Looking for something to do on the North Fork this weekend? Northforker has you covered.
Here are five events set for this weekend. As always, visit northforker.com/events for additional happenings.
The Uptown Girl played the part of the upper fork woman today.
Supermodel Christie Brinkley, who lives in Sag Harbor and is frequently spotted around the South Fork, stopped in at Paumanok Vineyards in Aquebogue for a taste of some white wines and also visited nearby Long Season Farms for some wood-roasted corn. (more…)
The burger. Juicy, charred and draped with a slice of cheese — even American will do — it’s a quintessential staple of casual summer gatherings. Whether it’s for a group of friends or just my family (burgers are the rare food we can all agree on), I love to cook them at home. Sometimes I smash them on the griddle for that exaggerated crispy crust, but most often I sear them on a hot grill — charcoal is best, but gas is OK, too — to a perfect medium to medium rare. (more…)
Cabernet franc should taste like cabernet franc. It may seem obvious, but taste enough of it from up and down the East Coast, and it quickly becomes obvious that not all that many winemakers are willing to let cab franc speak for itself. (more…)
Spring is the season of renewal and rebirth, all things new and fresh. So, we asked local wine and restaurant professionals to tell us which wines they prefer at this time of the year.
What are the pros drinking? Read on to find out. (more…)
Paumanok Vineyards winemaker Kareem Massoud gets a lot of attention for his aversion to natural cork. All of his white wines are bottled under screwcaps, along with all but the most high-end of his reds (which are available under screwcaps as well as corks). (more…)
Paumanok Vineyards’ chenin blanc is one of the great mysteries of the North Fork wine world. Why? Because despite all the success the Massoud family — who owns the Aquebogue vineyard — has had with it, they remain the only Long Island winery to grow or make it.
By all accounts, it’s not tricky to work — at least no more so than any other grape in our sometimes challenging maritime climate. It ripens and performs consistently in the vineyard and doesn’t unique or special treatment or protocols. (more…)