Celebrate National Blueberry Month this July 4th

June 28th, 2012 · No Comments · Allergies, Dietary Restrictions, Dinner, Entertaining, Greenport, Kosher, Long Island Wine, Low-Calorie, Lunch, Summer, Summer Recipes, Vegetarian

· No Comments · Allergies, Dietary Restrictions, Dinner, Entertaining, Greenport, Kosher, Long Island Wine, Low-Calorie, Lunch, Summer, Summer Recipes, Vegetarian

Blueberry fields, forever……….. Celebrate National Blueberry Month this July 4th and try this Blueberry and Goat Cheese Salad with blueberry vinaigrette. Recipe on www.seasonedfork.com

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So much Zucchini, so little Time! Zucchini for Breakfast, Lunch and Dinner.

August 4th, 2011 · No Comments · Breakfast, Brunch, Dinner, Entertaining, Gardening, Grilling, Kosher, Low-Calorie, Lunch, Side Dishes, Snack, Soups & Bisques, Summer Recipes, Vegetarian

· No Comments · Breakfast, Brunch, Dinner, Entertaining, Gardening, Grilling, Kosher, Low-Calorie, Lunch, Side Dishes, Snack, Soups & Bisques, Summer Recipes, Vegetarian

Do you still have zucchini growing in your garden and you just don’t know how else to serve it? Try these fresh ideas and enjoy the last of your summer vegetables! Zucchini Hot Cakes with Blueberry Syrup for breakfast or chilled Zucchini bisque, Zucchini latkes for a summer dinner party.

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Blueberry Apple Pudding Cake

May 26th, 2010 · 2 Comments · Brunch, Dessert, Dinner, Fall Recipes, Lunch, Snack, Spring Recipes, Summer Recipes, Vegetarian, Wine

· 2 Comments · Brunch, Dessert, Dinner, Fall Recipes, Lunch, Snack, Spring Recipes, Summer Recipes, Vegetarian, Wine

I love fruit desserts that can be served warm during rainy spring or summer evenings. This is an easy dessert recipe that you can make ahead of time and heat just before serving. The creamy, custardy base with fruit is very satisfying and has less fat and calories than a regular custard. The whipped cream is a different story and [...]

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What is the Seasoned Fork?

Photo by: Chris Sanders

I started this blog in an effort to inspire the consumption of local food and local wine on the North Fork of Long Island. And even if you are reading this from your computer in another state or another country, I am hoping to motivate you to think about and cook with the food that grows around you. This blog can be for the occasional cook who is looking for sensational yet simple recipes or the gourmand who wishes to push their culinary limits by using new seasonal ingredients in their kitchens. And for foodies who want the inside scoop on the North Fork food scene, stay tuned to Seasoned Fork and stay hungry!

My Kitchen

I have been cooking in my kitchen at The Greenporter Hotel for almost eight years now. I was always a cook at heart even though my education and career took me in other directions. I began building this kitchen in March of 2001 and worked on every corner of it's design. Having a kitchen on the North Fork of Long Island is every chef's dream. Here you have local products sprouting in farms all around you. Whether it is local oysters, duck, mushrooms or Striped Bass, it's all fresh and even more heavenly accompanied by a glass of local wine. We cook using these local ingredients year-round. In the winter you'll find us here on the weekends and from Memorial Day to Labor Day you'll find us seven days a week. Let us know next time you stop at a farmstand and pick up some really beautiful locally grown or harvested goodies and SEND ME A LINE! I'll be happy to post some recipes for just for you.