North Fork Bounty ELIH Gala
The Corso Home
Saturday, August 10, 2013

The North Fork Bounty ELIH (Eastern Long Island Hospital) Gala was graciously hosted by the Corso family in their beautiful home overlooking the picturesque cliffs above the Long Island Sound. It was a fabulously perfect sunny day for a waterfront outing. There was a grand tent for dining alongside a sea of upscale lawn furnishings arranged in cozy groups. Displayed throughout the vast property were various food and beverage establishments including many restaurants, a winery, a brewery, a farm and even a dairy offering delectable tastings of their finest products.

Sparkling Pointe (above left) had charming flutes of champagne with a strawberry sitting at the bottom of the glass. The carbonated bubbles engulfed the strawberry which provided a great visual. The North Fork Table & Inn (above right) offered chilled corn soup with chive oil made with local corn from Krupski Farms. It was a buttery and smooth concoction that would make any locavore proud. Catapano Dairy (below left) offered a variety of flavored goat cheeses such as lemon pepper, basil parsley, cranberry and sweet fire pepper (below right). 

Greenport Harbor Brewery (above left) featured four of their signature brews. There was Black Duck Porter, Cuvasion Ale, Summer Ale and Harbor Ale. Peconic Bay Prime (above right) had fresh raw oysters and clams on the half-shell. Guests could spoon their house made meuniere sauce which consisted of vinegar, shallots and herbs on the oysters to compliment the flavor. Noah's (below left) served deviled eggs with crab meat (below right), a tasty alternative to the traditional.

Scrimshaw (above left) served ceviche (above right), which was a mixture of fish, watermelon, onion and tangerine served in an oversized glass. The watermelon made this dish light and refreshing. The Old Mill Inn (below left) had wonderful bite-sized seafood cakes (below right) with a drop of horseradish sauce on top. The bell pepper and spices in the mixture provided a perfect medley of flavors.

John Ross (above left) served Moroccan Duck Ragu which included garbanzo beans, kale, carrots, celery, duck, olives, cumin, turmeric and basted peppers. BBQ Bill's (above right) had pulled pork sliders slathered in BBQ sauce. Ross Schaudel Catering (below left) had expertly seared tuna sashimi with a garnish of corn salsa with cayenne (below right).

Claudio's (above left) had tuna sashimi with teriyaki glaze and wasabi. Karen's Deli (above right) served fresh and hardy chili. Ray Congdon Pig Roast (below left) cut apart a whole roasted pig right on the table and displayed the pig's head proudly. It was certainly a sight to see. Orient By The Sea (below center) had stuffed clams that were moist and flavorful. Porto Bello (below right) had traditional penne pasta with cheese and sauce cooked al dente.

There was also a bountiful buffet with stuffed lobster (below left), pork tenderloin (below right), roasted potatoes, lamb chops and shrimp cocktail, to name a few. Everything was cooked to perfection.

After a short program (above right), the winners of the raffles were announced. A few of the raffles (below left) were a Spa and Beauty package, A Fishing Trip For Four on the Isabella Charters and an Afternoon Cruise For Four. There was also a live auction for prizes such as two tickets to Late Night With Jimmy Fallon, Exclusive Sleepy Hollow Country Club Golf Getaway and a seven day vacation at the St. John US Virgin Islands. All proceeds benefited the ELIH Emergency Department. Afterwards, light dessert was served including cookies and pastries (below right).

While indulging in cocktails, a raw bar and a continuous buffet, live music was played by Trevor Davidson and Company on the patio (above left). All throughout the afternoon, guests were welcome to climb down the long staircase to the beach where the sun glistened off the water (above right). The waterfront created a beautiful scene to compliment the wonderful generosity of all the participating organizations, establishments and guests in attendance.

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