Page restaurant at 63 Main Street in Sag Harbor will host a Halloween Costume Bash on Friday, October 31st from 10 p.m. – 2 a.m. Done your ghoulish costume and dance like a devil to music by DJ Twilo. Halloween bites and half-priced specialty cocktails will be served. There will be no cover charge and prizes will be given for best costume, best drag, spookiest costume and more. Finally, a fun adult party option for Halloween night in the Hamptons. BOO!

For further information visit www.page63main.com

Location: 63 Main Street, Sag Harbor;  [631] 725-1810

James Carpenter [below] earned his chef whites at several notable iconic Hamptons restaurants including The American Hotel and the Living Room is now impressing foodies in Sag Harbor at Page at 63 Main. Carpenter took the helm at Page this season and has upped the ante in the popular restaurant town. Always a dedicated proponent of the Slow Food movement, he maintains his relationships with area farms such as Dave Falkowski’s Open Minded Organics of Bridgehampton and Mecox Bay Dairy of Water Mill. Carpenter assumed the helm of the kitchen at Page at 63 Main at the start of the 2014 season, marking a milestone year for the restaurant, and is one of the legendary super chefs of the Hamptons.

Chef Carpenter was a pioneer with the Slow Food’s East End chapter where he helped champion the use of local food producers from farmer’s markets, seafood shops and farm stands. He passionately believes that by utilizing the freshest and best-tasting foods in season, you create the highest quality while also helping to preserve the natural rural beauty of the East End of Long Island. Recognizing that the dependence on fresh produce requires flexibility, the chef goes with the flow: whatever the Hamptons’ fishing squad brings to market will land on the table.

Carpenter’s menu at Page at 63 Main features celebrates local purveyors such as Balsam Farms of Amagansett, Dave Falkowski’s Open Minded Organics of Bridgehampton, Mecox Bay Dairy of Watermill and Howard Pickerell’s “Peconic Pride” oysters, raised in Noyac. The selection features a modern American variety for all palates and Carpenter is the man whose vision and culinary panache ensures that every dish is a cause for excitement.