According to Old Stove Pub Executive Chef Julio Quisbert, Team Hamptons will take this year’s GrillHampton crown, avenging last year’s loss by grilling their way to victory against their counterparts from New York City. The heated grilling and tasting competition returns to Sayre Park in Bridgehampton on Friday, July 17, and is co-hosted by celebrity chefs Robert Irvine and Marc Murphy. Here, Quisbert offers up his thoughts on the night, and the culinary culture of the East End:
Is Team Hamptons going to win GrillHampton?
The Hamptons are going to come prepared and hungry after last year’s loss.
How are you preparing for the competition?
GM George Gounelas and I are discussing a traditional Greek dish with a new-age Hamptons flare. This is George’s third year at the competition, and he is determined for us to make a big splash this year.
What is one thing everyone should try to cook on the grill at least once?
There is nothing like a freshly caught fish, filleted and deboned, wrapped with some fresh wild oregano, authentic Greek olive oil, sliced oranges and thyme grilled over a low/medium flame.
What’s the most unusual thing you’ve ever cooked on the grill?
Dan’s Taste of Summer kicks off with Dan’s GrillHampton presented by Pat LeFrieda Meat Purveyors 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, including tickets and VIP packages, visit DansTaste.com.
Why is the grill the ultimate summer accessory?
There’s nothing that makes it feel like summer on Long Island like the smell of a charcoal grill going
The perfect drink for a summer night:
Margarita made with muddled lemon and limes
Food that defines summer on the East End:
Old Stove Pub’s famous steaks
If you had two forks in your hands right now, what would you like to stick them in?
Medium rare New York strip and saganaki cheese
Favorite East End-inspired meal?
Fried calamari over a Cesar salad that I first introduced as the Executive Chef at JLX and JL East
What is your favorite local ingredient?
Long Island potatoes. I use them in some form in over half of my dishes at Old Stove Pub.
When you hear the phrase “local,” what comes to mind?
The people who are angry about the traffic
Where do you find inspiration?
Even though I have be in charge of many kitchens, and have had over 15 years as a chef, some young and hungry chefs always inspire me with new ideas and there eagerness to experiment
If you were to pack a meal for the beach, what are three things you’d bring?
Lobster salad with cranberries on a brioche roll with avocado; Modelo beer; and my homemade frozen strawberry yogurt made with Greek yogurt
Old Stove Pub
3516 Main Street, Sagaponack