Foodie Gossip March 2013

MADE ON LONG ISLAND: NOFO Crunch
Deana and Dan Reyburn started the Mattituck-based granola company last spring using Deana’s grandmother’s recipe. NOFO Crunch’s organic granola uses only seven ingredients: Rolled oats, walnuts, almonds, vegetable oil, wildflower honey and freeze-dried fruit. A stark contrast to commercially produced granola. Retailers include Sang Lee Farms in Peconic and Greenport’s Vines & Branches and The Market. nofocrunch.com.

PIZZA PAR-THREE!
Pizza topped with cauliflower and breadcrumbs. ‘Nuff said. Last January Anthony’s Coal Fired Pizza opened its third Long Island location. The new Wantagh spot will soon be joined by others in Commack and Greenvale, which are also in the works. Franklin Square-native and owner Anthony Bruno’s restaurants use an 800-degree, coal-burning oven to cook pizza to perfection in four minutes.
anthonyscoalfiredpizza.com.

THE OL’ SWITCHE-FOO(D)…
Keith Luce, former White House sous-chef during Bill Clinton’s presidency, left Jedediah Hawkins Inn and its restaurant Luce & Hawkins. He is currently raising free-range animals, including a herd of Mangalitsa pigs, at his Jamesport farm and recently launched a Kickstarter campaign for a North Fork-based smokehouse and meat curing/aging facility. “It’s something the region needs, and it’s a way to use my family farm while using the skills I went into the world to learn as a chef,” says Luce. “It is also a sustainable means of maintaining the farm while setting nutrients for future crops.”