Home Away from Home: Plan Your Late-Summer Trip with Our B&B Roundup

The full table of contents of our High Summer issue is now online here. And while you can’t read every article–to do that you need to pick up a copy or subscribe–we are leaking a choice few, like our roundup of farm-to-table B&Bs that is perfect if you’re planning your late-summer vacation. From the Montauk lobster frittata at the Mill House Inn in East Hampton to the zucchini bread at the 1880 Seafield House in Westhampton Beach to the eight New Hampshire Red hens that turn out eggs to go with the local potato hash browns at Sannino Bed & Breakfast in Cutchogue, these B&B owners are ambassadors of our region, pointing guests towards the wineries, fishers and farms who feed us. “People get excited to literally have breakfast in bed,” says Lisa. “And some of them can’t believe we get eggs every day.” Read the full B&B story here, and look out for more leaked stories in the next few weeks.