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Two evenings a month an impressive form of dinner theater takes place in Greenport.That’s when Taylor Knapp, a young chef, commandeers the kitchen at Bruce’s Cheese Shop. Some might call the ensuing production a one-man show. Knapp calls it Pawpaw, a pop-up restaurant. The pawpaw tree, or asimina triloba, grows wild in the eastern United States. For just a few weeks each year, its branches bear a heavy globular fruit of the same name. For Knapp, the fruit’s fleeting appearance, and disappearance, is an apt metaphor for the essence of seasonal and locally-driven cookery. Virtually every ingredient on the changing nine-course menu, which costs $60--not including beverages, tax, or tip--has come from North Fork farms, nearby woods, and local waters.

Is Feng Shui a mystical practice, a science, or a form of magical thinking? For those real estate agents who put its principals into practice, it doesn’t really matter. They’ve found it can work. A while back the Wall Street Journal reported that some buildings were even hiring Feng Shui consultants to furnish model apartments in the belief that it would help sales.

It’s an indisputable truth that life on the North Fork would be perfect if only there were a farm-to-table Thai restaurant in one of its towns. Mattie Bennett and Rupert Noffs, the Aussie co-owners of New York City’s justly-acclaimed Lucky Bee, see it that way, too. And so, for the second summer in a row, Bennett (the restaurant’s chef) and Noffs (its business manager) have opened a pop-up in Greenport. The Aussie couple, who are married, have set up camp at Bruce and Son at 208 Main Street, and will be serving dinner on select weekends through the end of August.

Spend your summers with your toes in the sugar sand beach of this beautiful South Jamesport bayfront home. Start your day sipping coffee while enjoying the endless bay views, dock your boat at the marina conveniently located down the street, and end your night with friends in your enclosed porch while you enjoy fresh local produce and seafood from around the North Fork.

It’s one o’clock on a Tuesday afternoon, and Frank DeCarlo is in the kitchen of his lower Manhattan restaurant, Peasant, preparing for dinner service. On most days, the kitchen is where you’ll find him, never far from the massive hearth that is the restaurant’s center of gravity, which he built with his own two hands. 

The earliest form of wine storage was a clay jar, or amphora, buried in the earth. The first primitive wine cellar was no more than a hole in the ground. During the time of the Roman Empire, Vetruvius noted it was common practice to orient a wine cellar to the north because the northern edges of a dwelling were believed to be less prone to fluctuations of temperature and humidity.