Dan’s Taste of Summer Countdown: Matty Boudreau, Baron’s Cove

Chef Matty Boudreau
Photo: Courtesy Baron's Cove

Dan’s Taste of Two Forks presented by Farrell Building Company returns Saturday, July 23, but to a new Bridgehampton location—the waterfront at Fairview Farm at Mecox. Chef Matty Boudreau from Sag Harbor’s Baron’s Cove will be there to share his food and insights with patrons.

As he says, “We model ourselves as a New England seafood house, I’m from New England so cooking in the style of my roots always inspires me. I got my start in this business baking with my grandmother and selling sausages outside of Fenway Park as a kid. Thirty years later I still smile when I remember how I started this phenomenal journey. I’m lucky enough to do what I love…from vegetables to fresh fish, these are my paints to create my art. Every day we get to create.”

What local ingredients are you using right now?
We strive to always use the best local products, year round. Early summer we have awesome asparagus, zucchini, radishes… we also have a garden at the hotel that has fantastic lettuces, herbs and hot peppers.

What do you think of the Montauk Fishburger?
Love the idea. Anything to keep it local!

What’s your local cocktail of choice this season?
We have a drink called “Nefarious Intentions” with local rose, strawberry agave, fresh strawberries and rhubarb bitters.

How has the gluten-free eating trend affected your menu?
Our area is full of different dietary restrictions, so catering to this is just part of the fun. We have an awesome asparagus and chick pea cake—we use chickpea flour to bind it.

What are you most looking forward to at Dan’s Taste of Two Forks?
Getting to interact with the guests and see what other restaurants bring to the table.

Please complete this sentence: My mother would not approve of my: gratuitous use of butter, but she would approve of the flavor I get from my gratuitous use of butter.

I could survive on a desert island if I just had: Culinary Artistry, the book by Karen Page and Andrew Dornenburg. It has a whole chapter dedicated to questions with world known chefs. I would follow the simple ways of the masters: wine, pork and cheese.

Dan’s Taste of Summer kicks off with Dan’s GrillHampton hosted by Adam Richman on Friday, July 22 and continues on Saturday, July 23, with Dan’s Taste of Two Forks presented by Farrell Building Company hosted by Alex Guarnaschelli, both on the waterfront at Fairview Farm at Mecox in Bridgehampton. VIP tickets for GrillHampton are $185 and offer early access to the event beginning at 7 p.m. General Admission, from 8 p.m.–10:30 p.m., is $135. VIP tickets for Taste of Two Forks are $295 and offer early access beginning at 6:30 p.m. General Admission, from 7:30 p.m.–10 p.m., is $185.

The oceanfront food and drink fest ClambakeMTK at Gurney’s Montauk hosted by Marc Murphy and Eden Grinshpan premieres on Saturday, July 30. General Admission for ClambakeMTK, from 7:30 p.m.–10 p.m., is $150. VIP tickets are $250, and include access to the after-party from 10 p.m.–12 a.m.

Dan’s Harvest East End, the can’t-miss food and wine classic, hosted by Geoffrey Zakarian, is Saturday, August 20, at McCall Vineyard and Ranch in Cutchogue. VIP tickets for Harvest East End are $285 and offer early access beginning at 6:30 p.m. General Admission, from 7:30 p.m.–10 p.m., is $135.

A portion of this year’s ticket proceeds from GrillHampton and Taste of Two Forks will benefit All For The East End (AFTEE), a 501(c)(3) that showcases and provides support to the more than 1,000 charity organizations in the five East End towns. A portion of proceeds from Harvest East End benefits Long Island Farm Bureau and HRHCare.

To purchase tickets and get more info on all Dan’s Taste of Summer events, visit DansTasteofSummer.com!

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