Dan’s Rosé Soirée Countdown: Chef Galen Zamarra, The Halyard

Dan’s Rosé Soirée Countdown: Chef Galen Zamarra, The Halyard

You can meet Chef Galen Zamarra of The Halyard at Sound View/Mas at two of the five Dan’s Taste of Two Forks events this year—Dan’s Rosé Soirée on Memorial Day Weekend (May 28) at the Southampton Arts Center and Dan’s Taste of Two Forks presented by Farrell Building Company (July 22), now in its seventh year, on Mecox Bay.

Zamarra told us that he’s most looking forward to “speaking to all the guests” at these events. He also shared some fun facts with us below:

How old were you when you knew that you’d have a career in food?
I always loved to cook, but age 13 is when I really knew I wanted to do it as a profession. At that point I was too young to get a job so I took culinary school classes after school at a local community college. That basic intro really started my love of restaurant life.

Please complete this sentence: My favorite dish to pair with a fine rosé is: fried chicken with buttermilk biscuits.

What Long Island wines are currently in your home wine library?
Paumanok Vineyard’s Chenin Blanc and Blanc de Blanc. Macari Vineyards’ Dos Aguas, Kontokosta Winery’s Anemometer

Why should consumers seek out local produce and wine?
It connects you to the land, to the region. It gives the area a sense of identity. It’s high quality and it supports the local community.

Would you agree that chefs and farmers have a lot in common in that both are a little crazy and overworked?
I think many people dream of owning a restaurant or being a chef, and similarly many people dream of being a farmer. But the reality is a massive amount of work and very little free time, and [it’s] a lot less sexy than the dream.

What crop could local farmers grow that you would be excited to use?
seaweed

Tell us about the best or most surprising thing you’ve ever eaten.
I had this amazing natto [fermented soy bean] in Tokyo that blew my mind.

What do you have in your pantry that would make another food pro jealous?
a collection of over 50 salts from around the world

What local ingredients will you be using in the high summer season?
Seafood—clams, oysters, lobster, porgy, blues, bass, soft-shell and blue crabs, mackerel, squid. Fruit—berries, melons, ground cherries, grapes. Vegetables—greens, tomatoes, corn, potatoes, carrots, beets. Cheese and WINE.

Find the latest info on all of Dan’s Taste of Summer events this summer—Dan’s Rosé Soirée, the official kickoff event of summer in the Hamptons on Memorial Day Weekend (May 28); the new Dan’s Corona MonTaco presented by Don Julio, a Mexican-themed fiesta at Gurney’s Montauk on July 7; Dan’s ClambakeMTK at Gurney’s Montauk, back for its second summer on July 8; Dan’s GrillHampton (July 21), celebrating its 5th anniversary; and Dan’s Taste of Two Forks presented by Farrell Building Company (July 22), now in its 7th year—at DansTasteofSummer.com.

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