Edible Brooklyn

Golf and Eat: The Essential Guide for East End Duffers

Comment | August 22, 2012 | By | Photographs by Randee Daddona

Executive chef Chris Gerdes from Blackwell’s at Great Rock Golf Club shows two of his farm-to-table favorites: roasted local striped bass with flageolet beans and ratatouille, and Crescent Farms duck breast with organic wild rice, local asparagus, butter and shallots.

Among golfers I know, the attraction seems to be equal parts mental challenge, and outside time with friends. A New York cab driver once told me that the summer activity he looked forward to most was getting in an ocean-side round at the public course in Montauk. Friendships are built during golf; business deals are hatched and sealed. So why not consider the food and drink when you plan your next outing?

Many of the East End’s courses–there are more than 50 in all–offer bay-scented air and sand traps flecked with fragrant (and edible) beach roses, only a few go out of their way to feature Long Island cuisine worth telling your caddy about. Edible visited seven meal-worthy golf courses for our High Summer issue and were pleased to find extensive local wine lists, farm-to-table cocktails and breakfasts, lunches and dinners that would draw any locavore to the links, including the roasted local striped bass with flageolet beans and ratatouille, and Crescent Farms duck breast with organic wild rice, local asparagus, butter and shallots served up by executive chef Chris Gerdes from Blackwell’s at Great Rock Golf Club. And even if you’re not a duffer, good news. All these eateries are open to the non-golfing public. Read the full story here.

About Brian Halweil

Brian HalweilBrian is the editor of Edible East End, and co-publisher of Edible Long Island, Edible Manhattan, and Edible Brooklyn. He writes from his home in Sag Harbor, New York, where he and his family tend a home garden and orchard, and keep ducks and oysters.

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