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…)
An escargot served in the Parisian gnocchi dish from Industry Standard in Greenport. (Credit: Vera Chinese0
The farm-to-table movement is practically synonymous with North Fork living. Small food producers making the most of local bounty have made a big splash in recent years, becoming the focus of New York Times articles and most recently an episode of TasteMAKERS on PBS. (more…)
Guests at the Jan. 13 8:30 p.m. seating of a PawPaw pop-up at Bruce & Son Greenport. (Credit: David Benthal)
About an hour before the start of a recent PawPaw pop-up, I pulled up a stool at a Greenport bar and confessed to a friend the anxiety I was feeling.
Far from a picky eater, I knew I was about to consume a meal I’d surely savor. As the time grew closer, however, the idea that I was about to eat a nine-course tasting menu prepared by a chef known for experimentation, with absolutely no say over what I’d be eating, was starting to scare me a bit. (more…)
An Icelandic sheep at 8 Hands Farm in Cutchogue. (Credit: Randee Daddona)
It’s not grapes but rather livestock farming that is currently changing the agricultural landscape of the North Fork, the New York Times wrote in a feature that makes mention of more than a half-dozen local farms. READ
An escargot served in the Parisian gnocchi dish from Industry Standard in Greenport. (Credit: Vera Chinese)
Add snails to the list of North Fork fare you can find on the menus of local restaurants.
Taylor and Katelyn Knapp, co-owners of Peconic Escargot in Cutchogue, began delivering their fresh, farm-raised escargot to a handful of East End and New York City restaurants just two weeks ago, Mr. Knapp said. He said his snail ranch is the only operation of its kind on the East Coast.
That means most of the escargot available in regional restaurants is sourced from a can.
“It’s very different from canned escargot,” Mr. Knapp said of his offerings. “We are hoping we can change some minds. It’s definitely going to be a superior product.”(more…)