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Field to Fork: Potatoes, From The Black Dirt Of Rogowski Farm, To The Pan At Seersucker

Posted by peter.hobbs

Cheryl Rogowski grows potatoes and many other vegetables at her farm in the black dirt region of upstate New York. Many chefs say her produce is notably rich in flavor. We visited Cheryl at the ...

 
Gabe the Fish Babe

Field to Fork: Jonah Crab, From The Rhode Island Ocean Floor, To A Toast at Allswell, Via Gabe The Fish Babe

Posted by peter.hobbs

For this episode of Field to Fork, we travel north to Point Judith, Rhode Island, to fish for Jonah crab with dayboat captain Don Deberardino and to meet Gabe Stommel, a fish dealer on a ...

 
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Field to Fork: Mushrooms, Gathered From Maine’s Forest Floor, Fuel A Vengeance You Can Eat At M. Wells Dinette

Posted by peter.hobbs

Evan Strusinski, a professional forager, supplies many of the city's top chefs, like Hugue Dufour of M. Wells Dinette, with wild mushrooms. We travelled to Maine to forage with Evan, then followed his ...

 
eggs

Field to Fork: Eggs, From The Pasture At Tello’s Green Farm, To The Plate, With Biscuits, Gravy And Sausage, At Fort Reno BBQ

Posted by peter.hobbs

A pastured egg, from a hen that is free to roam and wander, pecking in the grass, stretching its wings, feeling the sun on its face and the breeze on its back, is a thing ...

 
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Field to Fork: Cheese, From The Pasture To The Cave, At Consider Bardwell

Posted by peter.hobbs

Photography by Morgan Ione Yeager Goats eating grass. At Consider Bardwell Farm in West Pawlet, Vermont, this is where the cheese begins. At Consider Bardwell Farm in West Pawlet, Vermont, the cheese is made in ...

 
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Field To Fork: ‘The Cutting Syllable’ – From The Forest Floor to Flatbush Ave., with Forager Evan Strusinski and Chef John Adler, of Franny’s

Posted by peter.hobbs

Photography by Morgan Ione Yeager As much as we may cherish the summer’s bliss of a dotingly-cultivated heirloom tomato or a perfect, luscious peach, ingredients that grow wild, on the forest floor, exert a ...

 
Freshly plucked rhubarb, in the patch at Wilklow Orchards in Highland, New York.

Field To Fork: Rhubarb – From The Patch At Wilklow Orchards, To The Pie At Four & Twenty Blackbirds

Posted by peter.hobbs

Photography by Heather Phelps-Lipton This story is the first episode in an odyssey in which we’ll be following ingredients from the field to the plate. We’ll be talking to local chefs about ingredients ...

 
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Field to Fork: Corn, From the Stalk at Lakeview Organic Grain, to Spirit, at Kings County Distillery

Posted by peter.hobbs

At Kings County Distillery, based in the Brooklyn Navy Yard, corn grown on the shores of Seneca Lake at Lakeview Organic Grain, is transformed into moonshine and bourbon. Is there anything more American than corn? ...

 
oysters

Field to Fork: Oysters, From The Sandy Deep at Island Creek, to the Half Shell at Hillside

Posted by peter.hobbs

At first blush, the oyster may seem like a simple pleasure - a taste of the sea. Turns out, not much about this most baller of bivalves is simple at all. In one of the ...