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Italian Quince Chutney-Mostarda Mantovana

January 3rd, 2016 · No Comments · Allergies, Brunch, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Hostess gift, Italian, Kosher, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, Rosh Hashanah, Soups & Bisques, Summer, Summer Recipes, Thanksgiving, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

· No Comments · Allergies, Brunch, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Hostess gift, Italian, Kosher, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, Rosh Hashanah, Soups & Bisques, Summer, Summer Recipes, Thanksgiving, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Italian-style quince Mostarda; sweet and savory fruit condiment.

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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!

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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.

Italian Quince Chutney-Mostarda Mantovana

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