Dan’s Taste of Two Forks Countdown: Keith Luce

Keith Luce
Keith Luce

As Keith Luce of Luce + Hawkins prepares to bring his distinct culinary flair to the second annual Dan’s Taste of Two Forks, the acclaimed chef talks to us about sunshine rum punch, the impossibility of choosing a favorite local ingredient and a magical creation he calls foie gras “mayo.”

What Are You Most Looking Forward To at the Dan’s Taste of Two Forks Event: Spending an evening with a great group of old and new friends and showcasing the bounty of the east end!

What is one food or dish that everyone should try at least once in life? I’m partial to my duck wings at Luce + Hawkins!

Describe your relationship with food in three words: Obsession, love, hatred

What quality do you most admire in a chef?
 Finesse as a craftsman. Integrity as a leader.

What would be your one request of the cooking gods?
 A magical robotic prep cook that works free of charge and has the kitchen “set” for service so there is a little balance in the life of a chef!

If I looked inside your refrigerator right now, what would I find? Lots of local, fresh veggies & fruits, filtered water, eclectic condiments and white & sparkling wines…

The Perfect Drink for a Summer Night: Our sunshine rum punch at Luce + Hawkins

Food That Defines Summer on Long Island: I immediately think of sweet corn, tomatoes & seafood!

If you had two forks in your hands right now, what would you like to stick them in: A nice crisp salad if kk’s salad greens with fresh goat cheese & striped bass with sweet corn, tomatoes and a kiss of lime juice.

The World Ends Tomorrow. Your Last Meal Would Be: A trip to the local seafood market & farm stands, a grill, sea salt, my herb garden, local wine and the people I love most. I’ll figure the menu out as the night unfolds…

What Is Your Favorite Local Ingredient: How do you pick a favorite child?!

What Is Your Guilty Food/Drink Pleasure These Days: My burger at L+ H. It’s a secret proprietary blend of ground beef, bacon and onion jam and foie gras “mayo”

What’s Great About Being Part of the Cuisine Culture on the East End: The secret is being discovered but the future is still unwritten, the region has been preserved and the ingredients are sheer magic.

What do you consider a chef’s most underrated virtue?
 Generosity (in the finest chefs)

Finish This Sentence: The Perfect Meal Is…:
 A reflection of and a love story to the region it is prepared and served.

Keith Luce and other top chefs from the East End will be there for an incredible night at the SOLD OUT Dan’s Taste of Two Forks on Saturday, July 14, at Sayre Park in Bridgehampton.