North Fork Table and Inn chef Stephan Bogardus is scheduled to appear on “The Today Show” Friday morning to demonstrate how to make the restaurant’s famous lobster roll.
“I never thought I would have the opportunity to be able to display what we do here to such a large audience,” Bogardus said. “It’s really humbling.”
In its first review of North Fork Table & Inn in a decade, The New York Times said the vision of late chef Gerry Hayden has continued, again rating it “excellent.” (more…)
On Thursday, we presented Claudia Fleming, wife of 2015 northforker Person of the Year Gerry Hayden, with his award at a ceremony at Martha Clara Vineyards. This is the video we screened during the ceremony and the original announcement from January. READ
Twenty-seven may seem like an impossibly young age to helm the kitchen of one of Long Island’s premier restaurants, but the owners of North Fork Table and Inn say their new chef de cuisine has the drive, talent and work ethic to continue the mission of the eatery’s founding chef.
That’s partly because Stephan Bogardus worked under the late Gerry Hayden, learning firsthand from one of the region’s most well-respected chefs.
“It was a natural fit,” said co-owner Claudia Fleming, a James Beard Award-winning pastry chef and Hayden’s widow. “Gerry mentored Stephan and he is probably the closest to anyone we’ve ever had here who could pull off what Gerry was able to. [Gerry] saw a lot of himself in him.” (more…)
Two months after the death of Gerry Hayden, North Fork Table and Inn‘s executive chef and co-owner, Long Island’s premier dining destination has named a new chef de cuisine.
Stephan Bogardus, who held that same title from 2011 to 2013, has taken over the position, according to co-owner Mary Mraz. (more…)
Today’s college graduates are famously hard pressed to find a job during this historically sluggish economy.
Not so for Suffolk County Community College’s culinary school students and alumni.
Nearly 100 percent of the college’s culinary arts program graduates find work in the field, with many ending up in upscale commercial kitchens throughout the North Fork, said program director Richard Freilich. (more…)