In a nod to the wealth of high-quality wine, beer and spirits made on Long Island’s East End, these sessions will feature locally made products, served with a locally sourced signature tasting menu prepared by the inn’s executive chef Richard Kanowsky.
Participating wineries and breweries will pour their wares to go with the chefs’ creations.
Predictions for a post antibiotic future, canned pinot and coffee pot salmon… see what our editors are reading, watching and listening to this week.
The staff that eats together, stays together.
Oil, the symbol of the miracle of Hannukkah, will be the centerpiece of Temple Adas Israel’s Hanukkah Party on December 1 from 3to 6 p.m.
We always wonder about how food and wine producers eat. Gourmet dinners every night, or do they stand over the sink eating fried baloney with hot sauce? Check out this slideshow.
Shopping locally is almost as important as eating locally, and shopping for local food and beverages for gifts is the best way to make everyone happy.
We’re super excited about our everybody wins holiday offer, which you can use to spread Edible cheer. Throughout the holidays, when you subscribe to Edible, we’ll give you a gift subscription free!
Marine Meadows, the Cornell Cooperative Extension o f Suffolk County eelgrass restoration group, is holding its second annual Save our Seagrass benefit on Saturday November 9 from 5 to 8 p.m. at the South Fork Natural History Museum.
Hey kids, extend your Halloween celebration through the weekend at La Fondita’s Dia de los Meurtos celebration to benefit the Springs School visiting artist program.
From 40-year-old Italian family restaurant pop-ups to perennial polyculture, here’s what caught our editors’ eyes this past week.
Long Island Restaurant Week kicks off on Sunday. Participating restaurants will offer a three-course prix fixe for $27.95 all night, every night they are open except Saturday when the menu will only be offered until 7 p.m.
