Deep Roots Farm owner Thomas Hart accepts the Snail of Approval award at Slow Food East End’s community potluck. (Credit: Slow Food East End)
Deep Roots Farm is the latest North Fork business to earn Slow Food East End’s Snail of Approval award. (more…)
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Get a behind the scenes peak inside local farms and other artisanal food and drink purveyors during the 13th annual North Fork Foodie Tour, set for Sunday, Sept. 8. The self-guided event runs from 10 a.m. to 4 p.m., with exclusive tours, demonstrations, talks and family activities that allow participants to hear, touch, feel and taste what makes the products so special. (more…)
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Welcoming is a word Lauren Lombardi speaks to catering clients while helping them plan their North Fork event.
Her artful catering blends an eye for décor with vibrant local ingredients. Her signature Harvest Table brims with specialty Italian appetizers such as salami finocchiana from Lombardi’s Love Lane market plated elegantly beside bowls of seasonal produce dressed with edible flowers and placed beside fresh flowers picked up from local farm stands. (more…)
Our breakfast on the North Fork map, as it appeared in the September issue of northforker magazine. (Credit: Eric Hod/Design, Michelina Da Fonte/Information)
Rise and shine, it’s breakfast time.
Declared the most important meal of the day, the North Fork knows how to do breakfast right.
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Alex Erey serves up sandwiches with a side of charm at Little Creek Oysters. (Credit: Sonja Derr)
If you’ve visited Little Creek Oyster Farm & Market in Greenport within the past three years there’s a good chance you’ve met the social and charismatic Iskender Erey, who goes by his nickname Alex. (more…)
Charlie Manwaring at Southold Fish Market. (Credit: David Benthal)
For some people on the North Fork, the fish life is the only one they’ve ever known.
That’s certainly the case for Southold Fish Market owner Charlie Manwaring, who proudly recalls waking up at daybreak in his youth to go scalloping near Robins Island with his father, a commercial fisherman.
“It was a big thing for us,” Manwaring recalls. “During scallop season, you woke up early and you had to be the first one there.” (more…)
Peter Berley at his home kitchen in South Jamesport. (Credit: David Benthal)
Becoming a chef wasn’t always part of the plan for Peter Berley.
In fact, it hadn’t crossed the Roslyn native’s mind until he began working in restaurants while studying at Berklee College of Music in Boston.
It was there, in the early 1970s, that he was introduced to macrobiotics.
A term coined in the 1950s by Nyoichi Sakurazawa (known to Westerners as George Ohsawa) in the 1950s, the macrobiotic philosophy of health embraces a diet based on whole grains, additive-free food and locally grown, seasonal vegetables. (more…)