Dan’s Taste of Summer Countdown: Chef Pierre Sudre, Duryea’s Lobster Deck & Seafood Market

Photo: Duryea's

Chef Pierre Sudre is a very busy man as he works at new Montauk eatery Arbor and at Duryea’s Lobster Deck & Seafood Market. 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 Pierre will be there serving treats from Arbor. Dan’s Papers newest Taste of Summer event, Clambake MTK at Gurney’s Montauk, premieres on Saturday, July 30. It will be the largest oceanfront food and drink fest ever to hit Montauk. And, you guessed it, Chef Pierre will be there, too, representing Duryea’s. As he sagely says, “One of the best places to be on earth is around a dining table with the people that you love and want to be with, enjoying great food and wine. So many memories are born from those shared, privileged moments.”

What fuels your creativity as a chef?
I’ve had the opportunity to travel a lot and to discover many regions of the world, which is definitively an important source of inspiration and creativity. Local production is also primordial.

What local ingredients are you using right now?
Everything that we can find goes on the plate: tile and fluke straight from the dragger, fresh chickpeas and local asparagus, locally made feta cheese and fresh goat cheese.

What’s your local beverage of choice this season?
As a beer drinker: Montauk Brewing Company’s Summer Ale and Driftwood Ale.

Which of your dishes would you most like to serve to another chef?
I think that our paella risotto at Arbor would be appreciated by other chefs.

How has the gluten-free eating trend (or other trends) affected your menu?
Gluten-free diet items have become a must-have on restaurant menus. I personally think it’s a healthier way to eat and, for chefs, it makes it interesting to develop new gluten-free dishes. Let’s not forget that a gluten-free diet is not as restrictive as people may think. You can still enjoy a great meal.

What are you most looking forward to at Dan’s Taste of Summer events?
Networking, trying food and meeting other chefs

Please complete this sentence: My mother would not approve of my diet but she would approve of the flavor I get from risotto.

I could survive on a desert island if I just had: cheese, bread, fruit, wine, beer, charcuterie, chocolate mousse… in other words: the basics.

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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