North Fork Table & Inn Owner Claudia Fleming Honored

GREENPORT, NY — Claudia Fleming, owner of North Fork Table & Inn, who was honored at Dan’s Taste of Summer’s brand-new Chefs of The North Fork event at The Halyard in Greenport on Saturday, shared her thoughts on her rich culinary journey.

At the event, guests enjoyed an intimate five-course seated dinner featuring a lineup of acclaimed North Fork chefs.

Fleming, who is a James Beard Foundation Award Winner for Outstanding Pastry Chef, spoke with Patch about being honored at the event.

"It was a huge surprise to learn about the event, but I’m delighted, and very proud to have been selected from the many talented and dedicated chefs here on the North Fork," she said.

When asked what defines her as a chef, Fleming said, "I’d like to believe that it’s authenticity. It’s one of the most important characteristics for me, both personally and professionally. Excellence is comprised of many characteristics — patience, dedication, perseverance, and a sense that you can always do things better. But I believe that, much like talent, there’s also an indefinable aspect to it. Some people just have it, and some don’t."

Fleming reflected on her vision, past and present, for the North Fork Table & Inn — and on the rich legacy of her husband, beloved Chef Gerry Hayden, who died in 2015 after a long battle with ALS.

"When we opened the North Fork Table & Inn in 2006, my late husband, Gerry Hayden, my partners Mike and Mary Mraz, and I wanted to live in a vibrant, thriving food community where we could forge close collaborative relationships with the farmers, winemakers and artisans living on the North Fork. Our vision has remained the same and has inspired others to discover the region. We’re happy to continue contributing to its growth and popularity, making memories in the most delicious, comforting and nurturing way we know," she said.

The East End's culinary canvas was devastated by Hayden's loss — but his memory lives on in the eatery that's a forever testament to his talent, dedication and commitment to excellence. Fleming believes her husband would be proud that the North Fork Table & Inn continues to thrive.

"I think Gerry would be most happy that we have persevered and that Stephan Bogardus, whom he mentored, is at the helm of the kitchen. Gerry and Stephan forged a very special relationship from the first day Stephan came to work here and are kindred spirits. Gerry’s legacy is in very capable hands."

Fleming, who was born and raised on Long Island, moved to New York City at 21, an aspiring dancer. She described the experiences that have led to her life's calling.

"Like many aspiring artists, I worked in restaurants to pay the rent. When it became obvious that a career in dance was not going to happen for me, I gravitated toward working in kitchens. I loved the pace, theatricality and creativity of the kitchen. It was the 80s, and the American food scene was exploding!" she said. "It was an exciting time and I was very inspired. As the industry evolved, so did I. I found myself falling in love with cooking and working in restaurants. I simply followed the path."

Th North Fork, she said, is bursting with vitality and energy, a foodie destination that draws on the region's natural abundance.

"Along with the many dedicated and extremely hardworking farmers who have been here for generations, a new generation of farmers has made the North Fork their home," she said. "The crops here are more varied than ever before, and there’s lots of experimenting happening. There is a distinctly adventurous spirit, I believe, due to the influx of creative people, both young and old."

Looking ahead, Fleming describes plans for the North Fork Table & Inn.

"The summer season is busy for us, with all our energy devoted to welcoming guests at the restaurant and the Inn, and giving them a beautiful North Fork experience," she said.

More ticketed events have been planned — partnering with wineries, organizing themed dinners, such as those with vegan or Indian menus, and even a book/author event, she said. Down the line, the plan is for more collaborative dinners with other chefs, more catering, and private parties with the food truck.

The journey has been as gratifying as it has been challenging, Fleming said. "If we have created an experience for our guests that is meaningful, and gives them a bit of delicious joy and comfort, then we have accomplished what we set out to do."

For other young chefs starting out, Fleming offers words of wisdom: "This is a very tough business, so you have to have true passion for it. It requires many sacrifices, but the rewards are great if you love what you are doing and can make a living doing it. I would suggest to anyone starting out that they dine out and experiment as much as possible. They also should read incessantly, and and perfect their techniques. Finally, and most importantly, know that this business is all about giving and sharing — a love of food, and a love of life."

Patch courtesy photo.