The dish on Long Island's restaurant and food scene
North Fork Table launches 'Cooking Sessions'
Saturday Jan. 4 marks the inauguration of “the Cooking Sessions” at North Fork Table and Inn in Southold. The afternoon demo-discussion classes are a collaboration between Gerry Hayden and Claudia Fleming — the restaurant’s chef and pastry chef — and Kevin Penner, former South Fork chef (of 1770 House and Cittanuova, among others) who “more or less retired” in the fall and has made his way north to “hang out with my friend, Gerry.”
Each session, Penner said, will celebrate the unique bounty of the North Fork and “is intended to convince people to connect with the sources of their food and wine. Steak comes from a cow, wine comes from grapes.”
The first session will be about chickens and eggs. On hand will be Holly Browder, co-owner of Southold’s Browder’s Birds, as well as her chickens and eggs. On wine: David Page and Barbara Shinn, owners of Shinn Estate Vineyards in Mattituck. Gerry Hayden will direct the discussion and Penner will demonstrate a number of dishes — which participants will taste.
Sessions start at 1 p.m. and will run for about 4½ hours. The cost is $90 per class, $300 for the whole series (Jan. 4, 11, 18 and 25 and Feb. 1, 8, 15 and 22.) Call the restaurant at 631-765-0177 to register.
North Fork Table and Inn is at 57225 Main Rd., Southold, 631-765-0177, northforktableandinn.com.