Dan’s Taste of Two Forks Menu: Delights from Hamptons + NoFo Chefs

Dan’s Taste of Two Forks Menu: Delights from Hamptons + NoFo Chefs

Next Saturday, July 22, head to Dan’s Taste of Two Forks presented by Farrell Building Co. and hosted by Alex Guarnaschelli at Fairview Farm at Mecox for some of the best food the East End has to offer. Here’s a taste of what’s on the menu…

63 South Chili Street Ice Cream, Chef Cheryl Platt: Ice Cream Vanilla, Mayan Cocoa, Coffee, Strawberry Non GMO, No Stabilizers, No Hormones Added, made with Organic Ingredients

Amagansett Sea Salt & Mast Brothers, Steven & Natalie Judelson and Rick & Michael Mast: Amagansett Sea Salted Caramel Mast Dark Chocolate Sea Salt Caramel lovingly handcrafted with the Amagansett Sea Salt. Smooth Dark Chocolate surrounding a Silky Caramel Center with a luxurious balance Between Sweet and Salty

The Frisky Oyster, Chef Robby Beaver: Peconic Gold Oysters Friskafella Oysters baked in the shell on a bed of Garlic-Chipotle Spinach finished with a Parmesan Aioli and Lemon

Hoodoos MTK, Chef Erik MacMurray: Smoked Local Clam Ceviche Local Little Neck Clams, Lime Caviar, Micro Cilantro, Olive Oil Tempura, Jalapeno Relish, Clam Air, Cherry Wood, Bacon Dust

Manna Restaurant/Insatiable EATS Catering, Chef Marco Barilla: Eggplant Timbalino Roasted Eggplant Filled with Sheep’s Ricotta, Basil Pomodoro Sauce

North Fork Chocolate Company, Steve Amaral: Artisanal Chocolate and Desserts Assorted Handcrafted Centers created from local Ingredients surrounded by Signature Blend of Pure Belgian Chocolate

Scarpetta Beach, Chef Jorge Espinoza: Yellowtail Crudo Sliced Yellowtail with Olio di Zenzero and Pickled Red Onion

Scarpetta Beach Yellowtail Crudo

Scarpetta Beach Yellowtail Crudo, Photo: Melissa Hom

Shucker’s Lobster & Clam Bar, Chef John Heany: Garlic Parmesan Shuckles Cockles Sauteed in a Pinot Grigio Basil Cream Sauce over Garlic Parmesan Crouton Topped with Micro Geens

Southampton Social Club, Chef Scott Kampf: Social Club Roll Scallion, Avocado, Cucumber, Toro, Sashimi, Wasabi Toboko

Sydney’s “Taylor” Made Cuisine, Chef David Blydenburgh: Crispy Duck Salad Crescent Farm Duck with Anderson Peaches & Pindar Blueberry Port Vinaigrette, Served with Local Corn Salad

Union Cantina, Chef Scott Kampf: Chili Spiced Skirt Steak Taco Roasted Poblano Pepper and Sweet Corn Pico de Gallo, Caramelized Onions, Avocado Cream

American Beech, Chef Kyle Romeo: Tomato and Melon Gazpacho-Smoked Bluefish

Arbor, Ramzi Osta and Pierre Sudre: Tuna Tartare Hand Diced Tuna, Tossed with Eel Sauce and Wakame Eel Salad Dressed with Mirin Glaze and Sesame Gremolata

Baron’s Cove, Chef Matty Boudreau: BC’s Lobster Salad EVOO Crostini

Duryea’s Lobster Deck, James Casey Darenberg and Pierre Sudre: Ceviche Shrimp, Squid and Snapper Marinated with Lime, Fresh Cilantro, Olive Oil and Hint of Coconut Milk. Tossed with Sweet Potatoes, Corn and Sweet Bell Pepper

East Hampton Point, Chef Craig Attwood: Black Sea Bass Crudo, Charred Peaches, Red Onion, Cucumber Ginger Vinegar and Fresh Lime Juice Finished with Micro Basil

The Halyard at Sound View Greenport, Bruce Miller and Galen Zamara: Zucchini-Mint Soup with Crab Salad

The Inn Spot, Chef Cheffe Colette: Lemony Snicket Cream, Refreshing and Lemoney Dessert Confection

Kirk Basnight’s Red Bar Brasserie, Chef Todd Jacobs: Local Sweet Corn Chowder with Scallions & Cilantro. This Corn Broth Based Vegetarian Soup, Finished with Butter, Really Captures the Taste of Summer on Long Island

La Fine, Chef Timothy Lu: Cured Tasmanian Ocean Trout Vadouvan & Beet, Local Summer Melons, Green Apple Gelee, Grapefruit Confit, Avocado & Coriander Fluid Gel

Little Red, Chef Bob Abrams: Grilled Local Corn, Heirloom Tomato and Lobster Salad with Basil Vinaigrette

Lulu Kitchen and Bar, Chef Philippe Corbet: Corn Gazpacho with Goat Cheese Panacotta, Fava Beans and Duck Prosciutto

Lynn’s Hula Hut, Chef Lynn Calvo: Chimichuri Seafood Salad

The Maidstone, Chef David Standridge: Diver Scallops served in the shell, Black Lentils, Turmeric Lime Butter

Main Road Biscuit Co., Chef Marissa Drago: Biscuit Shortcakes with Seasonal Fruit and Vanilla Bean Cream

Montauk Yacht Club Resort & Marina, Chef Richard Hebson: Pan Roasted Scallop over Heirloom Tomato Grilled Corn Salad with Verjus Vinaigrette topped with Sun Choke Chip

Navy Beach, Chef Randy Santos: Mixed Seafood Ceviche of Octopus, Shrimp, Clams and Calamari, Red Onion, Sweet Potatoes and Corn in an Aji Amarillo Sauce

Noah’s, Chef Noah Schwartz: Ahi Tuna Poke Ahi Tuna Poke, Avocado, Cucumber, Thai Chili, Cracked Hazelnuts, Coconut Ponzu Sauce, Toasted Nori Strips

The North Fork Table and Inn, Chef Stephan Bogardus: Chilled Zucchini Soup, Tomato Foam and Summer Herbs

Old Stove Pub, Chef George Gounelas: Mini Gyro Beef and Lamb Combo with Tomatoes and Onions Wrapped in a Pita with Tzatziki Sauce

Oreya, Chef Greg Grossman: Tuna Tartare Cigars Yellowfin Tuna, Nigella Seed, Crispy Capers, Preserved Meyer Lemon, Za’tar, Mint Chermoula Sauce

Saaz The Symphony of Spices, Chef Sameer Mohan: Chicken Tikka Masala White Meat Chicken Cooked in a Creamy Tomato Based Sauce with Hints of Fenugreek Aloo Gobhi Mutter Gajar Vegetable Medley of Potatoes, Carrots, Green Peas and Cauliflower. Naan, White Bread, Basmati Rice cooked with Spices, Cloves and Cumin

SCGP Café, Chef Paolo Fontana: Long Island Wine Filled Doughnuts

Service Station, Chef Steven LaBluer: Pigs in the Blanket on the Green

Smokin’ Wolf BBQ & More!, Chef Arthur Wolf: BBQ Pulled Pork Sliders with Pickles and Onions

Swallow East Restaurant, Chef James Tchinnis: Spanish Octopus Salad Hazelnut Romesco, Celery Salad, Jamon Serrano

Topping Rose House, Drew Hiatt & Tanya Ponder: Caviar with Crème Fraiche and Meyer Lemon Gelee Fluke Ceviche with Chile Ferment and Charred Corn Wagyu Beef Yakitori with Chef’s Glaze Strawberry Matcha Pudding Chocolate Cake with Cherry Jasmine Cremeux

For tickets and more information on all Dan’s Taste of Summer events, visit DansTasteofSummer.com.

BACK TO Dining Features

 
logo
You must be logged in to vote.
logo
Skip to toolbar