Lobster Bake for Good
Although summer is winding down, Bostwick's Catering Company's annual benefit for the Lifesaving Station in Amagansett will continue through Sept. 29. A $100 ticket is redeemable for a classic lobster dinner, with 50 percent of the cost benefiting the station. The meal includes a 1.5-pound lobster, steamed littleneck clams and P.E.I. mussels with French bread for dipping, parsleyed red potatoes, corn on the cob, watermelon, and chocolate chip cookies.
Tickets must be purchased ahead of time online or at Amagansett Wine and Spirits and can only be redeemed on Mondays through Thursdays from noon to 7 p.m. at Bostwick's Catering. Bostwick's requires 24 hours notice for the orders.
A Bounty in Sagg
Marilee's Farm Stand has announced a bumper crop of heirloom tomatoes this year. The stand is open Thursday through Sunday and has much more than just tomatoes, although those have a loyal following.
The farm's vegetables will be featured this weekend in dishes prepared by Molly Levin, a chef who worked at Carissa's Bakery and now has her own airstream kitchen, Westerly Canteen. The mobile kitchen will be parked at the Foster family's Sagaponack Farm Distillery tomorrow from 1 to 7 p.m. and open to the public. On Sunday, she will cater a private dinner with tickets available on the canteen's website.
The farm stand's C.S.A. for the fall and winter will be announced soon. Information and registration are available on the stand's website.
Dining and Music
Marking the holiday weekend early, the Springs Tavern and Grill will present the Lynn Blue Band next Thursday from 7 to 9 p.m. The restaurant will serve items from its regular menu such as spicy tuna tartare, steamed mussels, branzino, tortellini alla Bolognese, strip steak, Baja fish tacos, and fish and chips.
Another Dining Option
Claude's Restaurant, part of the Southampton Inn, has a new executive chef, new menus, and has been recognized with an Open Table Diners Choice Award for 2022. Some of the dinner options include wild seafood spaghetti, oven-roasted cod, free-range chicken, and prime aged sirloin steak. The restaurant offers indoor and garden seating and is open daily for breakfast from 7 to 11 a.m.; lunch from noon to 4 p.m.; weekend brunch from 11 a.m. to 4 p.m., and dinner Thursday through Monday from 5 to 9 p.m.
Ratatouille Pour Toi
On Sunday, Eric Ripert will be the final speaker in Guild Hall's "Stirring the Pot" series of talks led by Florence Fabricant, a food writer for The New York Times. The chef and co-owner of Le Bernardin is a Sag Harbor resident and also a cookbook author. The event will center on his book "Vegetable Simple" and will take place at Jeff's Kitchen at the Hayground School in Bridgehampton. He will prepare ratatouille, from a recipe from his grandmother, and share it with the audience. The price is $150, $125 for Guild Hall members. For a higher price, attendees will also receive the cookbook.
Correction
A photo caption in a story last week about Kidd Squid misidentified the woman in the image. Her name is MaryLou Kidd and she is a direct descendent of Captain Kidd, for whom the brewpub is named.
