Foodstuffs: Wine Wednesdays, Roll the Dice and Day of the Dead

Celebrate Dia de Los Muertos

La Fondita will celebrate Dia de los Muertos (Day of the Dead) with traditional specials available Thursday, October 31, and Friday, November 1. Specials include the tamal de pollo en salsa verde (chicken tamal, salsa verde, queso fresco, served with Mexican rice and refried black beans), champurrado (traditional hot atole made with Mexican chocolate, Meseca, milk and cinnamon).

La Fondita is at 74 Montauk Highway in Amagansett. Visit lafondita.net or call 631-267-8800 for details.

Wine on Wednesdays Returns

Nick & Toni’s #WineWednesday Workshops have returned for fall. Founded by Honest Man Hospitality beverage director and certified sommelier Chimene Visser Macnaughton, this collaboration with Luis Marin and Wainscott Main Wine & Spirits is in its 11th year on the East End. Weekly classes at Nick & Toni’s offer certification-level wine education designed around themed tasting flights. Seminars are open to all levels and held Wednesdays from 5:30 to 7 p.m. Tickets are $35 per week in advance and reservations are strongly encouraged. The ticket includes tasting sheets, crystal tasting stems and small plates from Nick & Toni’s kitchen. Nick & Toni’s is at 136 North Main Street in East Hampton. Call 631-324-3550 or visit nickandtonis.com for details.

Upcoming Workshops:

November 6 — Indigenous, Wild & Rare: Wines That “Rock” with Mayara Cardinal, of Polaner Selections

November 13 — Crossing the Bridge Between Burgundy & Barolo with Elmer Contreas of Frederick Wildman and Sons

November 20 — “Shop It Like a Somm” Finding Those Hidden Gems on Restaurant Lists and Retail Shelves with Michéala Johnson, chef sommelier, Le Jardinier, New York City

December 4 — First Person: My Journey in Wine with Elan Moss Bachrach, Fleet Street Wine Merchants

December 11 — Winemaker’s Vintage: What Is “Style”? A Comparative Tasting with J. Christopher Tracy, winemaker/partner at Channing Daughters Winery

Stuffed Squash for Fall

With cooler weather setting in, executive chef Nathan Hitchcock of The Halyard at Sound View Greenport has created a stuffed squash dish that highlights the natural sweetness of delicata squash which pairs beautifully with nuts and honey, while the aromatic blend of garlic, shallots, and sage adds a perfect savory balance.

Delicata squash, which is available now at favorite local farm stands, is ideal for this dish, not only for its flavor but also because its edible skin adds texture and richness.

Stuffed Squash (Makes 12 Servings)

6 delicata squashes

12 ounces pecans

2 tablespoons minced garlic

2 tablespoons sliced shallots

2 tablespoons sage

1.5 tablespoons salt

2 tablespoons honey

2 tablespoons olive oil

Directions:

Cut the squash length wise in half and de-seed.

Coat with salt and oil and wrap in foil, roast in oven for 45 minutes at 350 degrees, or until tender.

In a pot on medium heat, add oil, garlic and shallots. Toast until golden brown, about 3 minutes.

Add in the pecans, honey, and sage. Cook for 1 minute. Then remove from the heat and let cool.

Take the stuffing and place it into the squash, place in oven at 350 degrees and cook for 10 minutes.

Fall Dining at the Backyard at Solé East

The Backyard at Solé East has introduced a new fall menu. Guests may dine in the gardens or in the newly renovated dining room seven days a week for breakfast, lunch and dinner. New menu items include root vegetable soup with pumpkin seeds and olive oil ($14), kale salad with fennel, quinoa, spiced pecans, pomegranate, citrus vinaigrette ($22), seared duck breast with delicata squash, Brussels sprouts, candied beets, maple glaze ($46), braised short rib with celery root puree, heirloom carrots, Cipollini onions ($40), butternut squash risotto with sage oil ($34).

The Backyard Restaurant at Solé East is at 90 Second House Road in Montauk. Visit soleeast.com or call 631-668-2105 for details.

Letting Diners Roll the Dice

Almond Restaurant is rolling out a new special “Dice Night.” Every Thursday evening, diners will have a one in six chance to win a complimentary meal. One diner per check will be presented with a die and can choose a number between one and six, if that number is rolled the meal is on the house. The perfect excuse to dine out on a Thursday night, Almond is open for dinner Monday through Saturday at 5 p.m., closed on Sundays.

Almond Restaurant is at 1 Ocean Road in Bridgehampton. For details, visit almondrestaurant.com.

Pizza Night Returns

Nick & Toni’s has announced the return of its famous wood-burning oven pizzas, available Sunday through Thursday for dine-in or takeout. Quartinos of select wines are also available for $11. The pizza selection, subject to change, includes:

Margherita $24— pomodoro, house-made mozzarella, basil

Patate al Forno $26 — roasted potato, stracchino, rosemary

Stracciatella $27 — tomato confit pesto, prosciutto, caramelized shallots

Salsiccia $28 — pork sausage, ragú, bechamel, smoked provolone, basil

Nick & Toni’s is at 136 North Main Street in East Hampton. Reservations are recommended at nickandtonis.com or 631-324-3550.