We’re a stop on the free North Fork Shuttle, the Peconic Loop, on Veteran’s Day weekend November 8 and 9 from noon to 5:30.

Stop by to see the Charles Wildbank exhibit in The Barn Gallery, enjoy our Restaurant Week Menu at $27.95 or warm up by the fireplace in the Speakeasy and enjoy a cup of cider or a taste of our house wines. For the schedule see http://www.liwines.com/?p=17566

From the Long Island Wine Council:

Taste North Fork
Enjoy the North Fork with free shuttles and amazing specials.
We are very pleased to be working with the East End Tourism Alliance to offer the second annual Taste North Fork promotion over Veterans Day Weekend. The program will include special tastings and events at wineries and other local craft beverage producers, as well as a range of activities and offers at local restaurants, shops and historical sites from Wading River to Greenport.

Similar to last year, the 2014 program will feature a free “hop on-hop off” shuttle service connecting North Fork hamlets, wineries and other businesses participating in the festival. There will be a “Riverhead Loop”, for stops between Riverhead and Aquebogue, a “Peconic Loop” between Aquebogue and Peconic, and a “Greenport Loop” with stops between Peconic and Greenport. The shuttles will circulate every 30 minutes from noon to 5:30 pmwith passenger access from the Long Island Rail Road station in Mattituck, the Cross Sound Ferry terminal in Orient Point, and Tanger Outlets in Riverhead. Access to the shuttle loops will also be provided by a new Hampton Jitney I Love NY bus tour (see timetables below). The full program with all offers will be available and updated on www.liwines.com andwww.eastendgetaway.com.

This year’s program is supported by a grant awarded to the Long Island Wine Council by New York State’s Empire State Development and the I LOVE NY Division of Tourism under Governor Andrew Cuomo’s Regional Economic Development Council initiative.

Just to let you know we’re now on Instagram. Follow us @JedediahHawkins for behind the scene shots.

Still Moom

Nature’s Call: A Return to Silence – May 24 – June 29th, 2014
PHOTOGRAPHS BY PETER AZRAK

Jedediah Hawkins Inn is pleased to announce the opening of a photography exhibit by NewYork photographer Peter Azrak. The show Nature’s Call: A Return to Silence, invites us to pause and rest in Nature’s Silence. Living in a world demanding our attention through numerous distractions, Nature reminds us to return to a place within where Silence abounds. Experiencing Nature’s beauty, we feel the attraction toward things Divine, the Spirit alive in that one moment in time.Peter refers to his images as Abstracts from Nature. His photographs have been shown in NewYork and Arizona. New York City shows have included the Cathedral Church of St. John the Divine, Preston Bailey Studio and The HealthCare Chaplaincy. In Arizona he displayed his work at es Posible Gallery and The Golden Door Spa in Scottsdale. He is a psychotherapist in privatepractice in New York where he emphasizes the integration of spirituality with mental health. He resides in lower Manhattan with his wife Anne Rhodes.

Make Chef Kelly’s apple crisp at home:

CRUMB TOPPING:

1 lb butter melted

1/2 lb sugar

1/2 lb brown sugar

1 teaspoon cinnamon

1 1/2 lbs flour

Combine dry ingredients in a large bowl, add melted butter and mix thoroughly.

Break up large pieces of crumbs, set aside.

APPLES:

10 golden delicious or Granny Smith apples, peeled, halved, and cored.

1/2 cup sugar

1 tablespoon cinnamon

Butter for sautéeing

Cut each apple half into 4 slices and put in a large bowl

Sprinkle the sugar and cinnamon over the apples, toss to combine

In a large sautée pan heat 2 tablespoons of butter. When the butter is melted add enough apples to cover the bottom of the pan.

Toss the apples in the pan, and cook them until tender but not mushy

.

Repeat until all apples are cooked.

You may add nuts or raisins to the cooked filling.

Place apples into a baking dish, or individual oven proof cups, cover with crumbs, bake at 350 degrees for about 15 minutes or until the crumbs are golden brown.

Max Moran Press Release July 2013

East Enders
July 1-August 15
opening reception Friday, July 5

Summer Kickoff poster

Jedediah Hawkins – Memorial Day Weekend – Summer Sunday Kick Off
This Sunday the 26th May, Jedediah Hawkins celebrates the long weekend and warmer weather with an outdoor event for the whole family… including the dogs.

For $65 for adults and $25 for kids, guests will enjoy an open air raw bar, a pig roast, beer, sangria, live music from the much-loved Mark Anderson band and an art exhibition in the barn from Eileen Weisbacher. There will also be a hot dog cart for the kids, special treats for the dogs and lots more.

“We wanted to take advantage of the warmer weather and shake things up in the kitchen… so we took it outside! We have such beautiful grounds here and have just put in a pond-side beach, hammocks and X so bring a picnic rug, get your family together, pack the dog in the car and come join us!” said Lia Fallon, executive chef at Jedediah Hawkins.

Tickets can be bought by phoning (631) 722 – 2900 or on the day, subject to availability.

Sunday, April 14th at 2 pm in the Solarium

A Wine Brunch at Jedediah Hawkins. Enjoy an afternoon of fine food and Roanoke wines with Rich and Soraya Pisacano. This event will feature some unreleased gems, as well as several classics from the wine library.

Reservations: 631.727.4161 (Roanoke) or 631.722.2900 (Jedediah Hawkins).

$60 +tax+gratuity

MEET & GREET

passed hors d’oeuvres

2008 Wolffer Estate Brut Blanc de Blancs

FIRST

spinach cavatelli

gorgonzola cream, glazed nuts

2011 Roanoke Vineyards The Wild

SECOND

duck spring rolls

cabbage, enokis, thai basil,
spicy apricot barbecue

2010 Roanoke Vineyards Marco Tulio

THIRD

spring ragout

wild mushrooms, white beans,
crumbed poached farm egg

2009 Cabernet Franc

DESSERT

lavender tea biscuit

honey torched plums, sabayon

2012 DeRosa Rosé