You’ve definitely heard of beer on tap; you’ve most likely heard of wine on tap, but a cocktail on tap, premixed, frosty and delicious? I hadn’t either, but mosey on down to Almond in Bridgehampton to say that you’re one of the first to try the never-ending, you-don’t-have-to-wait-for-them-to-make-it Tequila Sour.
This is our fourth food truck derby coming up on August 8. Remember the first one when it thunder stormed all day, and then broke for the hardy souls who made it and stayed and then enjoyed good weather? Then there was the one with all the drummers. It’s a great family event, but it’s […]
At Browder’s Birds, we get a lot of visitors. It is very rewarding to show off our healthy, happy animals and explain how we farm using rotational grazing with mobile structures and portable fencing. We are always transparent at our farm and you can see our animals in the brooder, out on pasture and even on processing day. Lately, we have had a lot of chefs stop by the farm to learn more about the ingredients they feature!
Paul Greenberg has been a good friend to Edible for a while. He has written for us about mackerel and snappers, has provided many a quote when we write about the state of the fisheries and it turns out is good friends with someone I went to college with and his wife. Like they go to Nantucket together every summer. Small world.
That’s right, the North Fork’s Browder’s Birds have begun a locavore poultry project that is sure to have you singing, “It’s the circle of life,” in no time. Mattituck’s organic free-range chicken farmers are currently feeding two of their flocks scraps from the highly touted North Fork Table and Inn and the chickens will ultimately appear on the restaurant’s menu on the weekend of July 25.
Here is another meal from our farm stand collaboration this summer with Edible. A quick reminder on how this works. Edible scours the amazing local farms and farmers markets for produce and drops it off for Dan and me at feedfeed as well as to other cooks in the feedfeed community.
If you’re lucky enough to be a member of Long Island first community supported fishery, Dock to Dish, then you’d be getting the e-mails that founder Sean Barrett sends each week. They’re information packed and always include a recipe. This week he featured the in-season, it-fish, striped bass.