Forget those rainy day blues by flashing back to the weekend with our favorite #shelterisland photos from the week that was.
When the sun starts to go down on Shelter Island, guests and diners at The Pridwin take out their smartphones and rush to capture the moment. (more…)
The revitalization of Greenport’s Stirling Square will be virtually complete with the anticipated opening of American Beech hotel reception and boutique this weekend.
Proprietor Brent Pelton hopes the new 500-square-foot storefront will serve as an inviting spot, enlivening the entrance to the Stirling Square complex which also contains 1943 Pizza Bar, the Italian specialty store Basso, design studio Open Space as well as Pelton’s New American restaurant, also called American Beech.
“It’s really important to pull life toward the front of the square,” Pelton said in a recent interview inside the new space. “I’m super proud and I’m super excited.” (more…)
A much-anticipated summer event, Tent Week, kicks off today at the Shelter Island Library.
From Friday, July 7 to Saturday, July 15, come enjoy a plethora of fun and educational programs under the big tent, from a magic show to an instrument petting zoo to musical performances.
All events are free, and many are appropriate for all ages. Call (631) 749-0042 for more information, or visit the library to pick up the full week’s schedule.
See some of the events listed below. (more…)
Add snails to the list of North Fork fare you can find on the menus of local restaurants.
Taylor and Katelyn Knapp, co-owners of Peconic Escargot in Cutchogue, began delivering their fresh, farm-raised escargot to a handful of East End and New York City restaurants just two weeks ago, Mr. Knapp said. He said his snail ranch is the only operation of its kind on the East Coast.
That means most of the escargot available in regional restaurants is sourced from a can.
“It’s very different from canned escargot,” Mr. Knapp said of his offerings. “We are hoping we can change some minds. It’s definitely going to be a superior product.” (more…)
It’s a nutritious and sustainable crop taken from our local waters, but you’ve likely never tasted it.
It’s kelp, and this ingredient will be featured at a tasting dinner prepared by chef Noah Schwartz at noah’s on Friday, June 23. A portion of proceeds will benefit Cornell Cooperative Extension Marine Program. (more…)