Foodstuffs: Hawaiian Fundraiser, Rowdy Opening, Winemaker Dinner and More

A Hawaiian Dinner at Sen

On Giving Tuesday, November 28, Sen Restaurant in Sag Harbor invites diners to take part in an evening of Aloha featuring a Hawaiian-inspired creation from Chef Stec.

Both Jesse and Tora Matsuoka spent their formative years living and learning in Honolulu, Hawaii, which has given them a great appreciation of Hawaiian nature and culture.

Their hearts go out to the 7,000-plus people displaced by the fierce and rapidly moving fires that literally ran through Lāhāina, Maui in August.

The Matsuokas are presenting this dinner now, in support of “Giving Tuesday,” a series of weekly opportunities to come together to give, volunteer and show kindness in shared moments with communities, causes, and countries around the world.

A large portion of the profits from this event will go to the on-the-ground operators who are helping Lāhāina residents to survive and rebuild their lives — those who have suffered and lost so much.

Please help out by attending this very special dinner, or by making a donation to the cause. Jesse and Tora Matsuoka guarantee that 100 percent of the donations will go to help Lāhāina residents. Their objective is not only to feed diners at the event wonderful foods and beverages, but more importantly, they want to do what they can in support of their Hawaiian friends and neighbors. Help contribute to the rebuilding of Lāhāina while enjoying an innovatively inspired Hawaiian dinner and listening to a truly unique Hawaiian experience.

Musician Kris Kato will present a musical tribute to Lāhāina, Maui, and Hawai`i. A friend from the Islands, Kato cut his musical teeth at Tora and Jesse Matsuoka’s house while he was in high school with them. His father, a local music producer, brought Kato to King Records in Japan to record his 2001 debut solo ukulele album “South Wave.” In addition to the folk songs of Hawai`i, Kris is passionate about Hawaiian chant. His chanting teacher is Dr. Pualani Kanaka’ole Kanahele, whose mother’s likeness is currently featured on the U.S. quarter. Kato also represents the teachings of the Edith Kanaka`ole Foundation, and he served as a cultural consultant on the 2015 documentary short film, “Island to Island.” A New Yorker since 2006, Kato is also a board member for the nonprofit, Hālāwai in New York City.

The cost of the Hawaiian Chef’s Dinner on Tuesday, November 28, is $85 (tax and gratuity not included.

Iconic Rowdy Hall Opens in Amagansett

Rowdy Hall has opened its doors at its new location. After 26 years on Main Street in East Hampton, Rowdy has settled into its new home at 177 Main Street in Amagansett. Owned and operated by the Honest Man Hospitality team, which also owns and operates Nick & Toni’s, Coche Comedor, La Fondita and Townline BBQ, Rowdy Hall will continue to be a year-round gathering place for the local community and visitors alike.

“We are excited to open our doors in Amagansett welcoming the community that has been so supportive of us over the past 26 years,” said owner Mark Smith. “We can’t wait for you to join us for dinner or a pint at the bar.”

The menu at the new Rowdy Hall has many of the pub/bistro’s signature items that have been favorites for over 20 years including the beloved Rowdy burger, French onion soup, Roquefort-walnut salad, fish and chips, croque monsieur, pan roasted chicken and steak frites. New items debuting on the menu this fall include: roasted cod fish brandade with beurre blanc and wilted greens; duck and smoked pork cassoulet with white beans and Halsey apples; cider brined Berkshire pork chop with red cabbage and mustard sauce; and Moroccan cauliflower with pearl cous cous, apricots, almonds and lemon paprika dressing. A new “boards” section features a selection of charcuterie items to customize a snacking board of imported cheeses, paté and meats with traditional accompaniments such as grilled bread, cornichons, and marinated olives. A daily special selection is offered each day as follows: Sunday, prime rib, Monday, Ed’s meatloaf, Tuesday, butternut squash lasagna, Wednesday, seafood stew and Thursday, fried chicken. Finally, a raw bar section offers a selection of seasonal bivalves such as oysters, littleneck clams and shrimp cocktail. Rounding out the menu are some new and favorite desserts including the bread pudding, chocolate mousse and OG chocolate fudge cake with two newbies, warm Halsey Farm apple strudel and profiteroles.

Known for one of the strongest beer programs on the East End, Rowdy’s taps will be flowing with a curated selection of local, regional, and imported favorites including Brooklyn Brewery, Schlafly Beer, Springs Brewery, Captain Lawrence, Radiant Pig and a forever tap, Guinness stout. The Rowdy Rumble tasting flight returns offering three draught pours. The wine by the glass selection will span red, white, rose and bubbles with an option for a tasting flight of three pours also available. New cocktail concoctions feature some familiar favorites from sister properties including the Ranch Water, Cuba Libre and Upleveled G&T, while new highlights such as Root of All Evil with St. George Absinthe Verte, Abita Louisiana Root Beer and star anise and Martinez with Barr Hill “Tom Cat” Old Tom Gin, Luxardo Maraschino Liqueur, Tximista Vermut Rojo del Pais Basc and Bitter Truth Grapefruit Bitters.

Rowdy Hall is open seven days a week as follows: Monday through Thursday 3 to 9 p.m. Friday and Saturday noon to 10 p.m. and Sunday noon to 9 p.m.

Suhru Wine Dinner at R.AIRE

On Thursday, December 7, from 6 to 9 p.m., enjoy a four-course dinner from R.AIRE’s Chef Alex Bujoreanu. Winemaker Russell Hearn from Suhru Wines will be pairing his wine with each course while explaining the different processes for each varietal of wine presented.

Tickets are $125 per person and can be purchased via Resy. R.AIRE at The Hampton Maid is at 259 East Montauk Highway, Hampton Bays. Visit hamptonmaid.com/dine for details.

Winemaker Dinner at Southold Social

Bedell Cellars is partnering with Chef Francois Payard who is hosting a Winemaker Dinner at Southold Social on Thursday, November 30, from 6:30 to 8:30 p.m. The evening will feature a four-course menu and each course will be paired with a wine chosen by Bedell Cellar’s winemaker Rich Olsen-Harbich. The cost is $110 per person, plus tax and gratuity and seats can be reserved by visiting bit.ly/40bwJGu.

Bedell Cellars is at 36225 Main Road in Cutchogue. Call 631-734-7537 or visit bedellcellars.com for details.

More #WineWednesday Workshops

Nick & Toni’s has announced more dates for #WineWednesday Workshops. Spearheaded by Honest Man Hospitality beverage director and certified sommelier Chimene Visser Macnaughton, this collaboration with Wainscott Main Wine & Spirits is in its 10th year on the East End, offering certification-level seminars designed around themed tasting flights. Classes are open to all levels and held Wednesdays from 5:30 to 7 p.m.

The schedule includes: November 29, “First Person: My Journey in Wine” with Erica Sigler, New York wholesale manager, Kermit Lynch Wine Merchant; December 6, “The Italian Way: Aperitivi e Digestivi Culture and Cocktails” with Frank Caiafa, spirits portfolio manager, Branville Wine Merchants.

Tickets for each session are $35 in advance, dining room space is limited and reservations strongly encouraged. The ticket includes tasting sheets, crystal tasting stems and small plates from Nick & Toni’s kitchen. Students are eligible for work shopper discounts on retail purchases through Wainscott Main Wine & Spirits. Tickets can be purchased by visiting Nick & Toni’s on Resy. For more information, visit nickandtonis.com or call 631-324-3550. Nick & Toni’s is at 136 North Main Street, East Hampton.

Gurney’s Igloos by the Sea Are Back

The Retreat is once again partnering with Gurney’s Montauk as one of the beneficiaries of its famed igloos, which will be open daily through March 31, 2024.

Outdoors on Gurney’s deck are six heated igloos overlooking the ocean. Guests can stay warm and refreshed with an all new special bites and curated cocktail menu. A $50 per reservation fee upon booking will be donated to The Retreat, Concerned Citizens of Montauk, Montauk Historical Society and Project Most. Igloos can be reserved for up to six people with a two-hour time limit and with a $100 minimum spend on food and beverage.

“We are so excited that the igloos are back! And of course, we’re so thankful to be one of the organizations that is benefiting from this seasonal seaside treat,” said Loretta K. Davis, executive director of The Retreat. “Gurney’s stands out as a large business that continues to show support for the East End community as well as for The Retreat. It’s these types of relationships that keep our community strong.”

Gurney’s Montauk is at 290 Old Montauk Highway, Montauk. Reservations for the igloos are available on OpenTable.

The Retreat is a safe haven for families in crisis across Suffolk County. The not-for-profit agency provides comprehensive domestic violence services for children and adults, support for survivors, and violence prevention community education. If you or someone you know needs help, call The Retreat’s 24-hour hotline at 631-329-2200. For more information visit allagainstabuse.

Holiday Mixer at Bedell Cellars

Bedell Cellars will host a “Holiday Mixer” with Betterman Distillery on Saturday, December 9, from noon to 4 p.m. Guests will make custom cocktails crafted with local spirits and Bedell wines. The spirits and wines needed to make the drinks will be available for purchase, along with complimentary recipe cards. The perfect way to ring in the holidays and wow your guests this season. To reserve, visit bit.ly/49B6kpQ.

Bedell Cellars is at 36225 Main Road in Cutchogue. Call 631-734-7537 or visit bedellcellars.com for details.

Go Greek in Bridgehampton

Elaia Estiatorio in Bridgehampton is serving its Opa Happy Hour, Tuesday to Sunday from 5 to 6:30 p.m. at the bar. A weekly 2-course prix fixe menu will be available from Tuesday to Sunday for $39, offered from 5 to 6:30 p.m. (and make sure to ask for the special Greek house wines for only $12).

Highlights of Elaia Estiatorio’s new fall menu include bakalario me skordalia (Greek beer battered fried cod, mashed potato and garlic spread, dressed beets), kakavia (Greek fisherman soup with monkfish, manila clams, jumbo shrimp, garlic, leeks, carrots, potatoes, saffron, Ouzo scented tomato broth) and syko salata (castelfranco lettuce, Manouri mousse, pistachios, figs, Kosterina fig balsamic, Cretan honey vinaigrette).

Elaia Estiatorio is located at 95 School Street in Bridgehampton. Visit elaiaestiatorio.com for details.

Pizza at Nick & Toni’s

Nick & Toni’s has announced the return of its famous pizza. The pizzas are available Wednesday, Thursday and Sunday for dine-in and takeout. Pizzas are $23 to $28 and include the margherita (pomodoro, house made mozzarella, basil), speck (smoked ham, butternut squash, cream, kale, mozzarella), funghi (pomodoro, fontina, mushroom, arugula), quattro formaggio (ricotta, mozzarella, fontina, Parmigiano reggiano).

Nick & Toni’s is at 136 North Main Street, East Hampton. Call 631-324-3550 or visit nickandtonis.com.

Dinner Specials in Noyac

The Bell & Anchor is offering daily specials every Tuesday through Sunday beginning at 5:30 p.m. The specials are available for dine in only. The specials, subject to change, are as follows: Tuesday, Chicken Milanese Night; Wednesday, Lobster Night; Thursday, Bouillabaisse Night; Sunday, Moules Frites Night. Dinners come with a choice of appetizer and dessert available for an addition $6. The Bell & Anchor is at 3253 Noyac Road, Sag Harbor.

Claudio’s Ushers in Fall With Delicious Theme Nights

Celebrating the inaugural year-round season, Claudio’s Tavern & Grill in Greenport has launched new delicious weekly specials for the fall and winter season. The week kicks off with some tastes of summer with a delectable lobster dinner ($65) on Wednesdays and BBQ Thursdays featuring the classic Tavern burger and beer ($25). Bring the family out on Sundays for a traditional Sunday Supper featuring a four-course meal served family style ($28), the perfect opportunity to gather with family and enjoy dinner and conversation together without all the cooking!

Nothing says fall like football! Claudio’s offers the perfect spot to catch your favorite teams facing off with a special football menu Thursdays from 5 to 9 p.m. and Saturdays and Sundays from 11:30 a.m. to 9 p.m. Tasty game day snacks and $5 drafts are available including the jumbo Bavarian pretzel, stuffed jalapeno peppers, Buffalo wings, chili and steak sandwich. Friday nights at the bar are speakeasy style with Prohibition Friday featuring an era-inspired cocktail paired with a half dozen oysters for $25.

Claudio’s Tavern and Grill is at 111 Main Street, Greenport. Call 631- 477-0627 or visit claudios.com for details.

Pizza at Hampton Eats

Hampton Eats is now serving pizza at its North Main Street location in East Hampton. Full pies, 10 inch or 18 inch, and individual slices are available with a wide selection of toppings. Full pie prices range from $10.99 to $26.99. Cheese pizza slices are $3.50 and specialty slices are $4.99. Full pies may be ordered online. Menu is as follows:

Choose from cheese or one topping pies, plus the margherita, white pizza, vegetarian, meat lovers, Hawaiian, chicken bacon cheddar ranch, BBQ chicken, Buffalo chicken, chicken parmigiana, gluten free cauliflower pizza, Stromboli and garlic knots. Available toppings: eggplant, tomatoes, pepperoni, meatball, bacon, crispy chicken, grille chicken, onion, mushrooms, green pepper, roasted red pepper, garlic, black olives, green olive, pineapple, jalapeno, extra cheese and ricotta.

Hampton Eats is a food court style business in East Hampton offering top Hamptons food brands such as Villa Italian Specialties, Stuart’s Seafood Market, Montauk Bake Shoppe, Hamptons Coffee, Eli’s bread and more. Hampton Eats also offers custom cakes, homemade pastries and desserts, Boba tea, fresh salads made to order, Froyo and fresh squeezed juices and smoothies. Hampton Eats is open seven days from 6 a.m. to 8 pm. Hampton Eats is at 74 North Main Street in East Hampton. For details, visit hampton-eats.com.

Shellebration at Claudio’s

Executive Chef Mike Jeanty of Claudio’s Tavern and Grill in Greenport has announced he will serve a special lobster pot pie to celebrate the annual “Shellebration” weekend, which is taking place in Greenport Saturday and Sunday, December 2 and 3.

Claudio’s Tavern and Grill is thrilled to be joining the annual Shellabration event celebrating local aquaculture in partnership Cornell Cooperative and Back to the Bays. In honor of this event, Claudio’s presents the “Lobster Pot Pie.” Prepare to embark on a decadent voyage where the bounty of the sea meets flavorful surroundings. A whole, succulent chunk of lobster takes center stage, bathed in a velvety elixir of dry sherry and delicate tarragon-infused cream.

As diners delve in, they’ll discover the treasures of the ocean harmonizing with the sweetness of English peas and the vibrant crunch of perfectly diced carrots. The crowning glory awaits — a buttery pie crust, golden and flaky, crowns this culinary masterpiece. Decorated with a lobster design for fun photo taking, it’s not just a lid; it’s a portal to a world of rich, savory bliss. Break through the delicate pastry to reveal the steam rising from the indulgent concoction beneath. This dish is an ode to the sea’s bounty and highlights a staple of Claudio’s cuisine — the lobster.

During Shellebration, a large portion will be served as a special at Claudio’s Tavern and Grill on Sunday, December 3 and will cost $30. A smaller pot pie will be available for $8 to wristband holders from 4 to 8 p.m. The restaurant will also serve $5 Eastern Front Brew Drafts and $5 Maris Rosé cans.

Claudio’s Tavern and Grill is at 111 Main Street, Greenport. Visit claudios.com for details.