Spring 2014
While culturally Walt Disney might be one of our most quintessential dreamer-doers, this spring “Innovation” issue of Edible Long Island proves that Long Island has always been ripe with entrepreneurial dreamers who get things done.
Spring 2014
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Savora Style: Innovation and Design
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.
Ms. Michelle, Bayport’s Gluten-Free Gourmet Talks Past, Present and Future
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.
Wine is Boxed Poetry
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: April, May and June
What’s in season this Spring on Long Island.
Bountiful Synergy
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.
The Old Field Cabernet Franc 2009, $28
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.
Kalypso Greek Yogurt: The Odyssey for Authenticity
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.
Tradition, Alchemy and Art at Roots Bistro Gourmand
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.
KELP: Eat Like a Fish
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.
Christine Frederick: Kitchen Innovator of Efficiency
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.
Nourished Living With Tina Annibell
“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
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