Tuesday, November 2, 2021

Mark and Lynn love Fat Crow Mustard....


This Troy, NY company's mustard just came across our radar in a big way.  The Horseradish and Pepper Mustard has become our favorite condiment of autumn with its savory bite and strong but not overpowering palate.  The company also produces rubs, sauces, jams as well as other flavors of mustards that we are anxious to try.

Tuesday, August 3, 2021

Riverhead's sublime Barrow Food House is a permanent part of Mark and Lynn's Sunday Routine...

The Barrow Food House in Riverhead has become our go to lunch place for the year.  First and foremost is the food which is sublime.  A favorite of mine are the charred greens which is memorably flavored with tamari, nooch and sunflower seeds lending an exotic vibe to this appetizer.  Equally impressive are the Duck Wings marinated in tamarind and passion fruit which Lynn has become enamored of.  

Equally impressive are the mixology skills of our adroit bartender Dan.  He has a great and even theatrical way with putting a cocktail together and is always interested in introducing us to a new concoction or spirit.

We have tried many other items on the menu and have been impressed with the Smash Burger; the hand fries and the Kale and Avocado salad.  Everytime we visit we are wowed yet again...

Wednesday, February 5, 2020

Caulfield Hot Sauce from Maryland warms us up this winter...

Visiting our Maryland family,we got to try this locally made hot sauce.If you like mole’,this is really delicious.Smokey,sweet with a little burn to keep it interesting!

Friday, December 13, 2019

Bird & Bao makes a splash in Patchogue, NY

Bird & Bao in Patchogue has recently opened on North Ocean Avenue and it is rapidly becoming our favorite local restaurant.  B & B has a small, well curated menu mostly revolving around Bao's which are sweet and pillowy buns that are filled with Chicken, Pork Belly, or Tofu.  The eatery also has "Bites" such Popcorn Chicken, and a Crunchy Herb Slaw which is a great and crunchy side dish.

The interior is hip with sleek surfaces, great lighting and a striking black and white color scheme.  Really looking forward to frequenting this place and to see how it evolves.  M&L

Friday, October 4, 2019

Notes from Stony Brook Southampton's 5th Annual Food Lab....

The Fifth Annual Food Lab Conference at Stony Brook Southampton was a whirlwind weekend celebration of, among other things, the local bounty of Long Island food and drink.  The Opening reception was a showcase of local fare such as Radish Slices with Beet Jalapeno Hummus (Amber Waves Farm and Foster Farm); Goat Cheese and Radish Poppers (Goodale Farms and Foster Farm); Ceviche Shooters with Local Bay Scallops (Amber Waves Farms, Deer Run Farms, Cor-J Seafood, Gosman's Dock); Tuna Tartare over Crispy Sesame Rice (Amber Waves Farm and Gosman's Dock). Every offering was better than the last and we particularly loved the cruchy Tuna Tartare offering and the briny Ceviche Shooters. All amazing with a well orchestrated group of charming, attractive servers. 

Friday evening featured a conversation with Patty Gentry the owner and chef at Early Girl Farm in Bellport in conversation with Dorothy Kalins, the founding editor of Saveur Magazine.  The conversation featured a screening of footage from a documentary award winning filmmaker Roger Sherman is working on about Patty and her life as a farmer. Ms. Gentry was a warm and engaging presence with a folksy way about her.  The work in progress film showcased the difficulties and joys of farming and Ms.Gentry's near poetic approach to farming in which she compares her tomatoes to Sophia Loren and talks to her vegetables to encourage their growth.

Lidia Bastianich
The Keynote was The Power of Local: Taste the Terroir which featured a conversation with journalist Adam Gopnik and beloved Chef and food personality Lidia Bastianich.  Ms. Bastianich's warm and engaging personality quickly won over the crowd.  Despite the title of the keynote the conversation roamed far and wide with some of the most interesting points revolving around her uniquely Italian upbringing under a Communist regime and migration to the United States at the age of 12.  One of the themes of the conversation centered on how travel and particularly migration affect cuisine and people's approach to cooking. 

"In my early life I became fascinated how people related to food and how it was part of who they are," Ms. Bastianich observed. "Food is part of their roots and I noticed how hard they (immigrants) try to make it what they remember from Italy. So, Italian American cuisine is a valiant cuisine and reflects new circumstance in the United States such as the abundance of meat which was rarely available or used in Italy."

Roman Roth and Mark Rhodes
Other panels covered Long Island Wines with local luminaries such as Roman Roth Winemaker at Wolffer Estate Vineyard.  Mr. Roth emphasized that environmental factors on Long Island such as the ocean, quality of the sunlight and soil allow for wines which he characterized as "the most food friendly in America."

Lynn checking out the Hemp
The panel on Hemp Farming closed out the Food Lab programming and it was a crowd pleaser.  David Falkowski, owner of Open Minded Organics Apothecary in Sag Harbor walked in with huge stalks of Hemp which filled the auditorium with the pungent aroma of the plant by way of introduction.  Mr. Falkowski covered a wide range of topics including the benefits of CBD, misconceptions associated with the use of CBD and the potential future of CBD in New York state.

All in all, the 5th Food Lab left us with a feeling near euphoria having been able to eat and drink in abundance the best of Long Island food and wine and an appreciation of the variety of the same.  The event was blessedly free of party politics and the genial atmosphere was palpable. 

Monday, September 9, 2019

Mark and Lynn love The Shed....

Lynn and I had not been in Huntington on Long Island in a while but the discovery of The Shed restaurant helped reaquaint us with the busy community.  Everything about the place was tremendous starting with the food of course.  I had a blackened fish sandwich (without the bread) with avocado and aoli.  Lynn had a Smoke Burger with Applewood back and smoked tomato jam.  Both deliscous with interesting twist (such as the smoked tomato jam).
The servers and staff were hip and attractive as well as being extremely competent.  The interior was a delight with a well curated bar and great visual touches to complement the food and drink.
We will definitey be back....
M& L

Friday, August 23, 2019

Mark and Lynn finally make it to Noah's on Long Island's North Fork...

Lynn and I had passed Noah's on many occasions during our trips through Greenport on the North Fork of Long Island and it had long been on our "list" to dine there for several years.  Finally, craving seafood (particularly Lobster Roll) and a need to get out of town we at last dined at Noah's
The food was amazing and possibly the best seafood we have had on Long Island (certainly the best we have had in a long while).  The Lobster Roll was sublime with a generous portion of lobster and not overwhelmed by the Brioche roll or mayonnaise as many lobster rolls on the East End can be.

We also had Grilled Mediterraneean Sardines that reminded us of the Pinxtos in San Sebastian, Spain.  Lynn's Local Seafood Frito Misto was a beautiful combination of Calamari, Scallops, Oysters, and Shrimp.  Our appetizer of goat cheese stuffed zucnini blossoms was an introductory treat to let us know of the excellence that lay ahead. We are definitely looking forward to a return...

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About Me

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I (Mark) have written for The Christian Science Monitor, Clear Magazine, Picture Magazine, Film Score Monthly, Dan's Papers, Rue Morgue, In Flight USA and a lot more publications that I can't remember.... My wife Lynn was a model with the Ford Agency and her photography has been featured in most of the publications I have written for...


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