The journey has been as gratifying as it has been challenging, Fleming said. Down the line, the plan is for more collaborative dinners with other chefs, more catering, and private parties with the food truck. 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. "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. Looking ahead, Fleming describes plans for the North Fork Table & Inn. There is a distinctly adventurous spirit, I believe, due to the influx of creative people, both young and old." "The crops here are more varied than ever before, and there's lots of experimenting happening. "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.
Th North Fork, she said, is bursting with vitality and energy, a foodie destination that draws on the region's natural abundance. I found myself falling in love with cooking and working in restaurants. "It was an exciting time and I was very inspired. It was the 80s, and the American food scene was exploding!" she said. I loved the pace, theatricality and creativity of the kitchen. When it became obvious that a career in dance was not going to happen for me, I gravitated toward working in kitchens. "Like many aspiring artists, I worked in restaurants to pay the rent.
She described the experiences that have led to her life's calling. Fleming, who was born and raised on Long Island, moved to New York City at 21, an aspiring dancer.
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