I find selling to restaurants the most daunting part of the market. Restaurants often require a level of consistency and abundance, on Thursday or…
And although the Ale House is still evolving—Rutan is working on adding more Long Island wines to the menu and plans to change the food specials roughly every 15 days—both men clearly share a vision for their young business.
From June 23 to 30, restaurants across the East End will feature special seasonal prix-fixe menus as part of Eat Drink Local, Edible magazine’s…
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…
The week revolves around partner restaurants who will wow us with special seasonal prix-fixe menus packed with our eight, reader-selected ingredients of the week—Spinach, Eggs, Goat (milk, cheese, yogurt, meat, etc.), Radishes, Rosé Wines, Porgy, Fava Beans and Hops.