“If there’s anything on Earth meant to go together it’s potatoes and duck fat,” declares chef Jason Weiner of Almond and Almoncello (as well as the newly opened Manhattan branch of Almond on East 22nd Street). He dazzled attendees at the recent Outstanding in the Field dinner at EECO Farm in East Hampton, serving up bluefish escabeche, tomato salad, perfect peaches, duck fat–fried potatoes, and other items gathered just a few miles away.
A winemaker friend keeps threatening to organize a three-mile meal. He counts pork, potatoes, mushrooms and cauliflower as the ingredients that are grown within three clicks of the odometer. He plans to gather seawater for salt and cook with pork lard. The meal is a novelty, of course, but it’s also a simple way to hone his menu. It’s also a nice intro to the fall issue of Edible East End, released a couple weeks ago.
Among the stories available online are a look inside the custom crush operation that a couple dozen Long Island wineries depend on, the geography of seven Long Island oysters by author Rowan Jacobsen, a roundup of East End health food grub (including a recipe for Shelly Scoggin’s Leek and Swiss Chard Quiche), a review of two farming films that made it to the Hamptons International Film Festival, and all you need to know about beach plummin’.
Also, on the heels of such a momentous electoin, we'd like to announce that voting has opened for Edible Communities' annual Local Hero awards. Nominate your favorite farmer, winemaker, food related charity here.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.