East End Food board members Evan Mason, Sheri Sandler, Mark Smith and Peter Treiber Sr. hosted a fundraising dinner to launch the capital campaign for a new East End Food Hub in Riverhead to serve eastern Long Island and points west.
To highlight the seasonal bounty, Executive Chef Michael Rozzi of The 1770 House in East Hampton and his wife Pastry Chef Holly Dove-Rozzi curated a bespoke three-course experience with wine selections from nearby Channing Daughters Winery. The first course was Balsam Farms street corn soup paired with 2017 L’Enfant Sauvage Chardonnay and 2021 Rosato di Cabernet Franc, followed by North Fork Seafood roasted fluke with 2020 Heart Red Blend. The Milk Pail peach shortcake with 2021 Moscato Petillant Naturel rounded out the meal. Ingredients from Amber Waves Farm, Carissa’s, Goodale Farms, Mecox Bay Dairy, Stone’s Throw Farm and The Hoppy Acre were also featured.
East End Food’s Executive Director Kate Fullam describes the East End Food Hub project as “a transformative initiative that will honor the region’s rich agricultural history and shape the future of our community food ecosystem.” The multi-use facility will serve as a center for the aggregation, processing and distribution of local produce and products, supporting hundreds of small businesses, and improving access to local food for everyone.
“I’m excited to help bring awareness of the important work done by East End Food for our hardworking farmers and producers who I rely on for the enjoyment of our guests at The 1770 House,” commented Michael Rozzi, Executive Chef of The 1770 House. “As a third generation East Ender, the custom of sourcing sustainably was the norm growing up. Three cheers to the new East End Food Hub that will make our local bounty more accessible to our community for generations to come.” eastendfood.org
