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Stellar service awaits at Stone Creek Inn. (Photo credit: Doug Young)
It’s been quite a year, and we’re not done yet — but we are done with our last Southforker issue of the year. Since we launched in 2023, we went from four experimental issues to six this year, finding new stories, or new ways to tell old stories, and always, always celebrating this place we call home.
Lifestyle staff reporter Emily Toy and I love this place — so much so, even though we both left for short periods (college, life), we each felt the pull to come back. The East End is special for all the reasons you already know. And boy, have we got a lot of fun stuff for you in this end-of-the-year issue of Southforker.
Take a listen and come along for the ride — we’re happy to have you with us. Cheers, Southforkers.
Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
