The Cull House (http://www.cullhouse.com) presents “Southampton in Sayville,” an evening of barbecue, blues, and Southampton Publick House, on Wednesday, 8/18, at 7:00PM. Brand Specialist for Southampton Spencer Niebuhr will handle hosting duties, while jazz guitarist Bobby Sexton provides the blues. The menu will consist of three separate courses: Passed Appetizers, BBQ Buffet, and Dessert. Here is the breakdown for each course, as well as the accompanying Southampton brew:

Passed Appetizers:

Grilled clams “casino style”
Grilled citrus shrimp cocktail, spicy papaya cocktail sauce
Paired with Southampton Double White: a “double strength” or “double gravity” version of a classic Belgian-style white ale.

BBQ Buffet:

Applewood smoked hot dogs, assorted relish, pilsner braised tomato ketchup
BBQ paella, smoked chicken, grilled clams, shrimp, andouille sausage, Louisiana dirty rice
Hardwood smoked chicken, mango BBQ sauce
Bourbon rubbed sirloin burgers, smoked mozzarella, caramelized onion chutney, pulled bacon Caribbean Slaw, Potato Salad, BBQ Baked Beans
(All) Paired with Southampton Keller Pilsner: a “keller” beer direct from the aging tank. To a brewer this is beer at its purest: unfiltered, nuanced and gently carbonated.

Dessert:

Grilled peach cobbler, Chantilly whipped cream
Paired with Southampton Saison: a stunningly complex beer with tropical fruit overtones of pineapple and passion fruit. Farmhouse-style ale, SAISON DELUXE successfully combines traditional rustic flavor with a sophisticated craft-brewed taste.

Price is $49 per person. Reservations are recommended.

The Cull House: 631-563-1546; http://www.cullhouse.com.