Dining Features

Cassandra Schupp Talks Taste of Two Forks

Topping Rose House Pastry Chef Cassandra Schupp knows local. “When I hear local, I think of seasonality,” says Schupp. “Dirt still on the vegetables from being picked that morning, and fish still in rigor from being caught a few hours earlier.” Schupp will showcase her culinary talent when she comes to Dan’s Taste of Two Forks on Saturday, July 18. She discusses the event, what brought her to the East End and the bounty of the local food culture.

What are you most looking forward to about being part of Dan’s Taste of Summer this year?
I’m most looking forward to seeing the other vendors and what they’ve prepared.

One food everyone should try at least once:
Bone marrow

What is the best pairing of food and Long Island beer? Long Island wine?
I’d go with Montauk oysters and either a cold stout or some sparkling wine.

If you were to eat at your restaurant as a guest, what would you order?
I’d go with the steak for two and end with the doughnuts. The cut of meat is tender and flavorful, the smell is overwhelmingly intoxicating when grilled.

What drew you to work on the East End?
I came out here for the opportunity in opening up the restaurant under Tom Colicchio and fell in love with the area—with all that it has to offer.

The perfect drink for a summer night:
Margarita or Manhattan, depending on how the night went!

Food that defines summer on the East End:
Fresh local farm stand fruits and vegetables (still warm from the sun), oysters on the half shell and lobster rolls on every menu.

If you had two forks in your hands right now, what would you like to stick them in?
I’d split between savory and sweet: Foie gras torchon and strawberry ice cream

What is your favorite local ingredient?
Milk Pail apples. The apples from Milk Pail always seem to surprise me with the flavor and textures they bring, making it easy to incorporate them on my menu.

What is your favorite aspect of being part of the East End culinary culture?
We’re closely tied to the local farmers who have amazing product.

When does “local” mean to you?
When I hear local, I think of seasonality. Dirt still on the vegetables from being picked that morning, and fish still in rigor from being caught a few hours earlier.

If you were to pack a meal for the beach, what are three things you’d bring?
Definitely bread, wine and cheese.

A great meal always begins with…
A smile.

Dan’s Taste of Summer kicks off with Dan’s GrillHampton on Friday, July 17, and continues on Saturday, July 18, with Dan’s Taste of Two Forks presented by Farrell Building Company, both at Sayre Park, 156 Snake Hollow Road, Bridgehampton. Dan’s Harvest East End, the can’t-miss food and wine classic, rounds out the trio of events on August 22 in Cutchogue. For more info on all three events, including tickets and VIP packages, visit DansTasteofSummer.com.

Topping Rose House, 1 Bridge-Sag Turnpike, Bridgehampton. 631-537-0870, toppingrosehouse.com

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