reddings, 8/22/08

Ann Redding and Matt Danzer are old friends from per se. They opened a gourmet market called Reddings on Shelter Island.





Reddings, 184 North Ferry Road, is in a prime location, near the ferry and adjacent to the water. The weathered wooden shingles and green-striped awning contribute to the store's welcoming charm.







No neon or plastic here. Reddings logo is painted directly on the window, giving the store a time-honored, old-school feel.







Ann, the cashier, working in one of her numerous guises: pastry chef, prep-cook, barista, general manager, buyer, janitor, accountant. She does not like it when I take photos of her and has been working 18-plus-hour days for six months.









Matt, the shop clerk, in one of his many roles: chef, prep-cook, general manager, meat butcher, fish butcher, buyer, pot washer, accountant.










A few of their prepared food items.



























Our picnic supplied by Reddings.








Jane munches on a tuna sandwich.










Potato Salad




















Grinding.















Jane and I at Wade's beach. We ate a Reddings peanut butter and jelly sandwich there as a snack.






















Day 2: We stopped in to Reddings to gather provisions. Ann, the barista, made us some lattes.
















Reddings was busy, busy the entire time we were there. Look at that line!












These are Ann's cupcakes. They have developed a following. A few moments after this photo was taken a lady customer bought all of the cupcakes as well as the chocolate covered strawberries. Watch your back Magnolia.












Matt working here as a bagger. He also makes a mean lobster roll.














Alain Ducasse trained Chef Nicolas "Nico" Cantrel lending a hand at Reddings.












Enjoying pain au chocolat with a latte, sitting in a vintage Parisian folding chair that was fabricated in Morocco. The chairs are one of many nice design touches at Reddings, including a large hanging meat hook, vintage light fixtures, and reclaimed wooden counters and tables bought in Pennsylvania Amish country.













Jane and I visited Crescent Beach, where we had another picnic with provisions procured from Reddings.











Jane's scuplture.



















I read out loud from Secret Ingredients, a compilation of food writing from The New Yorker. I also wore a purple hat.















Reddings crab cake. It was delicious.















Reddings lentil salad with proscuitto on a baguette.




















Grinding.















Mmmm.










Ann and Matt. Their vision and success are an inspiration to me.