Clik here to view.
The Riverhead Project christens new outdoor herb garden
Dennis McDermott, Anne Trimble and chef Arielle Ferrara toast the new garden outside The Riverhead Project. (Credit: Vera Chinese) The mojitos at The Riverhead Project just got a little more refreshing...
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Arielle Ferrara is head chef at American Beech
Dennis McDermott and Arielle Ferrara at The Riverhead Project in May 2014. (Credit: Vera Chinese) Arielle Ferrara, formerly the chef at The Riverhead Project, will helm the kitchen at the soon-to-open...
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American Beech is ‘very good,’ says The New York Times
American Beech, the recently opened New American Greenport restaurant with a coastal vibe, has received a coveted “Very Good” rating from The New York Times. “Very Good” is the second-highest rating...
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Arielle Ferrara of American Beech: Chef Profile
Arielle Ferrara, chef at American Beech in Greenport. (Credit: Randee Daddona) She possesses the culinary chops to prepare highly elaborate meals, but Arielle Ferrara’s go-to dinner of peanut butter...
View ArticleClik here to view.
Chef Arielle Ferrara’s crispy-skinned bass with mussels and lemon...
Credit: Randee Daddona Below is American Beech executive chef Arielle Ferrara’s recipe for crispy-skinned bass with mussels and lemon grass-ginger broth. She recommends pairing the dish with McCall...
View ArticleClik here to view.
The Riverhead Project christens new outdoor herb garden
Dennis McDermott, Anne Trimble and chef Arielle Ferrara toast the new garden outside The Riverhead Project. (Credit: Vera Chinese) The mojitos at The Riverhead Project just got a little more refreshing...
View ArticleClik here to view.
Arielle Ferrara is head chef at American Beech
Dennis McDermott and Arielle Ferrara at The Riverhead Project in May 2014. (Credit: Vera Chinese) Arielle Ferrara, formerly the chef at The Riverhead Project, will helm the kitchen at the soon-to-open...
View ArticleClik here to view.
American Beech is ‘very good,’ says The New York Times
American Beech, the recently opened New American Greenport restaurant with a coastal vibe, has received a coveted “Very Good” rating from The New York Times. “Very Good” is the second-highest rating...
View ArticleClik here to view.
Arielle Ferrara of American Beech: Chef Profile
Arielle Ferrara, chef at American Beech in Greenport. (Credit: Randee Daddona) She possesses the culinary chops to prepare highly elaborate meals, but Arielle Ferrara’s go-to dinner of peanut butter...
View ArticleClik here to view.
Chef Arielle Ferrara’s crispy-skinned bass with mussels and lemon...
Credit: Randee Daddona Below is American Beech executive chef Arielle Ferrara’s recipe for crispy-skinned bass with mussels and lemon grass-ginger broth. She recommends pairing the dish with McCall...
View ArticleClik here to view.
The Riverhead Project christens new outdoor herb garden
Dennis McDermott, Anne Trimble and chef Arielle Ferrara toast the new garden outside The Riverhead Project. (Credit: Vera Chinese) The mojitos at The Riverhead Project just got a little more refreshing...
View ArticleClik here to view.
Arielle Ferrara is head chef at American Beech
Dennis McDermott and Arielle Ferrara at The Riverhead Project in May 2014. (Credit: Vera Chinese) Arielle Ferrara, formerly the chef at The Riverhead Project, will helm the kitchen at the soon-to-open...
View ArticleClik here to view.
American Beech is ‘very good,’ says The New York Times
American Beech, the recently opened New American Greenport restaurant with a coastal vibe, has received a coveted “Very Good” rating from The New York Times. “Very Good” is the second-highest rating...
View ArticleClik here to view.
Arielle Ferrara of American Beech: Chef Profile
Arielle Ferrara, chef at American Beech in Greenport. (Credit: Randee Daddona) She possesses the culinary chops to prepare highly elaborate meals, but Arielle Ferrara’s go-to dinner of peanut butter...
View ArticleClik here to view.
Chef Arielle Ferrara’s crispy-skinned bass with mussels and lemon...
Credit: Randee Daddona Below is American Beech executive chef Arielle Ferrara’s recipe for crispy-skinned bass with mussels and lemon grass-ginger broth. She recommends pairing the dish with McCall...
View Article