Slow-poached wild salmon with mussels and green sauce. (Credit: John Ross)
In “Walking the Poems of Ireland, Marilyn J. Middleton writes: “The landscape of Ireland became a poem upon my mind. I had seen those ghostly misty landscapes before. I had touched the ancient high crosses and felt the feelings of pilgrims long before that had touched them also. Touring Ireland was for me like going somewhere where you knew you belonged and finding some lost part of yourself …
“We arrived at the little seacoast harbor town of Dingle. … The sea here gave harvests of wild mussels, salmon, and shrimp.”
I have not traveled to Ireland, but I know the feeling that this author conveys in her book. I have experienced it in Germany when visiting the small, medieval villages that seem (more…)
A proposed deal to sell Claudio’s restaurant in Greenport has fallen through and the owners of the iconic eatery will return for another season when opening day kicks off on April 6.
“At this point, many people know we had listed Claudio’s for sale for the first time ever and have been actively engaged with an interested group for the last year or so,” said co-owner Bill Claudio in a statement. “Those discussions did not end successfully and our family has turned now to getting up and running for a fabulous 2017 season.” (more…)
Lisa Kaytis-Liberatore inside the new Scoops and Grinds. (Credit: Nicole Smith)
After a two-year hiatus, a Cutchogue staple has returned with a new name.
Scoops & Grinds, formerly Scoops Ice Cream, is up and running at its new Main Road location next to Braun Seafood. Along with a new name, the shop has increased offerings, including coffee and specialty drinks, made-to-order cakes and baked goods prepared by owner Lisa Kaytis-Liberatore.
“I love to bake and I love watching the response of someone eating something I baked,” said the self-taught Southold baker. “It makes me happy when I can make people happy.” (more…)
PeraBell Food Bar East co-owner John Peragine has said he thinks downtown Riverhead is on the brink of “something awesome.” And since its June 2015 opening, the restaurant has become an integral part of the area’s mission to re-establish itself as a destination.
It’s hard to sum up exactly what role Lucy Senesac plays at Sang Lee Farms in Peconic.
Customers of the certified organic operation might find her selling Romanesco cauliflower and ginger scallion dip at a weekly farmers market. Maybe she’s the one handing out a recipe for potato leek soup to winter CSA members. She certainly can be seen in the fields pulling rows of Korean radishes from the ground before the first frost.