Fall has arrived and with it comes Harvest! The North Fork is a buzz this time of year with trucks and tractors regularly spotted driving down the road with beds loaded to the brim with grapes, apples, and pumpkins. At Suhru, our harvest began this week with the Pinot Noir for our sparkling and will continue into next week with a number of our white grape varieties.
In addition to the buzz and excitement around the arrival of harvest season, we are staying busy at the Tasting House with a number of new and exciting events and wine releases planned for the coming weeks and months! Thursday, September 8th kicked off our weekend of Wine Club with members invited to visit us at the Tasting House for a specially curated wine tasting and complimentary food pairing. These weekends are always a lot of fun for me and the whole team at Suhru, as we love seeing so many familiar faces and having a chance to catch up with our Club members on their summers and what's new and exciting at Suhru.
This Thursday also marked the release of our new Fall Menu featuring a new Fall Favorites Tasting Flight which includes a taste each of our 2021 Dry Riesling, 2021 Rosé, 2020 Teroldego and 2019 Shiraz as well as a number of new small bite options including new cheese and charcuterie plates along with a few sweeter options.
With Summer coming to an end our extended hour Summer Thursday Happy Hour has also ended, however we will continue offering Happy Hour glass and cheese plate specials every Thursday afternoon from 4-6pm plus we will be staying open until 7pm on Fridays this Fall starting September 16th and running through the end of October (weather permitting). We invite you to join us for Fall Fireside Fridays, from 4-7pm to enjoy a glass of wine by our backyard bonfire! In addition to the Full Suhru Menu, on Fridays only we will have a special s'mores plate option featuring our custom made Merlot infused Dark chocolate!
And last but certainly not least, be sure to mark your calendars and book a reservation—Saturday, October 8th and Sunday, October 9th of Columbus Day weekend we will be offering a special Harvest Tasting celebrating the bounty of the 2022 harvest with an exclusive tasting of freshly pressed grape juice and fresh picked berries along side their corresponding finished wines.
Nothing says summer like shrimp on the BBQ! Pair it with a nice, chilled bottle of Pinot Grigio and you have quite the quintessential summer evening!
I stumbled across this Delish.com recipe for Grilled Shrimp Foil Packets a few weeks ago and it has quickly become a staple in our household and one that is sure to make a splash this summer at a BBQ because it has all the wow factor with very little work! This delicious dinner is fast and easy for a mid-week meal and with no mess and quick and simple cleanup, it is quickly becoming one of my favorites!
I have long been a fan of the Cajun/Louisiana Crawfish Boil, and while not quite the same, this 30 minute recipe is a close second! But don't take my word for it, try it with a bottle of Pinot Grigio and prepare for an all around excellent evening!
The original recipe can be found on Delish.com. I have included my revised recipe, with a few tricks, tips, and improvements below.
Grilled Shrimp Foils
- 1 1/2 lb. large shrimp, peeled and deveined
- 8 cloves garlic, pressed
- 2 smoked andouille sausages, thinly sliced
- 4 ears corn, each cut into 4 pieces
- 1 lb. red bliss potatoes, chopped into 1-in pieces
- 4 tbsp. extra-virgin olive oil
- 4 tbsp. Old Bay seasoning
- Kosher salt
- Freshly ground black pepper
- 3 lemons, sliced into quarter wedges
- 4 tbsp. butter
- 2 tbsp. freshly chopped parsley
- Old Bay Hot Sauce (optional)
- Preheat grill over high heat, or preheat oven to 425°.
- While the grill/oven is heating up tear 4 sheets of aluminum foil (approximately 14 inches long each).
- Divide cut potatoes, quartered corn, sliced sausages and rinsed shrimp evenly between the 4 foil sheets.
- Onto each of the 4 potato, corn, sausage, shrimp combos, drizzle 1 tbsp of oil, 1 tbsp Old Bay Seasoning, 2 pressed garlic cloves, and season with salt and pepper. Toss gently to combine until all contents are coated evenly with seasoning.
- Top each mixture with a squeeze of 1 quarter lemon and 1 tbsp butter.
- Fold aluminum foil into a long boat, crimping all seams closed.
- Place each boat on the grill and cook until just cooked through, about 15 to 20 minutes.
- Open all foil boats and tip contents into a large bowl. Top with chopped parsley. Serve with remaining lemon wedges, Old Bay Hot Sauce (optional for extra spice), and a chilled bottle of Suhru Pinot Grigio!
Learn More About our Pinot Grigio!
One of the (many) great things about living on the East End of Long Island is the incredible access to fresh, local produce throughout the Spring, Summer, and early Fall months! I have been patiently awaiting the arrival of local asparagus and now that Wickhams Farm Stand (across the street from the Suhru Tasting House) has asparagus on the stand nothing will stop me from eating it at least once a day!
Given my love for asparagus you can only imagine my delight upon stumbling across Lauren Lombardi's Farmers market pasta salad with Catapano goat cheese (another favorite!) recently featured in the May edition of Northforker!
Lauren's original recipe can be found on Northforker.com, however I have included her recipe with a few additions of my own below. I'll be serving this at all my upcoming outdoor and warm weather events, I hope you enjoy it!
Goat Cheese Asparagus Pasta Salad
- 1 box Sfoglini brand trumpet pasta (or a short, curly pasta of your choice)
- 2 bunches asparagus, ends trimmed
- 1 bunch baby spinach, washed and dried
- 1 can Roman Beans
- 1/2 cup extra virgin olive oil, plus more for sautéing
- 1 shallot, minced
- 1/4 cup chives, finely chopped
- 1 tsp. Dijon mustard
- 1 tbsp Champagne vinegar
- 1 lemon, zested and juiced
- 4 oz. container Catapano herb goat cheese
- 1/3 cup pine nuts, toasted
- 1 cup beets, roasted and sliced (optional)
- 1 bottle Suhru Sauvignon Blanc
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander, rinse with cold water and set aside to cool.
- Meanwhile, snap/trim the ends off the asparagus and slice asparagus on the bias into 1/2-inch pieces. Heat a sauté pan with olive oil. Place the asparagus in the pan and season with kosher salt and pepper. Sauté on medium-high heat for about 5 minutes. Remove and let cool.
- In a small bowl, combine shallot, mustard, Champagne vinaigrette and lemon juice. Whisk in olive oil and season with salt and pepper. Add chives.
- In a small sauté pan toast pine nuts, stirring constantly until browned and fragrant but not burnt.
- Add pasta, asparagus (while still slightly warm) and beans to a large bowl. Add the goat cheese and toss until well combined. Add spinach and season salad with salt and pepper, to your taste, and toss again.
- Top with toasted pine nuts, lemon zest and additional chives.
- Serve with a chilled bottle of Sauvignon Blanc and enjoy!
Learn More About our Sauvignon Blanc
It has been a cold, long winter but with the arrival of May there is no denying that Spring has Sprung! 70+ degree days, sundresses, and lazy days in the backyard, on the boat, at the beach (insert delightful outdoor setting of your choice) with a glass of wine... here we come!
To say that I am ready for Spring is the understatement of the century. I am the first to admit that I am a Fall/Winter girl but let me at some warm weather! It has been a long, cold winter full of twists and turns. In the wine industry as in many businesses across the country supply chain delays have been the constant topic of conversation along with the many other economic and political challenges that are facing the globe at the moment. We have seen major delays in glass deliveries meaning that many of our 2021 white and rosé wines have seen delayed release dates this season. However those delays have come to an end!
We are excited to be releasing our 2021 Pinot Grigio, the first of our 2021 whites to hit the market (more soon to follow)! This refreshing white wine is slightly different from years past with softer, more delicate fruit notes with notes of gala apple and rich pear and a hint of lemon showcasing the round mouthfeel and rich texture on the pallet. A beautiful wine, particularly well suited to a meal, we are beyond excited to share this new vintage!
In addition to new releases, we are excited to welcome our seasonal team back to the tasting room! Over the next few weeks you will start to see many familiar faces in the Tasting House and behind the bar, as well as a few new faces so be sure to stop by and say hello!
We have tons of great things planned for the season including a full events calendar that is currently up-to-date through the end of July with lots of great events featuring oysters, lobster rolls, succulents, watercolors, live music and more! In addition to our events, I have been busy in our backyard seating area transforming it into a wine garden for the season! We hope you will stop by to enjoy a glass in our beautiful new backyard wine garden this season. Happy Spring!
Mother's Day Weekend is quickly approaching and we cannot wait for all of the wonderful Spring activities that Mother's Day brings! While brunch or breakfast at home is always the classic Mother's Day option, in our house Mother's Day is all about prepping the house indoors and out for Spring and ensuring that Moms garden is planted and beautiful for the warmer growing days ahead!
Given this we have put together a few floral based Mother's Day specials that fit perfectly into any Mother's Day plans whether you're seeing mom in person this year or celebrating her from afar we have you covered with a number of great gift options as well as a Mother's Day event.
Plus for those who are looking for a day of wine tasting this Mother's Day (you are my kinda Moms!!) our backyard wine garden will be open and we will be pouring tasting flights, glasses, and serving up bottles and cheese plates from 12noon to 6pm on Sunday, May 8th so make a reservation and spend Mother's Day relaxing among the flowers with a glass fo your favorite wine in hand!
We are beyond excited to have partnered with Nerdling Acres Flowers this year to put together a number of excellent Mother's Day offerings featuring their stunning, local, sustainably-grown blooms and botanicals!
On Sunday, May 8th at 2PM we will be hosting a Wildflowers & Wine Workshop during which you can create your own unique mixed garden style arrangement with an abundance of local blooms and botanicals grown at the Nerdling Acres farm while sipping your favorite Suhru wines and snacking on a sweet & savory cheese plate! During this fun and informative workshop you'll learn about seasonal specialty flowers as well as techniques to create their own beautiful floral arrangements.
We are also offering Mother's Day Bundles including a bottle of Rosé or Sauvignon Blanc paired with a beautiful, local bouquet featuring heirloom tulips, lilac, camellia, & more! Pre-Order is Required for these bundles and they are available for pickup at the Tasting House May 6th - 8th or free local delivery available between Riverhead and Orient, NY.
If you are a little further away and looking to send Mom a little something, be sure to checkout our gift options including favorites like our Wine Tumblers, which are great for life on the go! These custom stainless steel tumblers (available in white or black) feature a powder-coated finish, modern stainless steel accents, and revolutionary copper vacuum insulation to keep your wine cold for up 16 hours. Plus, a clear push-on lid makes it worry-free.
A few other gift ideas include Merlot Dark Chocolate bar and a bottle of her favorite wine shipped directly to her doorstep! If you are shipping a gift to Mom this year (we ship to 40+ states!), please allow 3 business days for East Coast addresses and 6 business days for West Coast deliveries.
However you are spending Mother's Day weekend, we hope that you have a great day surrounded by family and friends, enjoying great food and sipping on an excellent wine! Cheers to all the amazing mommas!!
I can't believe that it is already February! Our annual Winter Holiday has flown by and we are looking forward to getting back in the Tasting House for another wonderful season!
We are excited to announce a few changes in 2022. We are extending our Tasting House hours and will now be open 5 days a week—Thursday - Monday from 12noon to 6pm—year round (with the exception of our annual Winter Break). Reservations are currently open for indoor seating though April and we highly recommend making a reservation if you plan to visit the Tasting House in the coming months as our indoor seating is limited.
We also are introducing Thursday Happy Hours! Each Thursday we will be featuring a selection of glass and small bite specials. Follow us on Instagram and keep an eye on our Stories for updates on the weekly specials!
With a new month also comes new releases—our new 2019 Ember is now available and is being poured at the Tasting House! If you are a member of our Wine Club, this wine will be familiar as you received it as a pre-release in your December Wine Club, for everyone else, this wine is now available and tasting beautifully! The 2019 Ember, our Bordeaux blend, is medium bodied with rich dark fruit notes, think cherry, plum, black currant, & cranberry as well as nice dried herb notes tarragon and sage. Warm and inviting the 2019 has a long, lingering finish and the classic touch of smoke on the finish for which this wine is so well known. There are so many great pairing options when it comes to Ember, but with the piles of snow blanketing the North Fork from this past weekend's snow storm, it seems only appropriate to recommend pairing a bottle of Ember with a warm, smoky bean & beluga lentil Chili, you can find a great recipe on the Suhru Blog.
Beyond the Tasting House we have a number of great events quickly approaching including:
- Valentine's Day Virtual Tasting: I will be participating in a Valentine's Day Virtual Tasting Panel featuring five producers from New York State on Tuesday, February 8th at 7PM EST. This virtual event hosted by Crush Wine Events is part of their 2022 virtual tasting series and the second that I have done this year. Registration is free and I would love for you to join me to chat about the great wines
- Riverhead Indoor Farmers Market: If you live on the East End you may have heard that the Riverhead Winter Market is back and open Saturdays from 9am-1pm now through April. We have long participated in this market and this year have a rotating booth in the Long Island Wine Country corner. On select Saturdays you can find myself or owner Susan Hearn pouring a selection of our wines alongside other Long Island wineries, famers, artisans, and artists. You can next find us at the market on February 12th and March 5th with a complete list of upcoming dates on our events calendar.
- March Wine Dinner: As I mentioned before, the Suhru team has been hard at work planning a number of great upcoming events. We are beyond excited to once again be partnering with Chef Adam Kaufer of Grace & Grit in Southold for a six-course Wine Dinner on Monday, March 7th with insights into the wine pairings by winemaker Russell Hearn. Seating is limited, reservations required.
- Watercolors & Wine: We are thrilled to welcome back local watercolor artist Melissa Hyatt this April 7th for a Piping Plover watercolor class. As an added bonus, at this class we will be joined by Christie Jones who makes non-toxic, handmade watercolor paints that you will use during the class. These classes are so much fun and open to all levels. Come explore your creativity with us!
That's all for now, but I hope to see you in the Tasting House soon!
Shelby Hearn Ulrich, General Manager
One of the many wonderful things about the North Fork is our abundance of seafood! The East Ends proximity to the bays and ocean make it home to some wonderful fisherman and when you have freshly caught seafood there isn't a lot you need to dress it up!
All that being said, one of our favorite summer go-tos is Lemon Garlic Grilled Shrimp served on Grilled Sourdough. This dish is all about the shrimp and focuses on the rich, bright flavors! Quick and easy, the whole meal can be made on the grill in just minutes—which makes it the perfect summer meal for those days when you want every excuse to spend another minute outside.
Whether you are having friends over for dinner or just looking for a simple and quick meal to prepare at home, this dish is sure to please and is a great excuse to fire up the grill. Pair it with a bottle of Suhru Pinot Grigio and dinner is served!
I prefer to cook this dish in a cast iron skillet on the grill, but it can also be prepared on your stove top.The below recipe is adapted from the Lemon Garlic Butter Shrimp recipe from Cafe Delights with a few small tweaks. We hope you enjoy!
Lemon Garlic Shrimp on Grilled Sourdough
- 4 TBSP butter, divided
- 6 cloves garlic, minced
- 1 pounds shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 lemons
- Sourdough baguette, sliced
- Fresh chopped parsley, to garnish
- 1 bottle Suhru Pinot Grigio
- While your BBQ is pre-heating, chop your garlic, slice one lemon in half, cut butter into two 2 TBSP pieces, and cut sourdough baguette into 1 1/2 inch thick slices.
- Melt 2 tablespoon butter in a cast iron skillet over medium-high heat on the BBQ. While the butter is melting, place sourdough slices directly on the grill to toast.
- Once the butter has melted, add the garlic and cook until fragrant (about 1 minute).
- Add shrimp and squeeze the juice of half a lemon over shrimp and sprinkle with salt and pepper. Cook 2 minutes on one side, stirring occasionally.
- Flip sourdough slices so grill marks appear on both sides.
- Flip the shrimp in the pan and cook 2 minutes on the other side until JUST beginning to turn pink.
- Add in the remaining butter and lemon juice. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them).
- Remove from the heat. Taste test, and add more lemon juice, salt or pepper, if needed.
- Chop parsley and slice second lemon into wedges.
- Place grilled sourdough slices on plates and top with shrimp. Sprinkle with freshly chopped parsley and serve with a lemon wedge and a glass of Pinot Grigio. Cheers!
Discover more Cooking with Suhru recipes and Food & Wine Pairings!
One of our favorite things about summer is the plethora of delicious food and drink options available to refresh you after a long day in the sun! Sometimes simple is best and with seafood that is often the case, you can't go wrong with a perfectly seared sea scallop!
The summer months on the North Fork scream for seafood and seared scallops with a bottle of crisp, dry Pinot Grigio are one of our all time family favorites!
As a wonderfully wise chef once told me—the key to a perfectly seared scallop is an extremely hot pan! Drop those babies in for a few minutes on each side letting them get a nice crisp on the exterior without over cooking in the center and enjoy with a side of Sang Lee Farms bok choy for a quick & easy but most importantly tasty summer meal!
Seared Sea Scallop Recipe
- 1 tbsp avocado oil (or other high smoke point oil)
- 1/2 lb sea scallops (patted dry)
- salt (to taste)
- pepper (to taste)
- 2 tbsp butter
- Preheat a cast iron skillet with oil in the pan over medium high heat.
- While the pat is heating up, pat the scallops dry with a paper towel, being sure to remove any excess moisture. Once the scallops are dry, season them by sprinkling a small amount of salt and pepper on either side of the scallops.
- When the pan is hot (test by sprinkling a small amount of water into the pan, if the water crackles when it hits the oil the pan is hot enough) place your scallops into the pan, giving them ample space so they do not touch.
- Cook scallops for 2 minutes on medium-high heat.
- Using tongs, flip each scallop over and add butter to the pan. Let the scallops cook for 1 more minute in the butter before removing them from the heat. A nice golden brown crust should be present on each side.
- Serve & enjoy!
Recommended pairing: grilled Sourdough toast, sesame oil sauteed Sang Lee bok choy, and a chilled bottle of Suhru Pinot Grigio!
Discover more Cooking with Suhru recipes and Food & Wine Pairings!
With Spring upon us and the first of the seasonal produce beginning to hit the farm stands it seemed only right to showcase rhubarb in this week's recipe! So I have combined two of my favorite recipes into one this week and paired it with a glass of Merlot, the perfect dish to wow at a dinner party or savor on your own for a deliciously, decadent night in!
Rhubarb is a fruit that most people don't cook with other than in pies. And while it does make a particularly delicious addition to a fruit pie, my favorite way of preparing it has always been homemade rhubarb jam.
Every Spring I patiently await the opening of Wickhams Fruit Farm farmstand which signals the arrival of rhubarb season! You can regularly (at least once a week) find me walking across the street from the Tasting House with bags bursting with rhubarb in hand. I make rhubarb jam by the gallon in the Spring, can it and squirrel it away for the rest of the year spreading it on toast, pouring over my oatmeal, enjoying with ice cream, or just eating it by the spoonful! The tangy tartness of rhubarb paired with the sweetness of raspberries or strawberries makes for the perfect balance of tart and sweet. Pour it on top of a rich, ooey gooey, decadent baked brie and you can't lose!
Baked Brie with Rhubarb Jam
- 10 stalks fresh rhubarb, chopped
- 1 pint raspberries (or strawberries)
- 1/2 lemon, juiced
- 1/2 cup sugar
- 1/2 cup water
- 1 TBSP cornstarch, dissolved in water
- brie wheel
- puff pastry sheet
- 1/4 cup walnuts, chopped
- 1 TBSP butter, melted
- 1 bottle of T'Jara Merlot
- Wash the rhubarb stalks and raspberries and let air dry. While the fruit is drying, cut off the top and bottom few inches of your rhubarb stalks and discard the ends. Lay the middle section of the stalk lengthwise across your cutting board and cut widthwise into small pieces.
- Combine chopped rhubarb, raspberries, lemon juice, sugar, and water into a saucepan and cook on medium heat for 30 minutes or until the rhubarb has broken down and all is well combined.
- While the fruit is cooking, make a cornstarch slurry combining the cornstarch in 2 TBSP water.
- When the rhubarb mixture is finished cooking, pour the cornstarch slurry into your rhubarb mixture and stir on high heat until the fruit mixture begins to thicken.
- Remove from heat and let cool. Once room temperature, pour fruit jam into a jar and refrigerate until ready to use.
- When you are ready to make your baked brie, remove puff pastry from the fridge and let warm up on the counter for at least an hour. While the pastry is warming, chop walnuts and set aside.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll out your puff pastry into a sheet on your cutting board and place the wheel of brie in the center. Using a sharp knife, score the top of the brie creating a lattice of cuts half way through the cheese. Sprinkle chopped walnuts on top of the scored brie, putting a few nuts aside.
- Fold the puff pastry over the top of the brie one corner at a time, brushing melted butter on the corners of the puff pastry to ensure the sheets stick together.
- Once all four corners of the puff pastry have been wrapped around the brie, flip the brie over and place it on your parchment paper lined baking sheet. Brush the exterior with the remaining melted butter and sprinkle the top with remaining chopped walnuts.
- Bake at 425 degrees Fahrenheit for 25 minutes or until the pastry is golden brown.
- Remove from the oven and let cool for 5-10 minutes. Serve topped with raspberry rhubarb jam and crackers. Pair a bottle of T'Jara Merlot (or another of your favorite Suhru Wines), relax, and enjoy!
Stop by the Tasting House to pick up a T'Jara Merlot or a bottle of your favorite wine, then run across the street to Wickhams Fruit Farm for some fresh rhubarb and get cooking!
Discover more Cooking with Suhru recipes and Food & Wine Pairings!
We are thrilled to have our friends Kelsey & Matt from Peconic Gold Oysters in Cutchogue as guest bloggers for this week's Cooking with Suhru! Kelsey and Matt were kind enough to share one of their favorite ways to prepare oysters and we couldn't be more obsessed. Checkout their Grilled Peconic Gold Oysters with Herb Butter recipe below!
While I love raw oysters (and consume them regularly both at home and out at local restaurants) sometimes you are looking for something a little different, some way to dress them up other than slurping a classic briny, delicious oyster topped with the homemade mignonette that is a staple in my house, enter grilled oysters!
A few years ago on a family vacation to Cape Cod my aunt introduced me to grilled oysters, a concept I had never considered before, and boy was I glad she did! I'll be honest, I was skeptical at first, not understanding why you would take a perfectly delicious raw oyster and cover it with butter, but once I tasted it I realized by cooking it with an herb butter you weren't "covering up" its briny deliciousness but opening up a new range of flavors that I hadn't previously imagined. A grilled oyster is rich and savory, decadent and delicious, and I was sold from the first bite!
Grilled oysters are a perfect way to dress-up a casual night at home in the backyard and a great way to wow and impress company when you whip out your shucking knife, grill pan and get to work! No matter the occasion, oysters make any meal better in my opinion. Pair it with a glass of crisp, dry white wine and you can't go wrong!
Grilled Peconic Gold Oysters with Herb Butter
As the temperatures start to rise on the North Fork and the days get longer and brighter, we always crave grilled Peconic Gold Oysters on the half shell with herb butter as a quick segway to dinner after a long day on the farm. It is so easy to make this recipe and SO satisfying! The best part is that you can experiment with this recipe and use any ingredients you have on hand or leftover from earlier in the week. We love recipes where we can use what we have in the fridge instead of running to the store after a long day.
This is a quick and easy recipe that will only take a few minutes to cook and prepare, however there are a few tools that you will need. Be sure you have an Oyster Shucking Knife (available at the Peconic Gold Oyster Stand) and an Oyster Cast Iron Pan. If you don't yet have an Oyster Pan, you can use a baking sheet with crumpled tin foil to make "nests" for oysters on the half shell.
- 12 Peconic Gold Oysters, freshly shucked
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 1 shallot, minced
- handful of parsley (or cilantro), stems removed & chopped
- zest of 1 lemon (or lime)
- juice of 1 lemon (or lime)
- 1 bottle of Suhru Sauvignon Blanc
- Preheat your grill or oven to 400°
- While your grill or oven is heating up, shuck 12 Peconic Gold Oysters—visit the Peconic Gold Oyster Blog to learn how to shuck by a pro
- Once shucked, place the oysters on the half shell with the open side up in your oyster pan or tin foil nests.
- Combine the garlic, shallot, herbs, and lemon (or lime) zest and juice in a bowl along with the melted butter and mix until well combined.
- Spoon one tablespoon (or so) of the herb butter mixture on each oyster
- Place pan on your grill or in the oven and bake at 400° for 10 - 15 minutes or until the herb butter mixture is bubbly.
- Remove from the oven and let stand for a few moments until warm.
- Pair a bottle of Suhru Sauvignon Blanc (or another of your favorite Suhru Wines), relax, and enjoy!
Stop by the Peconic Gold Oyster Stand at 21125 County Road 48 in Cutchogue to pick up oysters in the shell, shucking knives, and more! The Peconic Gold self-serve stand is open daily and is always stocked with our freshest and finest oysters. For more information, call us at 631.495.7061 or visit peconicgoldoysters.com