A distinctly Gallic stew bubbles in East Quogue. • Photographs by Lindsay Morris
I thought my mother was nuts, quite frankly, until I grew up, moved to the city, ate my first grocery store tomato and almost cried from the tasteless slice of whatever was supposedly passing for a tomato on my plate.
The 10th annual Great Chefs Dinner is just around the corner and tickets are still available. The list of celebrity chefs who have signed on to cook for the cause, which will raise money for the culinary and garden program as well as scholarships for students at Jeff’s Kitchen at the Hayground School, is nothing short of stellar.
More than dozen East End restaurants and wineries will unite for the fourth annual Taste of Tuckahoe fundraiser to benefit Tuckahoe School. The event will be held on Friday, April 25 from 7-10p.m at the 230 Elm restaurant. This year will feature a VIP hour from 6-7p.m.
Another fundraiser hit the scene on Sunday—sauces by Long Island Culinary Collaboration—sauces conceived by chefs that took part in the dinner. Each represents an aspect of their cuisine and the bounty of the East End. The sauces are made by Jeri Woodhouse, of a Taste of the North Fork, and will be available on the A Love Shared website as a package of 12.
The cocktail portion never fails to impress with cooks outdoing cooks as they sling clams, corn, duck, tomatoes and other timely harvest. Since this is a family affair, among those cooking will be current Hayground parents Chef Jason Weiner of Almond restaurants and L&W Oyster Co, and Christian Mir of the Stone Creek Inn.
As we recount in the Low Summer issue of Edible East End (on the streets this Friday), it’s mysterious that even as farm stands…
A transplanted couple has been impressing diners—nonstop—for 14 years.