A Gourmet Gathering
Hayground School's annual Chef's Dinner, which was an annual benefit on site at the Bridgehampton school since 2002, has changed format this year to become an extended cocktail party. Taking place on Saturday night, from 5 to 8, the Gourmet Gathering will continue to feature regional chefs preparing some of their customers' favorite dishes, just without the sitdown dinner. Local wineries, distillers, and brewers will supply the drinks. Estia's, Art of Eating, Nick and Toni's, Almond, and Sen are some of the participants.
Tickets are $500 and can be purchased on the Hayground School's website. The money raised will support Hayground's school and camp.
Goldberg's Provisions
Marc Goldberg, one of the original Goldbergs from the Original Goldberg's Famous Bagels chain of stores on the East End and beyond, will take over the space in Water Mill previously occupied by Provisions.
Beginning this fall, he will have the 4,100-square-foot-store, which he will turn into a food court centered on bagels and the stores' usual offerings, adding pizza, an expanded delicatessen, ice cream, and other options.
Maison Close Open
Maison Close, which never opened as planned on Memorial Day weekend due to a fire before that weekend, is now open on Saturdays and Sundays for brunch. The restaurant is using cooking tents on the East Lake Drive site and outdoor tables to bring the SoHo restaurant to Montauk. There is also a lounge area overlooking the water.
Geoffrey Lechantoux is the executive chef and the brunch and lunch menu appears to offer a full dining experience from 12:30 to 7 p.m. First course highlights include lobster salad with watermelon, pineapple, and pineapple dressing, a hand-cut Angus beef tartare, foie gras terrine, and escargots. There are also classic raw bar options and caviar service.
Main courses include Dover sole meuniere, striped bass with zucchini noodles with an herbed cream sauce, rack of lamb, filet mignon, a whole roast chicken with frites and creamy morel sauce, ribeye, whole fish of the day, and sides such as creamed spinach, truffle mashed potatoes and fries, and ratatouille.
Prices range from $26 to $46 for appetizers not including the raw bar options and $42 to $86 for entrees, not including meals for two such as the ribeye, chicken, and whole fish.
A Crabby Hawaiian
Crabby Jerry's will host a Hawaiian-themed evening at Crabby's Wharf in Greenport next Thursday from 6 to 9 p.m. A Hawaiian dance show with music by D.J. Chilly will accompany a Polynesian-inspired buffet. Tickets for the meal, one drink, and entertainment are $75 and can be purchased on the website.
On Friday, Aug. 11, the waterfront restaurant will have emo and punk music from the Warped Tour Band from 9 p.m. to 1:30 a.m. Attendees must be over 21 to attend. Free transportation from the South Fork will be available from Hamptons Hopper, and seat reservations can be made by emailing [email protected]. The bus will leave from K Pasa restaurant at 7 p.m. at return from Greenport at midnight.
Pridwin's Cookout
Wednesday night cookouts are back at the Pridwin Hotel through Labor Day. A Shelter Island tradition, the site began holding them on its front lawn in 1962. Dinner will be served from 5 to 8:45 p.m.
The $65 menu includes veggie and beef burgers, dogs, brisket, pulled pork and smoked links, chicken, striped bass, mac and cheese, baked beans, and roasted corn. Starters are peel-and-eat shrimp, steamed mussels and clams, potato salad, watermelon, and more. To finish the meal, there are pies, cookies, and brownies. Children's tickets are $35.
There is a boat shuttle from Barons Cove in Sag Harbor and docking available on site. Tickets are required and can be purchased through the hotel's website.
This article has been modified from its previous and print versions to clarify that reservations for the Warped Tour Band are only necessary for the bus seats, not the concert.
