DOCKSIDE MENU: Prime – An American Kitchen and Bar (117 New York Ave., Huntington 631-385-1515 or www.restaurantprime.com) extends its seasonal dockside dining experience with new weekend menu selections: fresh fish and steaks prepared on the barbecue located behind the Cabana Bar and a Good Humor ice cream cart for the whole family. Selections include: Cobb salad ($16); Lobster salad with 1-pound lobster, hearts of romaine, cucumber, tomato and creamy lemon vinaigrette ($28); lobster roll on brioche with celery remoulade, garden greens and light dressing ($28); proscuitto panini with arugula, fontina and basil pesto ($16); pork sliders with BBQ pulled pork on brioche rolls ($15). From the raw bar: littlenecks (half-dozen $7, dozen $14); oysters ($2.50 each); chilled lobster cocktail with couscous ($25); shrimp cocktail ($15); or go all out with the Prime “plateau” chilled seafood platter ($35 per person, min. 2).

FARMER’S MARKET: Localvores take note: Tanger Outlets at the Arches mall in Deer Park will be home to a Farmer’s Market on Saturdays, 11 a.m.-3 p.m. The bounty includes locally grown fruits, vegetables and flowers, fresh-made breads and much more. While you’re there, check out the shops in this unique outlet shopping center. Off-price, national brands include Saks Fifth Avenue’s Off Fifth, Neiman Marcus Outlet Store, Banana Republic, Calvin Klein, Kenneth Cole, BCBG and many more.

FOR FUTURE CHEFS: J. Kings Food Service, a regional supplier to area restaurants, has made a $5,000 donation to the Suffolk Community College Foundation for student scholarships. The donation will provide $500 scholarships for 10 students in SCC’s Culinary Arts Program. Located in downtown Riverhead, Suffolk’s Culinary Arts and Hospitality Center includes a baking and pastry lab, a culinary arts lab, a 60-seat food demonstration theatre, and a retail café. The college offers associate’s degrees in Culinary Arts/Restaurant Management, Baking/Pastry Arts, and Hotel and Resort Management, as well as a variety of professional development workshops and culinary retraining for industry.

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