NOW You’re Cooking!
The Amagansett Food Institute, a major advocate for East End food producers, recently leased space in Stony Brook University’s around-the-clock commercial kitchen. The group plans to allow small local food companies to use four-hour blocks in the kitchen to develop their products. The small business incubation project has already enticed several local concerns to participate including Dock to Dish, Carissa’s Breads, Josephine’s Feast, GulaGula Empanadas, Miss Lady Small Batch Root Beer, Madeline Picnic, Wyse Organics and Tembatoo Granola. In other good news: A farm-to-table café will be adjacent to the space so locals can sample the treats.
Flo’s in Blue Point, just off Corey Beach, is a local legend. It first served its signature comfort food during Prohibition and staunchly refused to expand… until now. A second Flo’s has just opened and occupies the same building as Mr. D’s Ultimate Fitness in Patchogue. This version of Flo’s promises to offer some leaner bites in deference to its health-conscious neighbors and general manager Matt Harris said salmon and tuna dishes as well as veggie wraps will appeal to the gym crowd. Harris reassured traditionalists however, asserting that the staple Flo Burger and friends will remain on the menu.
It’s almost hard not to spot a local seaside seafood joint on our sandbar, but what’s the key to finding a diamond in the rough? The menu changes frequently. That simple. This is the raison d’être of Reel in East Rockaway, throwing down in its first summer season since rising from the ashes of The Fishery, a Sandy casualty. The low-key hangout is helmed by celebrity chef and Food Network alum Adam Goldgell. His flavor innovations of the moment and restless experimentation are a major draw for gourmands. Bonus: That noticeable boost in flavor when Goldgell does the fish-smoking and sausage-craft himself.