The Peconic Land Trust has announced the kick-off of “Long Island Grown IV,” its annual conversations with local farmers, food and beverage producers and chefs at Bridge Gardens in Bridgehampton.
The series has expanded in recent years to feature the increasing demand for unique, value added products.
“The 2017 series focuses on some of the innovative and entrepreneurial products coming from our community, and demonstrates how our locally grown products are evolving to meet the changing consumer tastes,” according to a press release issued by Peconic Land Trust President John v.H. Halsey,, and Bridge Gardens Manager Rick Bogusch.
This year’s presentations, in a panel style, will once again be moderated by Laura Donnelly, local pastry chef, author, and food editor of the East Hampton Star.
All presentations begin at 2 p.m. and are held at Bridge Gardens, located at 36 Mitchell Lane, Bridgehampton. Refreshments follow each presentation, and attendees are encouraged to mingle with panelists following each program.
Admission is $30 per person or $25 for current members of Bridge Gardens. Tickets for the series may be purchased at $100 per person, or $80 for current members of Bridge Gardens. Purchasers of the full series will receive a one-year subscription to the Edible magazine (East End, Long Island, Manhattan or Brooklyn) of their choice.
This program sold out last year. Registration for this year’s program opened on Monday, Feb. 13, 2017.
Pre-registration and Pre-payment for the lectures is required. To register, contact the Peconic Land Trust at 631.283.3195 or email to events@PeconicLandTrust.org.
The schedule for 2017 is as follows:
Sunday, March 5: featuring Matt Schmitt of Schmitt Farms, Ron Goerler of Jamesport Vineyards, and Chef Jason Weiner of Almond Restaurant in Bridgehampton.
Sunday, March 19: with Al Krupski of Krupski Farms, Ray Wellen of Green Thumb Organic Farm, Barbara Shinn of Shinn Estate Vineyards, and Chef Dee Muma of Dark Horse Restaurant in Riverhead.
Sunday, April 2: with Hank Kraszewski of Kraszewski Farms, Juan Micieli-Martinez of Martha Clara Vineyards, and Chef Colin Ambrose of Estia’s Little Kitchen in Sag Harbor.
Sunday, April 23: featuring Paul McCormick of Great Gun Shellfish, Anthony Nappa of Raphael Winery, and Chef Taylor Knapp of PawPaw Restaurant in Greenport.
Bridge Gardens was established in 1988 by Harry Neyens and Jim Kilpatric, who designed and installed the gardens over the ensuing 20 years. In 2008, they donated the property to the Peconic Land Trust.
The gardens have since grown as a horticultural oasis in the heart of Bridgehampton, and have been the setting for numerous cultural and educational programs, including its annual lecture series.
In 2014, the Trust began a partnership with Cornell Cooperative Extension of Suffolk County and the Perfect Earth Project to provide educational services to the public regarding sustainable lawn care management at Bridge Gardens.
This program offers advice on sustainable, toxin-free lawn care on site one day a week with expert Paul Wagner of Greener Pastures Organics as well as an email –firstname.lastname@example.org – to answer questions. Paul will be returning to Bridge Gardens on a weekly basis beginning on Tuesday, April 4, 2017, from 2:30 to 5 p.m., to answer questions.
Bridge Gardens covers over five acres and consists of an Inner Garden and an Outer Garden. Developed first, the Inner Garden features a large, meticulously-trimmed knot garden surrounded by beds of 180 different culinary, medicinal, ornamental, and textile and dyeing herbs, along with the expanded vegetable garden. Overlooking these plantings, the garden house is the manager’s residence/education center.
In the Outer Garden, the favorite attraction is a collection of antique and modern roses. Bridge Gardens also contains native and exotic grasses, perennial beds and borders, a water garden, woodland paths, double hedgerows of privet with viewing ports, and specimen shrubs and trees.
Bridge Gardens will open officially for the 2017 season on Saturday, April 1, 2017 and will be open weekends through the end of October. Summer hours, which include Wednesdays, Thursdays and Fridays, will begin Memorial Day weekend.