Comment | November 1, 2010 | By Brian Halweil
The Brooklyn Brewery’s latest brewmaster reserve release party, celebrating the darkest brew of the bunch so far — so dark it’s called Cuvee Noire — sure was a blast, and not just because of the sloppy joes and flaming mortadella…
Comment | September 29, 2010 | By Geraldine Pluenneke | Photographs by Randee Daddona
Last night we arrived at the Jamesport’s Luce & Hawkins — the Back of the House profilee in this summer’s Edible East End–our appetites primed for Chef Keith Luce’s Eat Drink Local week menu. Seated in the handsome glass enclosed…
Comment | By Rachel Wharton
Long Island duck is our fourth of the 11 Ingredients of the Day, and this week, courtesy our Eat Drink Local Week restaurant partners, you can find a duck confit dish at Back Forty with port and concord grape sauce…
Comment | By Jessie Cacciola | Photographs by Lindsay Morris and courtesy of Joan Bernstein
The Ingredient:
Long Island duck, our fourth of the 11 Ingredients of the Day.
Why It’s Important:
In the 1800s — yes, we’re going way back — Pekin duck eggs were brought over from China by a traveling American…