Dan’s Taste of Two Forks: 40 Chefs, 40 Dishes, One Unforgettable Night

Skewer of mozzarella, cherry tomatoes, and green basil, seasoned with Amagansett Sea Sal
Skewer of mozzarella, cherry tomatoes, and green basil, seasoned with Amagansett Sea Salt, Photo: Courtesy Agency 21

Panko Crusted Lobster. Chilled Yasai Ramen. BBQ Pulled Pork Sliders. Local Heirloom Tomato & Watermelon Salad with Ricotta Salata. Crab Cake with Dijon Ailoi. Sliced Filet of Beef on Crostini with Horseradish Mayo & Brussels Sprout Slaw.

Wait, we’re getting ahead of ourselves…

Celebrating six years as the can’t-miss Hamptons event of the summer, Dan’s Taste of Two Forks Presented by Farrell Building is all about reveling in the best the East End has to offer: 40 of the premier chefs and restaurants from the Hamptons and the North Fork, the best local ingredients from land and sea, the finest wine and spirits from Long Island and beyond, and a superlative location on the water in Bridgehampton. Hamptonite and Iron Chef Alex Guarnaschelli and cookbook author and original Top Chef host Katie Lee will host this year’s festivities on Saturday, July 23 (and 100 lucky VIPs will get a copy of her new cookbook Old-School Comfort Food signed during a meet-and-greet with the Chopped judge herself!), live music will fill the air, and an unforgettable evening will be had by all.    

And now for the food.

Nowhere else on the East End—or on earth, for that matter—can you dine at 40 of the top restaurants from the Hamptons and North Fork in one night, meet the chefs and sample their spectacular dishes (along with delightful libations) while overlooking the waters of Mecox Bay. Have we whet your appetite enough? Here’s a sneak peak at just some of the special dishes on the menu at Taste of Two Forks 2016 from some of the most celebrated chefs anywhere.

Bon Appétit! 

668 the Gigshack, Chef Gray Gardell-Gross
Lamborghinis: Moroccan spiced lamb sliders with cheddar and roasted garlic aioli

Amagansett Sea Salt Co.
Caprese Salad Kebab Dressed with Amagansett Sea Salt: skewer of mozzarella, cherry tomatoes, and green basil, seasoned with Amagansett Sea Salt

Arbor, Chef Pierre Sudre
Tuna Tartare: ahi tuna hand-diced, tossed with avocado and dressed with a sashimi dressing, topped with sweet Mirin glazing, panko bits and toasted sesame seeds

Buoy One, Chef David Girard
Local Corn, Crab and Black Bean Salad: local corn from Rottkamp’s Farm, blue claw crab, black beans, citrus vinaigrette

Estia’s, Chef Colin Ambrose
Mini Hot Burritos

Fairview Farm
Homemade pies

Hampton Coffee Company, Dwight Amada, Roastmaster
Coffee Bar featuring hand-roasted local coffee, Hampton Classic Blend, Colombian Supremo Natural Decaf, cappuccino and espresso

Harbor Market & Kitchen, Chef Paul Del Favero
Mini Falafel: Mediterranean salad, hummus, pickled turnip, pepperoncini and tahini
Key Lime Parfait: Key Lime custard, Graham crumble, whipped cream

little red, Chef Robert Abrams
Local Heirloom Tomato & Watermelon Salad with ricotta salata, basil oil & balsamic reduction

Manna Restaurant, Chef Marco Barrila
Shrimp & Asparagus Risotto

Mercado, Chef Marcel Link
Mussels Vera Cruz: mussels sautéed with chorizo, jalapeños, capers, cilantro, onion & garlic in a cream white wine sauce

Shrimp “Succotash”: poached white tiger shrimp, cockles, Long Island corn, Sungold tomato vinaigrette, opal basil

Momi Ramen
Chilled Yasai Ramen with Charred Scallions: grilled organic zucchini & yellow squash from Bhumi Farm, eggplant caviar & crispy taro in a yuzu soy dressing

Navy Beach, Chef Randy Santos
Shrimp Ceviche: rock shrimp with pickled vegetables, fresh lemon and housemade hot peppers

North Sea Tavern and Raw Bar
Tuna Tostadas: fresh tuna tossed in a spicy aioli served on a crispy wonton shell, garnished with avocado

Oreya, Chef Greg Grossman
Tasting of housemade, cured and marinated feta; pickled and encapsulated heirloom cherry tomatoes in tomato sugar, smoked cucumbers, olives, verjus gastrique

Redbar Brasserie, Chef Todd Jacobs
Merlot BBQ’d Long Island Duck Leg Confit: shiitake mushrooms, local organic mesclun greens and raspberry vinaigrette

Sarabeth’s, Chef Sarabeth Levine
Sarabeth’s Signature Cookie Assortment

Scarpetta Beach at Gurney’s Montauk, Chef Jason Kallert
Yellowtail Crudo: raw yellowtail served with olio di zenzero & pickled red onion

Schiavoni’s Market, Chef Michael Mosolino
Sliced Filet of Beef on Crositini: horseradish mayo & Brussels sprout slaw with  kale, carrot, onion & lemon pepper vinaigrette

Shuckers Lobster & Clam Bar, Chef John Heaney
Panko Crusted Lobster Nugget with Avocado Crème Fraiche: spicy panko crusted lobster nugget with a cool avocado crème fraîche finish

Smokin’ Wolf, Chef Arthur Wolf
BBQ Pulled Pork Sliders: smoked BBQ pork with pickles and onions

Southampton Social Club, Chef Scott Kampf
Southampton Social Club Crab Cake with Dijon Ailoi

The Living Room @ c/o the Maidstone, Chef David Armone
Garden Canapés, A Trio of Hors d’œuvres: housemade breads served with East End sourced produce and housemade specialties including their Scandinavian juniper yogurt, cured salmon, and sheep’s milk ricotta

The North Fork Table & Inn, Chef Stephan Bogardus
Green Chickpea Hummus: fresh garbanzo beans with ricotta salatta and taro chip

The Restaurant at Baron’s Cove, Chef Matty Boudreau
Fried Local Oysters, Buffalo Vinaigrette, Pickled Ramps: shucked local oysters lightly breaded and fried in peanut oil, drizzled with Buffalo vinaigrette and fresh garden ranch

Union Cantina, Chef Scott Kampf
Pargo Taco: grilled red snapper, black beans, cucumber pico de gallo and avocado crema

MG Meal Appeal, Chef Maria Gerrato
Dessert Bar (VIP Lounge Only)

Lamborghinis: Moroccan Spiced Lamb Sliders with Cheddar and Roasted Garlic Aioli from 668 The Gig Shack,
Lamborghinis: Moroccan Spiced Lamb Sliders with Cheddar and Roasted Garlic Aioli from 668 The Gig Shack, Photo: Courtesy Agency 21

Of course, every great tasting needs equally outstanding beverages, and Dan’s Taste of Two Forks is proud to offer the impressive pours of Long Island wines from Bedell Cellars, Bridge Lane Wine, Macari Vineyards & Winery, Palmer Vineyards, Pellegrini Vineyards, Raphael, One Woman Wines & Vineyards and Mattebella Vineyards. Guests will also be toasting the East End with Aperol, Blue Moon, Corona, Hendrick’s Gin, Keith’s Nervous Breakdown Margarita Mix, Milagro Tequila, Owl’s Brew, Rum Diplomatico, Sailor Jerry Spiced Rum, Tito’s Handmade Vodka, Woodford Reserve Bourbon and, for non-alcoholic refreshers, there’s Bai, Barrit’s Ginger Beer, SmartWater, Polar Seltzer and Natalie’s Juices.

Dan’s Taste of Two Forks Presented by Farrell Building Company is Saturday, July 23, at Fairview Farm at Mecox, 19 Horsemill Lane in Bridgehampton. VIP access—which includes VIP-only one-hour early entry, exclusive access to the water-view BNB VIP lounge, select pours and desserts, a VIP Swag Bag and more—begins at 6:30 p.m. General Admission begins at 7:30 p.m. For tickets and more information on Dan’s Taste of Summer, visit DansTasteofSummer.com.

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