Joe Tremblay, owner of Bay Burger in Sag Harbor, never ceases to amaze with his innovative Americana offerings: seasonal veggie sides, a grassfed upgrade, and uber-popular ice cream. But his sights now extend beyond the grill to an ocean-based crop he thinks Long Island should be raising more of: kelp.
Another fundraiser hit the scene on Sunday—sauces by Long Island Culinary Collaboration—sauces conceived by chefs that took part in the dinner. Each represents an aspect of their cuisine and the bounty of the East End. The sauces are made by Jeri Woodhouse, of a Taste of the North Fork, and will be available on the A Love Shared website as a package of 12.
This Sunday, Matt Michel of Rolling in Dough pizza will park his mobile pizza oven and make made-to-order wood-fired thin crust pizzas with organic toppings from the farm.
Surviving the season might bring you to your hands and knees.
Keeping up with the Contessas.
In a field dominated mostly by men, Tabbethia Haubold-Magee is a pioneer in fibered animal care. Her 17-acre farm in Yaphank is a hub of education, community, and grassroots focus.
Bren Smith, the owner of Thimble Island Oysters, uses 3-D ocean farming to combat climate change, restore the ecosystem, and create “blue-green jobs” for fisherman.
A culinary tour of the East End through the eyes of a hungry college student
The Shelter Island Farmers Market is an open air market on the beautiful historic grounds of the 1743 James Havens Homestead. The market will feature produce from local farms as well as eggs, honey, jams, baked goods and other edible celebrations of our local landscape, and seascape!
My Jam Man. He produces blackberry jam with no pips and smoothes out life’s bumps. What could be better?
French winemaker to visit Merliance members, will participate in a comprehensive tasting of the merlot-based wines of the East End of Long Island, and will present his findings to the group at the end of his three-day consultation
This Sunday, June 2, at 2 p.m. Hallockville Museum Farm will be hosting friend of Edible, Steph Gaylor of Invincible Summer Farms, as she gives a presentation about heirloom vegetables and seed-saving.
