Sunday, September 9, 2012

Stony Brook Heights Rooftop Farm Benefit, Harvest Food Auction and Book Signing

Finally, culinary and homegrown art takes its rightful place; recognized as precious and coveted as any Sotheby’s or Christies rare cultural aesthetic that celebrates creativity and value…

Homegrown food IS priceless!

Monday, September 10th, Stony Brook Heights Rooftop Farm celebrates the bounty of the harvest.
Here, benefactors can raise a paddle or two for the best of Long Island’s harvest baskets. 

Quail Hill’s farmer and poet, Scott Chaskey, a featured grower in "The Hamptons & Long Island Homegrown Cookbook,” will be auctioning outstanding corn, tomatoes, zucchini, eggplant and more. 

The evening is a true cornucopia including a farm to table talk and book readings, courtesy of me, about the chefs and the growers who inspire them, food tastings; music; the unparalleled vegetable auction; and cooking demos provided by three of the master chefs from the Homegrown Cookbook: The Hamptons & Long Island Homegrown Facebook page

Chef Guy Reuge, Mirabelle restaurant

Chef Guy Reuge in his Mirabelle restaurant potager


Chef Tom Schaudel, Jewel and CoolFish restaurant

Chef Tom & food fan @ The Hort book event

Long Island vintner, Kareem, Paumanok Vineyards, with Chef Tom (R)

Chef Tom & inspired grower,  Kareem, Paumanok Vineyards

Chef Lia Fallon, Amarelle restaurant.

Andrews Family Farm, inspired growers to Amarelle's Chef Lia Fallon

A homegrown gastronomic culinary adventure

Don’t know your Silver Queen corn from your Bodacious or Sugar Buns?
Or your Beefsteak from Purple Cherokee heirloom tomatoes? 
Or the respected heritage of the region’s hallmark terroir?

Here is an excerpt from the Homegrown Cookbook’s Introduction as a quick primer :) 
For the full story, get to Stony Brook Heights Rooftop Farm on Monday!

Since it was first settled more than three hundred years ago, Long Island has been a source of inspiration for artists and naturalists.  And those seeking a leashed escape from work in Manhattan. (Commonly referred to here as “the City.”)
The inarguable source of that inspiration has always been Long Island’s unique natural beauty and the bounty of the land. 
From the beginning, glaciers stamped the violent difference on the landscape: leaving the North Shore beaches rocky, and the South Shore with outwash sand.  The center spine is the glacial Ronkonkoma moraine that cleaves the two divergent landscapes.
The native Shinnecock Indian tribe hunted, fished and farmed on Long Island, teaching the first settlers how to do so, growing beans, succotash, using fish for fertilizer and foraging for wild plants.
Not surprisingly, farming is lauded as the Island’s first industry.
And in so many parts of Long Island, not much has changed over the centuries.  Sure, potato fields have given way to dozens of vineyards, and dairy farms replaced duck farms, but the Island is still recognized as the most productive farming area in New York State. 

The Hamptons & Long Island Homegrown Cookbook will be available for purchase and autograph signing by me and the chefs and growers.
Where:  101 Nicolls Road, Stony Brook, NY 11794. Stony Brook University Hospital, Level 4 Health Science Tower East Deck
When:  5:30 to 8:00pm, Monday, September 10th
Phone: 631-638-2132
Suggested donation $75 pp by 8/30/12 payable to Three Village Inn, 150 Main Street, Stony Brook, NY 11790
All proceeds benefit the Stony Brook Heights Rooftop Farm

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