"We concentrated on items made or distributed on Long Island"

Thanks to John Strege at the Local Knowledge blog for catching Sophia Chang's story on the food preparation for U.S. Open contestants. What recession?

Unlike the mere mortals who must satiate their appetites with hot dogs from the concession stands at the Bethpage Black Course, the Very Important Golfers at the U.S. Open will have their pick of more than 200 gourmet offerings every day, prepared by a kitchen staff of 200 working nearly around the clock at the golf course clubhouse.

"We concentrated on items made or distributed on Long Island," said Steven Carl, the chief executive of caterer Carlyle on the Green that is handling the clubhouse food and who presented the menu at a news conference Wednesday.

The local focus includes knishes, Nathan's hot dogs, New York pickles, and black and white cookies, he said.

Here's a video version of the story: