The East Coast’s first fresh snail farm begins production in Cutchogue.
And we have the “wild” recipes from 18 Bay and PawPaw to prove it!
At PAWPAW in Greenport, Taylor and Katelyn Knapp are popping up to transform the North Fork’s culinary landscape.
On Monday nights at Bruce & Son in Greenport chef Taylor Knapp will be cooking for a single seating.
Local breweries are helping farmers grow their livestock. • Photographs by Randee Daddona
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.
From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
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.