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🐝 A Piece of East End Maritime History

🐝 A Piece of East End Maritime History

Police Number Spoofed, Women of Jazz, Goldy's French Toast

Thomas Loncar
February 27, 2026

Together With

Good Morning, North Fork! We made it to Friday, and honestly, that feels like enough of an accomplishment.

In today’s North Fork Buzz:

Police Number Spoofed
Women of Jazz
Goldy’s French Toast

Ready, Set, Go!

The Lowdown

Police Number Spoofed 📞

Southold Town residents got a strange surprise this week: missed calls that looked like they were coming from the Southold Town Police Department, but weren’t.

On Feb. 24 and 25, an outside party spoofed the department’s main number, 631-765-2600, placing calls between 4 p.m. and midnight.

Police Chief Steven Grattan confirmed the calls were fake. The department’s phone systems were not compromised, and emergency services were not interrupted.

Unfortunately, there’s little the department can do to stop someone from disguising a number through caller ID spoofing, a tactic that makes a call appear to come from a legitimate source.

Chief Grattan emphasized that a real call from the department will always involve a live dispatcher who identifies themselves by agency and shield number. It won’t be a recording. It won’t ask you to press a number for language. And it definitely won’t request financial or personal information. ($)

Get the full story 👉 Suffolk Times

Women of Jazz 🎷

What better way to mark Women’s History Month than a room filled with live jazz, written, led and performed by women.

On March 7 at 7:30 PM, East End Jazz presents Voices of Vision at Jamesport Meeting House, a performance spotlighting compositions by female musicians past and present, plus original pieces from the performers themselves.

Bassist and East End Jazz director Iris Ornig will lead the ensemble, bringing one of her own works to the stage. Each musician in the group is contributing a personal composition, creating a program that blends tribute with fresh perspective.

The lineup features saxophonist Ada Rovatti, drummer Yuko Togami, saxophonist Lo Wood, who has performed at Carnegie Hall and Lincoln Center, and pianist Cecilia Coleman, a veteran of the New York club circuit.

Get the full story 👉 Northforker

Centennial Homecoming ⛵️

A piece of East End maritime history is heading home. The 1926 Crosby catboat Selina II, a 41-foot wooden beauty built at Sweets Shipyard in Greenport, will return this spring after 25 years sailing out of St. Michaels, Maryland. 2026 marks her 100th birthday.

Built in 1926 for the Samuel Hird family of Dering Harbor, the catboat is believed to be the largest surviving vintage Crosby catboat, one of only four over 40 feet ever built.

Captain Luna Crowley, who will operate six passenger charters under Sail Selina NY, is the great granddaughter of Frank Mundus, the legendary Montauk fisherman often cited as inspiration for the salty seafarer in Jaws by Peter Benchley.

But Crowley says her real compass point was her great-aunt, Pat Mundus.

At 17, Crowley left Massachusetts for a nine-month sailing voyage from Greenport to Cuba and the Bahamas with Pat. By 18, she was enrolled in a captain’s course, one of only two women in a class of 24. She later earned her 100-ton master license with a sailing endorsement.

Get the full story 👉 Dan’s Papers

Photo of the Week

📸 submitted by Kim Caldwell

Tag @NorthForkBuzz or email us at [email protected] to get your photos in The Buzz!

Foodie Friday 🍽

Some recipes come from cookbooks. The best ones come from somebody’s kitchen, written on paper, tucked into a notebook, and perfected over years of “just taste it again.”

This week we have another delicious submission for our Community Recipe Feature. Goldy’s French Toast submitted by Zack Goldberg.

This is the kind of dish that shows up quietly and then immediately steals the whole brunch table. It’s a little indulgent, and built on one very firm philosophy: start with great challah and don’t overthink the rest.

This is baked French toast, the kind you prep, slide into the oven, and suddenly your kitchen smells like a Sunday morning you actually planned ahead for. It’s soft in the middle, golden on top, and finishes with maple syrup and banana.

One very important note: no substitutions. We respect the process.

Here’s how Goldy makes it:

What You’ll Need

1 loaf challah (find a good bakery, no exceptions)
¾ Cup milk
2 Eggs
1-2 Tablespoons vanilla bean paste
Heavy pinch of salt (about 1/8 teaspoon)
2 Tablespoons Maple Syrup
Pinch brown sugar (about 1/8 teaspoon)
1 tablespoon cinnamon (but honestly, you probably want more)
A couple teaspoons maple butter
For Finishing: Maple syrup & Bananas

How to Make It

Start by cubing the challah. Think golf ball size, but squared off. Not tiny croutons, not giant hunks, you want pieces that can soak up all the good stuff without falling apart. Set aside.
In a large bowl, combine the milk, eggs, vanilla bean paste, salt, maple syrup, brown sugar, and cinnamon. Give it a good whisk until everything looks cozy together.
Now pour that mixture over the challah.
Use your hands, get in there and gently toss until every piece is well coated and starting to absorb the mixture.
Transfer everything into a casserole dish and spread it out evenly. Cover tightly with aluminum foil.
Bake at 325°F for 30 minutes.
After 30 minutes, remove the foil and dot the top with the maple butter. Slide it back under the broiler for 30–60 seconds, just long enough to get that golden, slightly crisp top. Don’t walk away here. This part moves fast.
Let it cool slightly, then slice.
Finish with warm maple syrup and fresh bananas.
No substitutions.

Huge thanks to Zack Goldberg for this Community Recipe Feature submission. If you’re looking for a sign to host brunch, this is it. And if you weren’t looking for a sign, congratulations, you found one anyway.

A Quick Reminder: We Want Your Recipes

Just a reminder that we’re opening up this Foodie Friday space to you, we’d love to start highlighting your go to dishes in upcoming Foodie Fridays. Have a recipe you swear by? Send it over.

How to submit:
Email us at [email protected] with:

The recipe (ingredients + steps)
A photo (even an iPhone pic is perfect)
Your name
Optional but encouraged: a short story - when you make it, who you make it for, or why it’s special
Bonus points if you tell us which local purveyors you curate the ingredients from

Nothing in this section is sponsored. They’re just fun things you need to know. I’ll always let you know when something is sponsored

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THANKS!

Thanks for reading the North Fork Buzz today. Like what you read? Send it to someone who loves brunch.

Tom Loncar- Publisher
Nicole Loncar- Editor + Partnerships