Dan’s Harvest East End, the can’t-miss food and wine classic, will be held on Saturday, August 20, at McCall Vineyard and Ranch in Cutchogue. As Chef Joe Smith from the Ram’s Head Inn says, “it’s important to recognize and celebrate the relationship between East End wine and the agriculture, aquaculture and overall East End culinary culture. Each complements the next so perfectly. We are so blessed to live and work where we do. Truly nature’s finest.”
What fuels your creativity as a chef?
Fresh, local ingredients. We have access to the best in the world here on the East End.
What local ingredients are you using right now?
Anything I can get my hands on. The fish and duck we offer is local, and, as the growing season progresses, we will use as much produce as is available in our dishes. We will start using herbs and vegetables we grow in our own gardens as soon as they are ready to harvest. Some herbs are already up.
What do you think of the Montauk Fishburger?
This is something that the Ram’s Head Inn is very much in favor of. We have been very active in supporting the local school garden project since it’s inception four years ago. The garden supplies the students and faculty with produce for their lunch program and, during the summer, the produce is sold at the local farmers market to help support the garden. Teaching children about sustainability and conservation is near and dear to our hearts.
What’s your local beverage, or cocktail, of choice this season?
Wölffer Rosé is a continual favorite. We make a blueberry mojito with blueberries and mint, which are both grown on our property.
Which of your dishes would you most like to serve to another chef?
Our Crescent Farm Duck Breast—it’s crispy, salty and delicious.
How has the gluten-free eating trend affected your menu?
Not that much as many of the items we offer can be easily altered or are already gluten-free.
What are you most looking forward to at Dan’s Harvest East End?
Getting a chance to meet some of the exceptional chefs from all around the East End
I could survive on a desert island if I just had: oysters on the half shell, bicolored local corn, heirloom tomatoes, and Wölffer Estate Vineyard rosé.
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!