MATTITUCK MUSHROOMS is a small farm run by artists on Long Island’s North Fork.
Sam Lear is a a classically trained pastry chef who spent more than 20 years in New York City restaurant kitchens, including Mondrian, Prix Fixe, and 44 at The Royalton. He and his wife I have made the North Fork their home for a decade now.
Located 80 miles east of New York City, Peeko Oysters is proudly turning water into brine on the North Fork of Long Island.
Owner, farmer, and avid fisherman Peter Stein founded Peeko Oysters in 2016: trading in desks for docks by leaving a corporate job in business consulting and educational software. Farmed in Little Peconic Bay, Peekos are the only oysters based out of New Suffolk, NY. Peter’s lifelong love of the North Fork imbues his work from tide to table, which makes eating and learning about Peekos a true treat.
Since 2015, Farmers Abra & Chris grow and care for pasture raised game birds and specialty poultry. It first began with quail, but has now expanded to include other species such as: French Guinea Fowl, Chukar Partridge, Silkie Chicken, heritage breed ducks, heritage breed chickens and various heritage breed turkeys. All birds live their lives on the North Fork of Long Island. They are also processed here on Long Island and marketed directly by the farmers. The farm prides itself in offering the highest quality, best tasting game birds and eggs that you can get, well, anywhere. From chick to your plate, they’re there every step of the way.
100% naturally leavened sourdough made with a blend of flours including organic & stone-milled Farmer Ground Flour. Operating out of Calverton on the North Fork.
Our Restaurateurs
North Fork
Barba Bianca
Almond in Bridgehampton *
18 Bay *
Lower Hudson Valley
Bedford Post and Inn *
Inn at Pound Ridge
Crabtree Kittle House Restaurant
New York City
Miznon
ABC Kitchen
HaSalon
* Slow Food Snail of Approval
Friends of the Farm
Slow Food East End
Slow Food Ark of Taste
CAST
Community Action Southold Town
Restaurant North
To that end, Mr. Gabrynowicz and Mr. Mancini have developed a partnership they call restaurant-supported agriculture, modeled on community-supported agriculture programs, with Mimi Edelman of I & Me Farm in Bedford, who specializes in herbs and vegetables. Mr. Mancini is fermenting honey from Macari to make a mead vermouth. And they both make regular trips to the Meiller farm.
– The New York Times, 2014