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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.