Edible Brooklyn

pinot blanc harvest grape_lieb

Dan’s to Partner for this Year’s HARVEST on August 23

In its fifth year HARVEST has taken on a new partner. The Long Island Wine Council and the nonprofit HARVEST East End are partnering with Dan’s to put on Long Island Wine Country’s signature event on Saturday, August 23. The event, now called Dan’s HARVEST EAST END, will remain in place on the North Fork at McCall Ranch in Cutchogue. This year’s honorees are chef Tom Schaudel and New York Times food writer Florence Fabricant.

July 25 2014

A Summer Nite on the Beach to Benefit New Suffolk Waterfront on July 26

Join us for a casual summer beach party, overlooking our new marina and under the stars, featuring a refreshing signature cocktail, North Fork beer and wines and a supper of locally sourced foods to enjoy as you dance the night away. Music by the one-and-only “Who Are Those Guys!” Tickets: $100 in advance; $115 at the door. A […]

cocktails almond_lindsay Morris

Cocktails on Tap and in Bottle at Almond, Bridgehampton

You’ve definitely heard of beer on tap; you’ve most likely heard of wine on tap, but a cocktail on tap, premixed, frosty and delicious? I hadn’t either, but mosey on down to Almond in Bridgehampton to say that you’re one of the first to try the never-ending, you-don’t-have-to-wait-for-them-to-make-it Tequila Sour.

sangria Montauk Beach House

Monday: An Industrious Day at Montauk Beach House

Monday is Industry Day at Montauk Beach House. The old RonJon got gussied up three years ago when the Polynesian-themed motel was turned into a private club in the heart of Montauk and the tiki god standing guard over the village turned gold.

food truck derby round 2014

Food Truck Heaven Without the Crowd? Get a VIP Ticket

This is our fourth food truck derby coming up on August 8. Remember the first one when it thunder stormed all day, and then broke for the hardy souls who made it and stayed and then enjoyed good weather? Then there was the one with all the drummers. It’s a great family event, but it’s […]

ShiitakeBeerPizza_lluciano.jpg

Grilled Pizza: Thinking Outside the Bun

Imagine a Neapolitan thin crust style pizza that is perfectly soft and crisp, lightly charred, with a nice smoky flavor that cooks in a flash right on your grill.

EEE46-Covers 5

Which Cover Do You Like for Our High Summer Issue? Vote Here!

After month of assigning, writing, photographing, illustrating and editing, our High Summer issue, due to hit the streets the first week of August, is now in layout. And here comes the fun part. We want to hear from you about which photo you like best for the cover. I think we’ve got some good ones, refreshing drinks, herb cutting, crabs. Take a look and the ballot is below!

lunch truck hot dog_eileen M. Duffy

Where We’re Eating: July 23, 2014

Comment | By

It’s certainly feeling like midsummer these days—a little sticky, a little muggy, a little slower and, some nights, too hot to cook. When that’s the eminent feeling (similar, we think, to the feeling that okays Birkenstocks as evening-wear in the summer), Edible’s editors like to leave the cooking to someone else. Here’s where we’re eating right now.

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pinot blanc harvest grape_lieb

Dan’s to Partner for this Year’s HARVEST on August 23

Comment | By

In its fifth year HARVEST has taken on a new partner. The Long Island Wine Council and the nonprofit HARVEST East End are partnering with Dan’s to put on Long Island Wine Country’s signature event on Saturday, August 23. The event, now called Dan’s HARVEST EAST END, will remain in place on the North Fork at McCall Ranch in Cutchogue. This year’s honorees are chef Tom Schaudel and New York Times food writer Florence Fabricant.

Read More

  • leaf pulling Shinn

    The News From Oregon Road; Updates from Shinn Estate Vineyard

    Comment | By

    Each week, David Page of Shinn Estate Vineyard sends out a newsletter updating subscribers on the latest news and the state of the vineyard. And that’s what I like about this newsletter. It keeps me updated on the growing season and on the latest methods Barbara is using in the vineyard, which she farms sustainably as a member of Long Island Sustainable Wine Growing.

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