The Food and Wine of the North Fork Long Island: Historical Anecdotes and Recipes

About this book

John Ross has been a professional chef and restaurateur on the North Fork of Long Island for 30 years. Fresh local ingredients and Long Island wines have always been his signature approach to fine dining and more than 100 of his recipes are included in the book. He also takes you on a nostalgic tour of North Fork restaurants from 1870 when Claudios opened (the oldest restaurant under continuous management in America) to the present - with photographs and anecdotes about the owners and the great variety of menus they developed over the years attracting both locals and those from out of town who find the North Fork an exciting tourist destination. John Ross has an MBA and is a graduate of the Cornell Hotel School. He was also the director of the Restaurant Management program at Suffolk Community College for 14 years.