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
Memories of Greece and Greek food take so many shapes in my mind. The smell of the freshly brined olives wrapped in newspaper from the tiny island markets, the big lunches with my family in la Plaka …
Read More about Meatless Mondays: Vegetarian Greek Lemon Avgolemono Soup
It is fall, but the smell of verbena lingers clearly in the air as I brush against it during my autumn garden clean-up. The scent of fresh, balmy lemon is irresistible, and so I pluck a few leaves for …
Summer is the time for barbecues and outdoor parties, with the celebrations abound and the sultry warm weather abundant--racks of ribs and sides of pork and burgers by the dozen, gatherings of people …
Read More about Healthy Stuffed Zucchini for the Harvest Table
The air is thick with the scent of Rosemary during the humid summer evenings we have here on the North Fork. Whether you use Rosemary to skewer meats and veggies on your outdoor grill, or add a few …
Every week, we at The Greenporter Hotel welcome hundreds of guests to the North Fork, where they come to get closer to nature--and more specifically, to their food sources. This is an easy feat in …
Read More about Meet the Farmer: A Day with Holly Browder of Browder’s Birds
I love the feel of summer just before the momentum and crowds of July 4th weekend. The warm but not overbearingly hot days, the lush green of the farmland after the rainy days of spring and the …
This is my go-to soup when my husband says there is "nothing to eat in the fridge" and for those who garden, you can grow celery almost year round -- even indoors in the winter. If you come by my …
Read More about The Luck of the Irish with this creamy bisque of Spring Onion and Celery
There are few things as important as fresh stock yet is is so rarely made made in the U.S. that when someone mentions the word "bouillon" we think about a cube in a package when bouillon is the French …
I was in the city today and went by my last neighborhood bodega to pick up a pound of my favorite egg salad only to see that they were closing for good. I said goodbye to the owner, Donna, who has …
