Get out your Library card!
To be sure, there will be no schussing at the Sachem Public Library this evening.
Rather I will be talking. With a reading & presentation, I will talk about the making of The Hamptons & Long Island Homegrown Cookbook, followed by book signings.
A featured restaurant from the book, Bayport's The Grey Horse Tavern www.greyhorsetavern.com/ will add to the program.
Co-owner and gardener Irene Dougal and Chef Meredith will join me, talking about how they grow their herbs and vegetables at the restaurant (even the raised bed borders are from trees that once grew on Irene's home property.
Heck, the restaurant's front door sports a tag: "No Farms; No Food."
They also are devoted to local fisherman, growers, and artisanal food makers.
The clams are fresh-caught. In fact, given yesterday's big storm and tornado - there was some question as to whether "the clam guy" could go out in the boat.
No worries. Long Island clammers are a hearty breed.
Menu in place.
We're all set for a Homegrown food tasting.
And a book party in the THE best place to talk about books: the Library!
Featuring Chef Meredith Machemer from
The Grey Horse Tavern
Wednesday, September 19 7:00pm
As the locavore movement gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. The Hamptons & Long Island Homegrown Cookbook celebrates the best homegrown food in and around Long Island, profiling 28 restaurants that are working with local farmers to bring the freshest foods to their menus. Author Leeann Lavin will explain the genesis of the book, which provides 78 recipes with beautiful color photos, sharing the personal stories of the chefs and the growers who inspire them. Meredith Machemer, Executive Chef at the The Grey Horse Tavern in Bayport, who is featured in the book, will demonstrate how to make Linguine with Local Clams and Peach & Tomato Salad. Linda Ringhouse and Irene Dougal, co-owners of the restaurant, which is housed in a historic tavern building from 1869, will discuss their own harvest as well as their reliance on seasonal, sustainable, and organic ingredients from other local farms and producers. Books will be available for purchase and signing. A tasting will follow the demonstration. No fee, but registration is required.