In his kitchen at North Fork Table, Hayden cultivated excellence and a legacy.
After living with ALS for four years, a mentor to many succumbs to the illness.
I doesn’t seem that long ago, when our editor in chief Brian Halweil was out on the Main Road in Southold taking pictures as…
Our top stories of 2014 tell us that what we’re doing is what our readers want: stories about the personalities of our local food makers and where to find the best places to enjoy the fruits of their labors.
Local breweries are helping farmers grow their livestock. • Photographs by Randee Daddona
That’s right, the North Fork’s Browder’s Birds have begun a locavore poultry project that is sure to have you singing, “It’s the circle of life,” in no time. Mattituck’s organic free-range chicken farmers are currently feeding two of their flocks scraps from the highly touted North Fork Table and Inn and the chickens will ultimately appear on the restaurant’s menu on the weekend of July 25.
The iconic River Café is hosting a charity event reuniting its past chefs for a garden party tasting under the Brooklyn Bridge in honor of and to raise money for one of its own, chef Gerry Hayden of North Fork Table & Inn. Proceeds from the tasting event will go toward promoting research for ALS and to raise money for quality of life care for Hayden.
In a fashion that is typically Italian, we cured the lardo with salt, garlic, rosemary and cracked black pepper. The tocino was cured with salt and sugar, as it is often done in Spain
The voting was furious; more than 1,000 people visited our website to check out the ballot for 2014’s Local Heroes. And all voted with…
Each year Edible Communities, the family of local food magazines, of which Edible East End is a member, gives its readers an opportunity to acknowledge and recognize the dedication and work of our local heroes: the farmers, chefs, merchants, food artisans and nonprofit organizations that feed us.
Chef Gerry Hayden has been in our hearts since he learned he has ALS. He still goes to work every day, is teaching cooking classes and appears at fund-raisers, tirelessly telling the story of the disease and how it has affected his life. Here’s another way to help him at a multi-chef tasting organized by Slow Food at Kontokosta Winery on February 23.
Gerry Hayden and Kevin Penner have come up with a plan to make the winter pass quickly: cooking classes, which they are calling the Cooking Sessions.