Baked apples at the Ram’s Head Inn. (Credit: Madison Fender/Ram’s Head Inn courtesy)
This summer, the North Fork and Shelter Island are a canvas of photogenic dessert plates. With an abundance of local, fresh ingredients by talented purveyors, it is no surprise that restaurant chefs have gone above and beyond creating photogenic, edible masterpieces. Cameras and smartphones will be out and ready even before you grab your spoon and fork.
Make your Instagram followers swoon with these six Instagram worthy desserts created by notable chefs of the North Fork and Shelter Island. (more…)
An escargot served in the Parisian gnocchi dish from Industry Standard in Greenport. (Credit: Vera Chinese)
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…)
The interior dining space at Calissa’s in Water Mill. (Credit: Doug Young)
Those craving the flavors of Mykonos in the Hamptons will be happy to know that the owners of the Manhattan eateries Amali, Il Cantinori and Periyali have brought their flavors (and executive chef Dominic Rice) to the South Fork and all summer long for a taste of the Greek islands. READ
One of the East End’s most beloved summer traditions returned Wednesday with the first Pridwin Cookout of 2017. The cookouts run from 6 to 8:30 p.m., with live music from 8 to 11:30 p.m. each Wednesday up until Labor Day. READ