Vegetarian (or not) Portuguese stew with Spanish Paprika

November 2nd, 2012 · 2 Comments · Dinner, Fall Recipes, Lunch, Side Dishes, Soups & Bisques, Vegetarian, Wine, Winter Recipes

· 2 Comments · Dinner, Fall Recipes, Lunch, Side Dishes, Soups & Bisques, Vegetarian, Wine, Winter Recipes

Cooking in the dark? Try this Portuguese stew recipe combines the pantry and the farm stand on a chilly night.

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Ratatouille-The dish. Straight from your garden

August 28th, 2012 · No Comments · Allergies, City Cooking, Columbus Day, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Grilling, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Pasta, Preserves, Side Dishes, Snack, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, canning

· No Comments · Allergies, City Cooking, Columbus Day, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Grilling, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Pasta, Preserves, Side Dishes, Snack, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, canning

Tomatoes this summer? Round up some zucchini and eggplant and make a Ratatouille for dinner and capture the rest of summer. Recipe on www.seasonedfork.com

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American Wines for which to be Thankful!

November 21st, 2009 · No Comments · Dinner, Fall Recipes, Wine

· No Comments · Dinner, Fall Recipes, Wine

Being on the North Fork during Thanksgiving is a cook’s delight. From Miloski’s Turkey Farm in Calverton (631) 727-0239 to farmstand vegetables to the selection of local wines, your table is set. Having a selection of wine for your Thanksgiving buffet turns your dinner into a party. Your guests will enjoy trying pairing different wines with the variety [...]

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Harvest Breakfast Spinach-Mushroom Baked Eggs and Pumpkin Bread

October 14th, 2009 · No Comments · Breakfast, Brunch, Fall Recipes, Vegetarian, Wine

· No Comments · Breakfast, Brunch, Fall Recipes, Vegetarian, Wine

The leaves on the North Fork don’t really change until the end of October with colors piquing in November. The farmstands along Routes 25 and 48 are packed with miles of pumpkins of all different types and sizes. I love anything made with pumpkin, especially at breakfast.
If you have a chance to head out to the North Fork, stop at any of our farmstands and pick up a cheese pumpkin for a pumpkin bread to serve in place of coffee cake for breakfast with some delicate Spinach-baked eggs.

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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.