Robby Beaver of The Frisky Oyster. (Credit: Randee Daddona)
On a bitingly cold February afternoon in Greenport, Robby Beaver was busy preparing French onion soup with gruyère crostini for 27 Riverhead High School students at The Frisky Oyster, the eclectic Front Street restaurant he and his wife, Shannon, have owned since 2010.
“I couldn’t think of anything better on a day like this,” the executive chef told the hungry teenagers, who had piled into the establishment’s sleek, high-backed booths for a class field trip featuring an authentic French meal. (more…)
Chef Rosa de Carvalho Ross inside the dining room of her restaurant, Scrimshaw in Greenport. Photos by Katharine Schroeder.
Greenport Chef Rosa de Carvalho Ross was an expert in fusion cooking before the expression even existed. Now designating a popular culinary approach, fusion is a general term for a cooking style that melds different regional or sub-regional culinary traditions into a single eating experience. (more…)
Photo by Rachel Young | Desmonds Restaurant & Pub executive chef Rob Anthony prepares bananas foster.
The Inn and Spa at East Wind executive chef Rob Anthony grew up in Smithtown with an Italian mother and Greek father, and his kitchen in Wading River is a throwback to the aromas of Mediterranean dishes that filled his home as a child.
“We were big into seafood,” Mr. Anthony said from inside the dining room of Desmonds Restaurant & Pub, the upscale eatery housed inside Eastwind’s expansive property on Route 25A.