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From a Chef's Perspective

From a Chef's Perspective

From a Chef’s Perspective: Picnic Like a Pro!

August 29, 2019
It is PRIME picnic season! Well, some days can feel so hot that all I really want to eat is watermelon and call it a day, but for those perfectly warm summer and fall days I have made a list of things that I keep on hand as well as...
From a Chef's Perspective

From a Chef’s Perspective: Why you should make short ribs for Christmas dinner

December 21, 2018
  It’s just around the corner, can you feel it?! I know some of you are starting to compile grocery lists, gather recipes and maybe even freaking out a little. I can assure you that even trained chefs experience the somewhat panickly pre-holiday feeling when planning a Christmas dinner. This...
From a Chef's Perspective

From a Chef’s Perspective: Wine & Takeout Pairings!

September 13, 2018
As we enter the final wave of our busy season here at the tasting room, I find myself ordering takeout with much more frequency. With very little physical energy left at the end of a long work weekend, there’s nothing better than picking up a delicious meal all wrapped up...
From a Chef's Perspective

From a Chef’s Perspective: Unusual Condiments & Wines to Pair with Them (with that summer bod in mind)

April 25, 2018
So I’m going to come clean about something right off the bat –  I’ve been on a diet all winter. Surprisingly, it has been pretty smooth sailing because I have chosen to do the most basic, easy diet which is literally just EAT LESS CRAP. On this “diet” I can...
From a Chef's Perspective

From a Chef’s Perspective: Gifts for the Foodie Friend or Family Member

December 2, 2017
Hello again! I don’t know about you guys but the holiday season kinda snuck up on me this year! The twinkly lights, the trees, the warm holiday beverages – I appreciate a lot about this time of year. However I find myself struggling to get out to the stores to...
From a Chef's Perspective

From a Chef’s Perspective: Autumn eats & Chardonnay

September 15, 2017
From a Chef’s Perspective: Autumn Eats & Chardonnay It’s not *quite* here yet, officially, but we can all sense it. Autumn on the North Fork is something I get really, really excited about. Tomatoes aside, all of my favorite vegetables start appearing again at farmstands, and comfort foods start popping...
From a Chef's Perspective

From a Chef’s Perspective: It’s grilling season!

July 6, 2017
It’s here. Summer in FULL effect. Which means swimming, sunsets, riding my bicycle around town and GRILLING. I LOVE cooking and eating outside – it’s probably my favorite activity of the year. You can get away with being a little messier, clean-up is way easier and my house doesn’t smell...
From a Chef's Perspective

From a Chef’s Perspective: Taking Your Food to the Next (Flavor) Level

March 23, 2017
From a Chef’s Perspective: Taking Your Food to the Next (Flavor) Level American cuisine as we know it today, a mélange of international flavor influences, has not always been so creative. In fact, it kind of suffered from what I refer to as a “Flavor Depression” for most of its...
From a Chef's Perspective

From a Chef’s Perspective: Entertaining & Hospitality tips

December 9, 2016
  Friends and customers often ask me, “If you’re a trained chef, why don’t you work in a restaurant kitchen?” It’s hard to fetch a response to that question that won’t lead them to believe that I have somehow “given up” on the restaurant world. I haven’t. (I still daydream...
From a Chef's Perspective

From a Chef’s Perspective: Tomato Season!

August 26, 2016
It’s happening! The return of the local tomato is upon us here on the North Fork and I am PSYCHED. I eat tomatoes like apples. Well, not really because that would be really messy and creepy. What I mean is, I eat as many as I can while they’re around....
From a Chef's Perspective

From a Chef’s Perspective: Building a great (and simple) cheeseboard

June 22, 2016
Cheese is one of my favorite things to shop for. The main difference between choosing a great wine (from a wine shop) and choosing a great cheese is that a good cheese shop will actually let you try anything before buying, and this is the sort of opportunity I always...
From a Chef's Perspective

From a Chef’s Perspective: A (Relaxed) Guide to Food & Wine Pairing

March 25, 2016
From a Chef’s Perspective: A (Relaxed) Guide to Food & Wine Pairing There is a universal assumption that chefs always eat like gourmands, and for the most part that is not the case. Although most chefs like myself love indulging in a meal worthy of being deemed “over the top”,...
From a Chef's Perspective

Harvest Series II : Fermentation!

October 19, 2015
The Tale of Fermentation:   Once upon a time, humankind discovered alcoholic fermentation (I wish they had that on camera). The age old natural process of fermentation is one of the happiest mistakes of human history; aside from discovering fire which, to no one’s knowledge, could have rightfully been inspired...
From a Chef's Perspective

From a Chef’s Perspective: Harvest Series Part I

September 18, 2015
These temperatures may be deceiving, but harvest is indeed here! We thought this would be a good time to break down the winemaking process for our readers. There is so much work that goes into making our wine, and a lot of the process is still unknown to most of...
From a Chef's Perspective

From a Chef’s Perspective: Pinot Blanc Day is (almost) here!

August 17, 2015
We are just 6 days away from Pinot Blanc Day! In case you missed it last year, Pinot Blanc Day is being held this Sunday, August 23rd at our Oregon Road tasting room all day. We will be pouring complimentary flights of our 2012, 2013, and 2014 vintages of Reserve...
From a Chef's Perspective

From a Chef’s Perspective: The oysters are coming!!

July 30, 2015
With oysterfest just 2 days away I couldn’t help but reflect on the wonder of those delicious bivalves. Sometimes you go your whole life eating something and don’t even stop to think about it, how it got to you, or what makes it so, so good. If you haven’t given...
From a Chef's Perspective

From a Chef’s Perspective: Fresh Hampton & Lieb Cellars Wine Dinner

June 15, 2015
One of the greatest things about working in the Long Island wine region are the opportunities that arise to connect and work with local restaurants. If you are a food and wine enthusiast and haven’t already considered attending a wine dinner, you should. The menu is usually curated to suit...
From a Chef's Perspective

Dessert Wine; what it is, and what it isn’t

April 23, 2015
Dessert wines are often misunderstood, and don’t get the appreciation they deserve when they are consumed out of context. What is often mistaken for a regular drinking wine that is “too sweet” or “syrupy”, should actually be praised for those exact qualities. The complexity and depth of a great dessert...
From a Chef's Perspective

Bridge Lane Rosé: The Versatile Complement

March 23, 2015
Every vintage of our Bridge Lane Rosé has been made in the dry style, and many of our guests are pleasantly surprised by this. Slowly but surely, the common misconception that Rosé is always sweet seems to be slowly dissipating. We are so excited that rose is making a comeback...