Noah’s has been serving up farm fresh dishes in Greenport for a decade. (Credit: Noah’s)
Greenport’s chef-owned restaurant Noah’s, known for its small plates emphasizing local ingredients, will be celebrating its 10th summer season with a series of special menu items.
Owner and chef Noah Schwartz has created an “In-Noah-va-tion Anniversary” menu that will run from Friday, June 14 through Sunday, June 30, offering some of guests’ all-time favorite dishes, cocktails and wine.(more…)
First and South’s cheesy puffed pastry stuffed with ground beef and topped with serrano sour cream.
These days, the North Fork wine trail draws tourists from outside of New York’s state lines. But the area isn’t all wine and no dine. Regardless of the time of year, North Fork restaurants are sizzling and serving everything from old-world cuisine that would make even an Italian grandmother swoon to new-fangled creative fare. (more…)
A dish prepared with kelp at noah’s restaurant in Greenport on Friday evening. (Credit: Courtesy Rory MacNish/Cornell Cooperative Extension)
Making long, slippery ribbons of sugar kelp — a type of brown seaweed that grows wherever land and cold oceanic waters meet — taste delicious may sound like an uphill battle, but you’d never have guessed it from the buzz in the back room at Noah’s in Greenport last Friday evening.
There, 42 open-minded diners were primed to enjoy the first kelp harvest of Cornell Cooperative Extension Marine Program’s pilot Peconic Estuary Seaweed Aquaculture feasibility study, funded in part by Suffolk County and managed by Stephen Schott, marine botany/habitat restoration educator for CCE.(more…)
Sugar kelp, one of the most widely cultivated seaweeds in the world, could be a viable Long Island crop. (Credit: Courtesy)
It’s a nutritious and sustainable crop taken from our local waters, but you’ve likely never tasted it.
It’s kelp, and this ingredient will be featured at a tasting dinner prepared by chef Noah Schwartz at noah’s on Friday, June 23. A portion of proceeds will benefit Cornell Cooperative Extension Marine Program. (more…)
Bay scallops with pumpkin caponata, prosciutto and crumbled amaretti. (Credit: Caci North Fork)
Whether they’re seared, baked or sautéed, nothing beats a Peconic Bay scallop.
Following opening day yesterday, some North Fork restaurants have pulled out all the stops to showcase this sweet and nutty bivalve. While it wasn’t a great start to the season, you’ll find this shellfish on local restaurant menus until they are gone.
Here are three North Fork restaurants making dishes with the ultra-fresh seafood. Get them while they’re available. (more…)