Dan’s Taste of Two Forks and GrillHampton embrace the notion that the East End of Long Island is filled with the best that the worlds of food and drink can offer—and that there are few pleasures greater than enjoying the bounty. From his spot at The End, Chef Randy Santos of Montauk’s Navy Beach shares his thoughts on food-and-drink pairings, the best cities for gourmands and more.
What are you most looking forward to about participating in Dan’s Taste of Two Forks this year?
I’m really excited for the event and looking forward to meeting some of the other chefs that are involved, to seeing (and tasting) what other chefs and restaurants are doing, and am honored to be playing a role in this important East End F&B event!
What are 5 things you can’t live without?
1. Good food. 2. Family. 3. My work (I love what I do!) 4. The beach. 5. Montauk!
What is the most interesting thing you’ve eaten off the grill
Some friends of mine went hunting, and we ended up grilling venison. We kept it simple and rubbed it with olive oil, salt, pepper, cilantro and parsley. It was great.
Food and beverage pairing you love the most…
Fresh local seafood—anything from a ceviche to a whole roasted fish, with a nice cold bottle of Estrella Damm (a Catalan pilsner)!
What are your top three cities, anywhere in the world, for gastronomical indulgence?
New York and Chicago always have a lot of great things going on…lots of openings and interesting chefs and concepts. I’m going to Spain after the season ends for a wedding, and very excited to see first-hand what’s happening over there!
What’s the best drink to enjoy with summertime fare here in the Hamptons?
If you like refreshing, light, summery drinks, you have to try our Saintgria Rosa. It is made with Breezette rosé, St. Germain, fresh peaches and grapes.
Dan’s Taste of Two Forks is Saturday, July 13, at Sayre Park, 156 Snake Hollow Road, Bridgehampton. The inaugural GrillHampton will be held on Friday, July 12, beginning at 8 p.m. at Sayre Park. For tickets and more information for both events, visit danstasteoftwoforks.com.
Town Presents…Dan’s Taste of Two Forks Countdown
Bonus: Recipe from Navy Beach!
Local Yellow Watermelon Gazpacho, Jonah Crab, Petite Basil & Sea Salt
Makes 2 quarts / 6 Servings1 quart yellow seedless watermelon (peeled & roughly chopped) 1 yellow beefsteak tomato 1 hothouse cucumber (peeled & roughly chopped) 1 yellow bell pepper (seeded and rough chopped) 2 stalks celery (roughly chopped) 1/2 red onion (peeled and roughly chopped) 2 jalapeño (seeded & roughly chopped) 1 tbsp mint 2 oz white wine vinegar 2 oz fresh squeezed lime juice 3/4 cup extra virgin olive oil Garnish
3-4 Jonah crab claws (depending on the size) – cooked and removed from the shell 2 tablespoons petite basil (approx 6 leaves, you can use basil if you cannot find petite basil) sea salt
METHOD: Combine all ingredients except the lime, olive oil and vinegar. In batches, puree all vegetables in a blender until smooth. After all vegetables are pureed, add vinegar, lime juice & mix in olive oil. Season with salt and pepper. Refrigerate. It can be refrigerated for up to 2 days. Ladle equal portions of the gazpacho into the soup bowls. Garnish with equal amounts of the Jonah crab, petite basil and sea salt. Serve cold.