Lia Fallon is back. After a serious automobile accident last fall, she was forced to close her restaurant Amarelle in January. But she has returned as the new executive chef of Jamesport’s Jedediah Hawkins Inn. “I was looking for something similar to Amarelle and we were on the same page,” says Fallon. The menu offers land, sea and farm selections as well as half portions on certain dishes. Fallon will also handle off-site and on-site catering.
3 Brothers and a Vegan
Don’t worry: Tom Selleck, Ted Danson and Steve Guttenberg did not open 3 Brothers Pizza Cafe in Farmingdale. Andy Astafa did, with a vegan menu designed by his son. “I’ve been vegan for over five years and it inspired me to become a chef,” says Astafa who created vegan foodstuffs for the original 3 Brothers in Rockville Centre. “When I started, there was no place on Long Island to get vegan appetizers, pizza, pasta and entrées.” The non-meaty menu includes: Orecchiette with housemade seitan sausage and broccoli rabe; eggplant parmesan with cashew-tofu ricotta, Daiya mozzarella and soy parmesan; and a pizza dressed with grilled seitan, tempeh bacon, tomatoes, Daiya mozzarella and vegan ranch, which won the Best Vegan Pizza award from PETA in 2011.
FEATURED FOODIE: Mark “The Big Cheese” Cassin
Mark Cassin is a purveyor of New York cheese and supporter of “small farms raising their own animals and putting real care into their product.” The handpicked inventory of his roving cheese stand known as The Big Cheese features cheeses from 25 local farms, including exclusives like Danascara Cheese’s Dulcinea, a Footehills Farms-sourced raw sheep’s milk cheese rubbed with cocoa and olive oil. Cassin regularly sells at farmers’ markets across the Island including in Baldwin and Huntington. Visit thebigcheeseny.com for upcoming locations.
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