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Three East End Restaurants Honored With Snail Of Approval For Locally And Sustainably Grown Ingredients

Nicole Barylski

Slow Food East End Vice Chair, Pierre Friedrichs, Snail of Approval Chair Robin Tyson-Stoehr, Estia's Owner / Chef Colin Ambrose, and Slow Food East End Chair Anne Howard. (Courtesy Photo)

Slow Food East End recently announced the latest group of local restaurants who have been honored with the chapter's Snail of Approval. "The mission of the East End Chapter of Slow Food is to spread the word about the health, economic, and environmental advantages of eating locally and seasonally," shared Darlene Salatto Rose. "The Snail of Approval recognizes 18 Bay Restaurant, Estia's Little Kitchen, and Love Lane Kitchen as businesses that incorporate the Slow Food ideals of good, clean, and fair food into all aspects of their food operation."

Chef and owner Colin Ambrose of Estia's was an early adopter of the farm-to-table movement. The Sag Harbor staple that serves healthy American-Mexican fare aims to offer its patrons only the freshest seasonal ingredients. As a member of Quail Hill Farm and the steward of his own kitchen garden, Ambrose has a strong connection to the farming community. He is a vital supporter of school gardens, and over the years has welcomed the East End into his restaurant for fundraisers like Eileen's Angels, and also participates in The Joshua Levine Memorial Foundation and Slow Food East End's benefit for Edible School Gardens.

Elizabeth Ronzetti and Adam Kopels own and serve as the chefs of 18 Bay. (Courtesy Photo)

18 Bay is helmed by Adam Kopels and Elizabeth Ronzetti, a husband and wife team that owns the Shelter Island restaurant and also serves as the eatery's chefs. They opened the restaurant in 2011 and chose Shelter Island as their location in an effort to be near to the farmers and purveyors they use. The duo have embraced the Slow Food philosophy for years and were chosen by the Slow Food Huntington Chapter to represent them at the Slow Food International Conference in Turin, Italy. To create their four-course, prix fixe menu that changes on a weekly basis, Kopels and Ronzetti make daily visits to local farmers, purveyors, and markets for inspiration and to make sure their ingredients are the freshest.

Love Lane Kitchen's owner Carolyn Iannone and Chef Corey Guastella use what's available in their vegetable and herb garden, as well as locally for the muse of the Mattituck restaurant's menu. Farm to table dinner options account for nearly 90 percent of the spring, summer, and fall dishes. With a menu that changes each week, Carolyn's dedication to Slow Food's mission shines through the restaurant's options. Love Lane Kitchen also offers solely Long Island-based wines. The restaurant shows its commitment to the community by offering food and gift cards to local charities and providing cooking classes on Thursday evenings during the winter, led by Chef Cory.

Slow Food East End Chair Anne Howard, Love Lane Kitchen Owner Carolyn Iannone, Chef Corey Guastella, and Snail of Approval Chair Robin Tyson-Stoehr. (Courtesy Photo)

"When customers choose a restaurant that has been awarded the Snail of Approval, they know they are consuming quality food that is mostly local, sustainably raised and grown, and delicious," added Salatto Rose.

For more information, visit slowfoodeastend.org.

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

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