Dining

"There's going to be lobster rolls, oyster dishes, clams on a half shell, a couple of different mussel dishes, fish tacos, steak and lobster sliders, sushi, clam chowder, and more," Ken Giustino shared.

"We wanted to highlight the ingredients we know and do best in a collaborative way and it yielded in this twist on the classic Surf & Turf," Executive Chef Craig Koketsu.

"I never eat anything but Pacific Wild Salmon," she told us. "But, these seem to be really farmed correctly. They know what they're doing," New York Times Food and Wine Writer Florence Fabricant told us about the New York State Steelhead Trout that Abigail's Kitchen on Greenwich Village's MacDougal Street was doling out.

"At Daily Harvest, we deliver chef-crafted, nourishing food built on organic fruits and vegetables," Rachel Drori, founder & CEO of Daily Harvest, explained. "Our ingredients are thoughtfully sourced and frozen on the farm when at their freshest."

"This event always showcases the best food and beverage the East End has to offer and we are honored to be there," Vaughan Cutillo said.

"After many years of traveling to every state and 49 countries, the East End tops the list as one of my all time favorite places to cook. This project made sense for so many reasons," Talbot told us about Morty's Oyster Stand.

Celebrating the holiday weekend with an at-home gathering or two? Add one of these festive sips.

This easy to make treat can be flavored with any of your favorite fruits - think watermelon, mango, strawberry, cantaloupe, or pineapple.

"I'm always excited about the unique opportunities the crossover of seasons allow, as you really can't perfectly plan for them," Waechter told Hamptons.com.

"I strongly believe that there is an undeniable connection between health, well-being and the food that we eat, Moreno told us.