In order to help new farm and food business ventures on the East End succeed, the Amagansett Food Institute is leasing a commercial kitchen at the Stony Brook Southampton campus and opening it up day and night to local entrepreneurs.
Known as South Fork Kitchens, the initiative is designed to be a business incubator that will include business planning and development services.
Storage space for ingredients and finished products will be available, as well as an on-site chef to process produce. The chef, Carissa Waechter of Carissa’s Breads, will also operate a farm-to-table cafe for Stony Brook Southampton students, staff and visitors that will serve food and educate guests on the benefits and challenges of eating locally and in season.
“We are pleased to provide the space for AFI’s incubator and help foster economic growth on our Southampton campus,” Stony Brook University President Samuel L. Stanley M.D. said. “Local farmers and food preparation entrepreneurs on the South Fork will benefit extensively by having a facility of this type available locally.”
The kitchen may be rented for blocks of time at all hours of the day.
AFI Executive Director Kathleen A. Masters will oversee the facility. “By providing a home for local food production the incubator will increase access by local residents to great local food products and will support and sustain economic development on the East End,” Masters said. “We are delighted to be at Stony Brook Southampton.”