What is a garden if not a feast for the senses? For the eyes there’s the vivid palette of its many blooms; for the nose, their sweet perfume. Even the ears enjoy the soft buzzing of the bees that pollinate them. But what if the same space could appeal to the tastebuds, too?
For the next couple weeks, the Feedfeed, which was profiled in our Spring 2014 issue, wants to see how they’ve inspired your cooking. Post an image to Instagram of food you have made and add the following text in the original caption: ”Inspired by @thefeedfeed #feedfeed.” Have you been inspired in your cooking after seeing something on @thefeedfeed […]
The East Hampton Historical Society newest exhibit feature two of our most famous chefs. The opening reception will be held on May 30 from 5 to 7 p.m. and the exhibit will run through July 13.
This week, Wainscott Main Wine & Spirits is continuing its Wednesday night wine classes with David Page and Barbara Shinn presenting “Vintage from our Vantage.”
In a fashion that is typically Italian, we cured the lardo with salt, garlic, rosemary and cracked black pepper. The tocino was cured with salt and sugar, as it is often done in Spain
Chef Tom Schaudel has come up with a great idea for pairing some of our best red wines from the 2010 vintage. Have them with prime New York strip steak!
Don’t let the mid-week chill fool you; barbecue season is on its way. But before you run out and stock your freezer with all the usual grill-friendly favorites, let’s take a minute to throwback to an article all about the one you may be forgetting: bison.