Day of the Dead, or Dia de los Muertos, is a celebration that originated with the Aztecs of central Mexico thousands of years ago. These are not days of mourning the passing of friends and family, they are celebrations of their lives, and the rituals that accompany these holidays are to welcome them back for a day.
People frequently ask me, “Who is the best caterer out here?” I reply with the same answer every time: Art of Eating, Cynthia Battaglia, Brent Newsom, and a few more. How do I know this? Because I have attended parties that they have catered. I have never hired a caterer in my life. Why? Because I do all my own cooking and cleaning up for dinner parties and only give one big cocktail party per year. For this I also do the work, along with a lot of help from my friends, all good cooks.
La Fondita in Amagansett will celebrate Dia de los Muertos, the Mexican Day of the Dead, with traditional food specials Wednesday through Friday, Nov. 3. Reasons to visit Nick and Toni’s restaurant in East Hampton this fall: three prix fixe specials to choose from, wood-oven pizzas, and “social hour” at the bar.
In summertime you can get away with slicing up a watermelon, dropping some berries in a bowl, or stopping at a farm stand for a fruit pie, and voila, dessert is done. But this time of year don’t you want to make a little more effort with a homemade dessert?
Tonight’s the night for a dinner at Almond in Bridgehampton featuring spirits from Widow Jane, a Brooklyn distillery, and pork from a pig raised at Root ’n’ Roost Farm in Livingston Manor, N.Y. Stefanie Sacks, a “culinary nutritionist,” will present a series of workshops with instructions for “meatless Mondays” beginning next week at a private residence in Bridgehampton. The 5:30 to 8 p.m. sessions, suitable for adults as well as children ages 10 and up, will begin with a brief discussion followed by hands-on cooking instruction.