Bellini

Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Inspiring the consumption of local food and local wine on the North Fork of Long Island

6 oz (chilled) Champagne

2 oz Peach Schnapps

(crushed) Ice

2 tsp (fresh) Lemon Juice

4 oz Peach Nectar

Mix the peach nectar, lemon juice and schnapps in a chilled glass. Add half a cup (or more) of crushed ice, stir, and add the champagne. Serves 4

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!

Cooking Class

Join Chef Deborah for a Zero Waste Cooking Class!

Price per person.

Includes ingredients

Class Instruction

Lunch and glass of wine

12noon to 1:30pm

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Seasoned Fork Team

Deborah R. Pittorino, Editor in Chief, writer, chef and resident gardener

Editorial Assistant, Erica Zollo

Contributing Book Editor, Natalia de Cuba Romero

Contributing Photographers, Doug Young, Ali Lauber, Ryan DiGregorio