in East Hampton has started Taco Tuesdays, when taco dinners are two-for-one, with specials on beverages to complement the meal. The special begins at 5 p.m. each week. The menu, subject to change, may include tacos de pollo, a crispy chicken fritter, Baja fish tacos with beer-battered Atlantic cod, tacos de carne, with grilled marinated steak, and tacos de camarones, filled with grilled black tiger shrimp. All are served with pico de gallo, lettuce, and salsa, plus rice, beans, and guacamole. Drink specials include $4 Corona beers, $10 margaritas, and $12 spicy margaritas and “mango-ritas.” 

Restaurant Week

Hamptons Restaurant Week continues through Sunday. At participating restaurants, a list of which can be found at hamptonsrestaurantweek.com, diners can order prix fixe dinners for $28.95.

Creative Acts and a Meal

Almond restaurant’s next Artists and Writers night will take place on Tuesday beginning at 7 p.m. and feature Erling Hope, a craftsman, artist, and designer. The event, titled “Crazy Making: Believing Things and Other Creative Acts in the Last Days of the Culture Wars,” will feature a family-style three-course dinner created by Jason Weiner, Almond’s executive chef, and a talk by Mr. Hope. The cost is $45, which includes a glass of local wine or craft beer, and a gratuity. Tax is not included. Reservations are required. 

Wolffer Tasting Room

The Wolffer Estate winery in Sagaponack has unveiled its new tasting room, which features a bar where one can order a glass of the vineyard’s wine or dry rosé cider, along with high-top tables, banquettes, and a living room area. The tasting room is open from 11 a.m. to 6 p.m. Sundays through Thursdays, and until 8 p.m. on Fridays and Saturdays. 

Not here right now? Wolffer is offering free or flat-rate shipping on cases of its Summer in a Bottle rosé 2016, or Estate Rosé 2016, through the end of April. 

Shop, Dine Tonight

As part of “Stay Out Late — Starry Night,” a business promotion in Southampton Village tonight, Union Cantina, a Mexican restaurant at Bowden Square, will have an all-night happy hour and live music. The restaurant features the 400 Rabbits Tequila Bar, which carries more than 100 types of tequila and offers a number of signature cocktails. 

Wine Dinner

In Sag Harbor, the Wolffer Kitchen restaurant is taking reservations for a wine dinner on April 9 featuring the Opus One Winery in California’s Napa Valley, a joint venture between Baron Philippe de Rothschild of Château Mouton Rothschild and Robert Mondavi’s son to create a premium Bordeaux-style blend. J. France Posener of Opus One will join Wolffer’s winemaker, Roman Roth, at the dinner, at which Wolffer Estate wines will also be served. Tickets are $257.25 per person.