Foodie Gossip December 2013

McDonald’s or Miloski’s?
North Fork Chocolate Company opened at Riverhead’s Tanger Outlets on November 12. It neighbors McDonald’s and Chicken Now in Tanger 2’s Food Court and offers artisanal chocolates, truffles, barks, bars and gifts. In 2012 Steve Amaral and Ann Corley launched the company at Stony Brook University’s Calverton Business Incubator, which offers a rentable kitchen. Amaral was previously co-owner of Wading River’s Amarelle, which closed earlier this year. This is his first experience with chocolate and he’s holding it down as chef. The duo creates dessert-stuffs with Long Island-sourced ingredients, including eggs and milk from nearby Goodale Farms. They produce bonbons with Scalera Vineyards Merlot and truffles with Long Island Spirits Ristretto Espresso Vodka.

“We started wholesaling and looked for a retail space for about a year,” said Amaral. “Someone actually suggested Tanger on Facebook, and it worked out. We couldn’t just do chocolate in the new space though, since it’s in the food court.”

A menu with non-dessert, Long Island purveyor-graced items, is now available, including Miloski’s Poultry Farm-meated soups and apple cider from Woodside Orchards. The slabs of whole-kernal cornbread contain corn from Sujecki Farms.

“I guess we wanted to be like Panera, but local,” said Corley. “Everything is basically sourced from Long Island.”

Farmers’ Market Finds: The 3 Nuts
Daniela Alvarez, Haley Weissman and Stephanie Williams started nut-buttering in 2012, creating spreadables with peanuts, cashews and almonds.

“I got a Cuisinart for college graduation and made peanut butter,” said Weissman. “We wanted to do something for fun, so we started experimenting with other recipes. We went to the farmers’ market in Northport and realized no one was making it.”

The 3 Nuts produce approximately 500 jars per week, including coconut cashew butter and salted caramel peanut butter. December will mark the debut of their chocolate hazelnut butter.

“We make and jar everything by hand and try to use as few ingredients as possible,” said Weissman. “They’re all somewhere in the middle of smooth and crunchy.”

Find them: Baldwin, Huntington farmer’s markets.

niko krommydas

Niko Krommydas has written for Tasting Table, BeerAdvocate, Munchies, and First We Feast. He is editor of Craft Beer New York, an app for the iPhone, and a columnist for Yankee Brew News. He lives in Brooklyn, New York.