08/05/13 5:00pm
08/05/2013 5:00 PM
RACHEL YOUNG FILE PHOTO | Nancy and Keith Kouris at their Blue Duck location last month in Riverhead.

RACHEL YOUNG FILE PHOTO | Nancy and Keith Kouris at their Blue Duck location in Riverhead.

Blue Duck Bakery Café will recognize the official launch of its fourth location in Greenport with a three-day grand opening celebration this week.

The eatery quietly opened its doors on Front Street about three weeks ago.

“We’re really excited to be in Greenport,” said Nancy Kouris, who co-owns the growing bakery chain with her husband, Keith Kouris. “It’s a place my husband and I have visited for more years than I’d like to say. We fell in love with it and we’re looking forward to being the village bakery.”

Festivities at the grand opening include a 9 a.m. ribbon-cutting ceremony today, Thursday, and live music by local cover band “Unity” on Friday from 7 to 10 p.m.

The eatery will be offering samples of its baked goods, artisan breads, soups and sandwiches throughout the weekend.

In April Ms. Kouris confirmed plans to open a new location in downtown Greenport. The Kouris’ started their first bakery in Southampton 15 years ago and have since opened locations in Riverhead and Southold.

More than a decade ago, could Ms. Kouris ever have imagined Blue Duck Bakery Café would expand to what is it today?

“Oh goodness, no,” she said, chuckling lightly. “I didn’t even think that two years ago. Opportunities just came to us. We just decided to give it a try and we’re real happy. We love opening new stores. We hope to open another two in the future, but right now we’re going to deal with the four that we have.”

ryoung@timesreview.com

12/08/12 4:00pm
12/08/2012 4:00 PM
Shellbration, Greenport Village, Long Island festval

GIANNA VOLPE PHOTO | Noah Schwartz, chef and co-owner of Noah’s Restaurant in Greenport, prepares one of the dishes he plans to serve this weekend.

Local winemakers and restaurateurs are poised to come together this weekend to celebrate Greenport Village and the seafood so bountiful in North Fork waters.

It’s called the Shellabration and participants can treat their taste buds to tapas-sized culinary masterpieces from 11 of Greenport’s leading chefs, several of whom will serve more than one dish. They’ll also offer wine pairings from local vineyards to accompany their dishes. All proceeds will go to charity.

This inaugural Shellabration will benefit both Greenport’s roller rink restoration project and SPAT (Southold Project in Aquaculture Training), a donation-reliant arm of Cornell Cooperative Extension’s Marine Program.

Participants must purchase a $10 wristband, available at Greenport Harbor Brewing Company, where they can enjoy a free beer and raw bar tasting and get a map of participating village restaurants. Food and wine will be served from noon to 5 p.m. on Dec. 8 and 9.

“This is a great sort of morale booster because the restaurants had to reach out and partner with a vineyard,” said Deborah Pittorino of Cuvée Wine Bar on Front Street. “It’s helping strengthen relationships between our businesses to work in a collaborative manner to get people out there to explore the village in the wintertime.”

Ms. Pittorino said another plus is the benefit will help support “two very worthy causes.”

“SPAT is really an amazing program,” she said. “For many years our shellfish were disappearing and Cornell developed this program to teach people how to cultivate their own oysters. It’s a grass roots movement teaching people how to care for all nature, land and aquatic.”

Cuvée will serve two dishes, perhaps three, that will be paired with wines from Raphael Vineyards in Peconic.

“We’re going to be serving cups of New England clam chowder with local clams paired with Raphael’s Chardeaux, a chardonnay blend, and our signature dish, oysters cuvée, flash-fried oysters on a bed of spinach with truffled beurre blanc, which will be paired with Raphael’s sauvignon blanc,” said Ms. Pittorino.

Getting creative with his dish, chef Scott Bollman at Bruce’s Cheese Emporium said his shop is literally pairing with Osprey’s Dominion. His dish, a Peconic Bay scallop salad to be served with the winery’s unwooded 2010 chardonnay, which is fermented in steel barrels, will resemble an osprey’s nest.

“The marriage of local ingredients is what makes this such a great event,” Mr. Bollman said. “Hopefully it will bring a good amount of people out to Greenport.”

Winemaker Kareem Massoud at Paumanok Vineyards said matching local seafood dishes with local wines is a “natural fit” for an aquaculture festival.

“Light crisp wines with good acidity is the perfect description for what you want to have with shellfish,” Mr. Massoud said. “I think everyone wants to see the Peconic Bay scallop return to its glory days, so we’re happy to help support that effort and if it also helps support the local economy in a slow time, it’s a win-win situation.”

Chef and co-owner Noah Schwartz of Noah’s, also on Front Street, said restaurateurs all support the restoration of the roller rink in the American Legion building on lower Third Street.

“We’re all for the skating rink getting back in action,” Mr. Schwartz said.

At presstime, other restaurants taking part in Shellabration were Biere, Butta Cakes, First and South, Frisky Oyster, Front Street Station, North Fork Oyster Company. Scrimshaw and Vines & Branches. Other wines will be provided by Castello di Borghese, Lieb, Macari, One Woman, Peconic Bay, Shinn and Sparkling Pointe.

American Legion post commander Craig Richter said the group is excited to put the incoming donations from the Shellabration to use at the rink.

“We’ve just about completed the exterior of the building and over the winter we’re going to put in all-new Americans With Disabilities Act-compliant bathrooms, a kitchen and a new floor,” Mr. Richter said. “It’s going to take us a while, but we’re getting closer all the time.”

Kim Tetrault, the aquaculture specialist who heads up the SPAT program, said the program is always thankful for donations and the event is important to reaching one of the group’s goals.

“Our organization promotes the roles that both environmental groups and aquaculture play in the bays and our local community and we want people to come on board with what’s special about the North and South forks,” Mr. Tetrault said. “The Shellabration is exactly that; it’s celebrating everyone coming together to celebrate the fare that is offered here. All of these groups coming together to celebrate, raise awareness and keep our heritage and way of life going. That’s almost more important than the donation.”

For more information, visit shellabration.li.

gvolpe@timesreview.com

08/25/12 12:00pm
08/25/2012 12:00 PM
GIANNA VOLPE PHOTO | First and South owners Sarah Phillips and Peter Pace in their Greenport restaurant Monday.

GIANNA VOLPE PHOTO | First and South owners Sarah Phillips and Peter Pace in their Greenport restaurant Monday.

North Fork foodies are atwitter over a new Greenport restaurant called First and South.

The New York Times reviewed the restaurant Aug. 10, calling it a “charmer.” The tough-grading Times gave First and South a “worth it” rating, its second-best.

The restaurant is co-owned by former Jedediah Hawkins Inn employee and one-time Jamesport resident Sarah Phillips and New York ad man Peter Pace.

It occupies the space of the former Vine Wine & Café.

Read the full story

05/08/12 6:00pm
05/08/2012 6:00 PM

JENNIFER GUSTAVSON FILE PHOTO | The Sag Harbor Village Board amended its law Tuesday to allow a Greenport-Sag Harbor water taxi to operate this summer.

The Sag Harbor Village Board approved Tuesday changes to its local laws that would allow a Greenport-Sag Harbor water taxi to operate in the village this summer.

The Village Board voted 4-1 to change its code, which bars ferries.

Trustee Timothy Culver cast the lone dissenting vote.

The Peconic Bay Water Jitney plan, proposed by Jim Ryan of Response Marine and Hampton Jitney president Geoffrey Lynch, will run for 100 days starting in July.

The Greenport Village Board is expected to vote on the plan itself Thursday at a special meeting.

Pick up Thursday’s paper for complete coverage and click below for a recap from the Sag Harbor Village Board meeting.