As farm stands overflow with just-picked ears tasseled with silk, dedicated plates for serving corn are a joy to welcome to the summer table, like that turkey platter for you-know-when. John Derian, a designer known for his table wares and decorative accessories done with decoupage under glass, makes oval serving platters decorated with ears of yellow and red corn, 10 by 14 inches, $150. They must only be wiped clean, not immersed in water. Each is handmade; if not in stock, they require two to four weeks to deliver. Another summer option is his watermelon platter, made from glazed terra-cotta that is dishwasher-safe. Paper Trail, in Rhinebeck, NY, carries the corn plates, $150 each. They can also be ordered from Mr. Derian’s studio, $155 for the corn, $260 for watermelon.
John Derian, 6 East Second Street (Bowery), 212-677-3917, johnderian.com; papertrailrhinebeck.com.
A Peranakan Feast at Kebaya
Salil Mehta, the Indian-born restaurateur who has a portfolio of Southeast Asian restaurants, has added a hands-on dining experience to one of them, Kebaya near Union Square. Tok Panjang, a festive meal in the Peranakan tradition from areas of Malaysia, Singapore and Indonesia, is served with the food arrayed on a table covered in banana leaves. Guests dig in without utensils. Various dishes served family-style for three to four people in categories labeled Land, Sea and Vegetarian (one choice per group) include slow-cooked beef cheeks, shrimp in pineapple coconut curry, and crispy jackfruit with curry leaves and coconut, three to four dishes for each category. Side dishes like pickles, chutneys and potato balls are included, $150. A bottle of wine can be added for $65, four cocktails are $60 or four beers are $50.
Kebaya, 20 East 17th Street, 212-641-0401, kebayanyc.com.
Seaweed Salad With a Pedigree
Atlantic Sea Farms, a company devoted to harvesting kelp that’s regeneratively cultivated in the gulf of Maine and turning it into nutrient-dense food, has added fermented seaweed salad spiked with gochujang, Sichuan peppercorns and Thai bird chiles to its lineup. This versatile vegan product can add crunchy, briny richness and lingering heat to sandwiches, bowls of ramen, tacos, stir-fries, rice dishes, eggs and dips. Like that accessible jar of peanut butter, it’s hard to refrain from snacking on it; but why would you?
Atlantic Sea Farms Spicy Gochujang Seaweed Salad, $10.49 for 15 ounces at Whole Foods, atlanticseafarms.com.
A Vermont Classic Gets an Update
The first edition of “The Vermont Farm Table Cookbook,” with recipes and stories from farms, restaurants, dairies, markets and other establishments, was published 10 years ago. Now the book has been revised and updated to reflect “how their businesses and farming ventures have, in some cases, been refashioned to meet the changing times,” as explained in the introduction. Seasonality is front and center with alluring dishes like fresh corn quiche, pasta with goat cheese and roasted tomatoes, fall root vegetable salad, farmhouse Cheddar poutine with scallions, and sea scallops with smoked bacon and maple cream. Only one of Vermont’s wineries, now numbering more than a dozen and increasing in response to climate change, were included, though many distilleries, another growing industry, are highlighted.
“The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State” by Tracey Medeiros (Countryman Press, $25.95 paper).
A Grüner Veltliner, Hold the Buzz
Add a new, mostly grüner veltliner to the growing list of commendable nonalcoholic white wines. Studio Null, based in San Francisco, has a portfolio of buzz-free whites, reds, rosés and sparklers, and has introduced Grüner Weiss 2022, made from grüner veltliner with some gelber muskateller. It is sourced from a sustainable winery, Baumgartner, where grapes were first planted in 1725 in the Lower Austria wine region. The food-friendly wine is finished in Germany, and offers refreshingly crisp minerality with lemony fruit. Wine with lunch, but you’ll be driving or have to get back to work? No problem.
Studio Null Grüner Weiss, $32, nullwines.com.
A Tasting for the Anne Saxelby Legacy Fund
Last year’s Anne Saxelby Legacy Fund Benefit in Chelsea Market, to honor the cheese expert who died in 2021 and to support the fund’s paid internships on farms, offered tastings by more than 60 chefs. This year’s event has been vastly expanded to more than 100 participants on two levels of the market, from Ninth to 10th Avenues, with many restaurants, artisan food producers, farmers, cocktail experts, wineries and breweries. There will be bites like red wattle pork rillettes, deviled eggs, vitello tonnato, Hudson Valley vegetable crudo, sweet pepper anchovy tart, and mini donut crisps, and tastings of beers, vermouths and a Moroccan tea.
Anne Saxelby Legacy Fund Benefit, Sept. 13, 6 to 10 p.m., Chelsea Market, 75 Ninth Avenue (15th Street), $250 ($125 for students and industry professionals), annesaxelbylegacyfund.org.
Follow New York Times Cooking on Instagram, Facebook, Youtube, TikTok and pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.