Thanksgiving to Go
L&W Market in Bridgehampton is now taking orders for Thanksgiving. Among the hors d'oeuvres are a cheese board, a mezze combo, a salad of beets, arugula, and smoked feta, and lobster pumpkin bisque.
Medium free range heritage turkeys, raw, brined, buttered, and trussed, are $179 and feed six to eight. Large turkeys, similarly prepped and suitable for 10 to 12 people, are $249. No fewer than 10 sides and four desserts are on the menu, which can be accessed at landwmarket.com.
Orders must be placed by Nov. 25, sooner if possible because things sell out, and they can be picked up Nov. 27 from 3 to 5 p.m. or Nov. 28 between 9 and 11 a.m.
The Art of Eating has also released its to-go menu. First courses include a hand-sliced smoked salmon platter, shrimp cocktail, corn and lobster chowder, an antipasto platter, and kabocha squash and goat cheese spread.
Whole roasted Mecox Farm turkeys, brined and basted, are $24.50 per pound, starting at $343, and slow-roasted organic free range turkeys, also brined and basted, start at $234. Other main course options are turkey breast confit, slow roasted bone-in Berkshire ham, and a whole roasted turkey breast and dressing roll.
Because the list of sides and desserts would fill an entire broadsheet page, a visit to bit.ly/4hfRfO1 is recommended for all of the options and to place orders, which are due by Nov. 21 and can be picked up on Nov. 28 before 1 p.m. at 264 Butter Lane in Bridgehampton.
Celebrating Kelp
Ma's House and BIPOC Art Studio will celebrate the heritage of seaweed in both South Korea and on the Shinnecock Reservation with a free seaweed cultural exchange dinner on Sunday from 5 to 8 p.m.
Sohl Lee, a Korean art historian, cook, and resident artist at Ma's House, will share stories about Korean seaweed aquaculture and prepare a dozen types of Korean seaweed dishes, including a live demonstration of a savory and hearty seaweed soup served on birthdays.
Reservations are required at mashouse.studio.
Day of the Dead
La Fondita in Amagansett will celebrate Dia de los Muertos (Day of the Dead) today and tomorrow with two specials: a chicken tamal with salsa verde and queso fresco, served with Mexican rice and refried black beans, and a traditional hot atole, a masa-based beverage made with Mexican chocolate, milk, and cinnamon.
