Oysters, like fine wines, taste distinctively of their birthplace, and with Louisiana’s coast out of commission, Long Island terroir is your best bet. On July 4, Bobo chef Patrick Connolly and his team will host a big-time oyster roast, part of a summer series of meals meant to introduce diners to the sources of their food. At the Widow’s Hole Oyster Company in Greenport, shellfish guru Mike Osinski — who supplies the likes of Le Bernardin and Gramercy Tavern — will be shucking, Connolly will oversee the roasting, and local wines from Lieb Cellars and beer from Greenport Harbor Brewing Company will abound. Stay for the fireworks (tickets $75; 212-488-2626).
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