A Fork in the Road.  I chose the northern one.

After some revitalizing altruism in the nation’s capital, cooking at a venerable soup kitchen, I had the blessing of my sweetheart to try to be happy elsewhere, rather than miserable in Washington, DC.  I’m on the North Fork, living on a sheep farm with some friends, cooking for a former chef of mine who has been sidelined from his restaurant in a physiacal capacity by a debilitating disease.  Doing the best we can with the local products, of which there are plenty, within a 20 mile radius.

Duck and Pork Pâté in Savory pastry.

Chunky style, in it's own crust.

Chunky style, in it’s own crust.

 Ricotta and Zucchini Tartelette with Beef Heart

Whittled squash and summer whimsy.

Whittled squash and summer whimsy.