This year, home cooks can pick up their latke ingredients local-style, at their neighborhood farmers market. Long Island potatoes, onions, eggs, apples and honey will all still be available and plentiful.
Long Island is so beautiful, and we are lucky we have photographers working for us who can capture that beauty. From the beach to an oyster farm to the dining room table, the images pop, compel and draw us in. As always, it’s a hard choice. Tell us what you think.
Seeing a fish that has just been caught is a bittersweet experience. In order to capture the true essence and see the vibrant colors, the fish must remain intact and fresh for as long as possible.
Viewed from the upper story of the atrium at Jewel restaurant in Melville on Wednesday night, the launch party for Edible Long Island was was impressive. We built it and you came. Nearly 400 local food supporters were surrounding tables loaded with the samples, snacks and sips provided by local food purveyors.
The dead will have their day. And they will eat
Thankfully, it is often the simple things in life that yield the best results. One sublime example is the Apple Crisp cocktail at Relish in Kings Park
On Thursday, October 24 at 6 p.m., the festival sets the stage at Roots Bistro Gourmand (399 Montauk Highway, West Islip) for a six-course locally inspired fall feast. Our friends, chefs James Orlandi and Philippe Corbet, have given us a sneak peek at the menu, which highlights the tastes of the fall season.
Four times a year Brooklyn Brewery, along with our family of Edible magazines get together to introduce a new brew and a new issue of Edible at events we call Carousels. Luckily for we Long Islanders, there is just such an event on the horizon at local food- and craft beer-friendly Market Bistro in Jericho on Wednesday October 16, from 5:30 to 7:30 p.m.
Come by for a sweet, creamy and cool sample of some of the most scrumptious ice cream available, made right here on Long Island with local ingredients.
Resolutions and attempts at organization always feel more attainable now than in the chaos of January. With that frame of mind, I am proud to share our newest, and first print, issue of Edible Long Island, while introducing our readers to some new departments.
From the moment Edible Long Island was a mere twinkle in my eye, six years ago, to its conception 18 months ago, I have felt like a proud and giddy mom-to-be.
Five years ago, Michael and Kurt Bohlsen, owners of the Bohlsen Restaurant Group, began an annual grassroots fund-raising campaign at their restaurants, supporting local breast cancer coalitions: “Eat, Drink and Think Pink.”