Cuvée Catering & Events

Elevate your outdoor grilling season with spices from around the world. Follow us on seasonedfork.com

Pumpkin Gnocchi transformed from Thanksgiving leftovers.

Samples from our breakfast buffet on display at the Brecknock Hall Wedding Showcase today. This is one of the many amenities offered to our guests at Greenporter Hotel.

Steakhouse lunch today. Iceberg wedge with homemade Maytag dressing and rendered bacon. Grilled sirloin and mashed with gravy.

Enchiladas suizas with home-grown, house-canned green tomato salsa from last summer’s garden. Perfect hot dish for these cold days. It feeds a crowd and makes great leftovers.

The season of squashes for a colorful holiday table.

Cook with us tomorrow at noon!

Lunch and Learn - Cooking with Deborah Thanksgiving Tips Zoom at noon on Monday, Nov. 23, to join Chef Deborah Pittorino of Cuvee at the Greenporter Hotel for Thanksgiving tips to entertain your guests with ease. From creating a menu to setting your table the night before, planning is the first step to a stress-free holiday dinner, the c...

Zero waste harvest meal. Roasted Delicata squash, nasturtium, rosemary and eggplant—all from the garden still in bloom. Served with lamb meatballs and a bit of pasta.

We are passionate about preserving our local food sources. .

Follow our food blog, seasonedfork.com for zero waste recipes for Thanksgiving and more!

Learn how to cook with zero waste at the Greenporter Hotel Deborah Pittorino's cooking classes teach students how to use what they have on hand and create as little waste as possible.

How to get to Thanksgiving? Practice, practice, practice.

Join Chef Deborah and make gravy, stuffing, and discuss other Thanksgiving tips at the Lunch and Learn series of Tiferethisraelgreenport.org on Monday, November 23rd at 12 noon on ZOOM.

Roasting some organic carrots today with cumin seed and fresh thyme and sage with a good drizzle of EVOO: The colors of Fall. 🥕

Roasted Leg of lamb, preserved lemon and figs with crispy rice and sautéed baby kale. Garden dinner served at room temperature—feeds 10.

Avgolemono Soup. Creamy, lemony Greek soup for summer. Just as good at room temperature for an informal picnic lunch. Add some salad, spreads and flatbread for a feast. Recipe on our food blog, www.seasonedfork.com.

Garden meals that can be served at room temperature. Grilled salmon with avocado cream, Asian slaw, vegetable-cous cous medley and grilled crostini.

A perfect pad Thai is all about Umami. Salty, sweet, sour, spicy, creamy, crunchy, delicious!

So many Bluefish; so many possibilities. Today-smoked Bluefish cakes with mustard cream.
Recipe on seasoned fork.com

Chicken Kebabs, coriander rice, tzatziki and some pita for our VIPs today.

I have loved cooking for so many guests over the years but the most amazing have been the children. Decades go by and they remember what you made them, and they still love those dishes along with you and all the memories. Loved having these “little visitors” today. #

When the going gets tough, the tough go shopping—for LOBSTAH!

We are sold out of the dinners but still have matzoh ball soup ($15 for two-includes 1 quart of soup reg or veg and 4 matzoh balls) and handmade gefilte fish 6 pieces for $10 w homemade horseradish “cream” available a la carte. Non-dairy

Quenelles de poisons Pesach. Handmade with fresh flounder and pike.

We use an adaptation of this recipe for our Passover orders. Beef roulade with roasted vegetables in red wine, crispy Pommes Anna (a potato cake with layers of thinly sliced potatoes and olive oil-no cream or cheese and Apricot and fresh herb matzoh stuffing. Preceded by our handmade gefilte fish and matzoh ball soup (vegetarian option available). For dessert, double chocolate-coconut macaroons and apple strudel with matzoh phyllo-all made in-house. Packaged for curbside pickup. $60 per person with two person minimum. Only four order remaining!

Cooking at home? Try this brisket recipe for Passover.

Red Wine-Braised Brisket Roulade Get Red Wine-Braised Brisket Roulade Recipe from Food Network

Cuvée Catering & Events updated their business hours.

Celebrating the impact of women in the restaurant industry. What a legacy!

The Unstoppable 100-Year-Old Restaurateur Nearly 30 years after selling her groundbreaking restaurant, Cecilia Chiang is still making an impact on Chinese food in America.

Squash hunger and save your pumpkin. Bring us your pumpkin and a jar with your name and number along with a $5 donation to AgroTourism Council, and we will make your pumpkin into a delicious purée for your favorite pie or savory recipe.

Here's the Long Island Photo of the Day taken at Krupski Farms in Peconic by Julianna Voegel. Send your own photos to [email protected]

Let’s Shellabrate! Join us for one of the most important fund raisers of the year—the 8th annual to benefit the SPAT program at Marine Extension. On this weekend, almost 2,000 people walk from restaurant to restaurant and sample the special $5 menu available with your donation/wristband. SPAT helped us save our bays and now we give back. See you at la Cuvee at Greenporter Hotel the first weekend of December!

Reminder to all students to try to fill out your meal diary before your class. Look forward to seeing you all.

Two spots open for next Thursday, August 15th. Feed the world with Zero waste cooking.

Welcome Mark Torres.

Waitlist: there may be 2 open spots for those who are waitlisted for the zerowaste cooking class on a Thursday, August 15th. The prepayment deadline is this Saturday, August 3rd at 12 noon. We will message you when and If the spots open up. A syllabus is available by emailing us at [email protected].

Need a good summer read and a glass of wine? See you on Thursday at Cuvee!

Book Signing at La Cuveé - https://mailchi.mp/5b14222db2b5/book-signing-at-la-cuve