Food

Joanne Pilgrim
The spring session of tastings and classes at Wainscott Wine and Spirits begins on Wednesday with “The Past and Future of Wine Education: Why We Taste and What We Learn,” presented by Andrew Beti of Wine Symphony, Inc., a co-founder of the American Sommelier Association. The soup pots will be simmering on Saturday at Scoville Hall in Amagansett for the eighth annual soup and chili dinner sponsored by the deacons of the Amagansett Presybterian Church. Twenty-two East End restaurants or food purveyors, along with church members, will provide the eats.
Laura Donnelly
When I wake up in the middle of the night I usually begin to fantasize about palominos.I Google palominos for sale and imagine the fun of owning one. This insomniac behavior can last for hours. Sometimes I research vintage Airstream trailers, because, well, they’re pretty to look at. The Bambi model, measuring a mere 16 feet and built from 1961 to 1964, is the most totes adorbs!
Joanne Pilgrim
Wine lovers can enjoy a presentation by Roman Roth, the Wolffer Estate winemaker, who will lead diners through a tasting of the Sagaponack winery’s cabernet franc vintages paired with a five-course dinner prepared by Brian Cheewing on Sunday beginning at 5:30 p.m. On Wednesday, beer lovers can enjoy the First Annual Whole Animal Cured, Pickled, Fermented, and Preserved Things Beer Dinner at Almond restaurant in Bridgehampton. Jason Weiner, Almond’s chef, is collaborating with Jeremy Blutstein, the chef at Montauk’s East by Northeast, to create five courses to be paired with Montauk Brewing Company beers.
Laura Donnelly
I have been a fan of Tutto Il Giorno, now Dopo La Spiaggia (“after the beach”), in Sag Harbor for years. I don’t patronize it frequently because it is a wee bit expensive, but it is cozy and charming, with a view of Bay Street and the marina. Now Dopo La Spiaggia has opened at the old Laundry (later the Lodge and Race Lane) space in East Hampton.
Joanne Pilgrim
Red wines from southern France will be the focus at the next in a series of weekly wine classes at Park Place Wines and Liquors in East Hampton. The sessions — on Wednesdays from 5:30 to 6:30 p.m. — are free, but reservations have been requested. Italian wines will be up next, on March 1. Reservations are a must for the first annual “whole animal, cured, pickled, fermented, and preserved things” beer dinner to be held at Almond restaurant in Bridgehampton on March 1.