One of five grand prize winners in the National Wells Fargo Works Project contest, cHarissa was chosen from more than 3,600 entrants; it’s the only small business in the Northeast to receive the award this year.
As summer melds into fall the changes are obvious on land; autumn colors return to the trees and school buses idling on the roadways reappear. But seasonal changes on the ocean are less noticeable and involve gradual water temperature adjustments and a shifting labyrinth of currents. These transformations are felt more than seen.
There is perhaps nothing more tender and delicate than a zucchini. Except, perhaps, when the zucchini in question is a late season, enormous, oblong monster akin to something out of Invasion of the Body Snatchers. Anyone who’s ever grown zucchini knows that there comes a point, if your crop is successful, when you turn your head for a second and look back to find one of these mammoths pulling on the vine, half-hidden (creepily) between gigantic green leaves.
We’re so looking forward to our upcoming fall issue. We talk about eating sea robins, nano breweries, clammers and so much more. But we always need a few more opinions about which photo to put on the cover. They’re all always good, but we can only pick one. Chime in below.
A new, trim Staples is back in Cross’s sequel Fat, Sick and Nearly Dead 2 after sorting out the emotional problems that led him to overeat, which even included guidance from Bruce Lee. The Wellness Foundation of East Hampton will preview the new film at 7 p.m., Saturday, Sept. 27 at the LTV studios in Wainscott.
Here’s a delicious culinary riddle: How do you make local cheese from fresh summer milk infused with fresh black winter truffle, and age it in time to melt onto a grass-fed beef burger in the fall?
This is not the first time the James Beard Award winning author has been to Bedell. In his book, The Great Wines of America: The Top Forty Vintners, Vineyards, and Vintages, Lukacs included Bedell Cellars C-Block Merlot among the 40 with much credit going to Bedell’s founder, Kip Bedell.
My kids like garlic ice cream. Who knew? This unusual treat was at Garden of Eve’s annual garlic festival last weekend.
The Eastern Long Island Chapter of the American Culinary Foundation has been very active lately, working to get East End chefs and culinary students at Suffolk County Community College engaged in the community.
We are looking for a qualified sales team member to join Edible Holdings LLC and cultivate media sales on both forks of the East End of Long Island.
There are now 15 farmers markets on the East End. When I started writing about our farmers and wineries in 2003, there were zero. None. And the received wisdom was that it would never happen.