Why Guy Reuge? If the coveted Toque d’Argent (think culinary Stanley Cup) gets your attention, then read on. If not, read on anyway, as nice-guy Reuge is truly le grand fromage of the culinary world, minus any and all of the attitude and hype.
The first print issue of Edible Long Island has arrived and we couldn’t be happier, or more gratified. In fact, we are so happy we are having a launch party. Join us on Wednesday, November 6, from 5:30 to 8 p.m. at Jewel Restaurant in Melville and help us bask in the moment.
Coming up in the fall issue of Edible Long Island is the story of Jamie Kutch and Kristen Green-Kutch of Kutch Wines in Sonoma, California. Why on earth are we profiling left coast winemakers in a right coast magazine?
Long Island’s busiest restaurateur keeps on truckin’.
As the adage goes, “Good things come to those who wait.” Well, Long Island, you have waited, and good things are coming your way. Welcome to the first issue of Edible Long Island.
H2O’s executive chef, Michael Meehan, and beverage director, Paulo Villela, go together like peas and carrots, err…Shinnecock wild striped bass and Sherwood House merlot.
Jen Campbell has brought horticultural knowledge and unbridled enthusiasm to the state-owned farm, along with neatly planted and weeded rows of vegetables and herbs.
Rustic Roots Delivery provided Long Island’s freshest food to the Dave Matthews Band at Jones Beach
Introducing “Shoregasboard”, Long Beach’s new summer food truck market.
This morning, I had the opportunity to connect a part of my past, working in the Greenhouse at AHRC Nassau, with Edible Long Island in a feel-good, synergistic course of action.
There are still a handful of farms in Nassau and Western Suffolk counties that have a few available shares.
Anglers are now permitted four keeper fluke of 19 inches each, which is one half inch less than the size limit of last season.