Grant Parpan

Articles by

Grant Parpan

Grant Parpan is the content director for Times Review Partners, a division of Times Review Media Group in Mattituck. Grant joined the Times Review staff in 2006 as a reporter and has covered nearly every beat in the newsroom. He currently writes about lifestyle and business content, including writing about the North Fork food, wine and arts scenes for northforker.com. Grant began his career in 2003 as a reporter and editor at The Signal, a daily newspaper in Santa Clarita, California. In his career, he has won dozens of awards from the New York Press Association, the Associated Press, the National Newspaper Association and the Press Club of Long Island.

02/27/19 6:00am

Cover subject Claudia Fleming of The North Fork Table & Inn photographed by David Benthal at Magic Fountain in Mattituck.

The idea of doing a women’s issue of Northforker is something we’d been kicking around for about a year.

And after we did our first special issue about the working waterfront last September, it became clear that this was something we needed to do. (more…)

02/07/19 11:13am

Chef Stephan Bogardus at The North Fork Table & Inn in 2017. He will now helm the kitchen at Greenport’s The Halyard. (Credit: David Benthal)

Acclaimed local chef Stephan Bogardus will helm the kitchen at The Halyard, the waterfront restaurant at Sound View in Greenport.

Bogardus, who left his post as executive chef at The North Fork Table & Inn last month, will make his debut at the restaurant this Thursday, Valentine’s Day.  (more…)

02/07/19 6:01am

Deciding on who makes the best wings on the North Fork is no easy task.

It ultimately comes down to the type of wings you crave, I suppose. Phil’s, for example, has a char-grilled take on Buffalo wings that’s hard not to like. If it’s something a little different you desire, the Crescent Farm duck wings at American Beech will not disappoint.

But when I think of wings in Riverhead or Southold towns, there’s one place that leaps to mind as a true classic, a legendary haunt for fried chicken, and that’s Spicy’s BBQ in Riverhead.  (more…)

01/29/19 5:05am

Every so often, Peconic farmer Fred Lee is approached by someone who wants to know how he had the foresight to convert his farm to organic more than a decade ago.

The move, which saw the farm become certified organic in 2007 but began several years earlier, came just ahead of a dramatic shift in more consumers seeking healthier, organically farmed produce.

“Some people say, ‘Wow you really switched at the right time. You’re a marketing genius,’ ” Mr. Lee said.

But the transition, he added, was more fortuitous than clairvoyant and more a personal decision than one dictated by market trends.  (more…)