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Good Morning, North Fork! Friday never disappoints and neither will this scroll.

In today’s North Fork Buzz:

• Walk to End Alzheimer’s

• Water Bills

• Crispy Beef

Ready, Set, Go!

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The Lowdown

North Fork Walk to End Alzheimer’s 💜

There’s finally hope in the fight against Alzheimer’s. New treatments and early detection tests are starting to change the game for the 7 million Americans living with the disease, and the 12 million family members caring for them. Still, for too many families, it’s an exhausting and financially crushing journey.

That’s why the North Fork Walk to End Alzheimer’s is back Saturday, September 27 at Peconic Landing in Greenport. The Promise Garden will once again paint the lawn in color:

-Orange flowers for supporters
-Blue flowers for those living with Alzheimer’s
-Yellow flowers for caregivers
-Purple flowers for those we’ve lost

Organizers are aiming to raise $86,800 this year and they’re already three-quarters of the way there.

The good news? Research is catching up. The Alzheimer’s Association is the largest nonprofit funder in the world, putting nearly 80% of its dollars into studies like the U.S. POINTER project, which shows lifestyle changes. Think Mediterranean diet, exercise, blood pressure control, and social connection, can actually slow progression.

Get the full story 👉 East End Beacon

Higher Water Bills Ahead 💧

Greenporters, you might want to keep an eye on your next water bill. Treasurer Adam Brautigam says the village is looking at a 12% bump in water rates and an 18% jump in sewer rates. The board has set a public hearing for October 16 so residents can weigh in before anything’s finalized.

For the average household, that would mean about $4 more a month for water and $13 more for sewer. Businesses would feel it a bit more, roughly $16.50 for water and $75 for sewer on average.

Why the hike? Brautigam explained it’s about keeping the system financially stable. Rising wholesale water costs, new equipment, and major upgrades to the wastewater treatment plant are all driving the changes. ($)

Get the full story 👉 Suffolk Times

New Coach for Tuckers XC 🏃

Mattituck’s boys cross country team has a new leader on the trails. Jordan McGinn, already the winter and spring track coach, is stepping in as head coach this fall, giving the Tuckers year-round consistency.

McGinn’s goal? Nothing less than a League VIII title. The Tuckers went 3-1 last season, finishing just behind Bayport-Blue Point. Juniors Logan Carr and Marlowe Collamore are returning after state championship experience, the team has the pieces to make another run.

The season kicks off September 6 at the Peconic Invitational in Hampton Bays, with league action starting September 9 against Babylon at Sunken Meadow. The road to November’s county and state championships starts now. ($)

Get the full story 👉 Suffolk Times

Top Stories From The Week 📖

🍝 18 Bay Eyes Jamesport Big foodie comeback alert: Chefs Elizabeth Ronzetti & Adam Kopels (aka the James Beard nominated duo behind Shelter Island’s beloved 18 Bay) are about to give Jamesport something to talk about. ($)

🍎 New Face at Southold Elementary When the school doors swung open, students were greeted by a brand new principal: Diana Tonne. ($)

✈️ No Fly Zone Tropic Ocean Airways thought they’d found a new way to bring Manhattanites to the North Fork this fall: $6–7K seaplane charters straight from the East River to wine tastings, oyster farms, and seafood lunches.

🌊 Saving the Waterfront Score one for the baymen, boaters, and fishmongers. Suffolk County just passed a first-of-its-kind law in New York designed to make sure our working waterfronts stay… well, working.

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Photo of the Week

📸 submitted by tisxkristen

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

Local Business

Football + Wings + Beer 🏈🍗🍺

The Clam Bar at Alize Brewing just dropped the playbook for your NFL Sundays: the 2025 Clam Bar Football Club Membership. For $50 and you’ll snag an order of wings and your first beer every Sunday during the NFL regular season.

That’s right, 50 bucks usually gets you gas for half a week, but here it buys you all the Sunday games, crispy wings, and a cold pint while you cheer (or cry) for your team.

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

Foodie Friday 🍽

You know what they say, third time’s the charm. But when it comes to Chef Zack, every time feels like a win. After two Foodie Friday show stoppers, he’s back for a third round in our kitchen arena, ready to prove lightning can strike again (and again).

By now, you know the drill: Chef Zack cooks with equal parts flavor, wit, and swagger. He makes “a pinch of this” look like a master class, and somehow turns simple ingredients into dishes that taste like you’ve been secretly training under a Michelin star chef.

This week, he’s bringing us another recipe that’s as approachable as it is impressive, the kind of dish that makes your friends think you’ve leveled up, even if you’re still sneaking peeks at the directions.

Hungry yet? Good. Let’s get to it.

Crispy Beef

This one’s all about crispy edges, sticky-sweet sauce, and rice that soaks it all up.

What You’ll Need

• 1.5 lbs flank steak (8 Hands is our go to)

• 1 cup cornstarch

• Splash of sake

• Agave nectar (nice squeeze) or brown sugar (big handful)

• Soy sauce (a couple glugs, about 3 tablespoons)

• Rice wine vinegar (splash, about 1 tablespoon)

• Hoisin sauce (generous plop, about 2 tablespoons - this is the secret weapon)

• Sesame oil (just a touch, about a teaspoon)

• Cooking oil (EVOO or avocado oil preferred, but you do you)

• Sugar snap peas

• Rice 

• Sesame seeds

• Scallions

How to Make It

1. Prep the Beef

   • Flash freeze your flank steak for easier slicing.

   • Slice thin, against the grain.

   • Toss with sake and cornstarch until well coated.

   • Let it hang out in the fridge for a few hours to soak it all in.

2. Make the Sauce

   • In a small saucepan: mix agave (or brown sugar), soy, rice wine vinegar, hoisin, and sesame oil.

   • Bring to a low simmer until it turns thick, sticky, and glossy.

   • Once it’s ready, keep it warm on the back burner over low heat while you fry.

3. Fry the Beef

   • Heat a shallow layer of oil in a wide pan.

   • Fry the beef slices in batches until golden and crispy.

   • Throw in your sugar snap peas just before the beef is done

   • Drain on paper towels (if you’re feeling virtuous) or let them stay shiny (if you’re feeling wild).

4. Bring It Together

   • Toss the crispy beef into the sticky sauce until every piece is coated.

   • Serve hot over freshly cooked rice (follow your rice cooker’s lead).

   • Garnish with sesame seeds and scallions

The sauce is meant to cling, don’t be shy about letting it reduce until it’s syrupy. That’s the moment it goes from good to downright irresistible.

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

Live Music Breakdown

Friday

Clovis Point Vineyard | Alberto Bengolea | 4-7 PM
Peconic Bay Vineyards | Robin Sidor | 4-7 PM
Corey Creek | Nick Kerzner | 4-8 PM
Main & Mill | Deanna Hudson | 5-7 PM
Billy’s by the Bay | Dinny Keg | 5-8 PM
Tucker’s Tap Room | Dan Mele | 5-8 PM
Palmer Vineyards | Ahmad Ali | 5:30-8:30 PM
Jamesport Vineyards | Maye & Paulie | 6-8 PM
Little Fish | The Pickpockets | 6-9 PM
Touch of Venice | The Libations | 6-9 PM
Love Lane | GUNK | 6-9 PM
One Woman Winery | Thomas Linger | 6-9 PM
Windamere | Souled Out | 6:30-9:30 PM
The Privé (Southold Social) | K + R | 6:30-9:30 PM
Greenport Harbor Brewing (Gpo) | Open Mic Night | 7-10 PM
Clam Bar at Alize | Lydia VonHof | 7-10 PM
Sannino Vineyard | Live Jazz | 8-11 PM
Green Hill Kitchen | Karaoke | 9-12 PM

Saturday

Harbes Orchard | Matt Taylor | 12-5 PM
Corey Creek | Erin Chase | 1-5 PM
Pugliese Vineyards | Charles Gerard | 1-5 PM
Duck Walk Vineyards | The Atlantics | 1-5 PM
Osprey’s Dominion | TBA | 1-5 PM
Clovis Point Vineyard | Haig Mathosian | 1:00-5:30 PM
Terra Vite Vineyard | Christiaan Padavan | 1:30-4:30 PM
Borghese | Danny Casey | 1:30-4:30 PM
Pindar Vineyards | Liverpool Shuffle | 1:30-5:30 PM
Jason’s Vineyard | Marigrace | 1:30-5:30 PM
Claudio’s | Dance Floor | 1:30-5:30 PM
Jamesport Farm Brewery | Jon Divello | 2-5 PM
Peconic Bay Vineyards | Deanna Hudson | 2:30-5:30 PM
Greenport Harbor Brewing (Pec) | Rob Europe Band | 4-7 PM
RGNY | Jeff LeBlanc | 4-7 PM
Island’s End | Sahara | 5-8 PM
Tucker’s Taproom | Back on Bourbon St. | 5-8 PM
Billy’s by the Bay | Bingo Bango | 5-8 PM
Little Fish | Erin Chase | 6-9 PM
Windamere | Who Are Those Guys | 6:30-9:30 PM
Green Hill Kitchen | The Hoodoo Loungers | 7-10 PM
Clam Bar at Alize | Ed Travers | 7-10 PM
Custer Observatory | Inda Eaton | 8 PM | tickets
Claudio’s | DJ Chilly | 9:30 PM-1 AM

Sunday

Windamere | B4 Dawn Acoustic | 12-3 PM
Harbes Orchard | Matt Taylor | 12-5 PM
Sannino Vineyard | Earthtones | 1-4 PM
Tucker’s Taproom | Ahmad Ali | 1-4 PM
Peconic Bay Vineyards | Rob Europe | 1-4 PM
Corey Creek | Como Brothers | 1-5 PM
Osprey’s Dominion | TBA | 1-5 PM
Duck Walk Vineyards | TJ Brown | 1-5 PM
Bedell Cellars | Gene Casey | 1-5 PM
Pugliese Vineyards | Charles Gerard | 1-5 PM
Clovis Point Vineyard | Kath Galgano | 1-5:30 PM
Terra Vite Vineyard | Rocco DeVito | 1:30-4:30 PM
Pindar Vineyards | Route 48 Band | 1:30-5:30 PM
Jason’s Vineyard | Rorie Kelly | 1:30-5:30 PM
Claudio’s | Fast Five | 1:30-5:30 PM
Palmer Vineyards | Jeff LeBlanc | 2-5 PM
Jamesport Farm Brewery | Chris Devine | 2-5 PM
Billy’s by the Bay | Sitting Ducks | 3-6 PM
Greenport Harbor Brewing (Pec) | POC Drs. of ELIH | 3-6 PM
Minnow | Velise | 5-8 PM
Touch of Venice | Alberto Bengolea | 6-8 PM
Windamere | Radio Remix | 6-9 PM

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THANKS!

Thanks for reading the North Fork Buzz today. Like what you read? Send it to someone who owns more bottles of soy sauce than wine.

Tom Loncar- Publisher
Nicole Loncar- Editor + Partnerships