FT article on North Fork

By Oliver Griffin
Long Island’s Top 10 Brunches and Late Breakfasts You Should Try
Long Island is the home of Gatsby, Don Vito Corleone and, as it turns out, an array of fantastic brunch options. Brunch – a meeting of the best parts of both breakfast and lunch – is considered wholly American. Often involving eggs typical dishes can be savoury or sweet, and sometimes both. Indeed, brunch is perhaps the only official meal-time where meat with a side of jam or syrup is socially acceptable (although it is always delicious). For those who find themselves in Long Island and stuck for mid-morning dining ideas, here is a list of the top ten brunches on the country’s most populous island.
Jedediah Hawkins Inn

Found on Long Island’s north fork, Jedediah Hawkins Inn is surrounded by more than 20 acres of gardens and farmland. The breakfast at the Inn starts early, but this is a small price to pay for what is ultimately a wonderful brunch. New takes on traditional dishes, including the indulgent amaretto French toast with bacon and maple syrup, and duck wings with yoghurt raita, sit proudly on the menu. The building itself is a site of historical interest for the local area. It was built by Captain Jedediah Hawkins in 1863, in popular Italian style. Despite falling into disrepair (and allegedly being haunted), the house was renovated into the restaurant and hotel it is today.

Meet the new executive chef at the Jedediah Hawkins Inn by Cyndi Murray

After more than a decade cooking in New York City and the Hamptons, Chef Craig Attwood has taken up residence on the North Fork and he’s bringing his unique cooking style to the Jedediah Hawkins Inn in Jamesport.

Trained at the New York Institute of Technology, Mr. Attwood is a South Shore native whose resumé includes stints at Indigo and Judson Grill in New York City and East Hampton Point and Public House 49 on Long Island.

Earlier this month he replaced Rich Kanowsky as the executive chef at Jedediah Hawkins Inn in Jamesport. With a laidback attitude, Mr. Attwood hopes to bring a fresh and inviting atmosphere to the inn. Only a few weeks into his new job, he has worked with sous chef Kyle Strong-Romeo to overhaul both the menus for the inn’s upstairs dining room and basement speakeasy, which now offers fun and creative food choices like duck chilidogs with blue mustard.

On Thursday, we caught up with Mr. Attwood to find out more about his cooking style and his vision for the Jedediah Hawkins Inn.

Q. Why did you want to work at Jedediah Hawkins Inn?

A. “I had known the previous chefs and I’d help them out when they did events or holidays. So, it kind of just came together. Plus, I love the area. The people are really nice. It’s just refreshing.”

Q. How did you get into cooking?

A. “My mother and my neighbor were always cooking when I was a kid. I grew up watching Julia Child and I’ve always worked in restaurants. I washed dishes and then I did prep. I just worked my way up from the there.”

Q. What is your signature dish?

A. “I would say costal cuisine with local fish and some Mediterranean and Middle Eastern influences. For here, I’ll try to keep signatures for each season. In the summer, we’ll do heirloom tomatoes and cucumbers. When we get into the fall there will be more root vegetables.”

Q. How will the menu be different now that you’re chef?

A. “Depth of flavor. You can read the menu and see rib eye, but there is more that goes into it. It is the beef stock we make, the trimmings and the way we slow roast the carrots in the oven. It is all these simple things put together at the same time that brings out the taste, the depth of flavor and the care that goes into its preparation.”

Q. What do you hope to bring to Jedediah Hawkins Inn?

A. “I’m easy going. I want the staff to have fun because that translates to the customers. If the staff is happy, the customers will see that and get a better experience. I want to make the speakeasy more approachable for the locals.  It isn’t just a high-end inn it is a place where you can come relax, have some local wine and beer and you’re not going to spend so much money.”

Q. What should first-time diners order?

A. “I’d say you have to order the duck wings. That is something that is a signature of Jedediah Hawkins. It was taken off the menu for a while, but we wanted to bring it back because Crescent Duck Farm is right down the road.”

http://northforker.com/2014/04/20/meet-the-new-executive-chef-at-the-jedediah-hawkins-inn/

Unpretentious And Awesome: A Guide To The North Fork
This week, we’re launching Gothamist’s travel content, Gothamist Getaways. Four times a year, we’ll have a week of posts featuring looks at travel, food, products and tips, near and far, for making your trips more pleasurable. So enjoy and let us know if you have any hints for us—email travel@gothamist.com.

Maybe you got the idea from GIRLS. But the North Fork has been a great escape for city folk for decades. With inexpensive mom-and-pop motels, farmers and oystermen working land and shore, and a truly unpretentious vibe, The North Fork, is an all-season destination. The only downside to this bucolic, charming stretch of Long Island is many of the area beaches are a bit rocky.

GETTING THERE: Put Greenport, where you’ll be spending the night, as your ultimate destination in your GPS. En route, stop in Mattituck to visit The Village Cheese Shop and stock up on a bit of charcuterie and cheese to take with you to go (you’ll appreciate them when you’re tasting wine later on). For those without a car, you can take the Hampton Jitney or the Long Island Rail Road.,

WHERE TO STAY The Silver Sands Motel is a family run motel with a small private (not rocky) beach. They are running a special until May 15th, two nights at the motel, a local bottle of wine and a $50 gift certificate to use at one of three fantastic area restaurants (The Frisky Oyster, Noah’s,Biere) all for $250 plus tax. If more luxurious digs are your thing, check into Shinn Estates or The Jedediah Hawkins Inn.

http://gothamist.com/2014/03/26/jauntsetter_guide_to_the_north_fork.php

We’re thrilled to be selected to be part of the Forbes Travel Guide. The Guide (formerly known as the Mobil Travel Guide) is a star rating service and series of travel guides for luxury hotels, restaurants and spas worldwide.

We’re live at

http://www.forbestravelguide.com/the-hamptons-new-york/hotels/jedediah-hawkins-inn

The Audacity of Hops Beer Dinner at Jedediah on Feb. 28
February 11, 2014 | By Eileen M. Duffy

Session in the Speakeasy, a winter series featuring dinners paired with local beverages a the Jedediah Hawkins Inn, will wrap up on Friday, February 28, at 6:30 p.m. This week the subject is beer. Craft beer, that is, something Edible has been following from the stalwarts at the Southampton Publick House to the microbreweries sprouting up all over the Long Island. The master of ceremonies is Tom Acitelli, a beer historian and the author of The Audacity of Hops. Join Tom for a tasting of local brews, and learn the distinct styles of craft beers and the passions and palates behind them. A sampling of hearty pub-type fare will round out an evening of gastro-goodness.

All sessions begin at 6:30 p.m. and tickets are $95 per person, plus tax and tip.

Friday, February 28: ”Craft Beer: A Love Story” As part Jedediah Hawkins Inns’ “Sessions in the Speakeasy” author and beer historian, Tom Acitelli, will host a beer tasting and discussion on the rapid expanse of craft brewing .  Some of what is written in Tom’s book “The Audacity of Hops” will be intertwined with the evenings’ libations and rhetoric. Six Long Island based beers will be poured alongside hearty pub-fare in the cozy speakeasy space of the Victorian Inns’ basement.

Tom says he wants to give the audience a general introduction to the history of craft beer and especially the prominence of the NYC area in that history. The rise of IPA as the American archetype and the use of Cascade hops (the first American aromatic hop grown and used in the states) will also be a focus in the session.  Tickets are $95 per person which includes beer, food, and a copy of Tom’s book. Don’t want to drive afterward?

http://newyorkcorkreport.com/blog/2014/02/13/upcoming-long-island-beer-events-february-and-march-edition/

Alan Katz, cocktail historian and co-founder of NY Distilling Co. will mix cocktails featuring whiskey, bourbon and vodka from Long Island Spirits as well as gins from NY Distilling Co.