Before the kitchen uses them in rolls and bisques, hard-shell lobsters from northern Maine and Canada are stored in Brewster's Seafood Market's chilled tanks filled with saltwater pumped directly from Shinnecock Bay. They’re among the many locally caught, grown, and produced fish and shellfish available each day at the market, which stays stocked with tasty items such as tuna, mussels, and clams.
Over at the Brewster's restaurant, chefs take seafood right from the display counters and craft dine-in and takeout entrees such as oyster po' boys, linguini with clam sauce, and flounder stuffed with shrimp, scallops, and crabmeat. Along with an eatery and market, the facility accommodates an on-site smokehouse where a fishmonger smokes everything from eel to swordfish .
Opening a new business in the middle of a recession takes bravery. Yet, in 2009—on the heels of their success with their first boutique, Fopp’s—Courage. b’s owners decided it was time to open the store. Since their days at Fopp’s, the Courage. b line’s designers have been fabricating each of their pieces in-house with looks that give off a timeless, European elegance. Their one-of-a-kind blouses, sweaters, and pants are as fashionable as they are classic. And their dresses and separates seamlessly weave into most wardrobes. The collection also includes original accessories, such as handbags, scarves, and belts. Since opening, Courage. b now has several locations in style hubs from East Hampton to Colorado, a testament to the clothing’s accessibility and stylishness, whether during cocktail hour or snowball-fight hour.
Beach Hand Wash's car-wash packages run the gamut from quick cleanups involving washing, vacuuming, and sealer waxing to extensive Big Kahuna packages that also include body gloss, hand-applied carnauba wax, and air drying. It also provides detailing and services such as engine steam cleaning, window tinting, and paintless dent removal. The facility features coffee and smoothies as well as WiFi.
Studio Art supplies the media and the instruction for customizing everything from canvases and pottery to skateboards and sneakers. During birthday parties, afterschool programs, and camps, artists transform everyday objects into one-of-a-kind works of art. Mirrors, moccasins, and belt buckles dress up in an arsenal of paints, glitters, jewels, and trinkets according to creative whims or the demands of the preschool fashion scene. Classes hone specific skills such as sewing and fashion design, and teen night occupies adolescents with henna, beading, and scrapbooking in an informal setting.
Harbes Western Farm started in 1978, when newlyweds Ed and Monica Harbes bought some land and began growing potatoes and cabbages to support their family. Ed, a 13th-generation farmer, worked with his father to get the business up and running. As the years passed, the couple's children started to work on the farm as well. Eventually, all the family's tomatoes, sweet corn, and growing brood of scarecrows outgrew their original plot of land, and the family expanded into three separate locations—which Ed and Monica's eight children still operate.
As the Harbes plow and harvest the fields, visitors at each location can stock up on fresh produce and participate in seasonal activities. An 6-acre Wild West corn maze draws visitors to Jamesport farm, whereas at Riverhead farm, the fall season brings opportunities to pick apples and pumpkins. Another 5-acre Robin Hood-themed corn maze entertains the masses while a spooky moonlight corn maze cast spells of fall splendor. Visitors to the Mattituck location—the largest farm—can shop for fresh produce in the market or relax in the wine-tasting barn. Amid its warming and inviting wood walls, servers pour selections from Harbes Family Farm & Vineyard's award-winning wines, which Winemaker Ed Harbes IV creates using his vineyard's vinifera clones.
But as much as the Harbes family loves food and wine, it also devotes a large portion of time to environmental preservation. The farmers use locally sourced compost to reduce to need for commercial fertilizer, and as of 2012, they have placed more than 50 acres into conservation easement, ensuring that the land is never developed or used to grow an army of giant brussels sprouts.