Author
and Examiner.com Food & Drink editor, Leeann Lavin tells the
good-food stories of farmers who rise before the roosters to bring fresh
produce, meats, cheeses, honey, and seafood to these local chefs and area
farmers’ markets. She profiles Long Island’s best pasture-to-plate chefs who
kick off the day with an early trip to the markets & local growers and wrap
it up in the wee hours of the night, after feeding legions of appreciative
diners. The food stories are lovingly told—exploring the work and passion of
the chefs and the local food artisans, farmers, and fisherman—who together, are
dedicated to connecting to the land to produce menus that boast delicious
homegrown flavors. The book offers a rare and intimate tour of the kitchens and
gardens that create local, seasonal food.
and Examiner.com Food & Drink editor, Leeann Lavin tells the
good-food stories of farmers who rise before the roosters to bring fresh
produce, meats, cheeses, honey, and seafood to these local chefs and area
farmers’ markets. She profiles Long Island’s best pasture-to-plate chefs who
kick off the day with an early trip to the markets & local growers and wrap
it up in the wee hours of the night, after feeding legions of appreciative
diners. The food stories are lovingly told—exploring the work and passion of
the chefs and the local food artisans, farmers, and fisherman—who together, are
dedicated to connecting to the land to produce menus that boast delicious
homegrown flavors. The book offers a rare and intimate tour of the kitchens and
gardens that create local, seasonal food.
Brimming
with food stories from the region’s best real-food chefs and the growers who
inspire their homegrown menus, more than 80 tempting recipes, and stunning
photographs of the iconic dishes, authentic & sustainable ingredients,
and the majestic land and seascapes that are the romantic hallmarks of the
area’s food culture. Two chefs featured in The
Hamptons & Long Island Homegrown Cookbook
with food stories from the region’s best real-food chefs and the growers who
inspire their homegrown menus, more than 80 tempting recipes, and stunning
photographs of the iconic dishes, authentic & sustainable ingredients,
and the majestic land and seascapes that are the romantic hallmarks of the
area’s food culture. Two chefs featured in The
Hamptons & Long Island Homegrown Cookbook
and the growers who inspire their homegrown
recipes will join Leeann to demonstrate their masterful cooking using local,
fresh ingredients. Tastings too!
recipes will join Leeann to demonstrate their masterful cooking using local,
fresh ingredients. Tastings too!
 |
| Chef Tom Schaudel, CoolFish restaurant prepares his lobster risotto at the Hort tonight |
(and several other restaurants),
 |
| Chef Bryan Futerman, Foody’s Restaurant & Cafe cooks at the Hort |
and Chef Bryan Futerman, Foody’s Facebook
The
chefs will cook up a recipe featured in the Homegrown Cookbook, using fresh,
local ingredients.
chefs will cook up a recipe featured in the Homegrown Cookbook, using fresh,
local ingredients.
Joining
the chefs and this Examiner/author at The Hort are the growers who most inspire
the chefs and are featured in the book.
the chefs and this Examiner/author at The Hort are the growers who most inspire
the chefs and are featured in the book.
Vintner
and owner of Aquebogue’s Paumanok Vineyards, Kareem Moussad will talk about
growing grapes, making award-winning wine and managing a world-class vineyard
on Long Island. And will bring some
outstanding wine to taste too!
and owner of Aquebogue’s Paumanok Vineyards, Kareem Moussad will talk about
growing grapes, making award-winning wine and managing a world-class vineyard
on Long Island. And will bring some
outstanding wine to taste too!
 |
| Featured vintner & winemaker, Kareem Moussad, Paumonok Vineyards will discuss growing grapes on LI at the Hort (and wine tasting, too!) |
 |
| Jon Snow, Master Gardener, The Hayground School, Bridgehampton |
Jon
Snow, Master Gardener and co-founder of The
Hayground School and Camp in Bridgehampton will talk about his passion for the Children’s Garden
there and teaching kids to get their hands in the soil, to grow food and create
a lifetime of better nutrition and diet.
Snow, Master Gardener and co-founder of The
Hayground School and Camp in Bridgehampton will talk about his passion for the Children’s Garden
there and teaching kids to get their hands in the soil, to grow food and create
a lifetime of better nutrition and diet.
The
Food and Drink event at The Horticultural Society of New York is a fun, free
and fascinating must-attend foodie event: http://tiny.cc/7gisfw
Food and Drink event at The Horticultural Society of New York is a fun, free
and fascinating must-attend foodie event: http://tiny.cc/7gisfw
See
you at The Hort!
you at The Hort!
Doors
open at 6pm; talk starts at 6:30pm
open at 6pm; talk starts at 6:30pm
Free
Explore the special relationship between a chef and grower….
1 Comment
Jenn Anderson
Boston, MA
I am having l nightmares over the Rhino Shield covering on my house, installed just over three years ago. Large bubbles are in the material that I can slit and hand peel the material, right down to the bare red cedar clapboards, which were also primed with an oil primer and finished with latex paint before the Rhino-Shield was applied. The material has a lifetime guarantee, so when I called several persons, including the owner Rhino Shield they all came over quickly.
Rhino Shield said that the material was probably put on when the cedar was damp, and thus would strip everything and apply a new primer and finish coat, let dry, then apply new Rhino Shield, adding that there will be no more work till flashing is….
Read more about my issue here
Rhino Shield