Sag Harbor

Post-Sandy Lessons: Stove-Top Croutons, Pumpkin Seeds and Sour Milk

I’m writing from a makeshift post-Sandy desk outside the prep kitchen at Beacon Restaurant in Sag Harbor, where Chef Sam McClelland and staff are shuttling food from the freezer at Bell & Anchor–where power is out after three electrical poles went down on Long Beach– to the working refrigerators here. I’m sorry to report the food in our home fridge has already started to spoil.