Side Dish

By Aji Jones

Corey Creek Vineyards in Southold hosts a wine and cheese pairing, the last Saturday of each month. On Saturday, April 26 they will be pairing their award winning wines with an assortment of artisanal cheeses. The cost is $15 per person and complimentary for wine club members. Reservations are required; please RSVP for the pairing by Thursday, April 24. For more information contact Corey Creek Vineyards at (631) 765-4168 or visit coreycreek.com.

Edible East End, The East End Convivium of Slow Food and Todd Jacobs of Tierra Mar in Westhampton Beach are serving a slow food spring market dinner featuring all local fare and brews from Blue Point Brewery on Sunday, May 4 at 5 p.m. The cost of the dinner is $60 for members and $70 for non-members plus tax and gratuity. Reservations are required. Menu is as follows: barbequed Long Island free-range duck wing confit; beer battered Peconic Bay oysters onion tartlet; asparagus and green pea cappuccino; John Condzallas asparagus; Satur Farms snow pea shoots and garlic greens; pan seared Shinnecock day boat sea scallops; oven roasted Jurgielwicz Farm Long Island free-range duck breast; and Acai berry sorbet. For more information, or reservations call Tierra Mar at (631) 288-2700.

Marking its third season, Harbor Bistro in East Hampton will open on Thursday, May 1 at 5 p.m. Opened in 2006, the waterfront restaurant is a joint venture for East Hampton natives Patrick and Ann Glennon, their daughter Nicole O'Donnell and her husband Executive Chef Damien O'Donnell. O'Donnell will introduce a new menu this season. Appetizers range from $8 to $16 and include toasted corn and jumbo lump crab cake in a savory remoulade and Mongolian BBQ baby back ribs. Salads range from $8 to $14 and feature Harbor Bistro's signature Fuji apple and bleu cheese salad with Bibb mix, bacon, dried berries and candied pecans. Entrées, ranging in price from $23 to $38, include pistachio crusted tilapia with crispy risotto cake and Tahitian vanilla lobster butter and shichimi shrimp linguine. Desserts range from $6 to $9 and include molten chocolate tower; warm peach and almond cake; and profiteroles covered in chocolate sauce. Harbor Bistro offers a "Before the Sunset" three-course prix fixe for $29 from 5 to 6 p.m. and complimentary bar appetizers every night from 5 to 6:30 p.m. In-season, the restaurant serves dinner from 5 to 10 p.m. Sunday through Thursday and until 11 p.m. on Friday and Saturday. For reservations or further information on the restaurant, call Harbor Bistro at (631) 324-7300

Nick & Toni's in East Hampton has introduced a new five-course menu celebrating Italy. The menu is offered Wednesday, Thursday and Sunday all night and Friday and Saturday from 6-7 p.m. The cost of the menu is $38 per person and includes a glass of wine from the celebrated region with the appetizer. This month's region will be Tuscany, and the region will change monthly. The Tuscan menu is as follows: Lagone Super Tuscan "Aia Vecchia," Livorno 2002; Sauvignon Blanc, Avignonesi Cortona 2006; shaved artichoke crudo; vegetable soup; savory crepe with creamy wild mushrooms; grilled beef and sweet Italian sausage; monkfish; sautéed calves liver; and chocolate chestnut torte. Nick & Toni's is open Wednesday - Sunday starting at 6 p.m. For further information or reservations, call Nick & Toni's at (631) 324-3550.

Jedediah's at the Jedediah Hawkins Inn in Jamesport is serving a tiered three-course brunch every Sunday from 11:30 a.m. to 2:30 p.m. The cost is $22, $27 or $35 depending on the main course, plus tax and gratuity. For further information or reservations call Jedediah's at (631) 722-2900.

Bobby Van's in Bridgehampton is now offering a three-course prix fixe for $25, all night Sunday-Friday. They are also having steak and fries for $19, all night Sunday-Thursday and lobster night for $21 all night on Tuesday. For more information or reservations call Bobby Van's at (631) 537-0590.

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