As Dan’s Taste of Two Forks and the inaugural GrillHampton make their way toward Bridgehampton for the ultimate culinary weekend of the summer, we talk with Chef Larry Kolar of Montauk’s Backyard Restaurant at Sole East about Long Island Wine Country turning 40, local ingredients he loves and what’s great about being part of the cuisine culture on Long Island’s East End.
What are you most looking forward to at Dan’s Taste of Two Forks?
Celebrating the Forks’ vast array of natural resources.
One food or dish that everyone should try at least once in life…
Describe your relationship with food in three words…
Way of Life
The quality do you most admire in a chef…
The ability to teach and communicate.
Long Island Wine Country is celebrating 40 years this summer—what would you say in a toast to LI Wine?
Thank you for your hard work. Your efforts shine through with every sip.
If we looked inside your refrigerator right now, what would we find?
The perfect drink for a summer night…
Bedell Cellars Taste White
Food that defines summer on Long Island…
If you had two forks in your hands right now, what would you like to stick them in?
Wild Striped Bass and Creamed Corn
The world ends tomorrow. Your last meal would be…
Steak, Home Fries, Creamed Spinach
What is your favorite local ingredient?
Fluke, Golden Tilefish, Baby Bok Choy, Black Kale
Your guilty food pleasure these days…
Chips Ahoy Cookies
What’s great about being part of the cuisine culture on the East End…
I have the ability to showcase the hard efforts of all the farmers, fisherman and wineries to guests of the Ease End, who would normally not think of Long Island as a vast source of natural resources.
What do you consider a chef’s most underrated virtue?
The ability to manage family and work.
Finish this sentence: The Perfect Meal Is…:
With my wife Jessa and our family