Winter 2010 | Winter 2010

Celebrating the Harvest of the Hamptons and North Fork

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4	GRIST FOR THE MILL
7	NOTABLE EDIBLES Building Coconut Haystacks Have oysters, will travel I See fudge in Your Future Old Baker, New Bread
13	OBSESSIONS Prehistoric Poultry A 200-pound bird and her outsize egg.
17	FARMGIRL ANGST From Perishable to Non.
19	BEHIND THE BOTTLE 2005 Diliberto Cantina A pizza and pasta kind of wine.
20	A WINEMAKER'S WONDERINGS The Copper Conundrum
22	TRANSPLANTED Comment dit-on “clam pie”? A French chef with a global business riffs on East End cuisine.
28	GASTROLITERACY Food For Thought Ross School teaches from farm to table
33	ON THE VINE A vineyard grows in baiting hollow Where the days are filled with wine and horses.
38	HAPPENINGS Cooking for Next Year A transplanted Japanese tradition takes root in East Hampton.
44	VISUAL VICTUALS Clamming with Jack
51	BACK OF THE HOUSE A Mano Have you heard about the pizza joint in Mattituck?
56	OUT TO SEA One Fish, Two Fish Why the East End is ideally suited to staging a pre-Christmas tradition from southern Italy.
58	CULT OF TASTE Under the North Fork Sun When a romantic notion of a place becomes your home.
72	AFTERTASTE Throwing Stones for Supper
	COVER Tri-color cookies at Gurney’s, Montauk. By Lindsay Morris