London-born Anand Sastry has a cookery resume so vast and internationally impressive it includes a three-year stint cooking for the King of Jordan.
The 1770 House at 143 Main Street in East Hampton will offer a $27 two-course pre-theatre prix fixe dinner that will coincide with Guild Hall’s JDT Lab shows.
Local entrepreneurs Debbie Falborn and Bridget LeRoy are the co-founders of Chaga Island, a company that just recently starting bottling a slow-brewed version of chaga.
If you're using the North and South Ferries to hop forks for a weekend party this autumn, Sylvester Manor is now running the perfect one-stop shop with the Gatehouse.
Kathleen King, the woman behind the famed Tate’s Cookies brand, will speak at the League of Women Voters of the Hamptons Fall Luncheon on Thursday, September 29.
Brown Harris Stevens hosted the board members, staff and volunteers of the Southampton Animal Shelter Foundation (SASF) at the Hampton Classic on September 2....
Rick Bogusch steps in with "Garden to Table, Eating for Wellness," which is part of a series hosted by the Peconic Land Trust.
Estia’s Little Kitchen will host Gala in the Garden on Saturday, September 10, raising money for ALS Ride for Life, Slow Food East End and Project Most.
Tony D’Andrea worked the docks of Manhattan during the Great Depression in the 1930s and his mother would often pack him meatball sandwiches. “These became...
Sometimes to find something new and fresh, you need to look back to something old and forgotten. That’s the way it’s been with the local agriculture, which has been as alive on the East End as it ever has been. With young farmers and food purveyors flooding the farmers’ markets from Riverhead to Montauk, the agricultural practices that first sustained the Hamptons are experiencing a rebirth.
Though it's never been more difficult for folks to remain within the village that raised them long enough to watch their own kids walk the same streets they did as youngsters, two Sag Harbor women have found a niche that's only sweetening their relationship to the community. Michele “Mimi” Yardley and Margaret Wagner began the Sag Harbor Baking Company in December of 2011 after years of ongoing discussions as two mothers dreaming about a bakery they would one day own.
Fresh food, clean counters, speedy service, open ears and a welcoming, inclusive atmosphere are all hallmarks of Sag Harbor’s Cove Delicatessen, which celebrated its 25th year on August 1.
A new line of all natural, zero-calorie and zero-sugar cocktail mixer, Be Mixed, was launched in 2015, and is now available at South Fork locations including Citarella and the Surf Lodge in Mont
More than a dozen java joints, markets, cafes and other boutique shops have been jolting the sleep-deprived and jump-starting the workplace while energizing life in Sag Harbor.
When German farm girl turned foodie fashionista Nicole Rutsch first moved to America in 2001, she was surprised at the lack of local ingredients with which to make edibles, as well as art.