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JOHN ROSS - THE SUFFOLK TIMES: MEATBALLS MAKE A NAME FOR THEMSELVES

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johnross.jpegThe Harvest East End wine and food classic at McCall Wines in Cutchogue on Aug. 24 was another beautiful celebration of Long Island wine and food. It was attended by some 1,300 people who came to raise their glasses to the wineries and restaurants of the East End. Forty-three wineries and 34 chefs provided the food and wine.


Having participated in many similar celebrations myself, my heart always goes out to the chefs who have to prepare, transport and serve hors d’oeuvres to such a large audience on a busy summer night. Their only compensation is some publicity for their restaurants and the personal pride that comes with fine cooking.

Choosing something to serve that is creative, practical and not crazy expensive is always a challenge. There were many good choices of food to sample at this event, but two items especially caught my attention — and they were both meatballs. Upscale meatballs, to be exact, and they were prepared by Tom Schaudel of A Mano and A Lure, and Jeri Woodhouse of A Taste of the North Fork. Jeri created meatballs flavored with cHarissa, a condiment and spice blend created by Earl and Gloria Fultz of Greenport and available at several local shops.