Another installment from Dock to Dish founder Sean Barrett. Each week he sends a newsletter to all the chefs participating in his restaurant supported fishery. The restaurants pay ahead of time for about 50 pounds of fish delivered directly from the dock, which arrive at the restaurant each week within the day.
The Long Island Aquarium in Riverhead is sponsoring a wine cruise and lobster bake featuring Raphael Vineyards. The boat leaves from the the dock behind the aquarium at 6 p.m. for a tour of the Peconic River. Upon return, a lobster bake will be served with a cash bar and music. Festivities end at 9 p.m. Cruise and lobster bake cost $69.95 + tax; lobster bake only is $59.95 + tax for guests 21 and older. Cancellations make less than 72 hours before will receive aquarium credit only. Register by calling 631.208.9200, ext. H2O, or in person at Long Island Aquarium.
It’s election time again! This September, Slow Food East End will elect five chapter leaders (board members). If you are interested in nominating someone, or nominating yourself, take this survey to read about the process and to make nominations and comments. SFEE is also looking for people who are interested in serving on one of their committees or volunteering at […]
The place lives up to its name. It’s quirky, hip and relaxed, and on a summer Friday evening buzzing with wine-region visitors and local food aficionados alike. Wine industry types were at the bar unwinding; any residual petulance from the workweek didn’t last long.
Stay tuned for the next installment of the collaboration with Edible, which had us recently strolling the fields of Amber Waves Farm with one of our favorite bloggers, Jodi Moreno from What’s Cooking Good Looking, harvesting some amazing produce for her to cook with!
Love of the water united Gina Bradley, who owns Paddle Dive, a stand-up paddleboard business, and jewelry designer Susan Rockefeller, who donates 5 percent of the proceeds of her Deep Dive Collection to Oceana, the largest organization working to protect the oceans.
The raspberries are nearly two weeks late this year. I suppose it’s not surprising, considering the long, cold spring we had on the East End, but the lateness has thrown off my summer culinary schedule.