A family-owned business in Greenport for more than four decades, Bruce & Son reopened March 10 after six weeks of renovations.
“I think we tried to maintain the coziness and the charm of the place but updating it, changing it, simplifying it,” co-owner Scott Bollman said.
Mr. Bollman has been a chef and partner in the restaurant, previously known as The Cheese Emporium by Bruce & Son, for seven years. Last September, he and his wife, Kassata, purchased the business from his father, Bruce Bollman. They decided to undertake renovations to give the spot a better feel as a restaurant setting, making it less crowded and more suited to their vision of an all-day brunch spot.
Lloyd Ziff in front of a wall of photos at his home in Orient Point. (Credit: Lloyd Ziff)
Lloyd Ziff didn’t consider himself a professional photographer until 1999, at which point he said he “decided take his photographs out from under the bed.”
Although the Orient Point resident, 74, had years ago taken an array of now-famous pictures of singer Patti Smith and photographers Robert Mapplethorpe and Annie Leibovitz, he didn’t feel ready to share more of his work with the world until last year, when he published two books: “New York: Photographs: 1967-2014” and “Los Angeles: Photographs: 1967-2014.” He’ll discuss both during an illustrated lecture at Floyd Memorial Library in Greenport at 3 p.m. Sunday, March 5.(more…)
It was a dairy lover’s dream at The Village Cheese Shop in Mattituck Saturday, when the store’s wine bar and café hosted a PawPaw pop-up dinner.
“Valentine’s Day was the perfect opportunity to have everyone sit down and eat a bunch of cheese,” said PawPaw creator and chef Taylor Knapp.
Saturday’s event marked the first time Knapp hosted dinner at the Love Lane shop; he said he and owner Michael Affatato began discussing the idea about a year ago. Knapp, who also owns Peconic Escargot, typically holds pop-up dinners at Bruce & Son in Greenport, which is being renovated.(more…)
Steve Amaral barely slept before arriving at work Tuesday morning. As co-owner and executive chef of North Fork Chocolate Company in Aquebogue, he said there’s no busier time than the lead-in to Valentine’s Day.
“It definitely keeps us really busy,” he said. “During a busy season, we’ll do about 60 or 70 hours a week.”
This weekend, Amaral and his team of chocolatiers will make about 10,000 bonbons in preparation for the holiday, which falls on a Tuesday this year. They include heart-shaped milk chocolate truffles filled with strawberry preserves, an assortment of heart- and rose-shaped chocolate pops and “be mine” chocolates. Naturally, orders will be placed in red heart-shaped boxes. (more…)