WINE DINNER: Noma and Banfi Vineyards Wine Dinner is Monday, October 20, 6:30-10 p.m. at Noma (70 Gerard St, Huntington 631-923-1570). Each course is paired with a different Banfi selection: Crunchy Kumomoto Oysters - prosciutto and truffle aioli - Maschio dei Cavalieri Prosecco; Braised Short Rib Agnolotti- wild mushroom aioli - Banfi Chianti Classico; Diver Sea Scallops-shaved fennel and blood orange salad - Fumaio Sauvignon Blanc and Chardonnay; Pan Seared Filet Mignon - creamed spinach, scalloped potato tart - Castello Banfi Rosso di Montalcino; Warm Chocolate Cake with Vanilla Gelato - Rosa Regale. $65 per person plus tax and tip.
 
SUNSET DINNER DEAL:  Try Four Food Studio (515 Broadhollow Road/Route 110, Melville 631-577-4444). Just $29 for a three-course dinner from 4 - 6:30 p.m. daily.
 
CARTOON BREAKFAST: Rookies Sports Club (70 Gerard Street, Huntington 631-923-0424, www.rookiesny.com) now offers a Cartoon Breakfast, Saturday and Sunday from 8 a.m. to noon. Eggs any style – $3.95, two eggs any style home fries and toast; Minor League Pancakes – $4.95, two pancakes topped with butter, confectionery sugar. Choice of bacon, ham or sausage; Major League Pancakes – $5.95, three pancakes topped with butter, confectionery sugar. Choice of bacon, ham or sausage; Strawberry & Banana Pancakes – $6.95, two pancakes topped with butter, confectionery sugar. Choice of bacon, ham or sausage; Eggs Benedict – $9.95, Served on grilled Canadian bacon, a toasted English muffin topped with hollandaise sauce accompanied by home fries; American League Omelet – $6.95, three eggs omelet filled with bacon, sausage, ham and American cheese served with home fries and toast, National League Omelet – $6.95, Egg whites filled with sautéed spinach, chopped tomatoes, and Swiss cheese served with home fries and toast; Traditional French Toast - $5.95, Topped with cinnamon, sugar, butter. Served with bacon, ham or sausage; Sampler Platter – $9.95, two pieces French toast, three silver dollar pancakes, two scrambled eggs, bacon, ham and sausage; Breakfast Burrito – $6.95, Scrambled eggs, chorizo sausage, Jack n cheddar cheese, salsa served in a toasted tortilla, topped with sour cream served with home fries; Corned Beef Hash - $6.95, two eggs any style served on a bed of corned beef hash along with home fries and toast; Warm Chocolate Cinnamon French Toast Souffle - $6.95, topped with confectionery sugar along with bacon, ham or sausage. Kid’s Menu $4.95, Includes soda, milk, or juice, Choice of: Mickey Mouse Pancakes, French Toast, Chocolate French Toast, Egg Platter - two eggs, bacon, home fries and toast. Come down Saturday or Sunday in your pajamas, Get a free Kid’s Clown Sundae (under 21), Or Choice of Bloody Mary or Mimosa (21 and over). Any questions? Call ‘em at 631-923-0424.
 
THE PITS: The Greater Sayville Chamber of Commerce will host the NY BBQ and Food Festival, featuring numerous food competitions, including the NY State BBQ Championships, Oct. 25 and 26 in Gillette Park, Sayville. Attendees will have the opportunity to mingle with the competitors as well as attend numerous food related demonstrations and lectures. This annual event will see the return of dozens of the top pitmasters and competitors from throughout the northeast. In addition to the BBQ, there will be competitions for chocolate, cheese and root beer. The demonstrations will be presented by some of Long Island’s leading experts, including local restaurateurs and competition cooks. Admission to the family-friendly festival, demonstrations and music from some of Long Island’s best bands is free.
 
GONE SWIMMING: We were “swimming in culinary delight” when we reviewed H2O Seafood Grill (215 West Main Street, Smithtown 631-361-6464) in March, and the same held true during our recent return. As we did on our last visit, we started with our favorite, the Tornado #2 sushi roll, featuring spicy tuna and scallion wrapped in fried potato, drizzled with an eel sauce and topped with a dollop of spicy horseradish mayo. Even those in our party who don’t typically go for sushi found that they could not get enough of the inventive roll. We changed up our entrees a bit, and this time went for the pan seared Chilean sea bass in a tomato caper sauce, stacked high with a potato pancake and sautéed spinach, and the stuffed flounder teeming with shrimp, crab and scallops in a delicate saffron-butter sauce. We weren’t sure this would top our last visit, but those two dishes may have done the trick.

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