Dining FeaturesFood & Wine

Talking with 75 Main’s Chef Mark Militello

With its open-air design and prime people-watching Main Street location, 75 Main has become a go-to destination to enjoy fine dining, nightlife, and to see and be seen. Executive Chef Mark Militello will head up the restaurant’s Taste of Two Forks table on Saturday, July 18. Here, he dishes about being a part of the local culinary culture.

What are you most looking forward to about being part of Dan’s Taste of Summer this year?
Taste of Summer is always a great event. I don’t get to try other restaurants much, so it’s a great opportunity to reconnect with other chefs and try their cuisine.

One dish that everyone should try at least once:
Rabbit, I like it braised with olives and served on bed of creamy polenta.

What is the best pairing of food and Long Island beer? Long Island wine?
I like the Southampton Publick House IPA. I would pair it with our 75 Main burger. [For wine,] a cabernet with prime meat.

If you were to eat at your restaurant as a guest, what would you order?
Our pappardelle pasta with chili flakes, tomatoes, garlic finished with fresh mozzarella

Describe the adrenaline of working in a Hamptons kitchen.
Full rush. Celebrities are a constant and so you have to make sure that the food is high quality and served in a timely manner.

What drew you to work on the East End?
I had a great relationship with [75 Main owner] Zach [Erdem] since we worked together in Florida, so working at 75 Main was a great fit.

If we looked inside your refrigerator right now, what would we find?
I don’t own a refrigerator

Food that defines summer on the East End:
Local fresh seafood

When you hear the phrase “local,” what comes to mind?
Amusement. I spent my 20s in Europe where farm to table is an everyday occurrence. There, the vegetables, dairy and meat is locally sourced every day and had been for centuries.

If you had two forks in your hands right now, what would you like to stick them in?
Vegetables. I love them. Two particular favorites are beets and Swiss chard.

Favorite East End-inspired meal?
Baked stuffed clams

What is your favorite local ingredient?
Cheese from Mecox, Granola from Granola Girl and Greek yogurt from Kalypso.

What is your favorite aspect of being part of the local culinary culture?
Fresh products. I also live in Florida, so I enjoy trying what’s available on the East End when here.

Where do you find inspiration?
The three places I find inspiration most are my home, travel and reading.

If you were to pack a meal for the beach, what are three things you’d bring?
Cold beer and a blanket

A great meal always begins with…
Good company

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, 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 information on all three events, including tickets and VIP packages, visit DansTasteofSummer.com.

75 Main, 75 Main Street, Southampton. 75main.com, 631-283-7575

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