2014 Is Going to Be a Tasty Year
Putting this issue together has been one delectable experience after another.
Winter 2014
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We Threw Ourselves a Party!
With our first print issue under our collective belts, it was time to throw a party and toast the launch of Edible Long Island.
Mark Cassin: The Big Cheese
The Big Cheese was born when Mark Cassin left his seafaring life for a cheesy life on Long Island.
Duck Island Bread Company
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.
Oyster Bay
A Natural Treasure and an American Classic.
L.I. is Little India
Exploring the intriguing and seductive cuisine of our growing South Asian community.
East West Balance at West East Bistro
Rajkot to Hicksville, Jay Jadeja keeps it all even-steven.
Small Plates, Big Flavor in Bay Shore
Chef Steven Scalesse shows off a new look for local favorite, Tullulah’s.
Teddy Bolkas’s Hydroponic Winter Hideout
Locally grown lettuce, all winter long. • Photographs by Stephen LaMarche
Winter Walk Along the Great South Bay
Warm up a brisk winter walk along the Great South Bay with a piping hot crock of oyster stew simmering over a roaring campfire. Grab some friends, pull up a driftwood log and embrace the chilly weather.
Bona Fide Blue Point Oysters
It’s all about merroir.
Cocktail: Sleigh Ride at Prime
If you’re on the hunt for something sparkly this holiday season, allow us to introduce you to the Sleigh Ride Champagne cocktail.
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