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Articles by this author:

  • These days the quintessential Hamptons house requires certain amenities. Gym? Check. Wine cellar? Of course. En-suite bathrooms? Naturally.
  •    So, you’ve always wanted to make your fortune replicating Aunt Sally’s rhubarb shortcake. But the board of health might not okay your kitchen, given the dogs that sleep in the corners and the cats that trespass on counters. Due to the farm-to-table movement and the culinary artisans it has bred, a clutch of kitchens have sprouted up in East Hampton Town to provide a springboard for food entrepreneurs.

  • With cookie-cutter houses sprouting up around the South Fork like invasive plant species — real estate pros call it “Farrellization”
  •    Bruce Weed didn’t start off as a computer repairman. His first calling was as a chef. Some may recall his restaurant, aptly named Bruce’s, in the Saga­ponack spot now occupied by Townline BBQ. He ran the eatery from 1978 to 1994 with his mother, and eventually his wife, Linda, who started as a sous chef there.
        “I worked 25 hours a day, and loved it. . . . There’s no bigger high than growing your own produce and cooking it.”

  •    The highlight of Quail Hill’s At the Common Table on Saturday, the 10th such benefit for the community-supported farm overseen by the Peconic Land Trust, was dinner served in the orchard at a long table for 165, set beautifully with flowers, candles, and Mason jars of pickles — dilly beans, cucumber spears, garlic scapes — preserved from the Amagansett farm’s bounty.

  • A glance at the summer’s real estate transfers as recorded in the deeds of Sag Harbor Village might suggest that the number of sales in the quaint enclave has been going down
  •    At Kara Westerman’s memoir-writing workshop at the East Hampton Library in June there was a woman working on the life story of her sister, a famous film star; a published novelist recapturing memories of her childhood as an Army brat, and a visual artist creating a “transmedia” book. A whopping 30 memoirist wannabes signed up, 22 more than the maximum allowed.

  • We may be suffering from Montauk fatigue, what with the hamlet featuring prominently in the news from club goings-on to parking mayhem, but it behooves us to note that real estate there is undergoing as much a resurgence as the hamlet’s motels and eating establishments
  • Is bigger better? Not if you’re a local official trying to restrict house sizes on the East End
  •    Last month a friend gave me, unsolicited, a copy of a book called “Wheat Belly.” What was she trying to tell me?
        It hadn’t escaped me that, having reached a certain age, my middle had begun to expand. I eat very healthfully, and exercise regularly, but still the old spare tire clung to me like an embedded tick.

Blogs by this author:

  • We've heard that sauvignon blanc pairs well with fish, but how about chardonnay mixed with prehistoric shark tooth jewelry?

    Lieb Cellars East Hampton, the wine tasting room on Park Place in the Reutershan parking lot, is featuring different local vendors on July weekends. The pop-up for July 4th weekend was Fin Jewelry, fine jewelry made of shark teeth and gold by Bella Ornaf, a Montauk shark wrangler, and Whalebone Creative, purveyors of handmade goods inspired by the original Montauk culture.

  • It made sense when Vineyard Vines, a shop known for preppy apparel, opened in Southampton, land of the Bathing Corp., Meadow Club, and assorted world class golf courses.  Having just opened a pop-up store on Main Street in East Hampton Village, the jury is still out on how well it will do in the burgh that is home more to Hollywood types and artists than socialites.

  • For visitors without cars, residents who want to help alleviate traffic, or those who want an affordable solution to drinking and getting around, the Hamptons Hopper has hit the road.

    Last week marked the maiden journey of the "retro chic" shuttle bus that bills itself as a mode of both “transportation and socialization.” The service, with a fleet of sea-green converted school buses, utilizes a mobile app for iPhone (and soon Android) to let riders see where the stops are and when to expect its arrival.

  • Another installment in our sampling of East Hampton shop prices this summer. Prices speak for themselves.

  • First West Elm, an edgy furnishings chain, opened this spring in Water Mill. Then ground was broken on land in Wainscott for a Home Goods branch, the discount home décor adjunct of T.J. Maxx.

  • Regina Kravitz, a veteran fashion designer, has partnered with Stitch, a Southampton boutique and tailor shop where her contemporary Hamptons line called ReginaKravitz for Stitch will be available.

  • We may pretend we don’t care, but, c’mon, don’t you want to know which Southampton house the Kardashian sisters rented this summer?

    Khloe, Kourtney, and presumably Kim, fresh from her betrothal to Kanye West, rented a storefront off Job’s Lane in Southampton and will be filming their reality TV series “Kourtney and Khloe Take the Hamptons,” this summer, based on their adventures. Now, since they will need somewhere to sleep after all their cavorting around town, they have leased digs in North Sea.

  • Each summer dozens of fitness studios come . . . and go at season’s end. That’s one reason to take notice of Elements Fitness Studio. Opened in July by Andrea Fornarola Hunsberger, a dancer, the bright space on East Hampton’s Newtown Lane with mirrored walls and ballet barres is here to stay year round. The other reason is its focused selection of challenging workouts.

  • Glenn Horowitz Bookseller, an East Hampton emporium dedicated to selling both rare publications and art, has partnered this summer with Grey Area, an art and design consultancy. With Kyle DeWoody at the helm, Grey Area defines its mission thus: "With art as a starting point, Grey Area seeks to push the limits of creative engagement and expression through collaboration, installation, and programming."

  • The crew at East Hampton Gourmet Food, an 18-year-old wholesale-retail catering company and bakery off Newtown Lane, are working day and night to prepare enough gluten-free crisp bread to wow some 300 judges. Their lentil-rice crisp bread with sesame pink salt has been nominated for the food industry’s prestigious SOFI Award, an acronym that stands for specialty outstanding food innovation. The awards honor members of the Specialty Food Association who “represent culinary innovation across America and around the globe,” according to its website.