If you have never visited the Watermill Center, consider tomorrow’s openhouse tour, the last of the season, before several dozen artists in residence–dancers, painters, actors–descend on the center for a summer of creative collaboration, and communal living that includes a rooftop veggie patch and international meal sharing.
Get ready for a seasonal seafood festival where you get to stroll among chefs plying gazpacho oyster shooters, bluefish sliders, New York squid and all manner of fish-forward awesomeness, alongside New York beers, on the beautiful Hudson River waterfront in lower Manhattan.
With wild comestibles popping up all over, our current issue includes two impassioned pieces about the pleasures and pain of foraging foods on the East End.
You might have what it takes to join our corps of Edible ambassadors. No experience required; just enthusiasm and a good appetite.
On May 15, in celebration of what is perhaps New York’s most sustainable seafood, Almond restaurant in Bridgehampton will serve four courses of local squid, paired with four of the just-released roses from Channing Daughters winery.
Once a grocery store and an office upholstery store, the Seafood Shop was started in 1972 by teacher Robert Wilford, who was tired of driving all the way to Amagansett to buy his fish at Stuart’s.
Whether for Long Island wine country sojouners or locals, this new dairy offering will enhance an already rich Greenport gastronomic experience–setting the standard high for its sister whaling town across the bay.
We never know exactly what the response will be when we ask readers to help choose our cover.
We’re looking for chowder recipes that take advantage of our local seasonal produce and shellfish.
The wine is similar in style to Paumanok’s Festival Chardonnay, which Faerkin says goes well the Oyster Bar’s trademark shellfish dishes.
Oh, what a year! Looking back over Edible East End stories in 2012, here’s our month-by-month roundup of new food and drink ventures birthed, how the farm landscape shifted, and what flavors we recall from our evolving food culture.
When we sought refuge from the frigid avenue in a dark-lacquered, high-backed booth at Talde in Park Slope, there were several clues we had come to the right place. The table was adorned with chilis in vinegar, and leading off the cocktail list was the Chinatown, a rum-based concoction that reigns from San Francisco, is topped with lime, black pepper and brown sugar, and is built to go with flavors from the Orient. They still have room for New Year’s Eve dinner.
