Slow Food East End’s Chefs to Schools Program – “Making Cassoulet at the Hayground School”. During a special 3-day session, students at the Hayground School were up for the challenge of preparing a traditional French Cassoulet, a slow-cooked casserole from the South of France. Under the direction of Chef Joan Turturro and with the help of Kim Dyla, the students prepped garlic sausage, made the Duck Confit , and assembled with the remaining ingredients, which were all local, fresh, and seasonal. On Day 3, the Cassoulet was ready to bake and enjoy! The moral of the story: tasty things come to those who have fun and persevere in the kitchen!
SFEE Awards Snail of Approval to 18 Bay Restaurant on Shelter Island
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Photo: 18 Bay Husband and Wife Chefs / Owners Elizabeth Ronzetti and Adam Kopels
The Snail of Approval recognizes businesses that incorporate the Slow Food ideals of good, clean, and fair food into all aspects of their food operation. When customers choose a restaurant that has been awarded the Snail of Approval, they know they are consuming quality food that is mostly local, sustainably raised and grown, and delicious. The mission of the East End Chapter of Slow Food is to spread the word about the health, economic, and environmental advantages of eating locally and seasonally. The Snail of Approval program supports this mission.
Husband and wife owners Adam Kopels and Elizabeth Ronzetti are both chefs. They opened 18 Bay in 2011 after closing their Bayville, NY restaurant in order to be closer to their farmers and purveyors. Elizabeth and Adam have been living the Slow Food philosophy for years and were sponsored by the Slow Food Huntington Chapter as delegates to the Slow Food International Conference in Turin, Italy. The restaurant has received numerous accolades from the press and customers alike.
Elizabeth and Adam are as passionate about how and where their food is grown and raised as they are about selecting the freshest, seasonal ingredients. The four-course, prix fixe menu at 18 Bay changes weekly and is directly inspired by Adam and Elizabeth’s daily visits to local farmers, purveyors, and markets. There is a strong Italian influence throughout the menu with an emphasis on creativity and variety. Each course is crafted to celebrate and accentuate the essential qualities of the ingredients rather than focusing on sauces. The first course consists of a tasting of four separate antipasti; the second, a homemade pasta; the main offers a choice between a fish or meat / poultry, and dessert. Handcrafted cocktails using house-made organic syrups and over sixty wines by the glass are available. 18 Bay gladly accommodates vegans, vegetarians, diners with food allergies and dietary requests without compromise.
18 Bay Restaurant joins The North Fork Table & Inn, Southold; Nick & Toni’s, East Hampton; Noah’s, Greenport; Love Lane Kitchen, Mattituck; and Estia’s Little Kitchen, Sag Harbor as restaurants having earned the Snail of Approval.
Slow Food is a non-profit, member-supported organization that advocates for healthy food produced with minimal damage to the environment. The East End Chapter, encompassing the North and South Forks, is part of the global Slow Food network of over 100,000 members in more than 150 countries. Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.
Our mission as an international grassroots membership organization is good, clean and fair food for all.
SFEE Awards Snail of Approval to Estia’s Little Kitchen in Mattituck
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Photo: Slow Food East End Vice Chair, Pierre Friedrichs, Snail of Approval Chair Robin Tyson-Stoehr, Estia’s Owner / Chef Colin Ambrose, Slow Food East End Chair Anne Howard
Slow Food East End is pleased to announce that Estia’s Little Kitchen in Sag Harbor, NY, has been recently awarded the chapter’s prestigious Snail of Approval.
The Snail of Approval recognizes businesses that incorporate the Slow Food ideals of good, clean, and fair food into all aspects of their food operation. When customers choose a restaurant that has been awarded the Snail of Approval, they know they are consuming quality food that is mostly local, sustainably raised and grown, and delicious. The mission of the East End Chapter of Slow Food is to spread the word about the health, economic, and environmental advantages of eating locally and seasonally. The Snail of Approval program supports this mission.
For over 25 years Estia’s has been a fixture on the South Fork and an early adopter of the farm-to-table philosophy. Chef Colin Ambrose, owner, is committed to sourcing the freshest, seasonal ingredients. His connection to farmers and local producers has spanned 22 years as a member of Quail Hill Farm and the steward of his own kitchen garden. Estia’s satisfies the senses on many levels with Colin’s creative take on healthy American-Mexican fare, his friendly, knowledgeable staff, and the cozy ambience, reminiscent of a gentler time on the South Fork. Customers crave this experience and their favorite signature dishes enough to wait patiently for an available table or stool at the bar.
Colin lives Slow Foods’s philosophy and practice of good, clean, and fair food by offering quality dining at affordable prices and his involvement with the local community. He is a staunch supporter of school gardens, opening his restaurant to fundraisers such as Eileen’s Angels, and participating in The Joshua Levine Memorial Foundation and Slow Food East End’s fundraiser for Edible School Gardens the past six years.
Estia’s Little Kitchen joins The North Fork Table & Inn, Southold; Nick & Toni’s, East Hampton; Noah’s, Greenport; 18 Bay Restaurant, Shelter Island; and Love Lane Kitchen, Mattituck as restaurants having earned the Snail of Approval.
Slow Food is a non-profit, member-supported organization that advocates for healthy food produced with minimal damage to the environment. The East End Chapter, encompassing the North and South Forks, is part of the global Slow Food network of over 100,000 members in more than 150 countries. Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.
Our mission as an international grassroots membership organization is good, clean and fair food for all.
SFEE Awards Snail of Approval to Love Lane Kitchen in Mattituck
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Photo: Slow Food East End Chair Anne Howard, Love Lane Kitchen Owner Carolyn Iannone, Chef Corey Guastella, Snail of Approval Chair Robin Tyson-Stoehr
Slow Food East End is pleased to announce that Love Lane Kitchen in Mattituck, NY, has been recently awarded the chapter’s prestigious Snail of Approval.
The Snail of Approval recognizes businesses that incorporate the Slow Food ideals of good, clean, and fair food into all aspects of their food operation. When customers choose a restaurant that has been awarded the Snail of Approval, they know they are consuming quality food that is mostly local, sustainably raised and grown, and delicious. The mission of the East End Chapter of Slow Food is to spread the word about the health, economic, and environmental advantages of eating locally and seasonally. The Snail of Approval program supports this mission.
Love Lane Kitchen’s owner Carolyn Iannone is committed to sourcing as many fresh and seasonal ingredients as possible from local providers in addition to their vegetable and herb garden. Both Carolyn and Chef Corey Guastella draw inspiration for their menus from what is available. Approximately 90% of the dinner menu, which changes weekly, is farm to table in Spring, Summer, and Fall. Love Lane Kitchen also serves perennial breakfast and lunch favorites 7 days a week. Their wine list features Long Island varieties exclusively.
Carolyn’s passion about Slow Food’s mission of good, clean, and fair food is evident by her own philosophy and practices by offering quality dining at affordable prices and forging solid relationships with her providers, staff, and customers. Love Lane Kitchen provides food and gift cards to local charities and offers community cooking classes on Thursday evenings in the winter taught by Chef Cory.
Love Lane Kitchen joins The North Fork Table & Inn, Southold; Nick & Toni’s, East Hampton; Noah’s, Greenport; 18 Bay Restaurant, Shelter Island; and Estia’s Little Kitchen, Sag Harbor as restaurants having earned the Snail of Approval.
Slow Food is a non-profit, member-supported organization that advocates for healthy food produced with minimal damage to the environment. The East End Chapter, encompassing the North and South Forks, is part of the global Slow Food network of over 100,000 members in more than 150 countries. Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.
Our mission as an international grassroots membership organization is good, clean and fair food for all.
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SFEE Awards Snail of Approval to Noah’s in Greenport
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Slow Food East End awards the Snail of Approval to Chef Noah Schwartz and Sunita Schwartz, General Manager/Wine Director of Noah’s restaurant in Greenport, NY. Snail of Approval Committee members Robin Tyson-Stoehr (far left) and Jeannie Calderale (far right) present the Snail of Approval certificate on June 4, 2015.
Slow Food East End is pleased to announce that Noah’s restaurant in Greenport, NY, has been awarded the chapter’s prestigious new Snail of Approval. Slow Food East End’s Board of Leaders approved Noah’s nomination at their monthly meeting in May.
The Snail of Approval recognizes businesses that incorporate the Slow Food ideals of good, clean, and fair food into all aspects of their food operation. When customers choose a restaurant that has been awarded the Snail of Approval, they know they are consuming quality food that is mostly local and sustainably raised and grown. The mission of the East End Chapter of Slow Food is to spread the word about the advantages (health, economic, environmental) of eating locally and seasonally. Our Snail of Approval program supports this mission.
Executive Chef Noah Schwartz and his wife, Sunita, opened Noah’s in 2010. The restaurant has received numerous accolades and Chef Noah has been lauded by Best Chefs America in both 2012 and 2013.
Noah plans his menus according to the season and what is available. His menus focus largely on seafood. The menu says “From Farm to Fork” and Noah sources from a large number of local producers and vendors for both food and wine.
Noah’s joins The North Fork Table & Inn, Southold, and Nick & Toni’s, East Hampton, as restaurants having earned the Snail of Approval. Our congratulations to Chef Noah and Sunita and to all the staff!
For more information about the Snail of Approval, please visit Slow Food East End’s website at Snail-of-Approval
Slow Food is a non-profit, member-supported organization that advocates for healthy food produced with minimal damage to the environment. The East End Chapter, encompassing the North and South Forks, is part of the global Slow Food network of over 100,000 members in more than 150 countries. Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.
Slow Food’s mission as an international grassroots membership organization is good, clean and fair food for all.
