Eric Feil


North Fork Chocolate Co. Chef Steven Amaral on Living The Sweet Life

Chef Steve Amaral. Photo by Barbara Lassen

“One thing about the food industry,” says North Fork Chocolate Company owner Chef Steven Amaral, “you learn at a young age ‘tuck and roll.’ We are on the edge as chefs, managing insanity. At any given moment, a fastball can turn into a slider.”

Such an outlook has been key for Amaral’s evolving and pivoting during the pandemic. He has continued to create his astounding chocolates—many made in combination with local wine, spirits, fruits, herbs—and even just opened a new waffle bar at the Aquebogue shop, his devotion to local and innovative flair front-and-center. “We have this savory waffle going on with herbs from our garden, some wild garlic chive, chèvre, smoked Bay View Farm corn, crimson pineapple sage flowers, and drizzle on fig balsamic courtesy of Vines and Branches in Greenport.”

Throughout it all, Amaral has kept creativity at the fore, in his chocolates, his paintings and his unique assessment and appreciation of the world around him.

On Adapting…
We were concerned, as was the planet, when the news broke of the “shut down” that we would be closed indefinitely. A week into COVID, Ann, my partner, received news that chocolate was essential! Aaaah, hallelujah! We started window service, home delivery, curbside pickup, online ordering, Door Dash. I think I overheard Ann on the line with Tesla to see if they had anyone on Mars yet and if chocolates were okay in an antigravity situation—!#%-ing SpaceX delivery?Many businesses and families weren’t as fortunate, and my heart is truly saddened by all of the stories out there—it’s so important nowadays to have empathy and compassion for everyone, and love.

On Inspiration…
What has been inspiring as of late is nature. It seems that I’ve come much more in tune with nature—not hiking trails to find it, but it seems like it has been searching me out. For example, each morning around 7 there is a mocking bird that sings its heart out, perched atop the neighbor’s weathervane. My grandfather had a mockingbird sit on his weathervane each morning at his farm. He would tell me, ‘My friend is here to sing for me!’

On the Power of Pairing Local…
Fortunately, combining ingredients with chocolate is a blast….I search through local crafters’ and farmers’ social media for what’s in the moment. What is super important is considering the effort it takes to be a farmer. Whether or not you ever hoed a couple long-ass rows of potatoes, tossed a field’s worth of bushel bags of corn on the back of a flat bed or hand-harvested a couple acres of Cabernet Franc, it’s the idea of supporting the farming community and the local economy.

On His Other Creative Canvas…
I started painting in 1995. At the time I was a corporate chef in Hawaii and did a side hustle carving ice sculptures for corporate clients and resorts along the Wailea beach strip. I met a very dear friend, Piero Resta, a native of Florence, Italy—his studio was in up-country Haiku Maui. He was setting up an event, a triathlon to the summit of Haleakala, and he had painted a promotional poster for it. We decided to collaborate on an ice sculpture for the buffet, and I mentioned to him I had a burning desire to paint on canvas but had no idea how to release the energy.

He gave me the number for his acupuncturist, and said I should have her open my seven gates—and be sure to go twice. Piero called, asked if I had gone, and a week later he brought a roll of linen, wooden stretchers and a starter kit of brushes and golden paints. I would wake up in the middle of the night from a dream and go to the garage and paint it!

On what the East End needs right now…
On a selfish level, a stop light at our driveway. For our beloved East End community: LOVE! LOVE! LOVE!

Visit North Fork Chocolate Company at 740 Main Rd, Aquebogue, and at northforkchocolate.com.

This story first appeared on danspapers.com

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Chocology Unlimited: Seeing RED and Giving Back

Linda Johnson

“I’ve always lived by the philosophy of ‘Find a Need and Fill It,’” says Linda Johnson, founder of Chocology Unlimited. “Honestly, every morning I wake up and say to myself, ‘How many problems am I going to solve today?’ I don’t say it as a negative, I just know problems are a part of life.”

When Johnson and her family founded Chocology Unlimited in April of 2014, their vision was to employ this philosophy while also taking the world of sweet treats to another level. Studying Belgian and other international approaches to chocolate, exploring such avenues as chocolate-coffee pairings and sharing their Fat Ass Fudge and other creations at numerous Dan’s Taste of Summer events over the years, Linda, husband David and daughter Madeleine have established a reputation as outstanding confection creators, without a doubt, but even more so as people with a genuine philanthropic dedication.

“At Chocology, our vision is RED—Relationships, Education and Distinctive quality,” Johnson says. “We feel that when we keep our focus on RED, everything flows, not only for Chocology but also for our clients and partners.”

There’s something about chocolate that provides a sense of well-being. It elicits instant smiles, has been shown to help reduce stress, and is a means by which people can share a little joy and thanks with others near and far. Chocology has always made giving back an integral aspect of its mission, one that it has even increased in recent weeks.

“Our #ChocologyCares campaign is one that we are particularly proud of and are excited to continue to support,” she says of the initiative by which customers placing a fudge order can select from among a number of charities listed on the Chocology website and a donation is made with the purchase. “We have raised thousands of dollars for charities, it doesn’t cost you more and makes all the difference in other people’s lives.”

Recently they also launched a Chocolate Prescription program, which for any orders going to Stony Brook University Hospital offers a discount to the purchaser along with free delivery to health-care workers at the hospital. “The response has been strong, with a lot of feedback and conversation,” Johnson notes. “And with the start of our Donation Station effort—see our social media pages—we hope to provide an outlet for the community to feel like they can support the most critical part of the current efforts, our health-care workers.”

Spending her days and nights fulfilling orders, creating delicious treats and building a website for a mobile farmers market, Johnson has also made sure to take a few moments to recognize the inspiring actions she has seen in the community around her. “It’s amazing how people come together to support one another in a time of crisis. Two things really stand out to me. One is the support of local businesses—especially restaurants, who have had to do a 180-degree swing into curbside pick-up as their only means of keeping the doors open.

“The second is the desire to support everyone in any way we can safely do it. People are being creative in finding ways to support their neighbors, friends, family and community to keep our spirits up and still do the smart things to stay connected despite the need to keep physically separate.”

For more information, visit chocologyunlimited.com.

This story first appeared on DansPapers.com

For more food and drink coverage, visit longislandpress.com/category/food-drink

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