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This postmodern dream home in Cutchogue offers grace, space, charm and a taste of the country club life. (more…)
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Cutchogue
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Rustic is a trending aesthetic. Characterized by exposed wood beams and repurposed décor, it is a style that McCall Wines in Cutchogue masters effortlessly, in part because it’s the way the tasting room has always been. (more…)
Berrgenyon made with Peconic Escargot. (Courtesy photo)
It’s time to abandon the notion that escargot is strictly served at black-tie affairs on white tablecloths. Peconic Escargot — the country’s first USDA-certified snail farm — is making the French delicacy accessible to the masses. Beginning this winter, home cooks will be able to find snails raised in Cutchogue in the freezer at select specialty grocers and at cheese shops across Long Island. (more…)
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Few properties can compare to this bayfront compound in Cutchogue. Overlooking Robins Island and the Cutchogue Harbor, the listing includes a classic mid-century home as well as a separate two-bedroom, one-bathroom cottage. (more…)
Sannino Vineyard opens its Cutchogue tasting room Wednesday. (Credit: Madison Fender)
Sannino Vineyard will open the doors to its new eco-friendly winery and tasting room today.
The family, including co-owners Anthony and Lisa Sannino along with their daughter Marisa, who serves as director of operations, were putting the final touches on the roughly 6,000-square-foot winery operation early Tuesday morning.
“It is a sense of relief,” Mr. Sannino said of the project’s completion. “We’re ready.” (more…)
Macari Vineyards’ Cutchogue location is hosting a showing of ‘Jaws.’ (Courtesy: Macari Vineyards)
You’re going to need a bigger blanket! Macari Vineyards is hosting Movie by the Moonlight on the lawn of its Cutchogue winery with the vines as a backdrop to the classic summertime thriller. (more…)
Gwen Groocock and Bill Ackermann of North Fork Grass Fed. (Credit: David Benthal)
It’s 9:12 a.m. on a Saturday and a new post just popped up on the North Fork Grass Fed Facebook page: “Porterhouse, bone-in rib-eye, T-bone, sirloin, filet mignon, short ribs and the rest. Selling today, Saturday, 2 to 4 p.m. Message for more info and directions.”
The first response soon reaches the North Fork Grass Fed inbox.
“Will take some filet mignon,” the customer writes. (more…)