Soon the honey is infused with the flavor of the roses and the petals turn colorless. McGuire-Wien will then spread it on toast or use it to make a vegan ice cream that also uses another June staple, the strawberry.
She agreed and joined the ranks of artisanal fermenters that include Horman’s Best, Taste of the North Fork and many others in New York City (Rick’s Picks, Brooklyn Brine, McClure’s, to name a few).
“It’s kind of like Queer Eye for the Straight Guy meets health food lifestyle makeover,” says Stefanie Sacks, a culinary nutritionist, who recently debuted a public-access television show that was eight years in the making.
“There are still people who don’t know wine is being made on Long Island,” says Donnell Brown Stires, executive director of Merliance. “I think it’s going to be a really positive thing.”
“We want to provide consistency and quality for everyone out here,” she adds. “Including us.”
Soon visitors to wine country on the North Fork will have another venue for lunch—an organic lunch—when Garden of Eve in Riverhead debuts a…
“I have always stayed true to the ‘hood, but I want to make more of a statement with this,” said Tom Schaudel. The Long Island-heavy wine list at his newest restaurant in Melville is paying off.
Chef Peter Ambrose, the 20-year East End catering veteran who recently dropped 30 pounds, has opened his own seafood shop and gourmet take-out market,…
Sitting outside and eating is pretty nice, especially when the food’s homemade, the wine is good and you’re sheltered by an old tree. (Even…
Whether you’re Italian or freaking French, everyone thinks they make the best meatball.
The fact is there are few chances to sample dozens of New York wines in one place, and face to face with the people who crafted them.
Called Long Island Sustainable Winegrowing, the new program was born of dissatisfaction with available organic and sustainability programs that don’t address Long Island’s climate.