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Farm-To-Table: It Doesn’t Get Fresher

Area chefs think locally

to build a better menu

Various top local restaurants have embraced the farm-to-table concept, elevating their dishes to even greater heights as they support Long Island and New York State growers, wineries and fishermen. Here are two of the best:

Market Bistro

There’s a garden behind Market Bistro in Jericho where chef Charles Treadwell grows basil, parsley and other herbs and vegetables to use in his contemporary American dishes.

Market Bistro takes fresh and farm-to-table very seriously and the result is food that is bright and lively. On a giant chalkboard at the entrance are the names of their purveyors, such as Satur Farms in Cutchogue, Rottkamp Brothers Farm in Glen Head, Blue Duck Bakery in Southhold, and Cor J Seafood in Hampton Bays.

We munched on crisp “market pickles” of carrots, cucumbers and ramps from Horman’s Best Pickles in Glen Cove. Their sourdough bread uses the same yeast strain Bridgehampton’s Channing Daughters Winery uses in preparing their wine.

“We take a simple approach,” says partner Adam Acerra, “and do as much as we can do.”

Mitch & Toni’s

As soon as Rottkamp opens the farm each summer, Mitch Sudock of Mitch & Toni’s in Albertson is there to see what’s new and what’s fresh. Sometimes they’ll tell him to wait a few minutes when the freshly picked produce is brought in from the farm or he’s handed a pair of scissors to cut his own rosemary and thyme.

“Whenever you’re serving anything just picked or freshly caught, the qualitative difference is incredible,” he says, “especially the vegetables.”

Sudock cherishes his “fish guy” from Montauk who brings him what’s fresh. One day he scored blowfish, not the notorious Japanese fugu that can do you in if not prepared properly, but the Long Island variety that is known for its mild taste.

When it comes to farm-to-table, Sudock is on-board.

“It’s the freshness, the quality and supporting the local community.”