Hive Minds
My kids, Miranda and Toby, love these crayons. They’re big and chunky, come in bright colors, are shaped like lizards and alligators and smell like honey.
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.
10 Years of Great Chefs for School Kitchen
This year marks the 10th anniversary of the first Great Chefs Dinner, a fund-raiser for Jeff’s Kitchen at Hayground School in Bridgehampton.
The Hamptons Greek Festival: More Than a Family Affair
Get ready to go back to the Greek. The Greek Orthodox Church of the Hamptons will throw open the Byzantine doors of their new…
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.
Furious Fermentation in Peconic
Greenport Harbor Brewery picks up the pace with a new brewery and tasting room.
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.
French Connection
For most Americans, the Normandy beachheads evoke images of courage, carnage and sacrifice. Ironically, to the French, these beaches are now associated with some of their finest oysters.
Yo Ho Ho and a Bottle of Rum
The historic whaling port of Sag Harbor has its own rum.
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.
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