This years program includes over 70 performances at 20 participating wineries:

Schedule of Events for Long Island Jazz on the Vine during Winterfest

Saturday, February 25:
1:30 – Baiting Hollow Farm Vineyard – Tessa Souter
3:00 – Martha Clara- Mike Pride’s FROM BACTERIA TO BOYS
3:00 – Palmer Vineyards – Will Sellenraad
3:00 – Sherwood House – 58th & Ninth
4:30 – Peconic Bay Winery – John Davis Quartet
4:30 – Raphael – New Mo Swing
- presented by Tanger Outlets

Sunday, February 26:
2:00 – Clovis Point – Eri Yamamoto Trio
2:00 – Jamesport Vineyards – Mark Gatz Trio
2:00 – Pellegrini Vineyards – Danny Kean & Friends
3:30 – Laurel Lake Vineyards – Randy Napoleon
3:30 – Bedell Cellars – Rory Stuart Quartet
- presented by Hampton Jitney

Saturday, March 3:
3:00 – Martha Clara Vineyards – Sazon Mix
3:00 – Palmer Vineyards – Amy Cervini Quartet
3:00 – Sherwood House – Bryan Campbell
4:30 – Macari Vineyards – Nelson Riveros Ensemble
4:30 – Pellegrini Vineyards – In The Moment
4:30 – Duck Walk Vineyards North – Amy London

Sunday, March 4:
12:30 – Baiting Hollow Farm Vineyard – Paula Atherton
- presented by Long Island Rail Road
2:00 – Waters Crest – East End Jazz
2:00 – Sparkling Pointe – Holli Ross
- presented by Elegant B&Bs of the North Fork
3:30 – Peconic Bay Winery – Alex Sipiagin Quartet
3:30 – Bedell Cellars – Chiemi Nakai/Afronaughtica
- presented by Hamptons.com
4:00 – Raphael – All That Jazz! All Star Super Band

Saturday, March 10:
2:00 – Sannino’s Bella Vita Vineyard – Dennis Raffelock
3:00 – Laurel Lake Vineyards – Monday Michiru
3:00 – Palmer Vineyards – Dan Aran Trio
4:30 – Duck Walk Vineyards North – Ojoyo
4:30 – Ospreys’ Dominion – Rare Groove Band
4:30 – Raphael – Shenole Latimer Quartet
- presented by Next Stop Magazine

Sunday, March 11:
12:30 – Baiting Hollow Farm Vineyard – Dara Tucker
1:00 – Wolffer Estate – Jarrett Cherner
2:00 – Macari Vineyards – The Curtis Brothers
2:00 – Martha Clara Vineyards – Roosevelt Dime
3:30 – Pellegrini Vineyards – Ray Anderson
4:00 – Bedell Cellars – Lauren Kinhan

Saturday, March 17:
1:30 – Baiting Hollow Farm Vineyard – Oscar Peñas Ethereal Ensemble
3:00 – Clovis Point – Dwayne Kerr
3:00 – Duck Walk North – The Avengers
4:30 – Pellegrini Vineyards – Shan Kenner
4:30 – Jamesport Vineyards – Jack Morelli Trio
4:30 – Bedell Cellars – Heather Hardy

Sunday, March 18:
2:00 – Martha Clara Vineyards – Philip Dizack Quartet
2:00 – Sherwood House – Ahmad Ali
2:00 – Sannino’s Bella Vita – Lobenstein/Salerno Duo
3:30 – Raphael – Mambo Loco
3:30 – Sparkling Pointe – Bakithi Kumalo Band

Dance on Saturday 16th at Martha Clara Vineyard

Shorecrest Bed and Breakfast will be part of the North Fork Bed and Breakfast Association’s Summer Event, a celebration of tourism and agriculture which takes place this coming Saturday, July 16th.
I’ve been working hard in the Shorecrest garden getting it ready for the visitors who have bought tickets for the garden tour part of the day’s activities. Visitors with the garden tour ticket can start their day with a visit to the Cornell University Extension experimental gardens on Sound Avenue in Riverhead, NY. If you garden on Long Island and would like some great ideas on what will do well here, this is a good place to start. Do you have a sick plant or strange looking insects eating your veggies? These are the people to call or even send them a leaf in the mail; they will get back to you with an explanation and possibly a cure. Cornell is a great resource for both farmers and gardeners.
The tour of the gardens continues in the afternoon from 1pm to 4pm with visits to six bed and breakfast, each of whom will be hosting a local farmer or food producer. Sang Lee will have a stand at Shorecrest and we will be serving fresh mint tea and mint flavored lemonade using our own home grown mint leaves. From 4.30pm to 6.30pm, visitors can purchase tickets for a prix fixe dinner, choosing from one of 9 North Fork restaurants: The Old Mill Inn, Jamesport Manor Inn, The Portly Grape, Scrimshaw, Skippers, Sound View, and Porto Bello will offer their chef’s signature dishes to diners. To end the days with a bang, the NFBBA will be hosting a dance with the music of Trevor Davision at Martha Clara Vineyard from 7:15 to 10:30 p.m.
The bed and breakfast association is donating part of the profits of the summer event to Cornell Cooperative Extension, which supports gardening and agriculture on Long Island and is part of the association’s longstanding commitment to strengthen business on the North Fork while supporting agriculture and tourism.
Tickets can be purchased on line for all or just parts of the event through Brown Paper tickets. To find out more about activities throughout the year, check the association’s website at nfbba.org.
Related Topics: Cornell Cooperative Extension, Martha Clara Vineyards, and North Fork Bed and Breakfast Association

On Main Road in Southold, opposite Old Field vineyard and due south of Shorecrest Bed and Breakfast is to be found one of the top restaurants on Long Island, and the New York area, the North Fork Table & Inn. Quite a few of my guests of late have been visiting the North Fork specifically to eat here; the restaurant has itself become a destination amongst lovers of good food. It is easy to understand why. Some friends and I took advantage of their prix fixe menu during last month’s Long Island Restaurant Week and were delighted as usual. Food, ambience and service left nothing to be desired.

And my friends, guests and I aren’t the only ones to be impressed. The Suffolk Times Review reported this week that The North Fork Table has just been given a score of 29 out of 30 in the recently published ‘Long Island Restaurant Survey’ 2011-2012 rankings. The survey included 901 restaurants reviewed by 6,217 diners.

The cuisine has been described as ‘dynamic American fare that is fully devoted to providing the highest standards in culinary excellence’. Inspired by homegrown organic produce, award winning North Fork artisanal cheeses, and the freshest of seafood (as is only possible when the fishing fleet docks less than a mile away on Southold and Peconic Bays), North Fork Table & Inn has all the attributes needed for drawing such a consistent crowd of admirers.

Add a wine list highlighted by many acclaimed and awarded Long Island wines, dining at the North Fork Table is an experience any restaurant patron and food aficionado is sure to enjoy as their reviews attest:

“A world-class gem on the North Fork. Food is exceptional: creative, local, beautifully presented. Service is outstanding: quiet, professional, unobtrusive, extremely knowledgeable. Ambiance is what you expect with food and service of this quality: simple, beautiful space, casual elegance, serene. And, in keeping with the setting and the ambiance, our birthday celebration was acknowledged without disturbing other diners. A truly beautiful experience.”

“Best food experience in my life. Excellent service!”

There are a variety of menu plans to choose from depending on what time of the day you are visiting the restaurant and  based on seasonal options. Some current menu choices are a $68 3-Course Prix Fixe menu and the Chef’s Tasting menu for about $30 more including wine paired with your dishes.

Menu options and opening hours

Lunch is available in the restaurant on Saturdays and Sundays from noon until 2:30pm. You can check out the 2011 lunch service menu and lunch tasting menu here. 

Dinner is served from 5:00pm until 10:00pm Friday and Saturday evenings and from 5:00pm until 9:00pm Sunday, Monday, and Thursday. These links will take you to a sample dinner menu and sample dinner tasting menu.  Children 12 and under can enjoy a 2-Course Prix Fixe meal for $28.

Visitors should plan ahead as reservations are commonly taken one month in advance during high season. I can usually find my guests a table however if I have a few days notice. The restaurant  is closed on Tuesdays and Wednesdays, as well as Thanksgiving, Christmas Eve and Christmas Day.

Lunch Truck Service

Only the North Fork Table could come up with such gourmet food served from a truck. The best fast food stop I’ve ever come across, the lunch truck is open for service from 11:30 to 3:30 7 days a week. The ‘sublime stylings of Chefs Fleming and Hayden meet astounding, quick lunch convenience, head on’ with their lunch service menu.
If you don’t have time to come in and sit, but must eat on the move, this is a great option.
The North Fork Table is one of my top recommendations to guests when they ask for dining suggestions and I am delighted to have such a splendid culinary attraction as a neighbor; just remember to save room for breakfast!

I look forward to welcoming you to the Shorecrest Bed and Breakfast and to enjoy the epicurean delights of beautiful Southold soon!

And my guests aren’t the only ones to be impressed. The Suffolk Times Review reported this week that The North Fork Table has just been given a score of 29 out of 30 in the recently published ‘Long Island Restaurant Survey’ 2011-2012 rankings. The survey included 901 restaurants reviewed by 6,217 diners.

Service is always excellent and consistent. Maybe having lived and worked in New York City for over 30 years has made me such a stickler for being properly served; it is almost as important to me as the food. I am very comfortable at The Frisky, as we locals call it, love the unobtrusive yet observant service, and am always sure to run into someone local I know; a sure sign of a great restaurant when it has such a following of loyal fans. Chef Robert Beaver who took over as owner just over a year ago has continued to grow the reputation for superior quality that the Frisky Oyster had built up over the last seven years under former owners Denis McDermott and Hank Tomashevski .  Originally from Richmond, Virginia, Robby developed his culinary skills by attending the renowned Culinary Institute of America, as well as receiving expert tutelage under celebrated chef Patrick O’Connell during his time at the five-star, Inn at Little Washington. During his time at the Inn he began a relationship with local farmers, enhancing his dishes by using the absolute freshest ingredients.

Farm-to-Table Cooking

Working closely with local food producers, Chef Robby became an advocate for sustainable fishing and farming, and for using those ingredients, the freshest, therefore most nutritious and tastiest in his kitchen. In 2008 his move to the North Fork, Long Island’s wine and farm country, gave him the opportunity to mesh his love for farm-to-table cooking with Eastern Long Island’s unique abundance of locally produced ingredients. Home to the world renowned and locally grown Long Island Duck, artisanal goat cheeses, organic vegetable and chicken farms, Peconic Bay Oysters and scallops and one of the finest most productive fisheries in the world, placed him in the perfect place to obtain the freshest ingredients needed for his craft.

The Frisky Oyster menu changes depending what is available on the local market and my guests who eat at the Frisky are never disappointed. ‘Oysters Friskafella’ are a much recommended favorite (alas, not for me as although I might like them, they don’t like me!). For information on opening hours scroll to the bottom of the page or click here for a printable menu. For readers not familiar with the area or the location of the restaurant in Greenport, please visit the Home page of my website www.shorecrestbedandbreakfast.com and click on the area attractions tab in the navigation bar. There you will find maps for all local restaurants, including the Frisky Oyster as well as local wineries, vineyards and other places of interest. I look forward to hearing from you if you have any comments on my articles and to sharing more information on things to do and places to go on the North Fork. Meanwhile, enjoy your next meal at the Frisky, but save room for breakfast! I hope to welcome you the Shorecrest soon!

• It is suggested to make reservations ahead of time.
• Hours: Sun, Wed, Thu, 5pm – 10pm; Fri, Sat, 5pm – 11pm
• Accepted Payments: Cash, Visa, American Express, MasterCard, Personal Check,
• Food Options: Natural, Organic, Gluten-Free, Vegetarian, Vegan
• Services: Eat-in, Take-Out, Phone Orders, Catering
• Menu: Available in PDF’s here.
• Specialty Dishes: Local meats, produce, and seafood.
• Free Parking
• Private Events Catering
• Neat Dress suggested

A ride along Route 25 through Southold takes visitors past the Port of Egypt Marina where a new restaurant is about to open in one of the best water front locations on Long Island, formerly home to the renowned Seafood Barge.  Named A Lure, the specialty will be ‘impeccably fresh fish’, which is always available from the Southold fishing fleet that has its base here. The restaurant is owned by three of the most well known and successful restaurateurs in New York; Tom Shaudel, Adam Lovett, and Jeff Uguill who also operate another very popular  local establishment, aMano, an Italian eatery, Oysteria and Wine bar in Mattituck.

Chef Jeff Uguil, who has served at Patagonia West in Westhampton Beach, Vespa in Manhattan, and Tequila Jack’s on Fire Island, will be moving from aMano to A Lure to help create the platform for displaying his culinary expertise. This elegant self-described “Chowder house and Clam Bar”, is certain to also have a relaxed and comfortable ‘down-home’ feel, catering to the boaters and sailors that dock here, as well as locals and tourists.

Waterside Elegance

Surrounded by the pristine waters and open skies of Southold Bay, this waterside eatery will feature a thirty foot bar as well as a wrap-around deck, providing visitors with a uniquely aesthetic experience with all the amenities of fine dining. Breathtaking views from floor to ceiling windows and al fresco options during warm weather offers seating for up to one-hundred diners on the deck. On cooler days the 85 seat wood lined indoor dining room with double sided fireplace is a welcome addition to the original building.

Local Fare with Creative Originality

The concept behind this North Fork waterfront restaurant is to provide their diners with homegrown produce from nearby farms and fresh caught local seafood. Menu items will include a raw bar as well pastas, lobster, and a limited selection of steaks. Live entertainment will soon make A Lure a local night scene that is hard to top.

A Lure is promoting its commitment to ‘eat local’ by promising to be one of the few restaurants in the area that will feature only Long Island wines. Specialty cocktails based on local farm grown fresh fruits will also be a regular feature of the A Lure bar.

The restaurant is set to open in late May, so keep checking in to our blog page for updates. Shorecrest Bed and Breakfast will be offering special mid week package stays featuring this and some of our other fine, and favorite, North Fork restaurants during high season.

We welcome your comments, reviews and news you might like to post here regarding happenings on the North Fork, and look forward to welcoming you to Shorecrest Bed and Breakfast soon!

Growing Greenport

As it has grown it has also managed to retain its unpretentious attitude, small town feel, and a real slice of Americana. Although its nearby Manhattanites have brought with them more modern foods as well as the wine scene, Greenport should definitely be noted for its lovely summer cottages with beach or boating activities not more than a few minutes away. With top-notch dining such as the fare presented at The Frisky Oyster, Greenport is one of the towns nearby to Shorecrest Bed & Breakfast.

Greenport’s old-school looks may be deceiving to those who think that means that Greenport is behind the times. Although it boasts its own art galleries, coffee shops, and plenty of shopping for Shorecrest BnB visitors, its more welcome feel can be found in the nearby inns, lovely beaches, and a fishing heritage that caters a bit more to those who may prefer rest and relaxation in their travels as opposed to glitzy star-gazing.

Many of our past guest have expressed their delight at the welcome feel of nearby Greenport and many returning guest look forward to subsequent visits there. The next time you stay at Shorecrest Bed and Breakfast, ask us about Greenport, and we will be glad to let you know what other delights you may find in one of America’s Prettiest Towns.

Guests enjoying breakfast at the Shorecrest dining table

Number one for some on our top ten list: Shorecrest Bed and Breakfast ‘Apple Baked French toast.’

After many requests I am finally posting the recipes for my most popular breakfast dishes. This French toast dish is amongst the top ten in close competition with stuffed pancakes – coming soon! All recipes are also posted on the recipe page of the blog.

Ingredients

A Challah loaf or Panatone bread, round or oblong. Choose a pan according to the shape of your loaf. I use a round cast iron non stick or a rectangular silicone flexible.

Apple baked French toast with slivered almonds

4 – 5 Granny Smith apples

Sugar and cinnamon

Butter

7 eggs

1.5 cups of milk

.5 cup of maple syrup

Slivered almonds

Cranberries

Cream cheese

2-3 drops of orange extract

Preparation

Core, peel and thinly slice apples

Melt butter in large pan and add apples, sugar to taste and sprinkle with cinnamon

Cook until caramelized being careful not to overcook.

While this is cooking:

Remove  top and bottom crusts from bread and cut in half horizontally

Spread bottom layer with cream cheese and set in pre-sprayed  baking pan just slightly larger than the loaf.

Sprinkle with almonds and cranberries and layer half apples to cover

Place upper half of loaf on top and layer with rest of apples

In a bowl mix together eggs, milk, orange extract and maple syrup (use less maple syrup with Panatone)

Pour carefully over bread and apples in pan. The bread might float – that’s OK.

Refrigerate over night

Cooking method

Set oven to 375 degrees f.

Place pan in oven and cook approx 45 minutes or until a knife comes out clean

Remove from oven and allow to cool 5 minutes

Place a flat dish over the top of the pan the bread was baked in and flip over; shake slightly and baked french toast should pop out upside down.

Place your serving dish on exposed bottom of French toast and flip again

Allow to cool another 5-10 minutes and cut into slices as desired ( 10-12); loaf shapes I slice like bread, round shapes like a cake.

Sprinkle with slivered almonds and powdered sugar and decorate the plate with nasturtium flowers and leaves if available to serve

Enjoy!

Vitalay Golovnev - awesome trumpeter

Long Island Winterfest and Jazz on the Vine continues to be a huge success as a forum for some great musical talent and enjoying North Fork wines. Weekends are busy for a Bed and Breakfast owner but I was able to take some time with two of my sons last Sunday afternoon to hop over to nearby Osprey Dominion winery and listen to the trumpet of of Vitaly Goloveny and a talented group of musicians on saxophone, bass and drums. It was a beautiful afternoon with just enough clouds to temper the strength of the sun that streamed through the large windows framing the tasting room. It is a large space and could have been an acoustic challenge but Vitaly tempered his playing of the trumpet skillfully to take the space into account and maintain a decibel level that was perfect for enjoyment of the sound. Winterfest continues through March 20th and a complete list of all musical performers and venues can be found on the Long Island Winterfest web site. You will find a quick  reference list for who is playing and where on last week’s Shorecrest Bed and Breakfast blog.

In the Vineyard: Wine making at the Sannino Vineyard

I have written in earlier postings about making my own barrel of wine with the Sannino’s Bella Vita vineyard. While the grapes we picked last fall continue their fermentation process in barrel, vat or bottle, this time of year starts a new growing season for the vines.

Netting that protected the grapes from hungry or just opportunistic wildlife has been removed and it is time to prune the vines.

Pruning is basically cutting off unwanted canes to allow the vines to produce a smaller and more intensely flavored crop the following year. This is done by cutting off approximately 90 percent of the past year’s cane growth, retaining only a few canes for fruit production in the upcoming season.

Vine before pruning with last years canes intact

Critical decisions are made during this process as to what parts of the vine are to be kept in order for the plant to be most productive. The photos illustrating the process here are of the same vine before pruning; leafless and then with most of the main canes removed except for four centrally located canes.

After pruning the main canes are laid along and tied to the first layer of wire

All canes have buds capable of producing the shoots, leaves and grapes for next seasons harvest. When pruning only four canes are kept to concentrate the growth of the plant and reduce the amount of fruit produced. The quality of the fruit produced this way is essential to the end product, a full rich wine. When pruning only the central canes are kept because they will allow the optimum amount of space between the main trunks, a consideration when planning for the most productivity in the vineyard. Only two of the four are needed but the additional two are left for insurance in case of damage during the next process.

As shown in the photographs, once pruned the vines are laid  on wires strung between posts and tied to them. One cane is directed to run left and the other right. There is some space left over between the trunks so a third cane is folded across the space.

Once canes have been put in place for the growing season they are called ‘Cordons’. The buds which will gradually swell, shoot and grow as the weather warms are spaced from 4 to 8 inches along each Cordon. Some buds will produce several shoots and  all but the largest and healthiest  will be removed to further concentrate the strength and vigor of the plant . The remaining shoots will then become next years canes and each canes will eventually bear one to three clusters of grapes close to the cordon as they continue  growing vertically.

Cane pruning as it is called is one of two most common methods on The North Fork. The other method is called Spur pruning. Spur pruning is the pruning style of choice for backyard vineyards and vines that are trained on fences and other simple trellises. The two methods can be used in the same field but only one would be selected as the average for the given variety or field.

More on pruning and progress in the vineyard and winery in our next ‘In the Vineyard’ blog post

Winterfest continues through March 20th and a complete list of events and venues is listed below:

FEBRUARY 19
S A T U R D A Y

BakithiKumalo

1:30 pm

Palmer Vineyards – Dida Pelled’s Trio

3 pm

Castello di Borghese – Bakithi Kumalo

3 pm

Waters Crest Winery – Pearl Street Band

4:30 pm

Baiting Hollow Farm Vineyard - Champian Fulton

4:30 pm

Martha Clara Vineyards - Rare Groove Band

Rare Groove Band

FEBRUARY 20
S U N D A Y

2 pm

Diliberto Winery - Jody Sandhaus Duo

2 pm

Macari Vineyards - Don Miller & “Bass Station”

3:30 pm

Raphael - Matt Wilson Quartet

3:30 pm

Pellegrini Vineyards – Bob Magnuson/Glenn Alexander

Don Miller

FEBRUARY 26
S A T U R D A Y 1 pm

Southampton Cultural Center – Inside the “Out” Side of Jazz – FREE!
Discussion with Ed Green; Moderator Steve Watson:

“Ellington, Jazz, the Opposites – and You!”

3 pm

Laurel Lake Vineyards – Monday Michiru

3 pm

Baiting Hollow Farm Vineyard – Janine DiNatale

4:30 pm

Sherwood House Vineyards - Ahmad Ali

4:30 pm

Martha Clara Vineyards - Groove Gumbo

FEBRUARY 27
S U N D A Y 2 pm

Raphael - Isaac Jaffe Quintet

2 pm

Bedell Cellars – Matt Marshak

2 pm

Brecknock Hall, Greenport - Hot Club of the Hamptons

3:30 pm

Osprey’s Dominion – Vitaly Golovnev

3:30 pm

Jamesport Vineyard - MEM3 (Ernesto Cervini)

MARCH 5
S A T U R D A Y

1:30 pm

Raphael – Morris Goldberg & OJOYO

3 pm

Waters Crest Winery – Oscar Penas Ethereal Ensemble

3 pm

Palmer Vineyards - Tim Siciliano Trio

4:30 pm

Osprey’s Dominion - Trevor Davison Quartet

4:30 pm

Martha Clara Vineyards – Benito Gonzalez

MARCH 6
S U N D A Y

2 pm

Sherwood House Vineyards – Ray Anderson Duo

2 pm

Laurel Lake Vineyards – Bernal/Eckroth/Ennis

3:30 pm

Raphael - Alex Sipiagin

3:30 pm

Baiting Hollow Farm Vineyard - Tessa Souter

MARCH 12
S A T U R D A Y 1 pm

Vail Leavitt Music Hall - Inside the “Out” Side of Jazz – FREE!
Discussion with Lara Pellegrinelli, Adam Schatz, Ken Druker. Moderator Bob Barta.
“Reaching the Audience: Jazz in the Digital Age”

3 pm

Baiting Hollow Farm Vineyard – Shenole Latimer Trio

3 pm

Diliberto Winery - Jane Hastay & Peter Martin Weiss

4:30 pm

Clovis Point - Willie Williams

4:30 pm

Macari Vineyards – Nelson Riveros

MARCH 13
S U N D A Y

2 pm

Pellegrini Vineyards – Shan Kenner & Raw Trio

2 pm

Sparkling Pointe - Susan Pereira & Sabor Brasil

3:30 pm

Jamesport Vineyard – Michael Jazz Trio

3:30 pm

Raphael - Jerry Costanzo Sextet

MARCH 19
S A T U R D A Y 1:30 pm

Raphael - Bob Cunningham Trio

3 pm

Martha Clara Vineyards – Sabroso Latin Jazz Ensemble

3 pm

Palmer Vineyards - Steve Salerno Trio

4:30 pm

Macari Vineyards - Kelley Suttenfield

4:30 pm

Jamesport Vineyard – Iris Ornig Trio

MARCH 20
S U N D A Y

2 pm

Bedell Cellars - Lauren Kinhan

2 pm

Sparkling Pointe - Beleza Sol

3:30 pm

Raphael - Mambo Loco

3:30 pm

Clovis Pointe - Marc Devine Trio

Heart shaped rocks collected by family and guests found walking the Shorecrest Long Island Sound Beach

Shorecrest Bed and Breakfast is celebrating the weekend before Valentine’s day with great offers when you come to stay at the only BandB on the Long Island Sound. Choose from a free wine class or champagne picnic with a two night stay or discount on massage for one or two in our spa porch. We have packages which include dinner and a wine tour and always check our website for last minute cancellations when we offer a ‘Procrastinators special’. Visit our reservation calendar or call us at 631 765 1570 to plan your East End getaway.

Jazz on the Vine is the theme for this years Long Island Winterfest event which kicks off this weekend with the first of a three event series of one-hour talks presented by the East End Arts Council at locations in Greenport, Southampton and Riverhead.

The series launches at 1pm on Saturday February 12 at Brecknock Hall in Greenport with internationally renowned saxophonist David Liebman; author, scholar and pianist Dr. Lewis Porter and hosted by trombonist Ray Anderson. They will be discussing the recordings of John Coltrane in ‘Trane’s Travels: Giant Steps to Ascension’, and demonstrating musical examples by performing them in the elegant surroundings of Brecknock Hall.

Wineries throughout the North Fork will be hosting musical talent each weekend. Below is a calendar of the events taking place.  For maps of the locations visit the Area Attractions page of the Shorecrest Bed and Breakfast web site and click on the Vineyards map page tab; to learn more about the musicians who will be performing visit the East End Arts Council musicians page for a complete list of performers and links to their own websites:

Saturday February 12th:

1.30pm – Baiting Hollow Farm Vineyard – Nick Demopoulos Trio

3 pm – Bedell Cellars Jazz on the Half Shell

3pm – Laurel Lake Vineyards Carloz Jimenez

4.30pm – Sherwood House Vineyards  - Lobenstein Solerno

4.30pm – Raphael – David Liebman and Lewis Porter

Sunday February 13^th

2pm – Castello di Borghese – David Amram Quartet

2pm – Baiting Hollow Farm Vineyard – Dan Aran Trio

3.30pm – Osprey’s Dominion – Carl Burnett

3.30pm – Clovis Point – Julian Waterfall Pollack