Looking north at a certain angle from the cluster of barns at the corner of Cooks Lane and Scuttlehole Road, the stretch of cultivated fields offers a glimpse into another era, when eastern Long Island was a promising new frontier for farmers squeezed off their acreage farther west on the Island by the forward march of development.
Thirty-five years in the restaurant business have honed David Loewenberg’s instincts. But he’s also got a preternatural calm that stands out in a high-intensity industry known for its nerve-fraying chaos and amped-up kitchen staff.
With its open vistas of brown furrows, then low green plants dotted with white flowers running in parallel lines to the horizon, Bridgehampton used to be famous not for movie stars and mansions, but for potatoes. Today, the Wesnofske clan holds on against all odds: a squeeze on farmable land, the increasing difficulty of getting to market, and the deeper question of who will carry on.
The story of how your tilapia ended up swimming in basil and wine on your dinner plate is probably a more convoluted journey than Finding Dory’s. But, as the concept of buying local expands to embrace seafood, it doesn’t have to be that way. On an express trip from the ocean off Montauk Point to Nick and Toni’s, Carissa Katz traces a few pounds of premium black sea bass.
It’s a cherished family ritual that harkens back to calmer summer days gone by: the casual but delectable feasts for 10 to 20 cooked up by Tom Scheerer, the renowned interior designer
“Kraut Kween” Nadia Ernestus of Hamptons Brine makes wholesome and probiotic kvass and sauerkraut that have become so popular she could found a business empire. Instead, she’s keeping it humble.
The saga of the rise and fall and rise again of the woman behind Tate’s Cookie’s, Kathleen King, borders on Shakespearean. At the very least, King laughingly says, it could be a “made for TV movie.” Laura Donnelly reports.
Bored with your basic barbecue? Consider un Asado, estilo Argentino. Laura Donnelly digs in to tenderly grilled beef and open-fire-roasted lamb. Pass the chimichurri sauce
Bhumi Farms, one of the South Fork's newest and smallest community-supported farms, has joined the local charge toward a new food frontier.