Here it is, October 2014! Where does the time go when you’re having a blast? This last year (I am defining a year in terms of summer to summer) has been fun, illuminating and in some ways humanizing. Here are some random thoughts about cooking on the two forks.
Last year, right about now, I was finishing out twenty-two seasons (again, that means summer) in the Hamptons. Since then I have spent my working time on the north fork of Long Island cooking, comparing and contrasting the two places that are geographically close yet very far apart.
And the take away is?
The north fork has more farms, more wineries and is generally a more agricultural area. What does that mean? It means the north fork has collectively embraced it’s past and future as a place where food is produced from beginning to end. The aquaculture, viticulture and agriculture all have very firm foundations in place on the north fork. The restaurants, brewers, wine makers and other artisans close the circle of agriculture by celebrating and showcasing what has been grown in the area.
My first visit to the north fork was a long time ago. At least twenty years ago. My most recent visits have found it beautiful, exhilarating and a perfect setting to celebrate the pleasures of the table.
I would like to have some tables in the area.