Tag Archives: North Fork Table and Inn

The Best Hot Dog In the New York Area

The Truck. North Fork Table and Inn, Southold, Long Island, NY

What’s the best hot dog in New York? Well, you’ll have to travel a bit to find it. For this beautifully-flavored and sauced hot dog, you’ll need to hop the Jitney or rent a car and travel out to the North Fork of Long Island. There, at a food truck operated by the award-winning  North Fork Table and Inn, located in Southold, are some very fine wieners.

These are simply the best dogs I’ve ever eaten.

Normally, you’d have to dish out serious bucks to eat at the Inn, where Gerry Hayden, who used to cook for Aureole, now dishes out excellent locally sourced dishes.  Award-winning pastry chef Claudia Fleming (late of the Gramercy Tavern) oversees the pastry operation. Where possible, the couple relies on ingredients grown by local farmers or fished from local waters

The Lunch Truck shines as the single best place to get some quick quality grub on the North Fork. The Hartmann’s Atisan All Beef Hot Dog, comes plain or with a variety of toppings ranging from house-made sauerkraut to bread and butter pickle relish  to apple cider vinegar-glazed onion. Then, there’s chorizo chili and pepper jack cheese sauce to throw on top. What a decadent meal that would be!

Even piled high with three toppings—we had sauerkraut, bread and butter pickle relish and onions—the hot dog is an affordable indulgence at $4.50.

I’ve heard the lobster roll (“local when available, but usually Canadian, I’m not gonna lie to ya,” says the truck’s sign) is divine.  I plan to try that this weekend. It goes for $16.50.

Still, just the dogs alone are worth the two hour schlep from the city. While you’re on the North Fork, visit some vineyards and shop the abundant farm stands. Right now, asparagus and rhubarb are in season. Strawberries, as sweet as candy, will be coming soon.

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Corn Dinner, Dessert: Sweet Corn Ice Cream

Corn ice cream via flickr by stuart_spivack

Corn ice cream via flickr by stuart_spivack

Claudia Fleming is one of America’s great pastry chefs. These days, you can find the former Gramercy Tavern pastry chef and her luscious desserts at the North Fork Table and Inn in Southold on Long Island’s North Fork.

If you missed the other courses for the all corn dinner, here they are:

Drinks Snack: All Corn Dinner: With Cocktails Try Chewy Corn Nibbles

First Course: Corn Dinner: First Course, Grilled Corn on the Cob

Main Course: Corn and Clam Chowder

Sweet Corn Ice Cream
Ingredients
4 ears of sweet summer corn (preferably white)
2 c whole milk
2 c heavy cream
¾ c granulated sugar
8 large egg yolks

Method
Slice the kernels off the corncobs and place in a large saucepot. Break the cobs into thirds and add them to the pot along with the milk, cream and half the sugar.  Bring the mixture to a boil.  Remove from the heat and remove the corncobs.

Using an immersion blender, puree the corn.  Return the cobs to the pot to infuse for approximately one hour.

Bring the mixture back to the heat and allow it to come to a scald. Turn off the heat. In a small bowl whisk the yolks with the remaining sugar. Slowly add 1 cup of the corn mixture to the yolks whisking constantly . Add the yolk mixture  to the saucepot whisking. Cook over medium low heat , stirring continuously with a heatproof rubber spatula until the mixture thickens enough to coat the back of a spoon.

Pass the custard through a fine sieve, pressing down on the solids; discard solids. Cool custard in an ice bath, then cover and chill at least 4 hours. Freeze in an ice cream maker according to the manufacturers instructions.

Source:  Claudia Fleming, co/owner and pastry chef, The North Fork Table & Inn;
former pastry chef, Gramercy Tavern, New York; James Beard Award winner, Pastry Chef of the Year, 2000.

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