For eateries and diners alike, Long Island Restaurant Week is a fall favorite island-wide, especially on the East End — giving restaurants a boost in business while customers try menus that, sometimes, are outside their budgets during the on-season.
Every day’s a beach day. Though summer is over, this slogan still rings true for Westhampton Beach Brewing Co. as they’re smack in the middle of their first October — in which case, every day’s a beer day.
Baron’s Cove’s new fall menu debuts with heritage pork shank with braised polenta, Brussels sprouts and natural jus, featuring pork raised at the Sag Harbor resort’s own 62-acre Beach Plum Farm.
For epicureans craving contemporary food culture — from farm to table and organic vs. local vs. biodynamic to culinary diversity and food politics — Stony Brook Southampton has the answer.
On October 11 at the John Jermain Memorial Library, the Korean Spirit and Culture Promotion Project will put on “Taste of Korea: Full of Wisdom and Nature,” a cooking demonstration that will offer attendees a window into Korean culture.
The Tagliasacchi family, owners of Italian staple Il Capuccino, has managed to survive through both good times and bad, through the economically rocky 1970s (the restaurant opened in 1974), and market crashes that marked the 1980s, 1990s, and mid-2000s.
This combination of global meets local cuisine is the theme of this year’s Food Lab Conference — which includes several panels, a cooking class and dinner — on September 14 and 15 at Stony Brook Southampton.
A graphic designer with her own firm, Laura Luciano is a board member of Slow Food East End who has been Slow Food Governor for New York State since 2017.
On any given day, Donna Karan takes a trip around the world — draped in fabrics from Italy and surrounded by furniture from Bali, Thailand and South Africa.
For foodies, SummerFest is the one Hamptons event that should not be missed. In addition to serving as the premier fundraiser for the Southampton Arts Center, the event allows some of the East End’s most prominent chefs and restaurants to proudly showcase their latest culinary creations.
For Stuart’s Seafood Market, chowder is serious business. Made fresh daily, there are at least eight different choices at any given time, from mussel, conk and oyster chowders to Mediterranean fish soup, lobster bisque and, of course, Manhattan and New England clam chowders.
Can an unlucky location survive the Hamptons season? If you ask Gary, Svitlana and Tessa Flom, the answer is a resounding “yes.”
Colin Ambrose — chef and owner of Estia’s Little Kitchen in Sag Harbor and the former Estia’s in Amagansett, and the former chef at Old Stove Pub Greek Restaurant in Wainscott and host of American River Tours — will talk with journalist Biddle Duke.
Tathiana and Alessandro Teixeira, both former professional athletes, learned from an early age that a healthy balance in both body and mind was required for them to thrive in the demanding disciplines of ballet and tennis.
Next month, Brooklyn Chop House will open its doors in the Financial District, but it’s warming up in Southampton first.