Low Summer 2014

Low Summer 2014

When those jolly green giant spears begin to frame every dinner plate, it’s sort of like a migratory bird’s return. “Ah, yes,” we say, “I remember you, asparagus. The way you soften in butter. The tenderness of your tip. The scent you give our pee.”

Wheat into Bread and Fruit into Jam in Southampton’s New Cooperative Kitchen

The smell of baking bread wafts over gleaming steel countertops in the spacious South Fork Kitchens, a new commercial venture open to local food producers and businesses at the Southampton campus of Stony Brook University. Carissa Waechter of Carissa’s Breads has several flour-dusted loaves in the oven, trying out the facilities before they welcome businesses and farmers who have eagerly signed up to use the space.

Projects at the Riverhead Project: Weekly Get-Togethers Focus on Wine, Beer, Movies and Food

he Wine Project is like a fun, sophisticated dinner party to which you invite yourself. Single, in couples, friends, if you enjoy good food, wine and conversation, check out this weekly event at the Riverhead Project restaurant in downtown Riverhead. Everyone sits together at a long table, and over the course of the evening, chef sends out an appetizer, three seafood and meat dishes and dessert; wines are chosen off-the-cuff by a visiting rep from a winery or distributor. At $40 a head, it’s a terrific value.

The Cool New World

The terms “Old World” and “New World” have been part of the wine lexicon for decades. Old World wines, defined as the product of terroir and tradition, are grown in less than perfect conditions and yield wines of elegance and balance. New World wines, commonly grown in warmer climates, are dark with inky extraction, high alcohol and overtly ripe fruit. This holds true for the most part, except when it comes to a certain atypical member of the New World: Long Island.

Coq Au Vignette

Marilee Foster doesn’t know if the person who dumped their rooster at her farm intended for her to eat the bird and was thus making a gift. Or if they blithely miscalculated the fractious result a male of fighting age would have upon her checkered lot.

Dan Rizzie and Susan Lazarus

Artist Dan Rizzie has lived in his North Haven home since 1996. For most of that time he lived with his girlfriend, Susan Lazarus, but this year they made it official and married. Their home, like their kitchen, is filled with art, relics, books and souvenirs from their travels, mostly from their yearly visits to Italy. And when one goes to Italy, one brings back something to eat or drink. Rizzie and Lazarus have gathered spices, herbs and digestifs that not only add to their meals but to the decor, making their kitchen a museum for the senses. A working museum, because Rizzie makes dinner nearly every night. Lazarus is a happy sous-chef.