The restaurant-inn will be hosting its first farmers market on the grounds in the restored barn. The market will be open from 11 a.m. to 2 p.m.
USDA lamb cuts will arrive next week and will be available for purchase on weekends, starting Dec. 21, from 10 a.m. to 4 p.m.
As Alex Goetzfriend documents in our Winter 2014 issue, excess pumpkins were once vital to making it through the winter, for animals and people. Today, the East End’s growing livestock population is benefiting from the surfeit.
In the past, I’ve slathered my share of turkeys in butter, perspired over pies and noodled over nouveau-style macaroni and cheese. But, I’ve reached the conclusion that the role of top Thanksgiving chef—while perhaps personally gratifying and certainly a boost to the ego—may just be overrated.
Amagansett Food Institute has partnered with Long Island Cares, the island’s biggest food bank and a leader in the fight against hunger.
Turning the fall ornament back into a winter staple. • Photographs by Randee Daddona
The staff that eats together, stays together.
We always wonder about how food and wine producers eat. Gourmet dinners every night, or do they stand over the sink eating fried baloney with hot sauce? Check out this slideshow.
Our winter issue cover is always a conundrum: everyone’s still eating fall produce at the end of November, and few people want to be reminded of the stretch of leafless and snowy days ahead. But there’s still so many dairies, egg producers and farmers with squashes and brassicas for sale.
This year, skip the supermarket and get your turkey fresh from a farm.
From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
Some things need a little time to get going. Like they’re slow. Like snails.