Ever meet a staffer who greets you with a smile at a local restaurant or bar and say, “I wish I got to know more about that person.”
It happens to our staff all the time as we come across interesting people with big personalities making a living at cafés, markets, wineries and shops across the North Fork. (more…)
Bedell Cellars was one of several local wineries to pour at the event. (Photo credit: Krysten Massa)
Long Island Winterfest launched its 11th season with a kickoff party at Hotel Indigo East End Friday. (more…)
Fish and chips at Greenport Harbor Brewing Company. (Credit: Krysten Massa)
It takes stamina to get through February. Months of cold, dark days have left us wistful for summer and craving soul-warming bites to fuel us through to spring. North Fork chefs get it. (more…)
Girls films in Greenport in 2013. (Credit: Carrie Miller)
Ever since you were little, you might have wanted to be like some of the people you watched on the big screen. Now, thanks to a piece published in the New York Post May 23, you can at least vacation like them. (more…)
Chefs Brian Burner and Dominick Scotto of Joe’s Garage and Grill in downtown Riverhead prepare pork buns for Rotary Uncorked 2014. (Credit: Sonja Reinholt Derr)
The Rotary Club of Riverhead will hold its 10th annual “Rotary Uncorked” benefit at Martha Clara Vineyards in Riverhead this Wednesday, May 25, from 6 to 9 p.m.
Greenport Harbor Brewing Co. owners John Liegey and Rich Vandenburgh at the construction site of the brewery’s new 2,000-square-foot ‘brew pub.’ (Credit: Vera Chinese)
Expect a destination for touring the North Fork’s largest brewery, sampling some of the region’s tastiest porter and now, a sit-down meal, when Greenport Harbor Brewing Co. completes its new addition this spring.
Four support trusses for the new structure were installed at the Peconic property on Wednesday, which co-owner John Liegey called a “pivotal moment” in the building’s construction. He and fellow owner Rich Vandenburgh expect the space, which they are calling a “brew pub,” to be open to the public by mid-spring.
“It’s going to have a very open floor plan,” said Liegey, adding that outdoor seating will be available in warmer months. “It’s going to be a great space. We want an open environment where people feel comfortable.” (more…)
Vine Street Café placed third for its mushroom bolognese sauce with penne pasta, tomato, parmesan and parsley. (Credit: Monique Singh-Roy)
Touch of Venice made a mushroom crostini with maitake, shiitake, oyster mushrooms, wild arugula, ricotta and Parmigiano-Reggiano. Grana of Jamesport made a bruschetta with roasted oyster mushroom, toasted walnut pesto and mushroom aioli dish.
While Shelter Island’s Vine Street Café served up a mushroom bolognese sauce with penne pasta, tomato, parmesan and parsley.
But the star of the shows was Noah’s with its duck confit and shiitake mushroom pan-fried dumplings, served with a mushroom and cabbage slaw in an orange miso sauce. (more…)