The Shinnecock Bay Restoration Program continues its effort to improve the bays health, enlisting local residents to, quite literally, change the tide.
The smell of baking bread wafts over gleaming steel countertops in the spacious South Fork Kitchens, a new commercial venture open to local food producers and businesses at the Southampton campus of Stony Brook University. Carissa Waechter of Carissa’s Breads has several flour-dusted loaves in the oven, trying out the facilities before they welcome businesses and farmers who have eagerly signed up to use the space.
Continuing its tradition of matching great wines with great food, theRIVERHEADPROJECT will team up with Empire State Cellars to create a series of monthly dinners pairing a New York wine with family-style cuisine.
The East Hampton Historical Society newest exhibit feature two of our most famous chefs. The opening reception will be held on May 30 from 5 to 7 p.m. and the exhibit will run through July 13.
Josh Levine was a young farmer who loved his work on the East End. In the past four years, the foundation has raised funds to benefit the Summer Search Program, the Nutritious Delicious School Cookbook, and the Slow Food East End Chapter Farm Intern program, among other projects.
More than dozen East End restaurants and wineries will unite for the fourth annual Taste of Tuckahoe fundraiser to benefit Tuckahoe School. The event will be held on Friday, April 25 from 7-10p.m at the 230 Elm restaurant. This year will feature a VIP hour from 6-7p.m.
Since the lead-up to its stellar debut in February, the Riverhead farmers market has been drawing crowds and new vendors, and will now be open year-round.
Spring is at our doorstep, and so is Rustic Roots, a food delivery service that brings organic, locally sourced goods right to the welcome mats of Manhattan, Long Island and East End residents.
Saturday, March 15, marks the third installment of Topping Rose House’s farmer’s market.