“What the loss of Bourdain comes down to,” says Almond chef Jeremy Blutstein, “is that he gave cooks a voice and he opened people’s eyes to the fact that it wasn’t some white guy… searing your foie gras. It was someone from Ecuador. It’s immigrants that make restaurants happen.”
Chef Pépin will be honored at this year’s Hayground Chefs Dinner on Sunday, July 29, at Jeff’s Kitchen at Hayground School.
This local food and wine tasting shows off Long Island’s burgeoning industry while advocating for increased healthcare access for Suffolk County’s agricultural workers.
Edible will be sharing Lindsay Morris’s Farmer Portraits throughout this summer. Here, she introduces her beautiful and important series with a portrait of Quail Hill Farm’s Scott Chaskey.
Get to know the work-family behind the beloved East Hampton mainstay.
Grappa, shochu and sunchoke liqueur—all produced with local, organic ingredients grown on Long Island? Yes. Really.
The master is still at work in Southold.
What does innovation look like on Long Island? Read our latest issue—out now—to find out.
Thanks to chefs like Noah Schwartz, the East End is discovering the culinary, health and commercial benefits of the sea’s latest superfood.
Enjoy a walking exploration of Sylvester Manor’s native wild-growing plants on Saturday, June 16.
Find out why families and Olympians alike love the Shelter Island Run before it returns for its 39th year on Saturday, June 16.
It’s never been easier to order-in (or out).