New York celebrities and food luminaries are lining up against fracking in the city’s watershed, including a new coalition of food and drink businesses formed to push elected officials to ban fracking in the state, and to send a message to the whole nation.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.
Get ready for a seasonal seafood festival where you get to stroll among chefs plying gazpacho oyster shooters, bluefish sliders, New York squid and all manner of fish-forward awesomeness, alongside New York beers, on the beautiful Hudson River waterfront in lower Manhattan.
Now is the time of year that is most ripe with potential.
On June 10, Bay Burger will host our next Quarterly Carousel, the occasional release parties with Brooklyn Brewery where we catch up with friends over good food and drink.
Bridge Gardens, a magical 5-acre oasis in the heart of Bridgehampton, is best known for its specimen trees, double hedgerows with view portals, pond with black carp, and collection of 800 antique rose bushes.
This weekend, get thee to a fishfry, farmers markets, seedling sale, cookie fest, or new winery. Here’s a few events to consider–rain or shine.
With wild comestibles popping up all over, our current issue includes two impassioned pieces about the pleasures and pain of foraging foods on the East End.
On May 15, in celebration of what is perhaps New York’s most sustainable seafood, Almond restaurant in Bridgehampton will serve four courses of local squid, paired with four of the just-released roses from Channing Daughters winery.
As the days warm, you may also notice something sprouting across our edible landscape, that gives farmers and home gardeners alike a jump on the season: greenhouses.
Whether for Long Island wine country sojouners or locals, this new dairy offering will enhance an already rich Greenport gastronomic experience–setting the standard high for its sister whaling town across the bay.
Every distinctive ingredient in our food and drink culture is shaped by our proximity to the water.