An escargot served in the Parisian gnocchi dish from Industry Standard in Greenport. (Credit: Vera Chinese0
The farm-to-table movement is practically synonymous with North Fork living. Small food producers making the most of local bounty have made a big splash in recent years, becoming the focus of New York Times articles and most recently an episode of TasteMAKERS on PBS. (more…)
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…)
Taylor Knapp pours a cup of black locust tea for Jessica Melendez of Southold.
When served the first course at Greenport pop-up restaurant PawPaw — three slices of cured, smoked carrot “salami” just slightly larger than a nickel — one might wonder if the ensuing meal will be able to fill a rumbling belly.
But by the 16th course and fourth dessert of a dinner that includes tastes like Long Island duck tongue and a mushroom-filled chocolate éclair, a diner might find their waistband cinching their midsection like a 19th-century corset. (more…)
The first dinner will be held on Monday, Jan. 19, Martin Luther King Jr. Day, at the Front Street coffee shop, according to owner Aldo Maiorana and Knapp. That event is already completely booked. (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…)