If summer is the season for working hard in the food and restaurant business, winter is time when cooks and restaurateurs on both forks test new dishes, menus and promotions.
Recent Posts by Brian Halweil
Peconic Bay scallops are always a dear treat. This season, even more so. With the season just-underway, baymen are reporting the Peconic Bay scallop catches as “spotty”: a major bummer following a string of bumper years that spoiled for fans of this tiny, tender mollusk.
A few weeks ago, when East Moriches jam-maker and writer Joan Bernstein told me what Mark Twain once said about cauliflower, I remembered how fun wintertime locavorism can be. “Cauliflower is nothing but cabbage with a college education,” the American icon opined about this brainy crucifer that Bernstein suggests mashing like potatoes or mixing into mac and [...]
Long Island’s largest roaster blazes new ground with a café at Stony Brook University and a new pour-over bar.
Avid readers will know that we’ve had ducks on the brain lately. Here’s our recap of the four-course, duck dinner, complete with Long Island duck history, duck art installations and quack ringtones that interrupted President Obama.
As appreciation of coffee in the U.S. continues to surge, the small fraternity of coffee roasters on Long Island has enjoyed recent growth. But none have grown more than the Hampton Coffee Company, originally founded in Watermill in 1994, when there was just one Starbucks on the island.
Remember the legendary squid and wine dinner from earlier this spring? Get ready for Act 2: an all-duck, red wine dinner going down at Almond Restaurant in Bridgehampton this Thursday.