Every Sunday, “driven by what comes out of the ground,” Sybille Van Kempen and chef Arie Pavlou collaborate on the week’s menu. Every Monday, the menu is e-mailed to customers who sign up on their website.
Thankfully, every season is beer season. Sign up for our newsletter so you can enter to win two tickets when it goes out tomorrow afternoon.
Sign up for a pumpkin pie eating contest at the new East Hampton Town Historical Farm Museum on Saturday, October 25. Don’t want the…
A chef’s love affair with a pig roaster.
In our Fall Issue, Kelly Ann Smith visited with and wrote about Matt Laspia and his herb growing operation, Bonac Farms. Matt talked about “wildcrafting” herbs. We wanted to know more about that. • Photograph by Lindsay Morris
Nadia Ernestus’s Hamptons-based sauerkraut business is taking off as more discover the benefits of fermentation and kvass.
Not Newtons. From a random cultivar, a fig farm grows in Orient. • Photographs by Lindsay Morris
The funky little restaurant and bar has a split personality in more ways than one. If we were not three blocks away from the Atlantic ocean, I could have sworn we were in Europe. There’s definitely a surfer’s vibe. And a bubble machine.
Howard Lutnick, his wife Allison Lutnick and sister Edie Lutnick of the Cantor Fitzgerald Relief Fund are getting the penultimate weekend off to a good start on Friday afternoon by hosting their summer benefit at the “Love Shack” on the beach in Sagaponack.
Love of the water united Gina Bradley, who owns Paddle Dive, a stand-up paddleboard business, and jewelry designer Susan Rockefeller, who donates 5 percent of the proceeds of her Deep Dive Collection to Oceana, the largest organization working to protect the oceans.
Antiques may be prized for higher-quality steel, but custom-made rakes are the best. Garden tools, such as pitchforks, can easily be converted to catch clams. Thin tines work best to find hard clams in rocky bottoms, and thicker tines suit soft clams in sandy or muddy bottoms.
A small herb garden, tucked behind the Maidstone, sets the tone for the 19-room inn and its Scandinavian restaurant, the Living Room. Sections of the white shingled building date back to the 1600s. From the sheepskin-draped Adirondack chairs on the porch, the view of East Hampton’s iconic town pond and South End Burial Grounds has not changed in four centuries. The settlers were not serving up caviar tacos, however.
