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
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
Vegetarian "wedding soup" My Bostonian sister-in law-gave me a recipe for Italian wedding soup just after my wedding almost 14 years ago and I often make it for my husband. Mini meatballs …
Read More about Vegetarian “Meatball” wedding soup with whole wheat Matzoh Balls for a healthier you
I enjoy staying in contact with the many students who have worked at The Greenporter Hotel and our restaurant over the years. I watch them graduate from high school and move on to college or travels. …
Read More about Pumpkin Spice Cupcakes with Maple Frosting for the Holidays
Serves 8 to 10 people Food gifts are great for the hoildays because they will always "fit"; their size and color work for everyone. Christmas gifts like panettone, baskets of fruit and some …
Crostatas or galettes are rustic, informal pies that are wonderful and can be made into any size without the use of a pie pan. There aren't a lot of local berries available in the Northeast during …
Read More about Pear and Cranberry Crostata: Easy as pie for the holidays
Greenport Shellabration, the brain child of John J. Kramer and Scott Bollman, is a two-day pub crawl taking place in the walking Village of Greenport this weekend, Saturday and Sunday, December 8th …
Read More about Life in “Clamalot”. Greenport Shellabration honoring the Hand that Feeds us
Roasted Red Pepper Harissa Bringing your summer garden to the winter table, A Series. I love all North African flavors and Harissa is one of my favorite Condiment/sauces I discovered in Morocco …
Read More about Harissa with roasted red pepper-slightly less spicy sauce with roasted red peppers
I asked a local farmer why store-bought peaches weren't as firm and flavorful during the peach season. He explained that the bigger farms need to pick the peaches earlier in order to transport them …
Read More about Sunrise and sundown: Summer Peach marmelade on your toast and in your peach bellini!
Although I am not a vegetarian, I was for many years when I was a student. We have a great vegetarian following at Cuvee at The Greenporter Hotel and also try to make vegetable dishes light yet …
Read More about Salad of Roasted beets and sliced apples with Pomegranate-Honey vinaigrette
I wish that the tomato season was year-round because I spend most of the year longing for them. I usually plant around Mother's day and just start to see the trickle of fruit around mid to late July …
Read More about Green tomato bisque with “fried green tomatoes” and Jalapeno cream (gluten-free)
