Thanksgiving Menu

Written by Jedediah on . Posted in News

TO START
soup

heirloom beet salad, lolla rosa, goat cheese, blood orange, spiced almonds

burrata, pear, walnuts, arugula, white balsamic reduction

beef carpaccio grana padano, arugula, crispy capers, truffle oil

steamed mussels, pernot, coconut milk

“crab benedict” fried egg, hollandaise

TO FOLLOW

thanksgiving plate, dark + white meat, stuffing, rutabaga mash, cranberry sauce, sautéed haricots verts

gravy

lamb bolognese, paperdelle, ricotta, mint

ny strip steak, fries and béarnaise SOS

butterflied branzino, confit fingerlings, savoy cabbage, lemon buerre blanc

root vegetable lasagna, mushroom veloute

TO FINISH

sweet potato pie with pecan tuile

date nut bread, cream cheese mousse, maple bourbon sauce

chocolate mousse and pistachio parfait with brandied cherries

$75

Cooking Classes

Written by Jedediah on . Posted in News

turkeyGet Ready for Thanksgiving!
Cooking Classes
Sunday Nov. 23
and Monday Nov. 24
4 pm

Learn to cook a turkey and the sides with Chefs Craig Attwood and Kyle Strong Romeo
$50 a person

Let us do your shopping
Take home a 15 pound D’Artagnan organic free-range turkey and enough local farm produce for 6 to 8 guests.
$125 (please order in advance)

Book a room on Sunday Nov.23 or Monday Nov. 24 and the cooking class is on us

RSVP 631.722.2900

Restaurant Week Novemeber 2-9

Written by Jedediah on . Posted in News

We are participating in Long Island Restaurant Week from Sunday to Sunday November 2-9.
3 course prix fixe $27.95
We will also be serving local bottles of wine for $27.95
Book a room and your restaurant week dinners are on us

FIRST
soup of the day
escabeche of mackerel, gala apples, jalapeno, horseradish crème fraiche
arancini, squash, goat cheese, pickled red cabbage
heirloom beet salad, arugula, goat cheese mousse, spiced almonds
duck meatballs sup.5

SECOND
berkshire pork osso bucco, vanilla scented yam puree, kale, cranberry chutney
roasted amish chicken, brussel sprouts, wild mushrooms, spaetzle, raclette cheese
market fish, spaghetti squash, savoy cabbage, apple mustard
root vegetable & squash lasagna, ricotta cheese, wild mushroom veloute
petit filet of beef au poivre, pearl onions, farm greens, rutabaga sup.5

THIRD
chocolate & walnut mousse
oatmeal raisin ice cream sandwich, autumn spiced gelato, caramel sauce, whipped cream
pumpkin cheesecake, white chocolate, pumpkin seed brittle

Host Your Holiday Party at Jedediah Hawkins!

Written by Jedediah on . Posted in News, Uncategorized

Our historic Inn, Restaurant & Speakeasy is the perfect venue for your holiday party. With its breathtaking setting, central location, fine cuisine, and many private rooms with fireplaces, the Inn is the most sought after location on the East End of Long Island for private events.
Take advantage of seasonal offers and special booking rates for our rooms.

FOUR COURSE HOLIDAY MENU
FIRST
soup of the day
heirloom beet & arugula salad, goat cheese mousse, spiced almonds
SECOND
escabeche of spanish mackerel, gala apples, jalapeno, horseradish crème fraiche
arancini squash, goat cheese, pickled red cabbage
THIRD
roasted amish chicken, brussels sprout leaves, wild mushrooms, spaetzle, raclette
petit filet of beef au poivre, pearl onions, farm greens, rutabaga
monfish ala plancha, roasted cauliflower, turnips, golden raisins, horseradish brown butter
root vegetable and squash lasagna ricotta cheese, wild mushroom veloute
FOURTH
figgy pudding hard sauce, dried fruit
candy cane crème brulee

$55 per person Sundays through Fridays (minimum 8 persons)
$65 on Saturday night

add a glass of bubbly, spiced wine, or eggnog for $9

Sherry Pickerell’s blog

Written by Jedediah on . Posted in News, Press

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10649918_10152496754862701_7627040390769476030_nhttp://sherrypickerellphotographyblog.com/

NORTH FORK WEDDING PHOTOGRAPHER-GELMINA AND ED’S JEDEDIAH HAWKINS INN WEDDING-9/6/14
Gelmina and Ed met each other while working and just hit it off! They have a sweetness between them that you enjoy watching. Gelmina brings out something special in Ed. She has a spunkiness about her that just brings a smile to your face. They chose the beautifully restored historic JEDEDIAH HAWKINS INN in Jamesport, NY to have their September 6th Wedding which included their closest family and friends. The rainy weather that was headed our way held off for their outdoor ceremony and the evening ended up running just perfectly. They had gorgeous hydrangea bouquets designed by one of the great Florists out here on the North Fork, MATTITUCK FLORIST in Mattituck. It was truly a wonderful day to be a part of! I also was lucky to have my good friend JULIE LOWRY here from Alabama to photograph their day with me. A special thank you to her for making the trek up here to help me. Here are some of my favorites to share:

Photography Exhibit

Written by Jedediah on . Posted in News, Press

In the Barn Gallery at Jedediah Hawkins Inn, we welcome a group of artists from the Alex Ferrone Gallery. The exhibit is on through October 14th and open during restaurant hours.

Photography Exhibit

Health and Fitness Magazine

Written by Jedediah on . Posted in News, Press

swordfish a la plancha
Four healthy menu items and recipes from NoFo restaurants
by Vera Chinese

Dining out doesn’t have to mean inflating your daily calorie intake to accomodate a four-course meal.

From quinoa salad to fresh grilled swordfish, North Fork restaurants offer plenty of lighter options for health-conscious diners that don’t skimp on flavor.

Order these tasty yet low carb and high protein dishes on your next visit to one of these restaurants or make them at home.

Jedediah Hawkins Inn

Swordfish a la plancha

Courtesy of Craig Attwood, executive chef

What you’ll need:

5 ounces swordfish steak

1 cup summer ratatouille

1 teaspoon minced garlic

2 tablespoons olive tapenade

5 whole heirloom cherry tomatoes, peeled

1 ounce green herb oil

basil, chiffonade and minced chives to taste

1 teaspoon Herbes de Provence

salt and pepper to taste

Season the swordfish on both sides with salt, pepper and Herbs de Provence and sear on both sides until the fish is at a medium-rare temperature. In a sauté pan, roast garlic and add cherry tomatoes. Quickly add the ratatouille and cook over medium heat. Sprinkle basil, chives, salt and pepper to taste and toss.

Plating instructions: With the tapenade, make a circle around the plate. Place a cup of the finished ratatouille in the center of the plate (reserve 2-3 tomatoes from the ratatouille). Cut the portion of swordfish in half and place on top of the ratatouille. Place the tomatoes on top and around the portion of swordfish. Finish drizzling green herb oil around the plate’s borders.

“The ratatouile is all from local farms. The swordfish is coming from boats off Montauk,” chef Attwood said. “You’ll taste something that’s a little bit different. This is a clean dish.”

Forbes Travel Guide Five New Destinations for Wine Lovers

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Michelle Doucette, Contributor

So you’ve checked Sonoma off your list, explored Napa’s Silverado Trail, and wandered the Willamette Valley too? Don’t fret that you’ve exhausted your wine-country options from Atlantic to Pacific—you’re simply primed for an under-the-radar getaway catering to vino aficionados. These five vineyard-dotted destinations deliver delicious varietals amid stunning vistas and gourmet meals. Spanning the country from California to Virginia, they may even be right under your (expert) nose.

Paso Robles, California
What to do: Located on the Golden State’s Central Coast about 30 miles north of San Luis Obispo, this SLO County gem boasts more than 200 area wineries, many growing Paso’s famed zinfandel grape. A trip down Adelaida Road and Vineyard Drive will bring you to many of the must-see tasting rooms. Stop by Tablas Creek Vineyard for Rhône-style blends; DAOU Vineyards to sip the superb Estate Mayote red blend atop DAOU Mountain at 2,200 feet; and Whalebone Vineyard’s tasting barn for a sample of Bob Wine, a Bordeaux-style blend based on cabernet sauvignon. As evidenced by Bob, Paso Robles prides itself on its laid-back approach to winemaking and imbibing, and you’ll find this friendly attitude characterizes the town square around City Park as well. There, enjoy a locally sourced meal at casual-chic eateries such as Artisan and Thomas Hill Organics Bistro & Wine Bar (both great places to discover more local bottles).

Where to stay: Hotel Cheval’s 16 guest rooms put you within walking distance of downtown’s attractions, and within a stone’s throw of area wineries, with a luxury SUV standing by for sommelier-curated tasting excursions. As the luxury hotel’s name suggests, it takes its design cues from France and follows a subtle equestrian theme; the Pony Club, its Parisian-inspired wine bar, serves local wines at a horseshoe-shaped bar and on a heated outdoor patio.

Middleburg, Virginia
What to do: Middleburg, tucked into the foothills of the Blue Ridge Mountains in Northern Virginia, is famous for both horses and wine, but if it’s the latter you’re after, begin at The Boxwood Winery. The state-of-the-art red-wine producer helped establish the Middleburg AVA in 2012 and offers tastings in a modern fieldstone complex designed by Jacobsen Architecture, the D.C. firm behind such prominent works as an addition to the United States Capitol. Another of the area’s 30-plus wineries to try is Greenhill Winery & Vineyards, an expansive estate where you can enjoy wine and charcuterie on the tasting room terrace. Downtown, unique boutiques and restaurants beckon. Duck into Market Salamander or Home Farm Store for an on-the-go sandwich showcasing local ingredients.

Where to stay: A boutique, epicurean experience awaits at Goodstone Inn & Restaurant, which offers 18 rooms and a Virginia-farm-to-table eatery on its 265-acre estate. Book the property’s wine tour package for a customized itinerary based on your palate, a gourmet picnic, a $50 credit at The Restaurant at Goodstone, a country breakfast and more. Slightly closer to downtown, the year-old Salamander Resort & Spa houses 168 luxe rooms and suites on its 340 acres. The resort’s Gold Cup Wine Bar hosts a different area winemaker each month for weekly tastings and pairing dinners.

Woodinville, Washington
What to do: More than 100 wineries and tasting rooms populate this part of the Sammamish River Valley just 30 minutes from downtown Seattle. Between widely distributed favorites, such as Chateau Ste. Michelle, and more boutique vineyards, Woodinville’s producers package about three million cases each year. Two of the area’s originals—Chateau Ste. Michelle and Columbia Winery—operate tasting rooms seven days a week, plus offer a slew of special events and concerts onsite. Foodies flock to Woodinville for some of Washington’s freshest fare; ingredient-driven restaurants including Forbes Travel Guide Four-Star The Herbfarm, Barking Frog, and Purple Café and Wine Bar serve Pacific Northwest dishes complemented by largely local wine lists.

Where to stay: Forbes Travel Guide Four-Star Hotel 1000 in Seattle provides the perfect base for a city and country escape that includes Woodinville. There’s no need to DIY your excursion: The contemporary hotel’s Woodinville Wine Escape package includes accommodations in a water-view room, dinner for two in BOKA Restaurant + Bar, two tickets for a Woodinville wine tour with Evergreen Escapes and more. Your half-day tasting will stop at three or more of the area’s acclaimed boutique wineries as you’re chauffeured in a biodiesel Mercedes van.

Jamesport, New York
What to do: A notable stop on Long Island’s North Fork wine trail, Jamesport lies less than two hours, and worlds away, from both New York City and The Hamptons. Since Jamesport Vineyards was established in 1981, the North Fork has seen an entire wine industry spring up among the region’s beaches and farms. The area’s agricultural roots are felt in tasting rooms across town: Jamesport Vineyards pours estate-grown tastings in a 150-year-old barn, with an oyster bar and live music on weekends. Sherwood House Vineyards’ Jamesport tasting house serves its French-style reds and whites—and Long Island’s first artisanal brandy—in an 1860s farmhouse, and Clovis Point’s renovated potato-barn tasting room offers the winery’s merlot, chardonnay and cabernet franc. Diliberto Winery, meanwhile, delivers a taste of Italy with its Tuscany-inspired tasting room and covered patio.

Where to stay: Accommodations don’t get much more private than Jamesport’s Jedediah Hawkins Inn, a restored 1860s mansion with five guest rooms and one luxurious suite complete with private cupola. After a day of wine tasting around town, head to the hotel’s restaurant, solarium and flagstone speakeasy for a glass of local wine and a coastal dish such as saffron-flavored Portuguese fish stew with lobster, mussels, clams, monkfish and chorizo.

Palisade, Colorado
What to do: Palisade may not look like your typical wine region, what with the red-rock mesas surrounding it, but the terroir here in Colorado’s fruit capital is suitable for wine grapes as well as orchards. Palisade’s winemakers produce a fair amount of fruit vino, but also rich cabernet francs and robust chardonnays, with some of the best found at Canyon Wind Cellars’ and Grande River Vineyards’ tasting rooms. This being outdoorsy Colorado, there’s no better way to navigate between Palisade’s wineries than on a bicycle; rent a cruiser from Rapid Creek Cycles & Sports downtown and be on your way. The compact town also boasts a brewery, meadery and distillery, Peach Street Distillers; don’t miss their stellar pickled-veggie-packed Bloody Mary.

Where to stay: Western Colorado’s Gateway Canyons Resort offers a year’s worth of activities on its crimson grounds, the most unique of which may be the Gateway Canyons Auto Museum, home to more than 50 American classics. But the resort also provides easy access to the Western Slope’s wine country, and hotel staff will arrange your guided or individual Palisade outing. Visit in September to attend Palisade’s Colorado Mountain Winefest, the region’s biggest wine celebration, held from September 18 to 21 in 2014.

http://www.forbes.com/sites/forbestravelguide/2014/09/04/five-new-destinations-for-wine-lovers/

Northforker

Written by Jedediah on . Posted in News, Press

bluefish potato salad and peach relish KyleNorth Fork chefs compete with tricky bluefish in ‘Iron Chef’ type contest
by Vera Chinese

Kyle Strong-Romeo, sous chef at the Jedediah Hawkins Inn plates bluesih with peach relish. (Credit: Vera Chinese)
Kyle Strong-Romeo, sous chef at the Jedediah Hawkins Inn, plates bluefish with peach relish at the “Seafood Throwdown” at Grown on Long Island Day at the Suffolk County Farm in Yaphank. (Credit: Vera Chinese)
How do you take the musty-smelling, sharp-toothed bluefish and make it palatable for the masses?

It helps if you have a quartet of talented North Fork chefs on hand and a whole lot of olive oil for poaching.

Bluefish and tomatoes were the necessary ingredients in an “Iron Chef” type competition at Grown on Long Island Day at the Suffolk County Farm in Yaphank on Friday, Aug. 8. Chefs Kyle Strong-Romeo of the Jedediah Hawkins Inn and Amanda Falcone, a pastry chef at the North Fork Table & Inn, battled chef Steve Amaral of the North Fork Chocolate Co. and his sous chef Rene Oliva for bragging rights.

The chefs were given the two ingredients and money to buy fresh, local produce from the event’s farmers market for the “Seafood Throwdown,” sponsored by New York Sea Grant. The annual competition at the Long Island Farm Bureau-sponsored fair raises awareness of cooking with local seafood.

“No one eats it,” Amaral said of bluefish. “This is bait.”

But judging from the line a people waiting to sample Amaral’s seared and poached bluefish served with a white wine wine, roasted corn and tomato broth, he was just exaggerating.

Seared and poached bluefish. (Credit: Vera Chinese)
Skin-on seared bluefish with a yogurt, dill and cumin fingerling potato salad. (Credit: Vera Chinese)
“They worked amazing magic with bluefish,” said Robin Lee Simmen, a community horticulture specialist with Cornell Cooperative Extension, and one of the contest’s three judges. “They were very different presentations, but both were fresh and bright.”

But it was team Strong-Romeo/Falcone that the judges, which included Suffolk County Community College’s culinary arts director Rich Freilich and Edible East End deputy editor Eileen Duffy, selected as the best.

“Bluefish is tough,” said Strong-Romeo, who won over the judges with skin-on seared bluefish served with a yogurt, dill and cumin fingerling potato salad. “It has a distinct flavor and it’s a fish that you need certain ingredients to cook well.”

Bluefish are abundant in New York waters from May through November.

http://northforker.com/2014/08/09/north-fork-chefs-compete-with-tricky-bluefish-in-iron-chef-type-contest/