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Restaurants used to change hands every year on the East End. With the growth in year round population, things have changed and many restaurants are now open 12 months and have had the same owners and chefs for years. I really appreciated this piece by Robin Finn:
Newsday – Long Island,NY,USA
(**Ed note: take this one w a grain of sand**)
Jane Gill of says that while the market has been steady this year, in the last week or so, “all of a sudden it’s …
Jack may not have built this house, but he rented it a few years back while filming scenes in the Hamptons for the movie “Something’s Gotta Give.” Jack is Jack Nicholson and the house is a 5,800-square-foot, five bedroom,…
The 2009 Hampton Designer Showhouse will be held this year at a new home on David’s Lane in Water Mill. The shingled house was constructed by Hamptons-based Farrell Building Company — whose principal, Joe Farrell, just put a Bridgehampton…
Newsweek – USA
Paulson began having his doubts about Fuld—and the future of Lehman—as early as October 2007, when Lehman made a big bet on even …
(**ED note: agreed, this Sunday Styles article had me gagging)
Gawker – New York,NY,USA
For example, they’re still going to The Hamptons this summer, but they’re going to be toning it down. What, you’ve heard this story before? Funny. …
Blue Parrot Takes Back Prime Perch In East Hampton Village
Hamptons.com – Southampton,NY,USA
By Colin M. Graham East Hampton – The restaurant rumor mill has been in overdrive since news that the Blue Parrot would be reopening this summer first hit …
MTA Payroll Tax Provokes East End
East Hampton Star – NY, USA
Property owners are likely to shoulder that burden by paying increased . Mayor Greg Ferraris said at a Sag Harbor Village Board meeting on …
Assessments will not reflect economic downturn
27east.com – Southampton,NY,USA
By Brian Bossetta The drastic downturn in the economy and the drop in real estate values have not been reflected in this year’s tax assessments, …
The Seventh Annual Hamptons Restaurant WeekSM will launch from Sunday, March 29 through Sunday, April 5, 2009. For one week, Sunday to Sunday, all participating restaurants offer a three course prix fixe for $24.95 all night except Saturday when it will only be offered until 7 p.m. Each restaurant offers their own unique menu selections and selected restaurants will offer a special discounted bottle of Long Island Wine.
SEE THE LIST HERE
Posted on 11 September 2008 – Katnryn Menu, The Sag Harbor Express
“More than a decade ago, chef Alice Waters founded the Edible Schoolyard in Berkeley, California sparking a national culinary movement to bring the production of food back in time from the fast, cheap and processed fare of the 1980s and ‘90s to organic methods of cultivation almost abandoned in the fast food age, resulting in healthier foods higher in protein and vitamins.
And now Judiann Carmack-Fayyaz wants to execute the same concept in Bridgehampton.
During a Bridgehampton Union Free School District Board of Education meeting on Monday, September 8, Carmack-Fayyaz presented to the board the concept of creating an Edible Schoolyard at Bridgehampton as a way to further the landscape and environmental design course she leads at the school.
The class would seek to create a garden at the school using the principles of organic and sustainable farming, which Carmack-Fayyaz noted could involve a number of educational disciplines in its execution. She envisions the garden — which she said could be similar to programs developed at the Hayground School and at Sag Harbor Elementary School — ultimately being used by the whole school to promote healthy eating habits and possibly even supply the school’s meal program with fresh fruits and vegetables.
The garden would be designed by the landscape design class with a kitchen garden and greenhouse planned behind the administration and middle school buildings at Bridgehampton, according to a handout provided by Carmack-Fayyaz. At this point, she was simply seeking board approval to move forward with the concept, so students can begin drawing up plans for the project and fundraising. She said it will be the landscape and environmental design class’s main project of the school year.
“Can you grow some herbs for our café,” asked school board vice president Elizabeth Kotz.
The board said they were indeed interested in the idea. “
I remember my grandfather, Joe McNamara tending to his garden behind our neighbor Louise’s house in Westhampton in 1962. Pop-pop was a big man, bigger than life to me. His hands were so big that I could only hold onto one of his giant fingers as we walked from the house to the garden…looking for bunnies that were trying to eat his carrots.
Tomatoes, cauliflower (yuk), cabbage (double yuck), carrots, string beans, zucchini and squash all grew throughout the summer. He tried other things, but tomatoes were always the competition among the “natives” and my pop-pop (the city folk).
I remember, we once drove over to the north fork and bought the biggest tomato we had ever seen and came back and put it in his garden. When Harold Luce came over, pop-pop invited him for a walk through the garden and when they came to the tomato, we could hear them yelling from the house. “Lizzie, Lizzie” pop-pop yelled to my grandma, going along with the surprise. Harold was laughing like crazy and he was so excited, he bit off the end of the cigar he always had hanging out of the corner of his mouth. ” I guess you city-folk can do sumpin’!” said Harold as he tipped his hat to the giant (nofo) tomato…
God, I miss my pop-pop…and his garden.
Here’s a look at what has become of the vegetable garden. I suppose it’s like dressing up our dogs in different clothes for different occasions…
Gardens; Why the Help Gets the Bounty
July 25, 2008; Page W8
The Amagansett Farmers Market in the Hamptons has been sold and will be run by Eli Zabar, the youngest of the Zabar brothers, who is not connected to the Upper West Side market. The 10-acre Amagansett Farmers Market has been a staple on Long Island for more than half a century. The town of East Hampton bought 7.56 acres of farmland behind the market, and public land advocate Margaret de Cuevas bought the market for $5.5 million and will turn over the rights to the Peconic Land Trust. On Manhattan’s Upper East Side, Zabar owns Eli’s Manhattan, the Vinegar Factory and E.A.T.
see full NYTimes story here
It’s been said that East End, Long Island wines are “young”. Well, that’s true, compared to wines from Europe and even California. But hard work, good weather and yes, time, may be paying off…md
Merlot Made From Hamptons Vineyard for $100 Beats Saint-Emilion
By Gillian Wee
“It was a dream year,” said Roth, 42, the German-born winemaker at Wolffer Estate Vineyard in Sagaponack on Long Island’s South Fork, about 100 miles (161 kilometers) east of New York City. “The growing conditions were close to perfect. You knew when you started picking grapes. So we made really ripe, great lush wines.”
Roth’s most expensive product, a 2004 Premier Cru — or first growth — Merlot sells for $100 a bottle at his tasting room, which is preparing for its peak period from Memorial Day, the May 26 U.S. holiday marking the start of the summer season, to October.
The 2007 vintage follows one in 2005 praised by Wine Spectator magazine Executive Editor Thomas Matthews. They show that Long Island’s boutique winemakers can compete with U.S. West Coast and European producers, Roth said.
“I think 2007 is going to be the exciting year,” said Gary Vaynerchuk, 32, who runs Wine Library, a retailer in Springfield, New Jersey, and hosts a Web TV show on winelibrarytv.com. “Weather has everything to do with everything when it has to do with wine.”
While New York is the country’s third-largest wine-and-grape producer behind California and Washington, two-thirds of the harvest is turned into grape juice, said Jessica Chittenden, a spokeswoman for the state agriculture department. Long Island’s vineyards produce only 1.19 million gallons of wine, worth about $100 million annually, equivalent to 0.2 percent of California’s output, said Steve Bate, 49, executive director of the Long Island Wine Council.
Long Island’s first vineyard was started with 17 acres (6.9 hectares) in 1973 by Louisa and Alec Hargrave. Sixty vineyards, many former potato fields, now cover about 3,000 acres. They benefit from growing conditions similar to the Bordeaux region, Bate said. Long Island’s largest winery is the family-run Pindar Vineyards, sitting on almost 550 acres.
What sets Long Island wines apart from California offerings is how well they pair with food, said Jim Trezise, 61, president of the New York Wine and Grape Foundation. Grapes grown in New York’s cooler climate produce vintages that are light and acidic, he said.
The island, known for its white beaches, relies on summer visitors who buy wine where it’s made.
“They are such an attractive region for tourism that they’re able to sell a large percentage of production from the wineries,” said Matthews, 54, whose favorites include offerings from Wolffer, Pellegrini Winery and Bedell Cellars, owned by Michael Lynne, a former head of Time Warner Inc.‘s New Line Cinema. “That has allowed them to flourish without being forced to compete on retail shelves and restaurant wine lists with wines around the world.”
High real-estate prices and a lack of marketing also hamper the industry’s expansion, said Eric Ripert, 43, executive chef of the New York restaurant Le Bernardin. He owns a house in Sag Harbor, about five miles from Wolffer Estate Vineyards, and has been drinking Long Island wine for 10 years.
“In New York, we are snobbish about the region,” said Ripert, who likes Wolffer’s 2007 Rose. “They need to have a cooperative of vineyards working together to work on their image and create the right marketing and PR campaign around their product. That will take a few years.”
During a 2003 blind tasting by 50 wine critics at Le Bernardin, 35 “thought our Premier Cru was French and compared it to Chateau Peby Faugeres and Chateau Angelus,” said Wolffer’s marketing director, Sue Calden. Both make Saint-Emilion from the country’s Bordeaux region.
Roth moved to Long Island in 1992, drawn by the challenge of making wine in untested territory. That was the year of 13 rainy weekends, he says, making it difficult for grapes to ripen. He made only 3,000 cases. He now produces more than five times that.
Started by Hamburg-born venture-capitalist Christian Wolffer, 70, the estate features an airy tasting room looking out onto a 50-acre vineyard where Wolffer grows Chardonnay, Merlot and Cabernet Franc grapes.
Wolffer’s vineyard staff grows and picks the grapes. The harvest for the lighter rose and Pinot Gris wines comes in October, while reds and late-harvest Chardonnay go into November.
“All of Long Island fits into one tank of Gallo,” Roth said. “We may need a famous Paris tasting. A small industry like Long Island’s doesn’t have big budgets. Good wine is our billboard.”
Long Island’s wineries benefit from well-drained sandy soil and proximity to the Gulf Stream, which keeps temperatures stable and allows grapes to ripen evenly, said industry pioneer Louisa Hargrave, 60.
The wine industry on Long Island grew in spurts over the 1980s and 1990s, tempered by real estate prices, said Hargrave, director of Stony Brook University Center for Wine, Food and Culture.
Last year’s vintage and the Hamptons’ celebrity summer residents may give Long Island producers the publicity they need, just as director Alexander Payne made a star of Santa Barbara, California, wine country four years ago in the hit movie `Sideways.’
“Long Island needs its moment,” Vaynerchuk said. “It wouldn’t surprise me if P. Diddy buys a property in Long Island and plays up the Hamptons. That would create awareness, just like “Sideways” was tremendous.”
Last Updated: May 9, 2008 00:01 EDT
“Townline BBQ, the barbecue joint now being constructed in the Sagaponack location that was formerly Allison by the Beach (3593 Townline Road). The space is owned by Mark Smith and Honest Management Company, who operate the massively successful Nick & Toni’s, as well as Rowdy Hall, La Fondita and Villa Italian Specialties. Pitmaster/chef at Townline will be Joe Realmuto. ” eater -more here