Abra Morawiec and Chris Pinto of Feisty Acres Farm in Southold. (Credit: David Benthal)
When Abra Morawiec and Chris Pinto founded Feisty Acres poultry and game farm in 2015, there was no question the products would carry a USDA-certified organic seal. After all, the symbol had been the guiding light for consumers who held certain standards on how they wanted their food to be grown and raised.
“It is a really effective symbol,” she explained. “We thought it would be a good way to carve out a place in the market … and it was. People took notice.” (more…)
Chef Matty Boudreau
The Preston House & Hotel, Riverhead
Chef Boudreau’s Crescent Farm duck confit is served with farrotto, artichokes, bok choy and house-made chutney. Rich and decadent, but balanced and clean, this dish is one of the menu’s staples.
Duck has a perfect meat-to-fat ratio. The Long Island duck cooks in a bath of its own rendered juices and fat until fork-tender, then the skin is crisped in a cast-iron pan. The chutney is a trifecta of sweet, spicy and tart, which complement the duck. The farrotto absorbs the juice from the duck and the chutney. It is then mixed with tangy artichokes and clean baby bok choy.
Inspired by the first time he traveled to Paris and ate at Michelin-starred restaurant Alain Ducasse, chef Boudreau recalls consuming duck confit, calling it his “first piece of heaven.” When Boudreau settled on Long Island, he was thrilled to have local birds and has been making this dish for 20 years. He still looks forward to prepping it every time.
Pairs well with …
Chateau Rayas Chateauneuf’s Chateau Rayas from the Rhône region of France. Locally, try it with Wölffer Estate’s The Grapes of Roth Merlot 2010.
Mustafa and Deniz Gulsen with their children, Sudenaz and Mustafa, and Deniz’s sister, Demet Bozatli (top right), and the family dog, Bella. (The Gulsen’s eldest son Yunushan also works at the restaurant.)
Asked about the many praises heaped upon his restaurant, Turkuaz Grill owner Mustafa Gulsen rattles off a handful of honorary designations the listicle-friendly restaurant has received over the years.
“Let’s see, there’s ‘hidden gem,’ ” he says, “[best] under the umbrella [dining], on the waterfront …”
The list goes on.
Of all the titles given to the Turkish restaurant over the years, though, there’s one that’s most special to the staff: a family business. (more…)
PORT Bar & Grill serves lobster rolls two ways. (Credit: David Benthal)
There is no dish more synonymous with summertime in the northeast than the lobster roll. In all its forms — hot and buttery or cold and slathered in mayo — most North Fork restaurants have their own impeccable take on the summertime favorite.
To find out how it’s done right, we reached out to the chefs and proprietors at some of the area’s top eateries to get the story behind their signature lobster rolls. (more…)
Farmer Michael Chuisano at his Greenport pop-up farm stand. (Credit: Cyndi Zaweski)
There is a new way to stock up on farm-fresh vegetables in Greenport. On Thursdays and Fridays, The Naked Farm is selling its vegetables and flavorful microgreens outside Emilio’s pizzeria on Main Street. (more…)
Comedian D.C. Benny and Erik Brown outside Brown’s Southold restaurant. (Credit: Tara Smith)
Something a bit different will be served up at Erik’s in Southold next Saturday: Dinner and a show.
The special menu will accompany a comedy show headlined by Ben Wartofsky aka D.C. Benny.
The Southold resident and top-eight finalist on NBC’s Last Comic Standing has performed nearby at the Suffolk Theater in Riverhead and Bay Street Theater in Sag Harbor. But aside from the occasional open-mic stint at Taps and Corks, he’s never performed in Southold. (more…)