Tell Us Who You Think We Should Feature in ‘In the Kitchen With’

For the upcoming year, we’d like to hear from you about people whose kitchen you’d like to get a peek into, or people who you think need a little recognition for the work they do.

isaac1.jpgIn the Kitchen With” has been one of our most popular features since the magazine started in 2005. We’ve featured fashion stars, politicians, artists and writers with deep roots in the East End. People who live in our community and have a stake in preserving and celebrating it. For the upcoming year, we’d like to hear from you about people whose kitchen you’d like to get a peek into, or people who you think need a little recognition for the work they do. Leave your suggestions in the comments and have Happy New Year!

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  • Kris Warrenburg

    I suggest Joeseph Realmuto Executive Chef of Nick & Toni’s, Rowdy Hall, Townline BBQ and La Fondita
    AND
    Bryan Futterman, Owner Chef of Foodys
    Both wonderful chefs and good men, who are trully East Enders!

  • Suzee Foster

    Executive Chef Michael Meehan at H2O Seafood Grill (www.h2oseafoodgrill.com) in Smithtown is a North Forker with deep roots. He is not only passionate about our local bounty, he is our local bounty!

  • Local Gal

    Donna, the proprietress of Ruby’s Cove B & B in Greenport- she shops local and cooks local. She rides her bike to the Greenport farmer’s market to pick up ingredients for that morning’s breakfast and boy does it always taste delicious- where else can you get Ruby’s Rum-runner french toast?!
    Adam Suprenant, winemaker from Osprey’s Dominion, his own label Coffee Pot Cellars and many other custom wine projects! He has a degree in food science and is also an amazing chef when he’s not making amazing wine!
    Both of these people are North Forkers who are committed to supporting all things local when it comes to food & drink culture here on the East End!

  • Alec Hirschfeld

    The people at the Jewish Center of the Hamptons who prepare home made meals for the homeless on the east end. This occurs every other Saturday from November through March. Includes Sunday breakfast preparations at 5:30 am.