Savoring the Hamptons

Discovering the Food and Wine of Long Island’s East End

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Savoring the Hamptons

by Silvia Lehrer

Foreword by Alan Alda

Photographs by Karen Wise

Available online and at fine bookshops everywhere

Click here for more details and to find a bookstore near you

Silvia takes us with enthusiasm through the seasons with the locavore food and wines of that special spot, paying tribute to an extraordinary place...” --Jacques Pepin


Featured: Satur Farms -- Cutchogue

Silvia Lehrer’s

The Hamptons Summer Season is approaching! Watch this space for events  and announcements, and come join Silvia at food and wine events this summer--from Chefs & Champagne to the James Beard House to Peconic Land Trust. Discover the beauty and bounty of the East End!

Site Partners:

Read Silvia’s recipe column “The Simple Art of Cooking” every week in Dan’s Papers

All photos on the site are courtesy of Karen Wise. See her work and contact her at FoodandArt.com

                    


The Hamptons Summer Season is coming soon.. Celebrate by picking up a copy of the definitive cookbook of the East End: Savoring the Hamptons

Forty or Fifty years ago, there were sixty trucks bringing produce from the North Fork every day into New York City. Over the course of the next two generations, we lost the farming industry on the East End of Long Island,” said Eberhard Muller, formerly the executive chef of the celebrated French restaurant Lutece in Manhattan. Today, Muller and his wife, Paulette Satur, are the proprietors of Satur Farms in Cutchogue, on the North Fork of Long Island.

        After completing his traditional European apprenticeship in the Black Forest of Germany, Eberhard worked at Alain Senderen’s L’Archestrate in Paris, a Michelin three-star restaurant. When he arrive to work in the World Trade Center four years later in 1985, he scoffed at the lack of quality ingredients.

            Paulette grew up on a dairy farm in central Pennsylvania, earned a BS in horticulture from Penn State, and an MS in plant physiology from University of Arizona. read more --->

Edible East End’s Winter Issue is on newsstands now. Read it Here