Gone Local...

Slow Food has a chapter on Long Island, and is affiliated with several restaurants on the east end, and has working projects with the Hayground School in Bridgehampton.

Specific to eastern Long Island, a slow menu in late June could look something like this...

MENU

TO START
Early Summer Salad
Marinated homemade fromage blanc, local baby greens,
toasted hazelnuts, shaved spring onions and beets
WÖLFFER ESTATE “BIG APPLE”

FIRST COURSE
Black Sea Bass Crudo
Local green tomato, tomato water
PAUMANOK “FESTIVAL” CHARDONNAY

SECOND COURSE

Braised Duck leg
Plum-stuffed gnocchi, kohlrabi, turnips and carrots
BEDELL “FIRST CRUSH”

DESSERT

Vanilla Poached Apricots and Cherries
Housemade ricotta, Mexican cocoa
MARTHA CLARA, “CIELE”

It is important to note that though the foods are locally sourced, they are not limited to a single farm, and the wines served are not restricted to a particular winery. Specialization of fare is not against the principles of the movement, and in fact enriches the menu. One of the main goals of the Slow Food Movement is to encourage people to gauge the speed of their lifestyle and appreciate nature's bounty with deep understanding.