Fresh snails taste better than canned snails. Peconic Escargot, owned and operated by chef Taylor Knapp, is proving that in Cutchogue—one snail at a time.
The East Coast’s first fresh snail farm begins production in Cutchogue.
Some things need a little time to get going. Like they’re slow. Like snails.
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.