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There is something about the fall season that just feels special. It’s that changing of the leaves from green to gold and the feeling of the air turning cool and crisp.
Fall inspires us to get out and explore, making it the perfect time for a weekend adventure. (more…)
Salt & Sea Burger from Salt & Sea Bistro. (Credit: David Benthal)
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Our breakfast on the North Fork map, as it appeared in the September issue of northforker magazine. (Credit: Eric Hod/Design, Michelina Da Fonte/Information)
Rise and shine, it’s breakfast time.
Declared the most important meal of the day, the North Fork knows how to do breakfast right.
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Alex Erey serves up sandwiches with a side of charm at Little Creek Oysters. (Credit: Sonja Derr)
If you’ve visited Little Creek Oyster Farm & Market in Greenport within the past three years there’s a good chance you’ve met the social and charismatic Iskender Erey, who goes by his nickname Alex. (more…)
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Labor Day Weekend is officially here. (more…)
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Chef Boudreau’s Crescent Farm duck confit is served with farrotto, artichokes, bok choy and house-made chutney. Rich and decadent, but balanced and clean, this dish is one of the menu’s staples.
Duck has a perfect meat-to-fat ratio. The Long Island duck cooks in a bath of its own rendered juices and fat until fork-tender, then the skin is crisped in a cast-iron pan. The chutney is a trifecta of sweet, spicy and tart, which complement the duck. The farrotto absorbs the juice from the duck and the chutney. It is then mixed with tangy artichokes and clean baby bok choy.
Inspired by the first time he traveled to Paris and ate at Michelin-starred restaurant Alain Ducasse, chef Boudreau recalls consuming duck confit, calling it his “first piece of heaven.” When Boudreau settled on Long Island, he was thrilled to have local birds and has been making this dish for 20 years. He still looks forward to prepping it every time.
Chateau Rayas Chateauneuf’s Chateau Rayas from the Rhône region of France. Locally, try it with Wölffer Estate’s The Grapes of Roth Merlot 2010.
Our great takeout spots map, as it appeared in the August issue of northforker magazine. (Credit: Eric Hod/Design, Michelina Da Fonte/Information)
Long days that blend into nights filled with beaches, picnics and firepits are what summer is all about. Summertime living should be easy, and that’s why it’s the perfect season for takeout.