Cooking on the North Fork has never been more inspiring. Each season brings exciting new varieties of tried and true favorites like sweet corn and rediscovered heirloom varieties of tomatoes, squashes, berries and greens.

Long Island’s vineyards are maturing, competing successfully with European varieties and vintages while establishing a strong identity all their own.

The North Fork’s range of party locations expands and grows each year, with homeowners creating fabulous garden “rooms,” local wineries building state of the art tasting and event pavilions, and new venues being built or restored.

Our beautiful North Fork has become a culinary destination. It is our great fortune to have been here since the seeds were sown, to witness their growth and now to celebrate and partake in the bountiful harvest of the East End’s possibilities.

Our proximity to local growers and food producers is what makes cooking on the North Fork so special. Almost three decades ago, on a day trip with husband-to-be Jim, Barbara stopped to pick strawberries at Wickham’s Fruit Farm. That day, the North Fork’s agricultural riches lured her away from her post as a chef in New York City’s glamorous culinary world.

Barbara and Jim spent several years growing and selling specialty crops to the New York City marketplace, counting chefs like David Waltuck, Peter Hoffman, Tom Colicchio and Thomas Keller as valued customers. These fresh, beautifully grown ingredients now form a cornerstone of Seasoned Caterers’ cuisine.

Freshly harvested local seafood offers the same satisfactions. From the spring’s first flounder to summer’s bluefish and autumn’s striped bass and bay scallops, North Fork fish and shellfish are of the highest quality.

For meat, we’re grateful to have Crescent Farms in Aquebogue for wonderful duck, and Miloski’s Poultry Farm in Calverton, which supplies fantastic turkey that inspires us to cook this underrated product more creatively than any Thanksgiving cook may think possible.  We’re thankful too for the goats and people at Catapano Dairy Farm who jointly produce a lovely and award winning fresh chevre.

For what the North Fork doesn’t yet produce, we use suppliers like Flying Pigs Farm in upstate New York, Shepherd’s Hill Farm in Vermont and other regional specialty livestock producers to ensure that the animal products we use are as natural and flavorful as possible.

Our work with these finest of ingredients will bring you as much joy at your table as it brings us in the kitchen.