08/10/17 6:02am

Anyone can walk into a big box store and buy a run-of-the-mill four-piece dinnerware set. It’s much harder to find a mug featuring raindrop dimples or one made with clay found along Peconic Bay.

Ceramic artist Chris Fanjul, 39, specializes in just such pieces — including bowls, mugs, plates sculptures and more — all of which are anything but ordinary. Fanjul, who creates his comely yet functional pieces at his Mattituck home studio, contends that ceramics is as much of a form of creative communication as any traditional art.

“Its been seen for so long as a functional craft, but you can be as expressive with it as you’re able, as you chose to be,” he said during a late July interview. (more…)

07/24/17 10:12am

The corn eating contest at the annual Harbes Sweet Corn Festival. (Credit: Madison Fender)

Harbes Family Farm held its annual Sweet Corn Festival in Mattituck on Saturday and Sunday.

The family has been growing sweet corn for over 30 years and celebrates with a festival that includes live music, a corn eating contest, family activities and a pig race.

We sent local photographer Madison Fender on Sunday to capture the fun.

See the photos below. (more…)

07/20/17 6:03am

Developer Richard Behmoiram pets one of his horses in the Estates at Royalton barn. Residents will be able to board their horses here if they do not wish to house them in their backyards. (Credit: Rachel Siford)

The equestrian community is getting a new home on the North Fork.

The 11-unit Estates at Royalton development is breaking ground on Cox Neck Road in Mattituck. These houses will be connected by a bridle path to a state-of-the-art equestrian center, for horse lovers and non-horse lovers alike.

“This is the first place of its kind on Long Island,” said developer Richard Behmoiram. “The North Fork is agrarian, so it’s a nice fit; the horse community fits into the farming community.” (more…)

06/30/17 6:01am
Sauvignon Blanc

Macari Vineyards Lifeforce Sauvignon Blanc. (Credit: Lenn Thomspson)

Summer and Long Island sauvignon blanc go hand in hand. As the hot, humid weather descends upon us, the bright citrusy flavors of local sauvignon slakes our thirst and refreshes us.

But not all Long Island Sauvignon Blanc is created equal. There are myriad styles thanks to experimentation on the part of local winemakers. Some producers pick their grapes a bit earlier to capture the most acidity. Others wait a bit longer to mitigate some of the green flavors that many expect in sauvignon blanc. You’ll find varying degrees of skin contact, lees contact and even barrel fermentation or aging too.

Note: Keep an eye out for the next issue of Long Island Wine Press, where we take and in-depth look at Long Island Sauvignon Blanc.  

Our “Wine of the Week,” Macari Vineyards 2015 Lifeforce Sauvignon Blanc, shows of yet another experimental side of local sauvignon blanc. Winemaker Kelly Koch uses one of the winery’s concrete eggs — they look exactly how you’re picturing them — to ferment a portion of the Lifeforce blend. The remainder is fermented in stainless steel. (more…)