Greenport & Southold Rotary Clubs Present 28th Annual Lobsterfest

Cars lined the roads leading to Founders Landing Park in Southold on the evening of Saturday, July 27th for the Southold and Greenport Rotary Clubs’ 28th Annual Lobsterfest. Held outdoors overlooking the radiant Peconic Bay, Lobsterfest attracted hundreds of guests for a lovely night of dining, socializing, and relaxing. The Lobsterfest menu offered plentiful options for every palette. Lobster, of course, was the star of the show, accompanied by a hearty serving of melted butter. Full, bright red portions of the crustacean decorated plates and filled the air with a distinct savory scent. For diners seeking some additional fishy fare, fresh mussels were available as well. Seafood was provided by Southold Fish Market.

Additional main course offerings included burgers, steaks, and hot dogs all prepared onsite. Sides featured fresh corn, potatoes, and coleslaw. The meal ended on a sweet and summery note with a dessert of freshly-sliced watermelon.

Drinks served at the event included local wines and beer. Kontokosta Winery, located in Greenport, serviced the on-site bar and offered several of their wines by the glass or bottle. Glasses and pitchers of beer courtesy of Greenport Brewery were available as well.

The Southold and Greenport Rotary Clubs’ Lobsterfest wasn’t just a success as a dining experience but as a community gathering as well. Attendees lingered long after their meals to partake in good conversation and company. Parents had the chance for a memorable family meal with their kids, and children got to enjoy the breezy summer night playing in the park and running along the beach. Throughout Lobsterfest and afterwards, local band The Mangoes played live music so diners could listen and dance as night fell over the park.

The number of attendees at the 28th Annual Lobsterfest demonstrated an impressive amount of support for the event. Even more impressive though was the hard work put in by members of the Southold and Greenport Rotary Clubs. Volunteers greeted ticket holders, sold raffle tickets, cleaned food trays, and of course cooked. Their tireless efforts helped the evening run smoothly to the satisfaction of guests.

The Southold and Greenport Rotary Clubs’ Annual Lobsterfest turned out to be an impressive event for the North Fork. The night was an ideal celebration of summertime that the entire East End will look forward to attending next year.

http://www.greenportrotary.net

Vegan Restaurants on the North Fork

Courtesy of North Fork Doughnut Company

Dining out on the East End is one of the most anticipated, and delicious, activities of the summer season. And for people avoiding animal products, it has never been easier to find a satisfying vegan bite to eat thanks to the variety of new options available. Here are five places on the North Fork where vegans and non-vegans alike can share in an unforgettable taste experience. 

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Winter Wine Recommendations on the East End

‘Tis the season to drink and be merry, and there is nothing that pairs better with endless trays of tasty appetizers and nights spent curled up by the fire than the perfect bottle of wine. Set the milk and cookies aside this holiday and try one of these delicious vineyard favorites from around the North and South Forks.

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10 Best Things I Ate in 2017

2017 was very generous when it came to how many sensational, memorable plates I enjoyed. It was quite tough to narrow it down to just ten but there is no doubt you will enjoy these as well. From a wood fired pizza I came back for at least five times to a homemade autumn-inspired lasagna, here are my ten Best Things I Ate in 2017.

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The North Fork Table & Inn

Located in the heart of North Fork‘s countryside in Southold, The North Fork Table & Inn is one of the most prized restaurants on Long Island. This charming, countryside restaurant may be the best restaurant I have dined at in many years, or ever. To start, the service is friendly, genuine, and competent. We sat in the far dining room just as you enter to the left, a very quiet and peaceful room for a Sunday eening. Each server and staff member knows the restaurant inside and out and can help you execute your menu choices, make incisive wine and cocktail suggestions, and conform a dish or drink to your specification. For example, as I am nearly nine months pregnant, the bartender was able to concoct a fruity, tart mocktail that paired beautifully with each course.

Executive Chef Stephan Bogardus has created a smart, contemporary American menu bursting with farm-to-table cuisine crafted from the heart and soul. When I first tasted his Satur Farms Chilled Zucchini Soup with Tomato Foam and Summer Herbs at this year’s Dan’s Taste of Two Forks, I knew that we would be in for a real treat while visiting The North Fork Table & Inn. A native of Cutchogue, Chef Bogardus graduated from the Culinary Institute of America in 2009. After graduation, he began his training under chef/proprietors Gerry Hayden and Claudia Fleming. In between working in Palm Beach and upstate New York, he returned to The North Fork Table & Inn in the fall of 2015 after Chef Hayden’s passing as the new Executive Chef.

We started our evening with the Chilled Maine Lobster & Corn Soup: Crème Fraîche, Soured Blueberry ($30); and the Heirloom Tomato Gazpacho: Cherry Tomato, Garden Blossoms, Olive Oil Powder ($17). We then split the Yellowfin Tuna Tartare: (served raw) Ponzu, Taro Chips, Micro Herbs ($20).

Our entrée choices were the Summer Truffle & Ricotta Cavatelli: Parmigiano Reggiano, Chive ($40) (appetizer portion is $24); and the Local Striped Bass: Eggplant, Harissa, Guindilla Peppers, Zataar, Vanilla-Cashew Sauce ($38). Each dish is comprised of flavors you don’t see everyday. The freshness in each bite is unsurpassed by anything we have tasted in a very long time. My favorite was the Lobster & Corn Soup, poured table-side.

Their menu rotates with the seasons. There is a three-course prix fixe for $70, including an appetizer, entrée, and dessert. A three-course wine flight is $25. Chef Bogardus’s Six-Course Tasting Menu, including some of the dishes presented here, is $125. A Six-Course Tasting Wine Flight is $35.

Each dessert is masterfully plated with artistic character and authentic North Fork bounty. Each irresistible, photogenic treat is created by Pastry Chef Claudia Fleming, who was named Outstanding Pastry Chef by the James Beard Foundation in 2000. As Pastry Chef at Gramercy Tavern (1994-2002), she collaborated with Tom Colicchio and Danny Meyer to define a distinctively American model for fine dining. It was there that Fleming’s menu established a new standard in pastry kitchens across the country. She and her husband, Gerry Hayden, opened the North Fork Table & Inn in 2006.

We had the pleasure of tasting four of their most popular seasonal desserts:

  • Chocolate-Caramel Tart: Salted Caramel Ice Cream
  • Caramelized Peach Upside Down Cobbler: with Blueberries and Vanilla Crème Fraiche
  • Coconut Tapioca: Passion Fruit Sorbet and Crispy Coconut
  • Mixed Summer Berries & Meringue Kisses with Raspberry Sorbet, Toasted Pistachios and Yogurt Crema ($14/each)

Each dessert is an accolade to the summer season on the North Fork. A tough decision, our favorite was the Chocolate-Caramel Tart. They also offer take-home desserts including just-baked chocolate chip or oatmeal raisin cookies. Coffee is custom-roasted by Aldo’s Coffee, and tea is brewed by SerendipiTea of Manhasset.

The restaurant celebrates the local farmers and purveyors, working closely with The Farm, Invincible Summer Farms, Mar-Gene Farms, Satur Farms, Southold Fish Market, Aldo’s Coffee, Browder’s Birds, Blue Duck Bakery, Backyard Brine, and Wickham Farm.

Check the website for hours of operation, which vary depending upon the season. For example, after Labor Day the restaurant is closed Tuesdays and Wednesdays.

http://northforktableandinn.com // 631-765-0177



North Fork Foodie Tour 2016

This past Sunday, my family and I attended the 10th annual North Fork Foodie Tour that spanned from Riverhead to East Marion. As my favorite event on the North Fork, it is a rare opportunity to explore the bounties of Long Island’s wine country and farm stands while exploring methods of sustainable agriculture. On the tour, we tasted and purchased local goodies and took behind-the-scenes tour and many notable establishments.

Out of the 20 locations on the self-guided tour, we were able to make seven tops as this year we started at 12:30pm. Yet through these stops, we had the opportunity to explore how certain products are made such as the coffee roasting process at North Fork Roasting Co. and how different cheeses are crafted at Catapano Dairy Farm.

Below you find a selection of photographs that highlight each stop that my family and I made while on the tour:
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North Fork Foodie Tour 2021 Tickets Giveaway

I am honored to host a giveaway for my FAVORITE North Fork event: the 10th Annual North Fork Foodie Tour. This will be my second time at the event, and I am so excited to once again explore the generous bounty of the North Fork, stretching from Riverhead to East Marion. This self-guided, family friendly tour includes educational and edible activities, exclusive tours, goat milking, tastings, and more! About twenty vendors are scheduled to attend including Browder’s Birds and North Fork Roasting Company.
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10 Best Things I Drank in 2015

I sipped on a diverse range of beverages in 2015, many of which if you were to mention to me in 2014, I would be so surprised by. I love with my adventures in blogging, and freelance writing that I have had the opportunity to try so many innovative products.

I bet you will fall in love with many of these brands as I have. From cold-pressed cocktails, to a hot “dirty” chai, here are my ten “best things I drank in 2015.”

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The North Fork Foodie Tour 2015

This past weekend on Sunday, September 20th, my husband, daughter, and I participated in The 9th annual North Fork Foodie Tour presented by The North Fork Reform Synagogue. The tour was a self-guided, behind-the-scenes peak into local farms, vineyards, and food artisans. Out of the twenty participating businesses, we were able to visit eleven.

We started promptly at 10:15am and were touring until 2:30pm. Our daughter took a brief half hour nap in the cap between our fifth and six stop, otherwise she was running about the farms and became so pleased each time she saw the animals prancing by or in their pens. Below are photos from our tour arranged in order of where we stopped.

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Drink It Tuesday: North Fork Roasting Co.

North Fork Roasting Company opened their doors for business in February of this year, but by how well owners, friends Jennilee Morris and Jess Dunne, have settled into their beloved coffee shop, one would assume they have been in business for years. The rustic interior of this locally owned, small batch coffee shop is very comforting.

The space is perfect for settling into and relaxing the morning or afternoon away with a freshly brewed cup of coffee. Their cozy space makes you feel like you are walking into someone’s living room. There are touches of sentimental details in both sitting areas, with vintage cookbooks in a narrow bookcase and chinaware in glass shelves.

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Sweet Sunday: Country View Farm Stand Pie

The autumn harvest has officially arrived when the fields are abundant with pumpkins, and apples, when you and your family take weekends road trips to see the luscious fall foliage, and when we can finally bundle up in our oversized, cozy sweaters and sip hot apple cider and munch on cinnamon spiced donuts.

Almost two weekends ago, my family and I made a day trip over to the North Fork to Southold, where we visited the Country View Farm Stand. We brought home two pies: a sugar-free blueberry and an apple and cranberry “volcano” pie. Whenever we stop at the various farm stands, we always buy two pies instead of just one, but we find that we cannot possibly eat two pies between us. We ended up sharing the blueberry pie with some co-workers, who all raved about how scrumptious it was.

 

 

I love the combinations of apples and cranberries. What is so lovely about this melody of flavors is that it can easily transition from fall to the beginning of winter, enjoyed across several months of the year while still in season. Cranberries are harvested in the fall, when the fruit takes on a distinctive, dark red color, from September to November and sometimes even into December.

We ate the entire pie between three of us over five days. This pie was really incredible, and I would certainly go back and get another one for Thanksgiving or Christmas. Usually, I don’t eat pie crust but this particular crust was out of this world. I couldn’t pass it up. We ate it plain, and sometimes added Cool Whip (I LOVE cool whip). We stored the pie in the refrigerator, and heated it up in the oven at 325 degrees for just under twenty minutes. Each serving tasted just as fresh as the first bite.

The Farm Stand is open seven days a week beginning at 9am Monday thru Friday and at 8am on Saturday and Sunday. This is also a fantastic place for pumpkin picking. For more information, please call (631) 903-1335.