Pick up a bottle of Sparkling Point Brut on your next visit to Stirling Sake in Greenport. (Credit: David Benthal photos)
Remember the days when dinner was a protein-starch-veggie affair? There’s no shame if you can’t. Food may still sustain us, but these days it’s also meant to entertain us.
Blame the millennials, Instagram and wine and food subscription services, but experiential dining is now at the head of the table.
The Long Island restaurant scene has become more creative — putting a greater emphasis on shareable conversation-starting tapas, local ingredients and plating dishes so artistically they look almost too good to eat. (more…)
One of the things that makes local Cabernet Franc such an exciting category is the diversity you can find. Some will taste oakier than others — be it raw wood flavor or oak-born qualities like vanilla and roasted nuts. (more…)
Bedell Cellars winemaker Rich Olsen-Harbich has been making some of Long Island’s top wines for years — more than most, in fact. But with the release of this week’s Wine of the Week— Bedell Cellars 2017 Taste Nouveau — he’s broken a bit of new ground. (more…)
A glass of Bedell Cellars gewürztraminer pét-nat, enjoyed on the deck of the Tap Room at Corey Creek. (Credit: Lenn Thompson)
Earlier this week I visited Bedell Cellars’ new Tap Room at Corey Creek for the first time. It’s a decidedly more casual, fun space, with all tastings poured from taps (rather than bottle) and growlers available for fill and take home. (more…)
The Green Goddess chicken salad sandwich is a great option for a picniv to-go. (Credit: Vera Chinese, file)
More East End food purveyors are offering picnics to-go and The Gray Lady has taken note.
Fork and Anchor in East Marion, which offers takeout meals as well as delivery options, was mentioned as a North Fork staple for vineyard or beach picnics in a recent article in the New York section of The New York Times. (more…)
Rich Olsen-Harbich, winemaker at Bedell Cellars. (Katharine Schroeder file photo)
When Barbara Shinn and David Page moved to the North Fork to establish Shinn Estate Vineyards in 1998, they had to learn everything there was to know about winemaking from the ground up — starting with the vines.
They began by researching how other local grape growers worked. It didn’t take long for the couple to realize modern farming was less about understanding the rhythm and cycle of nature than about the timely application of pesticides and herbicides.
“We were a little surprised that there seemed to be more farming by recipe,” Shinn said. “And not only out here – a lot of farming was that way in the country and all over the world. (more…)