Claudia Fleming is an award-winning pastry chef, author of The Last Course, and a co-founder & owner of North Fork Table & Inn in Southold.
What is it like to be one of the most beloved pastry chefs in America, to step away from the spotlight to prioritize your new husband's dream of opening a seaside table and inn, and to have that dream unexpectedly and devastatingly shattered? In this episode, host Dana Cowin speaks to Claudia Fleming about her life since leaving Gramercy Tavern, the reissue of her landmark book, "The Last Course", and her reinvigorated perspective on life and travel.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Speaking Broadly is powered by Simplecast.
The Last Course is back! The influential dessert cookbook from 2001, by pastry chef Claudia Fleming and writer Melissa Clark, has been reissued. For years, The Last Course was one of the most coveted out-of-print cookbooks around; now it’s here for a new generation to discover. Claudia, who today runs North Fork Table & Inn in Southold, N.Y., stopped by Radio Cherry Bombe to talk about her beloved book, her unexpected career trajectory from dancer to world-class pastry chef, what desserts she’s best known for, and more. Be sure to tune in!Plus, stay tuned to find out who food and brand marketer Julia Marino from Seattle, Washington, thinks is the bombe.Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 
On today's episode of All in the Industry®, host Shari Bayer's guest is Claudia Fleming, the Proprietor & Pastry Chef at The North Fork Table & Inn in Southold, Long Island, NY. When Claudia was named Outstanding Pastry Chef by the James Beard Foundation in 2000, it was a well-earned recognition of the new chic, sophisticated, unfussy and casually graceful style she introduced - and continues - in her classically inspired, seasonal desserts and pastries.Claudia’s craft and approach to ingredients reflects the time she spent working in restaurants in New York (Jams, Union Square Cafe, Montrachet, TriBeCa Grill, and Gramercy Tavern) and in Paris (Fauchon). In 2005, Claudia along with her late husband, chef Gerry Hayden, left Manhattan to open The North Fork Table & Inn, in Long Island’s farm-filled wine country, living and working close to food producers. They set out to serve extraordinary food in a simply adorned, formal room, to create a dining experience like that found in the European countryside; and they succeeded. Claudia's exquisite book, The Last Course: Desserts from Gramercy Tavern, (Random House 2001), is prized by cooks and collectors alike. Her recipes have also been featured in numerous national publications, and she has served as a judge on TV's Chopped and Top Chef: Just Desserts Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chef Cedric Vongerichten's Wayan in NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Claudia Fleming. All in the Industry is powered by Simplecast.
As anyone who bakes knows, summer can present challenges what with humidity and heat. That's why we asked James Beard Award-winning chef Claudia Fleming to walk us through techniques to make the most of the bounty of the season's glorious fruits. Claudia rose to fame as the pastry chef at Gramercy Tavern, where she was named Pastry Chef of the Year in 2000. Claudia and her husband, Chef Gerry Hayden, also own The North Fork Table & Inn, which is considered to be one of Long Island's best restaurants. Melissa Clark guest hosted this episode of "The Leonard Lopate Show." Find Claudia Fleming's recipes for peach-blueberry cobbler and apple raspberry-croustada below! Peach-blueberry Cobbler Preheat oven to 350 degrees COBBLER DOUGH 1 2/3 cups all purpose flour 3 ½ tablespoons sugar 1 ½ tablespoons baking powder 1/8 teaspoon salt 6 tablespoons (3 oz), very cold, unsalted butter, cut into ½ inch pieces 2 hard boiled egg yolks 2/3 cups very cold heavy cream plus 2 tablespoons 2 tablespoons turbinado sugar in the bowl of a food processor  combine the flour, sugar, BP, salt and hard boiled egg yolks. Pulse to combine, until the yolks are broken down. Add very cold butter; mix until the dough resembles fine meal. Add the cream, pulse until dough just comes together.  Turn out onto a lightly floured board, gently gather dough into a mass (the dough needn’t be smooth). Using a large spoon, dipped in flour, form dough into 8-10 2-inch shaped balls. Chill for 30 minutes or up to 8 hours. PEACH-BLUEBERRY  FILLING 2 pounds sliced, fresh peaches 1 pound Blueberries 6 tablespoons of granulated sugar In a large bowl, toss together the Peaches, Blueberries and Sugar. Put the fruit in a shallow 2 ½ quart baking dish. Arrange the biscuits on top, leaving approximately an inch between them. Brush the biscuits with the 2 remaining tablespoons of cream and sprinkle with the turbinado sugar. Bake the cobbler until the fruit is bubbling and the biscuits are golden brown. 30-40 mins   APPLE-RASPBERRY CROUSTADA        CRUST 1  ½ CUPS PLUS 1 TABLESPOON  AP FLOUR 3 TABLESPOONS SUGAR ½   TEASPOON SALT 5 OZ ( 10 TBLS), UNSALTED BUTTER, CUT INTO ½ (HALF) INCH CUBES        FILLING ¼ (ONE QUARTER) CUP SUGAR 1 ½  TEASPOON ( ONE AND ONE HALF) TEASPOONS CORNSTARCH 4 MEDIUM APPLES (MUTSUS or GRANNY SMITHS or combo of your favorite varieties)CUT INTO 16 SLICES EACH 1   HALF  PINT BASKET RASPBERRIES ¼ TSP GROUND CINNAMON ¼ TSP LEMON ZEST ½ ( HALF) TEASPOON VANILLA EXTRACT 1 EGG, BEATEN (FOR GLAZE) RAW SUGAR CRYSTALS CRUST: COMBINE FIRST 3 INGREDIENTS IN FOOD PROCESSOR AND BLEND 5 SECONDS. ADD BUTTER. USING PULSE KEY, BLEND UNTIL BUTTER IS REDUCED TO PEA SIZE PIECES. ADD ONE THIRD CUP ICE WATER. USE PULSE KEY UNTIL DOUGH COMES TOGETHER IN MOIST CLUMPS. ADD WATER BY THE TEASPOON IF DOUGH SEEMS DRY. GATHER DOUGH INTO A BALL, WRAP IN PLASTIC AND FLATTEN INTO A DISC. CHILL AT LEAST 1 HR. DOUGH CAN BE REFRIDGERATED 1 DAY OR FROZEN UP TO ONE MONTH. ROLL DOUGH OUT ON A LIGHTLY FLOURED BOARD INTO A 14 INCH ROUND, TURNING DOUGH OCCASSIONALLY TO PREVENT STICKING. TRANSFER DOUGH TO A FLAT BAKING SHEET, LINED WITH A NON STICK BAKING SHEET. CHILL DOUGH UNTIL FIRM, ABOUT 15 MINS FILLING: IN A MEDIUM BOWL,COMBINE SLICED APPLES  WITH SUGAR ,CORNSTACH, CINNAMON, LEMON ZEST AND VANILLA,TOSS. PREHEAT OVEN TO 375 DEGREES F. REMOVE SHEET TRAY WITH DOUGH FROM THE REFRIDERATOR. ALLOW TO SOFTEN SLIGHLY 2-3 MINS. SPOON FRUIT INTO THE CENTER OF THE DOUGH. RESERVE JUICES. ARRANGE FRUIT IN AN EVEN 10 INCH DIAMETER LAYER ON THE DOUGH, SCATTER RASPBERRIES EVENLY ON TOP OF APPLES BRUSH A TWO INCH BORDEROF DOUGH WITH EGG GLAZE. LIFT A TWO INCH DOUGH BORDER AND PINCH TO FORM VERTICAL SEAM. CONTINUE AROUND TART PINCHING SEAM EVERY TWO INCHES TO FORM A STANDING BORDER. FOLD BORDER DOWN OVER FRUIT ( CENTER SIX INCHES OF FRUIT REMAIN UNCOVERED). BRUSH FOLDED BORDER WITH EGG GLAZE, SPRINKLE WITH RAW SUGAR. POUR REMAINING FRUIT JUICES INTO THE CENTER OF THE TART. PLACE TART IN OVEN. BAKE UNTIL CRUST IS GOLDEN BROWN AND FRUIT FILLING IS BUBBLING, ABOUT 55 MINS. REMOVE TART FROM OVEN. SLIDE LARGE METAL SPATULA UNDER TART TO LOOSEN. SLIDE TART ONTO RACK TO COOL, DUST WITH CONFECTIONERS SUGAR SERVE TART WITH ICE CREAM.
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Creator Details

Southold, NY, USA
Episode Count
Podcast Count
Total Airtime
2 hours, 47 minutes