Forget roses. This Valentine’s Day, treat your sweetheart to an unforgettable meal.
In his kitchen at North Fork Table, Hayden cultivated excellence and a legacy.
After living with ALS for four years, a mentor to many succumbs to the illness.
You could spend an entire Friday at North Fork Table and Inn.
I doesn’t seem that long ago, when our editor in chief Brian Halweil was out on the Main Road in Southold taking pictures as…
Local breweries are helping farmers grow their livestock. • Photographs by Randee Daddona
That’s right, the North Fork’s Browder’s Birds have begun a locavore poultry project that is sure to have you singing, “It’s the circle of life,” in no time. Mattituck’s organic free-range chicken farmers are currently feeding two of their flocks scraps from the highly touted North Fork Table and Inn and the chickens will ultimately appear on the restaurant’s menu on the weekend of July 25.
In a fashion that is typically Italian, we cured the lardo with salt, garlic, rosemary and cracked black pepper. The tocino was cured with salt and sugar, as it is often done in Spain
Chef Gerry Hayden has been in our hearts since he learned he has ALS. He still goes to work every day, is teaching cooking classes and appears at fund-raisers, tirelessly telling the story of the disease and how it has affected his life. Here’s another way to help him at a multi-chef tasting organized by Slow Food at Kontokosta Winery on February 23.
I think the people who get the most use out of these lists are the ones who leave New Year’s Eve to the last minute. These may also be the kind of people who really don’t want anything to do on New Year’s but feel bad for themselves at the last minute.
Gerry Hayden and Kevin Penner have come up with a plan to make the winter pass quickly: cooking classes, which they are calling the Cooking Sessions.