12/11/17 12:00pm
CHARITY ROBEY PHOTO | The Long Island turnip served mashed with a whole roasted fish and caramelized onions.

CHARITY ROBEY PHOTO | The Long Island turnip served mashed with a whole roasted fish and caramelized onions.

When 91-year-old Wanda Wittmeier passed away in May of 2014, she went out at the top of her game. The Modern Snack Bar, a diner she founded in 1950 in Aquebogue, managed by her sons John and Otto, had just been named one of the country’s 10 best, and her lemon meringue pie garnered similar honors.

Of all the dishes served by the Wittmeier family at their venerable restaurant on the Main Road, the old-school take on mashed turnips connects most directly to the food and the culture of Long Island. (more…)

Featured Story
12/01/17 2:00pm
CHARITY ROBEY PHOTO Harald Olson preparing for his one-man show on Shelter Island December 9 and 10.

CHARITY ROBEY PHOTO
Harald Olson preparing for his one-man show on Shelter Island December 9 and 10.

When Harald Olson was a boy in Huntington, West Virginia, he lived in a large home with an altar and stained-glass window in his bedroom. His mother, a devout Catholic, had it built as a place for her only child to pray.

Harald has long since left West Virginia for Shelter Island, where he’s lived and worked as a caretaker, health care assistant and artist, but that stained-glass window has followed him around, if only in his imagination, an image from a former life that emerges in his work. (more…)

Featured Story
11/27/17 4:30pm
CHARITY ROBEY PHOTO Bayman Steve Lenox throwing out the first dredge of the 2017 scallop season.

CHARITY ROBEY PHOTO Bayman Steve Lenox throwing out the first dredge of the 2017 scallop season.

Last week the veil was lifted on a question at the center of the East End’s culture as well as its economy: How many Peconic Bay scallops made it through algae blooms, whelk attacks, underwater landslides and onto dinner tables this season? (more…)

11/17/17 10:00am
CHARITY ROBEY PHOTO | Seared scallops with sweet peppers and apple cider.

CHARITY ROBEY PHOTO | Seared scallops with sweet peppers and apple cider.

To eat a fresh wild Peconic Bay scallop is to experience the miracle of merroir, a food that tastes like the soup of salt, sand, grass and mud it came from — flavors of honey, mushrooms and sea foam.

Bay scallops are one of this country’s finest wild foods. Living on the East End means we get to eat plenty of them, especially this year, when the season, which has just started and goes through March, is looking very good. (more…)