Riverhead Project Hires New Chef
The new chef at the Riverhead Project has worked at Bouchon Bakery in Manhattan and South Edison in Montauk; most recently he assisted chef Zak Pelaccio at his new restaurant Fish & Game in Hudson, New York.
Food & Dining
Sustainable Local Seafood Orgy; Two Days of Classes in Jamesport
Local chef and cookbook author Peter Berley will be teaching a two-day course on cooking local seafood on Saturday, April 27 from 2 to 8 p.m. and Sunday, April 28, from 10 a.m. to 2 p.m.
A Revival of Brunch at Nick and Toni’s in East Hampton
After several years break, Nick & Toni’s in East Hampton started serving brunch again on Sundays from 11:30 a.m. to 2:30 p.m.
Artists and Writers Dinner at Almond on First Wednesdays of the Month
Almond restaurant is inviting all artists and writers to gather for a night of food and conversation on the first Wednesday of every month starting tonight, October 3. “Through this event, we’re continuing the time-honored Hamptons tradition as an incubator of creativity,” says chef Jason Weiner.
Breakfast at the Hampton Maid, One of the Treats of the Hamptons
Yes, that’s two pancakes, two pieces of French toast, two slices of delicious smoky bacon, two sausage patties (links are available too) two eggs…
Fathers Day at Pizzetteria Brunetti in Westhampton Beach
To celebrate Fathers Day and the cute picture of the two in Newsday, Pizzeteria Brunetti will have a special menu geared towards the dads…
Eat, Drink Local at 18 Bay on Shelter Island
Folks on Shelter Island will have an easy time of it during Eat, Drink Local Week, which kicks off June 23. At 18 Bay,…
Get Ready for Hamptons Restaurant Week
Could it already be 10 years since Mr. Steve Haweeli decided that March on the East End was dead enough? And–this season aside–usually the…
Tea Salons on Saturdays in Southampton
Last summer Edible featured a new tea salon in Southampton, the T Loft, run by Tathiana Teixeira and her husband Alex. After having established…
Eat Drink Local Week, Farms & Foodshed, Food & Dining, Products We Love, Syndicate EB, Syndicate EEE, The 2011 Ingredients of the Week
The Fourth Eat Drink Local Ingredient of the Week: Rhubarb
Like the tomato, rhubarb has a bit of federal legislation behind its lore: The perfectly pink-to-pale green part we eat is the celery-like stem of a perennial plant, which scientifically speaking puts it squarely in the vegetable camp. But…
