Peconic Escargot Is Changing the Way We Eat Snails
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.
Taylor Knapp
That Time Icelandic Chef Gardar Gardarsson Visited the North Fork
In late October, Icelandic chef Gardar Gardarsson made his first visit to Long Island’s North Fork—and discovered a whole new world of magic alongside local chefs Stephan Bogardus and Taylor Knapp.
Peconic Escargot is Open for Business
The East Coast’s first fresh snail farm begins production in Cutchogue.
Thanks to the Farm Beyond, Forage-to-Table Is Flourishing on the East End
And we have the “wild” recipes from 18 Bay and PawPaw to prove it!
PAWPAW: America’s Forgotten Fruit, Greenport’s Unforgettable Pop-Up Restaurant
At PAWPAW in Greenport, Taylor and Katelyn Knapp are popping up to transform the North Fork’s culinary landscape.
Pawpaw Pop-Up Perseveres in Greenport
On Monday nights at Bruce & Son in Greenport chef Taylor Knapp will be cooking for a single seating.
Grain Elevator
Local breweries are helping farmers grow their livestock. • Photographs by Randee Daddona
Vote for Edible East End’s Local Heroes for 2014
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.
Fund-Raiser for Chef Gerry Hayden on February 23
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.
Beverages, Drink, Eat, Fall 2013, Farmers, Farms, Fishermen, Foodshed, Grist for the Mill, Online Magazine, People, People, Places, School Gardens, Wine, Winemakers
Fall 2013
From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
Maybe at a Snail’s Pace, but Peconic Escargot is Coming
Some things need a little time to get going. Like they’re slow. Like snails.
Escargot Farm in the Works for the East End
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.
