Guests at the Jan. 13 8:30 p.m. seating of a PawPaw pop-up at Bruce & Son Greenport. (Credit: David Benthal)
About an hour before the start of a recent PawPaw pop-up, I pulled up a stool at a Greenport bar and confessed to a friend the anxiety I was feeling.
Far from a picky eater, I knew I was about to consume a meal I’d surely savor. As the time grew closer, however, the idea that I was about to eat a nine-course tasting menu prepared by a chef known for experimentation, with absolutely no say over what I’d be eating, was starting to scare me a bit. (more…)
An Icelandic sheep at 8 Hands Farm in Cutchogue. (Credit: Randee Daddona)
It’s not grapes but rather livestock farming that is currently changing the agricultural landscape of the North Fork, the New York Times wrote in a feature that makes mention of more than a half-dozen local farms. READ
An escargot served in the Parisian gnocchi dish from Industry Standard in Greenport. (Credit: Vera Chinese)
Add snails to the list of North Fork fare you can find on the menus of local restaurants.
Taylor and Katelyn Knapp, co-owners of Peconic Escargot in Cutchogue, began delivering their fresh, farm-raised escargot to a handful of East End and New York City restaurants just two weeks ago, Mr. Knapp said. He said his snail ranch is the only operation of its kind on the East Coast.
That means most of the escargot available in regional restaurants is sourced from a can.
“It’s very different from canned escargot,” Mr. Knapp said of his offerings. “We are hoping we can change some minds. It’s definitely going to be a superior product.”(more…)
Chef Taylor Knapp holds up a snail at his farm in Cutchogue. (Credit: Katharine Schroeder)
The first thing one notices when passing the barn on the Peconic Land Trust property in Cutchogue is the fortresslike security of the 8-by-16-foot greenhouse behind it.
The front door opens to another door, creating an airlock. The windows and floor drains are covered with plastic netting. The greenhouse is filled floor to ceiling with plastic shelving, each leg resting in a plastic container filled with salt water.
So, just what are these safety measures protecting? Snails — or, more accurately, escargots. (more…)
Courtesy photo by Katelyn Luce | Peconic Escargot co-owners Taylor Knapp and Sean Nethercott on the acre of land in Cutchogue they hope to lease from Peconic Land Trust in order to raise snails.
He hails from “meat and potato country,” but Greenport chef Taylor Knapp, who grew up just outside Indianapolis, says sampling unusual cuisine wasn’t atypical for his family.
“I think my grandfather had a lot of influence in my food interests,” Mr. Knapp, 25, said last week while on the deck at Greenport’s First & South restaurant, where he’s executive chef. “He was an adventurous eater and taught his grandkids to be the same way.” (more…)