North Fork News & Events - Information for Brides & Grooms (Long Island, NY)

New Businesses for North Fork Weddings through Thursday, May 15, 2008

Sherry Pickerell Photography (See Photographers)
Cliffside Resort Condominiums on the Sound at Greenport (See Condominiums & Home Rentals)
Hertz Car Rental (See Transportation)
Toni Robertson Photography (See Photographers)
Chris Geminski Photographer (See Photographers)
Olesya Medvedchikova The Hamptons Photography (See Photographers)
The ClamMan (See Caterers)
Emil Norsic & Son, Inc. (See Rentals)
Peconic Bay Parties (See Event Planners)
Schooner Mary E. (See Venues)
Craig Satchell - Piano, Vocals, Quintet (See Long Island Music)
Carolyn's Salon (See Salons)
A Victorian on The Bay (See Hamptons Bed and Breakfasts)
Exquisite Food (See Caterers)
Blue Sage Day Spa (See Spas)
Twins Forks Catering (See Caterers)
jill gordon celebrate (See Event Planners)
The Inn at Baron's Cove (See North Fork Hotels Motels & Inns)
Jedediah Hawkins Inn (See Event Planners, Venues, Restaurants and North Fork Hotels Motels & Inns)
AGES Events (See Music/Special Entertainment)
Vintage Bed and Breakfast (See North Fork Bed and Breakfasts)
Kathleen Doran Photography (See Photographers)
The Laundry Restaurant & Bar (See Restaurants and Venues)
Four Seasons Catering (See Caterers)
Alison Restaurant ( See Restaurants)
Tanger Outlet (See Gifts)
Molinoff Photography, LLC (See Photographers)
Jerry Costanzo Big Bands (See Long Island Music)
The Golden Pear (See Caterers)
A Gala Event (See Event Planning, Caterers, Music/Special Entertainment and Rentals)
Vincent DeSilva at Gil Ferrer Salon (See Salons)
WordHampton Public Relations (See Business Services)
Bay Street Theater (See Attractions)
Harborfront Inn at Greenport (See North Fork Hotels Motels Inns)
Sterling Event Group (See Event Planners)
The Restaurant at Four Doors Down (See Restaurants)
Trumpets at the Gate (See Caterers, Venues and Restaurants)
Karen Lenahan Designs (See Florists)
Metro Limousines (See Transportation)
LI Vineyard Tours (See Tours)
Watermill Party Rental (See Rentals)
Matt Murphy Lighting (See Lighting)
Shorecrest B&B (See North Fork Bed and Breakfasts)
Amber Occasions (See Event Planners/Caterers)
Art of Eating (See Caterers)
CMC Event Planning (See Event Planners)
Hampton Events International (See Event Planners)
Lessings Caterers at Martha Clara Vineyards (See Caterers)
Tying the Knot (See Event Planners)
East End Clambakes (See Caterers)
Candid Like Life Photography (See Photographers)
Doctor Dance (See Long Island Music)
A Touch of Class Events (See Long Island Event Planning, Catering, Music)
Paul Izak Salon and Day Spa (See North Fork Spas, North Fork Salons)
Ananas Spa (See Hamptons Spas, Hamptons Salons)
Bay & Main Restaurant, Greenport, NY (See North Fork Restaurants and Catering)
Hallockville Farm Museum (See Long Island Activities, Venues)
The Victorian Lady (See North Fork Bed and Breakfasts)
Top O' the Mornin' (See North Fork Bed and Breakfasts)
The Rhinelander (See North Fork Bed and Breakfasts)
The Morning Glory (See North Fork Bed and Breakfasts)
Cranberry Hill Bed & Breakfast (See North Fork Bed and Breakfasts)
The Country House: (See North Fork Bed and Breakfasts)
Arbor View House Bed & Breakfast (See North Fork Bed and Breakfasts)
Andrew's Legacy Bed & Breakfast (See North Fork Bed and Breakfasts)
M & V Limousines, Inc (See Long Island Transportation)
Dreamers Cove Inn (See North Fork Hotels Motels & Inns)
Vivid Visions Photo-Graphics (See North Fork Photographers)
Gil Ferrer Salon (See New York Salons)
American Tent Company (See Rentals)
Seatuck Cove House (See Bed and Breakfasts)
Carolyn's Boutique (See North Fork Apparel)
A Taste of The North Fork (See Gifts/Gourmet)
Allan M. Schneider Real Estate (See Real Estate)
Ocean Video Productions (See Videography)
Wine Country Carriage (See Activities)
Victoria Studios (See North Fork Videographers)
Photography by Krista (See North Fork Photographers)
Corrine Timor, the Hamptons, NY (See North Fork Event Planners)
Indian Island, Riverhead, NY (See North Fork Restaurants, Catering, Activities, and Venues)
The Red Door, Mattituck, NY (See North Fork Restaurants)
North Fork Environmental Film Festival (See North Fork Promotions)
Wickham's Pick Your Own Season (See North Fork Events)
Blue Angel Wedding (See Photographers)
Sang Lee Farms, Peconic NY (See North Fork Activities)
Bartlett House, Greenport NY (See Bed and Breakfasts)
At-Home Day Spa, Mattituck NY (See Spas)
Blue Dolphin Resort (See Lodging, Activities, & Venues)
Kim Covell Photography (See Photographers)
Michael Cody Photography, Greenport NY (See Photographers)

Billed as "A Sensation Celebration," the $55 a head event was the latest twist in wine tasting- a seven course, sit-down dinner washed down with six different wines from Galluccio Family Wineries of Cutchogue. No sniffing and spitting, no reeling from one winery's offerings to the next until all the wines blur and the bloodstream is coursing with breathalyzer-busting levels of alcohol.

Marguerite Schondebare, who was sated at Table 3, right next to Galluccio winemaker Bernard Cannac, was one person who appreciated the less frenzied format.

"This is such a nice way to do it," she said. She has tried the other kind and, after a while, "The wines all start to taste alike," she said, "and I can't remember which was which."

Mr. Cannac beamed. This was the third in the Southampton Inn's spring series of "fine wine and food pairings" and he had been working on it for months with the Inn's Executive Food and Beverage Director Steven Biscari-Amaral (who also runs Black Tie Caterers and whose paintings were on view for guests to admire as they tasted his culinary creations).

Later Mr. Biscari-Amaral would emerge from the kitchen to acknowledge the applause of his satiated public, but first it was Mr. Cannac's turn in the spotlight. A burly Frenchman with a whiskered moon face, rimless specs and a tiny pony tail, Mr. Cannac rose from his seat each time a new wine was poured and gave a brief and mercifully jargon-free description of its development and attributes. Rarely did he delve any deeper into the arcane language of oenophilia than to speak of a wine's "nose" which, as pretty much everyone knows by now, can be translated by the English word "smell."

To clinch his triumph as the most lovable man in the room, he delivered his remarks in fluid English that was phonetically French- and always with a winning combination. Ms. Schondebare, in particular, was clearly charmed and spent much of the evening in animated conversation with the winemaker. Alas, the accent then became a problem for eavesdroppers who were also frustrated by the din of the wine-fueled crowd, though probably not as frustrated as musician Walter Finley, who sang bravely on, accompanying himself on guitar.

At 7:30 sharp, the group had been herded down a long subterranean passage that terminated in the Grand Ballroom, where a few dozen round tables had each been set for eight (48 glasses). As each of the many courses was served, Mr. Canac popped up to present the potable half of the pairing, concluding each time with the same fill-in-the blank sentence: "This wine goes very well with (blank)."

The first, a Galluccio NV Avalon, Riesling plus other varietals," which Mr. Cannac called "crisp, fruity and very colorful," went well with the spicy fish -"spicy yellow fin tuna sashimi with crab and avocado," to be more specific.

This turned out to be a perfect little pink roll of tuna, a delectable bite with a wee bite of its own. It provoked a murmur of approval.

While entrees of pork (Organic pork tenderloin filed with spinach, pine nuts and golden raisins") and duck ("braised and roasted Long Island duck, Savoy cabbage and black currant jus) were good for at least eight to 10 bites, the rest of the courses were dainty morsels designed to leave room for more.

The Schondebares

"We're keeping score," said Jay Schondebare when his glass of Galluccio Avalon was empty. "You're one for one," he said, flashing the circle of excellence at Mr. Cannac with his thumb and forefinger.

Mr. Cannac beamed before resuming an intense conversation with Marguerite Schondebare, who wanted to know why the winery was using artificial corks on some of its wines. The crowd buzz and the strains of a James Taylor song coming from the direction of Mr. Finley made his reply hard to hear, but the gist seemed to be that artificial corks are cheaper and adequate for some wines.

The next bite-size creation from Mr. Biscari-Amaral's kitchen was described on the menu as a "wild mushroom profiterole, courgettes and black truffle foam."

"It's been a while since we had black truffle foam at home," said Mr. Schondebare, deadpan.

His wife's business is weddings and is called South Fork Weddings.com or North Fork Weddings.com, whichever suits. She said she also acts as a kind of clearing house for events, hence her presence at this one. No killjoy wine connoisseurs there.

Tara Eggimann, hospitality manager and event planner for Galluccio Family Wineries, who also happened to be seated at Table 3 with her husband, Geoffrey, said there were a number of wine buffs in the crowd, but also "quite a few press people and some guests at the inn.."

"Two of my brides are here," said Ms. Schondebare of a couple of her clients who were apparently considering the Southampton Inn as a possible reception site. "I had them come tonight to taste the food."

When Mr. Cannac got to the Galluccio '01 Cru George Allair Chardonay, (served with a single "pan seared diver scallop with celery root puree and a curried mango") he warmed noticeably to his task.

"This is our highest, our reserve. It was a very nice year and it was aged 10 months in French oak," he said. "It took its time," he laughed, and "demanded a lot of tasting" but it emerged with "a very rich body. It goes very well with the scallop."

"It got a 90 in The Wine Spectator," said Ms. Eggimann, her tone a mock scold. "Bernard is too modest. He doesn't say that."

After an "intermezzo" of "watermelon, plum and sweet basil granite," it was on to the two entrees and the reds. The first two, Mr. Cannac suggested, were not at their peak. The Galluccio '00 Merlot, paired with the pork, will get "better and better in the next two years," he said. The Galluccio '01 George Allaire Meritage, poured with the duck, will be released in a couple of months, he noted, describing it as "a young wine, " that will need "a lot of time to open up."

that accompanied Mr. Biscari-Amaral's Belgian chocolate terrine with raspberries and pistachio brittle. "It goes very well with the chocolate dessert."

"Very spicy" is the way Mr. Cannac descried the Galluccio "00 Cabernet Franc that accompanied Mr. Biscari-Amaral's Belgian chocolate terrine with raspberries and pistachio brittle. "It goes very well with the chocolate dessert."

Back to the Top