As one drives up to the Old Field Vineyards in Southold, a tall attractive woman in a beige workman’s jumpsuit comes into view. She is pruning grapevines. Her dog snores on a cushion nearby. She’s Perry Weiss, 34, vineyard manager and assistant winemaker.
“Compliments from the girls out back,” says Joyce Barry as she serves breakfast to guests at her Farmhouse Bed and Breakfast in Cutchogue. The girls are 12 Buff Orpington chickens, a breed known for its calm qualities, which makes it easy for Barry to treat them like pets.
Writing about family meals has become in vogue. But we were inspired to sit in—and chronicle—the family meals at some less expected food and drink businesses, including a farm, a winery and a restaurant.
Taylor Knapp’s love of foraging and cooking is evident in an eclectic, comfort food menu at First and South in Greenport.
My Jam Man. He produces blackberry jam with no pips and smoothes out life’s bumps. What could be better?
A favorite of home gardeners seeking seedlings.
Sometimes what you can eat is right under your feet.
My husband is a jam-making machine. It’s as if he stepped into a telephone booth wearing his summer uniform of khaki shorts and faded…
Our region’s second generation of winemakers begin to take the reins.