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Palette To Palate Dinner Curated By Kara Hoblin Of North Fork Art Collective

Chef Nathan Hitchcock & Kara Hoblin. Photo by Madison Fender

The Palette to Palate dinner returned on Friday, October 18, curated by Kara Hoblin of the North Fork Art Collective, as part of James Lane Fest at Sound View Greenport.

This inventive and educational multi-course pairing dinner featured farm-to-table dishes inspired by the artworks in one-to-one matchups created by Nathan Hitchcock, Executive Chef of The Halyard, and wine pairings by RGNY. Chef Hitchcock created each course based on the art, and then RGNY was inspired by the dish and chose which wine to pair with it. It was a continuous connection of inspiration and creativity.

The title of the art show was “The Essence of Water,” inspired by the water surrounding us from the Long Island Sound, the bay, and the ocean enveloping the East End.

Courtney Fitt, Leo Mora, Chef Nathan Hitchcock, Dalton Portella, Scott Bluedorn, Kara Hoblin, Alan Bull, Cindy Pease Roe, Kerry Sharkey Miller, Jessica Mackin-Cipro. Photo by Madison Fender

The show featured a mix of original North Fork Art Collective members and new artists. Artists included Scott Bluedorn, Dalton Portella, Kerry Sharkey Miller, Alan Bull, Cindy Pease Roe, Carol Young, and Jeremy Garretson. All of these artists call the East End home or have spent a significant amount of time on the forks. Many have also participated in Sound View’s Uncommon Artist residency program or have taught, partnered, or exhibited at the hotel. The Uncommon Artist residency and art programming aims to connect guests to the thriving local art community of the East End.

Fluke crudo with blood orange, mint, togarashi, and rice cracker matched to “Reverberation” by Kerry Sharkey Miller. Photo by Madison Fender

During the cocktail hour, guests enjoyed a Simple Vodka espresso martini made with Aldo’s Coffee, cocktails from Dillon’s Small Batch Distillers, and rosé wine from Ultimate Provence. The first course included a trio of oysters from Oysterponds Shellfish Co.

Additional dishes included uni with kombu custard, yuzu, and chive; fluke crudo with blood orange, mint, togarashi, and rice cracker; tortellini soup with saffron broth, lobster, lemon, herbs, and Thai basil vinegar; and venison loin with celery root puree, mushrooms, juniper berry, and black pepper crust. The dessert was a squid ink tart with lemon curd, blueberry, and meringue.

Flowers by Jenny Wildflower. Photo by Madison Fender

Ursula XVII, the founder of Disset Chocolate, created a special chocolate bar for guests to enjoy following dinner, matched to artwork by Kara Hoblin. Jenny Wildflower designed flowers for the occasion.