Brooklyn Brewery is coming east North Forkers. Love Lane Kitchen in Mattituck will host the brewery’s four-times-per-year Carousal where you can sample Brooklyn’s newest beer, the Silver Anniversary Lager.
What would you like to see on the cover of our next issue?
Established in 1992 and 2000 respectively, the combined companies have received substantial funding through their parent company Southport Lane, a private equity firm focused on growing its portfolio businesses; There is talk of the company going public.
Chef Doug Gulija’s swordfish chop: only two come from each fish.
We’re looking for chowder recipes that take advantage of our local seasonal produce and shellfish.
With most farm stands still shuttered, here’s a first-of-the-season produce shot taken by Chef Jason Weiner at Almond in Bridgehampton.
Our readers choose 2013’s Local Heroes for the East End.
Chef Keith Luce’s holding company, North Fork Hospitality, has bought Greenport’s North Fork Oyster Company along with the other buildings in Stirling Square.
Says context is what matters.
Be a part of the conversation. Attend a screening followed by a discussion of Growing Farmers.
Raising salmon, a carnivorous fish, in captivity, says Chef Rick Moonen, is like raising lions for meat.
Last minute notice for food entrepreneurs: food lawyer Jason Foscolo, who was featured in our winter issue, will be conducting a seminar this Saturday, March 9 from 10 a.m. to noon at Stony Brook University’s Calverton Business Incubator on everything you need to know about food labeling rules & regulations.
