Rosé Soirée Provided by Wilmington Trust
This is a story of evolution and true grit. The story of a kid who rose from busing tables to graduate from college to head one of the most successful institutions on the North Fork.
Tom Carson started out on a career path like many ambitious graduates. He dons a suit and steps into a world of limitless technology. However, after just two years, the suit no longer fit him and he ditched it in favor of something more in keeping with who he is.
Carson returned to his years of experience in the restaurant industry, where he felt he was in tune. His first few business ventures included a partnership at his restaurant Pasta in Port His Jefferson and his Gates Harbor bar. After a few years, he felt the need to change direction again and launched his makeshift catering business out of his home in 2001. With his wife Maria, his mother-in-law, and other supportive family members by their side, they made sandwiches and salads and delivered them as far west as Setauket, mostly to corporate customers looking for a delicious homemade lunch.
Within a year, he had left the kitchen untouched. Carson began searching for a suitable location to track them. He stumbled upon a dilapidated farmhouse along the Peconic River — “a very unique place,” as Carson calls it — and the seeds for Farm Country Kitchen were planted.
At first, they continued to make lunches for delivery and grab-and-go, keeping a low profile and literally hiding from view. However, over time, both locals and customers could no longer contain their curiosity, and this establishment was discovered. They began to linger, snacking on take-out treats. Mr. Carson responded by setting up a table and some chairs.
Farm Country Kitchen has become a popular farm-to-table restaurant nestled on a large open riverside lot. Much of the building's interior and exterior are original, retaining the old-world charm that resonates with patrons. Diners dine on the covered screened porch or at tables spread out on the grounds, with Adirondack chairs on the lawn and beautiful views.
Manage expectations: If you've never visited before, you're definitely expecting something other than a modest shingle farmhouse covered in lush greenery on the riverbank, so definitely pass by on your first detour. You will. As you circle back around, you'll only see a few parking spaces ahead, but don't worry. Just north of Sweezy Avenue, about 150 feet away, there will be another 60 spaces on vacant land that Carson acquired for restaurant parking.
Farm Country Kitchen's luxurious atmosphere is a big draw, but patrons also fall in love with its gourmet appeal. The kitchen is comprised of a nine-person team of highly skilled staff led by Chef Todd Sabatini, Mr. Carson's right-hand man who has been bringing culinary excellence to the table for decades. The duo changes their menu seasonally and sources ingredients locally whenever possible.
We buy the freshest seafood possible, including catch from local fishermen and Peconic Gold Oysters. Other seasonal local ingredients include Satur Farms arugula, Rottkamp corn, Schmidt tomatoes and Urban his Coyote microgreens.
“We started out as a farm-to-table restaurant before anyone had heard the word, and that's what we'll always be,” Carson says.
Open seven days a week, it gets busy even in the off-season, but when the weather turns bad, it's nearly full in the afternoons and evenings.
“We roll out 500 meals a day every summer weekend,” Carson adds.
So what is the secret to his success?
“Learning anything requires patience,” he explains. “We still operate the same way we did when we first opened. Really high quality products. Nothing 'frills'.” All sauces and dressings are also made in-house. Great attention to detail and very organized. It takes a lot of effort and energy, but we've been working on this for 21 years. ”
He comments that Carson's 22-year-old daughter Gemma is also riding on the wave, adding her “excellent culinary flair” while learning the ropes from her father. But the business is in the blood, as his wife, Maria, owns Savino's Her Hideaway, a popular Italian spot in Mount Sinai, with her parents.
Warm weather is finally here, and it's the perfect time to enjoy the great views (and great food) at Farm Country Kitchen, 513 West Main Street in Riverhead. For more information, visit farmcountrykitchenli.com.
Farm Country Kitchen is also participating. Dan's Rosé Soiree Presented by Wilmington Trust Sunday, May 26, Memorial Day weekend. Carson and Sabatini are considering several menu options for the event, including light seafood, truffled ricotta and goat cheese crostini, and vegetarian dishes.
visit dancetaste.com For tickets.
