Seasoned Fork random header image
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

About the Seasoned Fork: Farm to Table

Cuvee Bistro at night with Terrace

This blog is devoted to our local food sources and to embracing what is local — regardless of where you call home. Eating what grows around us can help us eat healthier, less expensively and will help us participate in sustainable living by caring for our planet.  Hopefully, Seasoned Fork may assist you in trying seasonal farm to table ingredients for simple everyday recipes as well as help you explore more elaborate recipes for special occasions and holidays.

The idea for Seasoned Fork, was born of the the many interesting culinary inquiries I would receive from visitors to the North Fork who would visit farmstands during their weekends away from the big city.  What do I do with the cauliflower I bought at the farmstand?  How do I cook fava beans?  Butternut squash? Turnips? These were the questions I received at the end of a relaxing wine-filled weekend as my visitors set off back to Manhattan, Boston or Greenwich as they considered using their farmstand purchases.  I began to answer these city dwellers who had been my guests at The Greenporter Hotel and Cuvee, my inn and bistro in Greenport, Long Island via email and as the emails kept coming in.  

As a North Fork chef and gardener, I am endlessly inspired by the change of seasons on the North Fork and whether it is cooking with local wine or savoring local oysters or raspberries, I always want to be able to show everyone that they can bring something from the local farm stands to their own tables.

 

  • Share/Bookmark

10 Comments

10 responses so far ↓

  • 1 Elaine Panella // Oct 17, 2008 at 7:44 pm

    The play on words is brilliant — The Seasoned Fork (North Fork/table fork). Pretty neat. The recipe is something that would make a hit in my corner for sure. Encouragement to use local produce in season is the healthiest choice. We appreciate knowing La Cuvee does just that! It’s no wonder that La Cuvee receives raves.

  • 2 chris budd // Jan 28, 2009 at 8:41 am

    Delighted to find a fellow “chowhound” in the kitchen! We’re looking forward to our stay at the hotel on Valentine’s weekend, especially looking forward to the dining experience, I’m thinking it will be something special and particularly inspiring to me as an amateur “chef”… see you then!

  • 3 ali lauber // Jun 11, 2009 at 2:50 pm

    Deb, its ali….. i just wanted you to know i love your page and loved it from day one…. i hope you and the crew are doing well at the greenporter and im doing alot better… im somewhere in arizona doing something healthy and good for myself so when i get back i would love to come and say hello. good luck with the summer heat and hectic times, i’ll be back soon!

    love always, ali

  • 4 seasonedfork // Jun 15, 2009 at 12:19 pm

    Love to hear you are working on healthy options. I work on this everyday! Being healthy is a life-long project!

    The crew is good. Staying afloat and working on exciting wine events at The Greenporter. We’ll keep you posted!
    Love from all of us.

  • 5 Barbara Johnson // Jul 1, 2009 at 10:51 am

    Loved the seasonedfork – I grew up on Long Island and love the North Fork. I will definitely keep reading.

  • 6 Regina // Jan 7, 2010 at 11:38 pm

    Do you have a email list

  • 7 seasonedfork // Jan 8, 2010 at 10:51 am

    We would love to have you on our email list through Open Table. We also send out updates through Twitter and Facebook with every posting. Please friend us or send your information to info@thegreenporter.com or chef@seasonedfork.com. And thank you for reading Seasoned Fork!

  • 8 Hans // Dec 28, 2011 at 12:45 pm

    Deborah, I love your blog. I have a question that may be off topic, but would appreciate your opinion.

    Do you have a “go-to” cookbook that you turn to when you need a quick reference? Something with reasonably broad coverage, but perhaps more modern and inspiring than say Joy of Cooking. (Personally I like New Basics, just wondering what you might use.)

  • 9 seasonedfork // Dec 28, 2011 at 1:09 pm

    Dear Hans.

    I have so many cookbooks! It is my New Year’s resolution to not purchase anymore! I am most inspired by vegetable cookbooks because meat is generally easier to prepare in a satisfactory manner for most palettes. For general inspiration and instruction, I love classics like, On Food and Cooking by Harold McGee. It’s exciting to read and think about how learning different techniques will change how you cook. I also like to read novels and autobiographies that include recipes like The Dictionary of Cuisine by Alexander Dumas or the Alice B. Toklas Cookbook. These aren’t really cookbooks but they include recipes and stories about life around the table in different countries or periods. I also often refer to cookbooks written by former chefs of Presidents or Royal families since these chefs have seen everthing! You may schedule a tour of the Greenporter/Cuvee Library on your next trip to the North Fork! By appointment only. :)

  • 10 Natalia // Jan 21, 2012 at 8:10 am

    Hi,

    I am a subscriber to Hot, Cheap & Easy, a recipes blog that features deliciously healthy meals.
    The woman who runs the blog, Natalia de Cuba, has asked me to look at the blogs she likes and nominate one for the Versatile Blogger Award.
    After looking through your content, I am nominating your blog – and subscribing lady!

    Best wishes,
    Natalia

Leave a Comment