Chef David Blydenburgh of Sydney’s “Taylor” Made Cuisine is cooking up something very special for the Rock Angel After Party following Dan’s Rosé Soirée presented by PORSCHE, the official kickoff event of summer in the Hamptons on Memorial Day weekend (May 28). He promises a dish “that’s complemented by the wine and brings out its undertones.” He’s also devising some treats for Dan’s Taste of Two Forks presented by Farrell Building Co. (July 22). If we’re very lucky his offerings with include some of the powerhouse ingredients from his pantry.
How old were you when you knew that you’d have a career in food?
I started at the age of 14 as what was known as a “pearl diver”—what some would call a pot washer/dishwasher—I spent hours diving into the sinks. Food prepared well should stimulate all the senses and coming to understand this with the thrill of flashing flame and the sound of sharpening steel, along with the intense camaraderie of being part of a kitchen team was very intoxicating and still an indescribable excitement I cherish now, after 40 years. I was convinced that this was more than a job, and I knew it was a culture I wanted, and felt I needed, to be apart of.
What Long Island wines are currently in your home wine library?
Lenz Winery Old Vines Cabernet Sauvignon; Jamesport Vineyards Petillant Naturel Syrah; Bedell Cellars Taste Red
Why should consumers seek out local produce and wine?
All foods and wines of a region complement each other best.
Would you agree that both chefs and farmers have a lot in common in that both are a little crazy and overworked?
Absolutely. Our passion for what we do is very demanding, leaving us misunderstood by family and friends who can’t understand the sacrifices we make and the hours we spend following our dream. So, yes, willingly overworked. As for crazy, we are all artists in our own right, which perhaps means we are a bit unique–just a fingertip or two.
What crop could local farmers grow that you would be excited to use?
If I got a tattoo tomorrow it would depict: a chef’s knife crossing a steel with Escoffier’s birth year of 1847 underneath.
Tell us about the best thing you’ve ever eaten.
Belon oysters on my birthday—New Year’s Eve-—in Paris.
What do you have in your pantry that would make another food pro jealous?
Berbere, mitmita, shiro, pickled quail eggs, Bajan pepper sauce, Sydney’s house marinade
What local ingredients will you be using in the high summer season?
Heirloom tomatoes, sweet corn, Long Island duck, Striped Bass and goat cheese
I could create a fine meal with just these five ingredients: sea scallops, tomatoes, garlic, extra virgin olive oil and crusty bread.
What are you most looking forward to about being a part of Dan’s Rosé Soirée?
An evening filled with people who are as enthusiastic about this industry as I am.
Find the latest info on all of Dan’s Taste of Summer events this summer—Dan’s Rosé Soirée presented by PORSCHE and Rock Angel After Party, the official kickoff event of summer in the Hamptons on Memorial Day weekend (May 28); the new Dan’s Corona MonTaco presented by Don Julio at Gurney’s Montauk hosted by Adam Richman, Travel Channel host, author, food & travel explorer on July 7; Dan’s ClambakeMTK at Gurney’s Montauk, back for its second summer on July 8; Dan’s GrillHampton presented by Pat LaFrieda (July 21), celebrating its 5th anniversary; and Dan’s Taste of Two Forks presented by Farrell Building Co. (July 22), now in its 7th year—at DansTasteofSummer.com.