Konkotey. Banku. Tuo Zafy. Egushi. Yoke Gari. The words sound like a rhythmic chant from a distant land and, indeed, they come from a faraway place. But they are not incantations, they are delicious dishes from Africa, and there is only one restaurant on Long Island where you can get them.
As a little girl, Nicole Basso recalls, her passion for tea and conversation brewed over midnight talks with her grandma.
Two Irish guys and a German walk into a bar…sounds like the beginning of a joke, but what resulted is a thing of beauty: a Long Island–brewed Kölsch-style beer.
Huntington’s only roadside farm stand, Kerber’s, was established in 1941. Sadly, the landmark property had fallen into disrepair and was marked for development, much to the dismay of longtime locals who grew up eating the farm’s eggs, ice cream, produce and pies.
Much like Dorothy, Marc Anthony Bynum has found his heart’s desire in his own backyard. The Farmingdale native and two-time Food Network’s Chopped champion is nearly ready to open the doors to his first restaurant, Hush Bistro, in his own backyard, on Farmingdale’s Main Street.
Farmigo, a virtual farmers market connecting consumers directly with growers, is cropping up in a multitude of unlikely places on Long Island. Cafeterias, schools, restaurants and even yoga studios have become drop-off sites for local produce. Preordered online by health-savvy consumers, Farmigo’s mission statement is to “connect people with real food from small-scale local and regional producers.”
Savora, a division of Lifetime Brands in Garden City, is quickly raising the bar with its new, high-end line of innovative kitchen tools and gadgets. Created in sleek designs, bold colors and shiny chrome, these once ordinary kitchen gadgets are literally turning heads.
When Michelle and Chris Kelly started baking together, they had no idea that the gluten-free muffins they created in their kitchen and sold at local farmers markets would inspire the business model behind Bayport’s Ms. Michelle’s Urban Gourmet.
It was only a matter of time, with the way things change, that boxed wine would come to Long Island. Much like the push-pull in the evolution to screw caps, boxed wine has its detractors, but Lieb Cellars general manager Ami Opisso could only see an upside.
With our first print issue under our collective belts, it was time to throw a party and toast the launch of Edible Long Island.
The Big Cheese was born when Mark Cassin left his seafaring life for a cheesy life on Long Island.
At Duck Island Bread Company, you’ll find hearty boules, buxom, buttery croissants, glistening cinnamon buns and crusty, aromatic organic rye loaves, all hand-rolled and shaped by Robert Biancavilla.
