A four-course dinner at Jamesport Manor Inn will be paired with beers from Long Ireland Beer Company. Oktoberfest continues!
Although the East End is small portion of our entire island, we still represent when it comes to food. Don’t just take our word for it. Newsday knows it too.
Our upcoming issue has a story by Melissa Feldman about a series of community dinners hosted and cooked by Ned Baldwin at Poquatuck Hall in Orient. All the ingredients are local, and the produce came from Latham’s farm.
Talented hobbyists went pro, veteran brewers struck out on their own and industry leaders diversified, adapting to changing tastes and emerging trends. Noticing this larger shift, I decided to write a book about the visiting the region’s breweries, working with photographer Bethany Bandera on The Great Northeast Brewery Tour, which Voyageur Press will publish at the end of the year.
You can only pack so much information into a photo credit. And one of our images we owe our readers more information on is the crisp, springtime fish that ended up on our cover earlier this summer.
Taylor Knapp, the chef at First and South, is starting a new business: the business of snails. He and a former co-worker, Sean Nethercott, will be building a greenhouse on the grounds of a Peconic Land Trust incubator in Cutchogue to grow the only fresh escargot available in the U.S.
The roving culinary circus, with an impossibly long table, returns to EECO Farm for a one-night-only feast in the field, September 10.
Starting next month, the James Beard Foundation will launch Taste America: a national tour of 10 cities over five weekends beginning September 20 in Chicago and Miami, and finishing October 19 in Phoenix and Boston. Take part by dining at Scrimshaw
Support the work of Cornell Cooperative Extension of Suffolk County’s Marine Program by dining at local restaurants.
Beginning September 8 Noah’s restaurant in Greenport will be holding winemakers dinners. The six-course dinner, with a raw bar to start, will be accompanied by wines from one winery, and the winemaker will be on hand to talk everyone through the hows and the whys of the pairings.
One of the most storied restaurants in the Shinnecock Canal is Brewster’s Seafood Market and Restaurant on the west side.
A symphony of top chefs from Manhattan to the Hamptons rolled up their sleeves and cooked for a cause; signature hors d’oeuvres were made using the local bounty, while brewers, winemakers and specialty drink enthusiasts poured.