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Good Morning, North Fork! Time to pretend you're working while secretly planning how many hot dogs you can eat in 72 hours, Happy Memorial Day Weekend!

In today’s North Fork Buzz:

• Water & Campaign Signs

• Memorial Day Celebrations

• Chef Zack

Ready, Set, Go!

P.S. Happy Birthday to Lauren Standish! 🍰

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The Lowdown

Southold Wants New Rules: Water & Campaign Signs 💧🪧

Heads up, sprinkler fans, Southold Town is considering some new rules that’ll make your lawn a little thirstier, but hopefully leave the aquifer a bit happier.

The Town Board is eyeing a new irrigation code that would:

• Require alternate-day watering

• Mandate weather-based irrigation controllers on new systems

• Add rain sensors to existing ones (you’ve got 3 years to comply)

• Exempt farms, nurseries, garden centers, and golf courses (because, well… economy

Turns out 70% of peak-time water use goes to outdoor watering, and up to 50% of that is wasted. So the town’s aiming to cap watering to 30 minutes per zone between midnight and 5 a.m., depending on your house number (odd days = odd numbers, even days = even numbers).

Fines for breaking the rules? Up to $2,500. But don’t panic, they dropped the rule on manual watering because no one wants to chase your grandpa off his front lawn at 6 AM

Meanwhile, in the land of lawn signs and election season chaos…

The board is also working on a new code for political signs:

• Max size: 32 square feet

• Max display time: 60 days before an election

• Plus: refundable bonds ($100 for candidates, $300 for parties) to make sure signs come down after the vote.

If all goes to plan, the board could schedule public hearings on both proposals at their next meeting: Wednesday, May 28 at 4:30 PM

Get the full story 👉 East End Beacon

Top Stories From The Week 📖

🚰 Big pipe, Big Plans The Suffolk County Water Authority (SCWA) is cooking up two major water main projects on the North Fork, and they want to hear from you. Yep, it’s public comment time.

🍽️ Maizeat at The Shoals Chef Cheo Avila is rolling out Maizeat, a Latin-Asian fusion food truck parked right at The Shoals Dockside in Southold. Translation: waterfront eats with dumplings, ceviche, empanadas, and a serious amount of flavor.

🥩 Beefing Up Your Freezer If your idea of “buying in bulk” ends at Costco, Southold’s Wayside Market is about to expand your horizons and your freezer.

🥔 From Spuds to Snacks Martin Sidor Farms in Southold isn’t just growing potatoes, they’re hanging onto a piece of Long Island history. And doing it with a side of salty snacks.

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📸 John Sinning

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Memorial Day

Orient 🇺🇸

Set your alarm and shine your shoes, Orient’s Memorial Day Parade kicks off bright and early from 7–9 AM on Monday, May 26. The Orient Fire Department leads the way from the firehouse (23300 Main Road), winding through Tabor Road, Orchard Street, Navy Street, and Village Lane before heading back on Main Road.

Greenport 🇺🇸

At 8 AM, Greenport takes the baton with a community-led parade full of local pride. Starting on Adams Street, it cruises past the IGA, and heads down Third Street, ending at the East End Seaport Museum.

Southold 🇺🇸

From 10-Noon, Southold wraps up the morning with its annual Memorial Day Parade, thanks to the fine folks of Post 803. It starts at Boisseau Avenue and Hobart Road and marches right down Route 25 to Tuckers Lane. All are welcome to walk, wave, or watch.

Reydon Shores, Southold 🇺🇸

Join the Reydon Shores community in honoring the life and sacrifice of Army Staff Sergeant Robert J. Byrnes. A quiet but powerful ceremony will be held at 8 AM Monday at the neighborhood monument dedicated to Staff Sergeant Byrnes, who was killed in Vietnam in 1969 at just 22 years old. Erected by the community where he grew up, the memorial stands as a testament to courage, service, and the enduring respect of neighbors who never forget. All are welcome to attend and pay tribute to a fallen hero.

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 🍽

We usually spend our time shouting out the North Fork’s best restaurants (and trust us, there are plenty). But every now and then, it’s nice to swap the reservation for a cutting board and cook something up at home. No lines, no waitlist, just you, your kitchen, and maybe a glass of wine if you're doing it right.

Enter: Chef Zack. He calls himself an amateur, but after watching him whip up mouthwatering dishes with a side of sarcasm, you’d start questioning what “amateur” even means.

He’s the guy who can turn a fridge full of leftovers into a five-star meal with a punchline on the side. Whether he’s reinventing comfort food or whipping up something totally unexpected, his laid-back vibes and bold bites keep everyone hungry for more.

This one here is one of his top recipes, so grab your apron and follow along

Charlie’s Favorite Chicken 🍗

🛒 Ingredients

For the Chicken:

• 2 whole chicken legs (Chef Zack uses @8handsfarm)

• Kosher salt (ideally salted the day before and left in the fridge)

• Chinese five spice (be generous)

• Turmeric (also generous)

For the Sear:

• 1 shallot, halved

• 4–6 garlic cloves, whole

• Cast iron skillet (and a press if you have one)

For the Braise:

• Bone broth (a bunch—enough to come halfway up the chicken)

• White wine (a splash)

• Soy sauce (a splash)

• Brown sugar (a pinch)

• Rice wine vinegar or Shaoxing wine (a splash)

For Serving:

• 1 cup jasmine rice

• 1¼ cups bone broth (for cooking the rice)

• Fresh cilantro (garnish)

• Scallions, thinly sliced (garnish)

🔪 Step-by-Step

1. Prep Ahead (Optional, but worth it):
   Salt your chicken legs the day before. Store uncovered in the fridge for max flavor and crispiness.

2. Spice It Up:
   Dust both sides of the chicken liberally with Chinese five spice and turmeric. Be bold. This is no time to be shy.

3. Sear with Drama:
   Heat your cast iron skillet on medium-high. Place chicken skin-side down and use a press (or another pan) to weigh them down. Toss in the halved shallot and whole garlic cloves to let them caramelize.

4. Flip & Sear Again:
   Turn the chicken legs to get some color on the other side. Don’t worry about cooking through just yet.

5. Remove & Deglaze:
   Pull everything out of the pan. Deglaze with a hearty pour of bone broth, a splash of white wine, soy sauce, vinegar, and a pinch of brown sugar. Scrape the bottom of the pan like it owes you money.

6. Everybody Back In:
   Return the chicken, shallots, and garlic to the pan. Liquid should come halfway up the chicken.

7. Oven Time:
   Pop the whole pan into a 350°F oven, uncovered, for 75–90 minutes. It’s done when the chicken is fall-off-the-bone tender and your kitchen smells like magic.

8. Rest & Reduce:
   Remove the chicken, garlic, and shallots and let them rest. Simmer the pan sauce on the stove until it thickens and glosses up like a champion.

9. Rice Like a Pro:
   In a rice cooker, combine 1 cup rice with 1¼ cups bone broth. Let it do its thing.

10. Plate & Flex:
    Serve chicken over rice. Spoon sauce generously over everything. Garnish with chopped cilantro and scallions.

Pro Tip from Chef Zack:
No measuring? No problem. Cook with confidence, and maybe a glass of that white wine you opened earlier.

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

Corey Creek Taproom | Jay Shepard | 4-8 PM
Peconic Bay Vineyards | Robin Sidor | 4-7 PM
Billy’s by the Bay | The North Fork Dirt Band | 5-8 PM
Meats Meat BBQ | Jason Dorsa | 5-8 PM
Main & Mill | Jeff LeBlanc | 5-8 PM
Claudio’s | Noiz | 5:30-8:30 PM
Little Fish | Frank Palmeri | 6-9 PM
A Touch of Venice | Nick Kerzner | 6-9 PM
One Woman Winery | Brandi Disterheft | 6-9 PM
The Privé (Southold Social) | K+ R | 6:30-9:30 PM
Greenport Harbor Brewing (Gpt) | Open Mic Night | 7-10 PM
Green Hill Kitchen | Nina ETC | 7-10 PM
PORT | Audawind | 8 PM

Saturday

Corey Creek Taproom | Toni Santora | 1-5 PM
Bedell Cellars | Frank Palmeri | 1-5 PM
Pindar Vineyards | Southbound | 1-5 PM
Jamesport Farm Brewery | Craig Bruck + Alex Klein | 1-4 PM
Jason’s Vineyard | George Barry | 1:30-5:30 PM
Clovis Point Vineyard | Kath Galgano | 1-5:30 PM
Terra Vite Vineyard | Vinny & Lexi | 1:30-4:30 PM
Duck Walk Vineyards | The Atlantics | 1-5 PM
Pugliese Vineyards | Acoustic Groove | 1-5 PM
Osprey’s Dominion | George Tebbitt | 1-5 PM
Claudio’s | Nicholl’s Road | 1:30-5:30 PM
Castello de Borghese | Danny Casey | 1:30-4:30
EV & EM Vineyards | Erin Chase | 2-5 PM
Palmer Vineyards | Erinn Furey | 3-6 PM
Peconic Bay Vineyards | Deanna Hudson | 4-7 PM
Greenport Harbor Brewing (Pec) | Rose Grove Band | 4-7 PM
Billy’s by the Bay | Sitting Ducks | 4-7 PM
Hotel Moraine | Jeff LeBlanc | 5-7 PM
Eastern Front Brewing Co | North Shore Rockers | 5-8 PM
Meats Meat BBQ | Your Guilty Pleasure | 5-8 PM
Little Fish | Jon Divello | 6-9 PM
Green Hill Kitchen | Jack Toad Band | 7-10 PM
PORT | Spencer L’roy | 8 PM

Sunday

North Fork Roasting Co. | Rachelle Rossi + Greg McMullen | 9-1 PM
Corey Creek Taproom | Matt Bruno | 1-5 PM
Raphael Vineyard | The Libations | 1-4 PM
Sannino Vineyard | The NoFo Band | 1-4 PM
Meats Meat BBQ | Steve’s Off The Couch | 1-4 PM
Pindar Vineyards | Eagle River Band | 1-5 PM
Clovis Point Vineyard | TJ Brown | 1-5:30 PM
Duck Walk Vineyards | DJ Keith | 1-5 PM
Pugliese Vineyards | Alex Alexander | 1-5 PM
Osprey’s Dominion | Sahara | 1-5 PM
Jason’s Vineyard | Jason Dorsa | 1:30-5:30 PM
Claudio’s | Social Gold | 1:30-5:30 PM
Peconic Bay Vineyards | Frank Palmeri | 2-5 PM
EV & EM Vineyards | Jeff LeBlanc | 2-5 PM
Jamesport Farm Brewery | Rob Europe | 2-5 PM
Billy’s by the Bay | Gene Casey & The Lone Sharks | 2-6 PM
Palmer Vineyards | Gordon Daniels | 3-6 PM
Greenport Harbor Brewing (Pec) | One Track Mind | 4-7 PM
Minnow | Ahmad Ali | 5-8 PM
PORT | Greg Humphreys & Friends | 8 PM

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