Tim Coughlan at the grill during a Grace & Grit barbecue pop-up earlier this season. (Credit: Madison Fender)
For Tim Coughlan, the pitmaster at Grace & Grit caterers in Southold, the open flames of a grill offers a primal outlet to both play with fire and to turn a piece of raw meat into sustenance. “It brings out the caveman in me,” he said. “It goes back to the origins of cooking.”
The smell of char-grilled meat and vegetables is in the air as barbecue season is in full swing on the North Fork. But Coughlan, who studied at Johnson & Wales University’s campus in Charlotte, North Carolina, and worked at various restaurants in the South, reminds home chefs to watch what they label “barbecue.”
“The New York definition of barbecue is usually burgers, dogs and chicken on a grill,” he said. “That’s a cookout, not a barbecue. Not that there’s anything wrong with that.” (more…)
Asian barbecued pork with stir-fried spring vegetables and jasmine rice. (Credit: John Ross)
As time passes and our knowledge of food and cooking increases, we seem to be much more confident around the outdoor barbecue. The equipment is more sophisticated, the deck is bigger and our repertoire of recipes is expanding. In my backyard I have a pop-up tent that covers a Big Green Egg, a Weber charcoal grill, an old smoker and a portable Green Egg. (more…)
Keith and Ali Bavaro inside the tiki bar at the all new PORT Waterfront Bar and Grill. (Credit: Vera Chinese)
A pair of Shelter Island restaurateurs are bringing their brand of laid-back waterfront dining across the moat.
Keith and Ali Bavaro recently opened PORT Waterfront Bar and Grill on Greenport’s Third Street. It’s an offshoot of Shelter Island’s SALT, which they also own. There you will find steamed clams, lobster rolls and burgers which you can enjoy while overlooking the North Ferry and Greenport Harbor.
“It’s a come as you are, feel good kind of place with approachable food and a local, seafood-driven menu,” Mr. Bavaro said. (more…)
Mattituck Marketplace’s produce department features a new look. (Credit: Nicole Smith)
For those seeking fresh seafood, a prepared meal or prime-cut meats, the Mattituck Marketplace is now the perfect place to grab all three.
Following a four-month renovation project that is nearing completion, the supermarket has added new departments and expanded on the offerings of the former Waldbaum’s.
“The store didn’t carry products full-time and part-time residents of the [North Fork] wanted,” said Richard Grobman, president of Dan’s Supreme Supermarkets — the chain that owns Mattituck Marketplace. “Those people, the customers and the non-customers, want more of a selection in organic and specialty in all departments: meat, produce, dairy and groceries throughout the store.”
Local seafood restaurant Buoy One, which has locations in Riverhead and Westhampton, will run the fresh fish and seafood department, said Grobman said.
Cooking will be done in-store to create prepared foods for shoppers to bring home and serve.
“More and more people are looking for more leisure time,” he said. “They’re not wanting to spend time in the kitchen, they want more prepared food to buy and put on the table. And they want fresh fish instead of the usual supermarket items. So we try to give them what we thought they would want.”
Buoy One general manager Denyse Baggot said the entire menu will be available at the supermarket and will feature clambakes, sushi and shrimp cocktail. The company has recently begun bottling glazes, sauces and seasonings, which will also be sold there.