Nadia Ernestus's “classic” sauerkraut consists of organic green cabbage, organic carrots, sea salt, Himalayan salt, and water.
After years of teaching others, Nadia Ernestus is now marketing her own raw sauerkraut products. Mark Segal

Local Food News

The food grown at the farm is transformed by local chefs into a feast for 200 people
For dessert the farmers served fresh, many-hued watermelon slices with Thai basil, lime juice, and honey. Laura Donnelly

Local Food News

Among the many choices at the Montauk Seafood Festival, Steven Paluba and Candace Ethridge of the Atlantic Terrace Beach Cafe offered a seafood crepe with shrimp. Janis Hewitt

Andres and Cheryl Bedini have been roasting Java Nation’s beans from the start, a way to ensure the freshness of the coffee they sell and serve. Taylor K. Vecsey

Saaz is attractive and friendly and, best of all, serves good Indian food
Ganesh, the Elephant-headed Hindu god, welcomes diners to Saaz in Southampton. Morgan McGivern
Saaz has reasonable prices, a welcoming staff, and a good mix of spices, textures, and colors in its food. Morgan McGivern

Local Food News

“In January 2013 a single bluefin tuna sold in Tokyo for $1.76 million.”
Tuna may hit the deck (Gosman’s in this case) in vast amounts, but it is wise to eat it sparingly while enjoying it raw, grilled, in salads, or even in a casserole. T.E. McMorrow