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.
What’s in season this Spring on Long Island.
All the fresh lettuce that chef Matthew Connors could serve at his Bay Shore restaurant, the LakeHouse, grows just nine miles away at a CSA on the grounds of the Bayard Cutting Arboretum, a New York state park. This synergy is a brilliant exemplification of the farm-to-table movement at its best.
Rosamond Baiz wasn’t particularly sure what she wanted to do with her life as a young bride in 1984, the year she and her husband, Chris, moved to his family’s old farm on the North Fork. She certainly didn’t know that she wanted to be a thoughtful, talented winemaker and land steward.
It started on an island where first-generation Greek-American Nikolas Trastelis watched an elder artisan churn out fresh dollops of creamy yogurt from a shoebox-size shop in Mykonos, Greece.
Cross the threshold at Roots Bistro Gourmand, and it is clear that chef co-owners Philippe Corbet and James Orlandi encourage a new vernacular to describe their work—and, they enjoy upending culinary norms.
Ecological redemption is what Bren Smith refers to when discussing his metamorphosis from commercial fisherman to seaweed farmer. Like many from Newfoundland, Canada, Smith has salt water running through his veins. Dropping out of high school at 14, Smith headed for a life on the high seas.
Before there was Martha Stewart there was Christine Frederick, innovator, scientific homemaker and kitchen connoisseur. From 1912 through the 1940s, Frederick transformed domestic efficiency at her Applecroft Home Experiment Station in Greenlawn, New York, where she took modernizing homemaking to a new level.
“I believe I was a farmer in a past life,” Tina Annibell admits with a smile. An easy belief to share as her Sayville home and office boast an impressive garden and a chicken coop out back. • Photographs by Doug Young
If you’re looking for the place to be this spring, head over to the Polo Lounge at the Garden City Hotel and sample custom libations in style.
Putting this issue together has been one delectable experience after another.
With our first print issue under our collective belts, it was time to throw a party and toast the launch of Edible Long Island.