Over the Barrel...
with Lenn Thompson
The Little Guys Make Merlot Too

The local wine scene is largely dominated by some of its biggest producers, places like Wolffer Estate, Lenz Winery and the Ps - Pindar, Palmer, Peconic Bay and Paumanok. Each has a wide range of wines in its portfolio, but merlot is a constant. Each makes at least two different versions each vintage, sometimes more.
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Executive chef Michael Rozzi of Della Femina Restaurant in East Hampton, and Sag Harbor resident Michael Carr-Smith, importer/distributor of New Zealand's South Pacific Wines, put their resourceful heads together to create a delectable wine pairing dinner inspired by seasonal and local ingredients.
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There's this little pocket on the left side of my stomach that I reserve specifically for dessert. I'm big on dessert after a meal. What's dinner without some sort of sweet to keep the taste buds happy?
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The New Paradise
by Susan Galardi

Preservation is a serious topic on the East End. But while it conjures up images of historic buildings and farm fields for some people, it has a different connotation for foodies.

How many times have you reminisced about an amazing dish offered at a restaurant that has closed - its mythic flavors only mouthwatering memories. Thankfully, just as there are land preservationists on the East End, so are there stewards of entrees that deserve their place in dining history.
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Bayview Inn
by Roy Bradbrook

On a May evening when the beauties of the blossoming trees were largely dimmed by incessant rain and wind, we drove to the end of South Jamesport Avenue, which looked more like a Montauk ocean view than a bay view. It was even more comforting than usual to race from the car to the cozy bar and dining rooms of the Bayview Inn. The lit fireplace added to the warmth of the welcome. We had come to try out some of the new dishes that Chef de Cuisine Tom Lopez has devised for his summer menu that will be in operation from now on.
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Knead To Be Loved
by Fiona Murray
Heroic bakers at home, and local bakeries for the rest of us.

The baking gene is not so unlike the one determining high cheekbones or great abs-you either get it or you don't. With an impressive array of women in my lineage who dazzle on the stove-front, the desire to bake should be in my breeding, but "aromas" of warm bread emanate from my kitchen only when I've burned toast. When it comes to matters of the hearth, it appears that I'm rather half-baked.
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Viva la Vegan!
Great Eats on the East End
by Tiffany Razzano

Vegetarians actually have it easy. Most restaurants can easily offer a cheesy, but meat-free, meal. Veganism, which eschews all animal products, including milk and eggs, is where it gets tricky. But if you know where to look, there are some great options for vegan meals on the East End.
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