What's Cookin? Long Island Locavore

05/22/2026

Lavender Lemon Scones 🌿🍋

Some recipes are more than recipes… they’re a celebration of community.

This batch of Lavender Lemon Scones brought together two talented local makers from the Town of Smithtown. The eggs came from , where both chicken and duck eggs are gathered fresh daily, and the recipe is from local author and baker ’s beautiful cookbook, The Scone Queen Bakes.

Never one to leave well enough alone, I made a small Long Island Locavore adjustment—substituting one duck egg for two chicken egg yolks. The result? Scones that rose a little less and baked up slightly more cake-like than traditional ones… but the flavor? Incredible.

A delicate whisper of lavender. Bright lemon that doesn’t shout. A lightly crisp crust that gives way to a soft, buttery interior that practically melts in your mouth. Not overly floral. Not overly citrusy. Just perfectly balanced.

This is the kind of scone that belongs beside a garden in bloom, a warm cup of tea, and a few uninterrupted moments of peace.

I might even go so far as to say… this is what French dreams are made of.

Supporting local isn’t always about dining out. Sometimes it means gathering ingredients from your neighbors, opening a cookbook written down the road, and creating something extraordinary in your own kitchen.

Farmed. Crafted. Baked. Right here in Smithtown.

05/21/2026

This is what a cooking event looks like at The Watermill Caterers

05/17/2026

Head out to your local Farmer's Market or farmstand and look for Purple Asparagus - tasty and beautiful in a spring salad. 😉

05/16/2026

RAMP SEASON 2026

05/15/2026

Last night, Watermill Caterers in Smithtown, NY didn’t just host a cooking class — they welcomed guests into the family Nonna style.

The minute you walked through the doors, it was clear this was not your average “learn to make pasta” night. The abundance was unreal. An overflowing cocktail hour with open bar, sushi, calamari, baked clams, fritto misto and enough incredible food to make you loosen your belt before the class even started.

Then came the sit-down dinner service… linens, stemware, fresh flowers, swag bags and restaurant-quality plates of Gnocchi Alla Vodka and Pappardelle Bolognese served right to the table. Elegant, warm and welcoming all at once.

And then… the magic happened.

Joe Zangri traded the executive office for an apron and transformed into “Chef Z,” sharing the kind of cultural cooking experience that feels straight out of a grandmother’s kitchen. Over 60 guests stepped into the classroom where every station was beautifully prepared with pasta tools, ingredients and aprons waiting for each student.

Under the guidance of Chef Z and the incredible Watermill staff, attendees rolled, shaped and created TWO POUNDS of handmade pappardelle and gnocchi to take home — along with recipes, tools and memories.

The evening ended the only way an Italian celebration should… with pastry tables overflowing in every direction and fresh fruit displays that looked like edible centerpieces. And let me tell you… the sfogliatelle was MOLTO BENE.

Five stars to the Watermill for creating a one-of-a-kind immersive culinary experience that somehow felt luxurious and deeply personal at the same time.

If you want a night out with your BFF, a unique date night, a team bonding event, or simply want to feel like your family just got a little bigger… follow Caterers and keep your eyes open for the next class. Rumor has it fresh mozzarella and a woodfire oven are coming next… and trust me, you’ll want a seat at that table.

05/05/2026

05/05/2026

If you know, you know… and if you don’t, it’s time to take a little detour into the Flowerfield Industrial Park and discover one of Long Island’s best-kept secrets:

Level Up Kitchen in St. James.

RUN like a rooster mid wing-dance, because this pop-up, to-go kitchen is quietly turning out some of the highest quality, chef-driven breakfast and baked goods you’ll find anywhere on Long Island.

Let’s talk about the star of the show: Breakfast Gnocchi.

Hand-rolled potato gnocchi pillowy, tender, and just the right chew. Layered with house-cured pancetta, sautéed spinach, and perfectly biased-sliced asparagus. Then come the eggs… two over-easy beauties, cooked just right so that golden yolk runs through every bite. And the finish? A generous spooning of house-made basil and pine nut pesto that pulls it all together. Absolute chef’s kiss.
This dish hits everything: flavor, texture, comfort, and balance. It’s indulgent without being heavy, creative without being fussy. It is a breakfast that feels special.

And then there’s the vibe…Level Up Kitchen is a bit of an anomaly in the best way. Five-star food, packed to go in eco-friendly containers, with a few picnic tables tucked outside in the lot. You might hear roosters crowing, catch the hum of the Long Island Rail Road rolling by, and think… how is this real? That’s part of the charm. Grab your order, linger outside, or take it to your favorite local spot. But whatever you do, don’t skip the extras.

Pair it with a cup of Gotham roasted coffee and something sweet. Maybe carrot cake, cardamom cake, brownie, or a cinnamon roll blondie. All gluten-free… and you’d never guess it.

This place is a literal hidden gem in St. James. One you’ll want to keep in your regular rotation.

03/06/2025

Local Les Dames d'Escoffier International member produces high quality sauces on Long Island ❤️
Fracine's Outrageous Food

Elevate your dessert!

Pictured here Homemade Swiss Roll cake with Francine's Outrageous Foods Raspberry Coulis!
Ingredients:Raspberry puree, sugar, lemon juice, French Eau de Vie🇫🇷1.

02/14/2025

PISTACHIO CAKE
Gluten-free, dairy-free, easy
Recipe: