The incomparable food-and-wine event of the summer that awaits at Dan’s Taste of Two Forks is a great opportunity to eat and drink your way through creations from the top chefs and winemakers on the East End. But as excited as the foodies are, counting down these last few days until the event in Bridgehampton, the chefs are equally eager for the big night.
“It’s great, it gets your creative juices flowing,” says chef Noah Schwartz, whose Greenport restaurant, Noah’s, will provide plenty of North Fork flavor. “You get to meet and greet with other people in the industry, see what other people are doing.”
Noah’s has actually been doing the “Tastes” thing on its own for some time—every day on it’s menu. The “Tastes” section is “a small-plates concept of about 6 or 7 tiny dishes,” Schwartz explains, “and the one we’re doing for this event is our Crab-Stuffed Local Deviled Eggs.”
What’s Your Favorite Local Ingredient… I’m a big proponent of the local seafood and aquaculture. We’re really seasonal, so during the winter we love the Peconic Bay scallops, during the summer months we love striped bass. We also work with a lot of small, local specialty farmers so I do some local organic and biodynamic ingredients that are just great.
If You Had Two Forks in Your Hand Right Now, What Would You Like to Stick Them In… Right this second, one into my sous chef and probably the other one into a big, fat local lobster. One for me and the other…well, for me, too.
A Food That Defines Summer on Long Island… Especially on the East End of Long Island, one of the great summer ingredients we have is corn. Local super-sweet white and bicolor corn is just awesome.
Your Guilty Pleasure… At the end of a long day of cooking when you’ve been hungry all day and haven’t eaten anything and it’s hard to be hungry for your own gourmet fare, I’m a big fan of a bacon cheeseburger. We have a great Kobe beef burger on the menu here, and that’s usually my go-to after a long day of cooking for other people
Where Do You Find Inspiration for New Creations… I love getting out and trying other people’s food and seeing what they’re doing, but as a chef and owner I don’t get the time really to get out. When I travel and go to different parts of the country or different parts of the world and see what flavor combinations other cultures are using, that’s my favorite way to get inspired.
The World Ends Tomorrow. Your Last Meal Would Be… Probably just a great big grilled rib-eye. There’s nothing better than meat cooked on the bone, so if it’s my last chance I want to go out with a bang.
A Word That Defines How You Feel About Food… Studious. There’s so much to learn and so much more to be done. Still, as much as I’m a teacher, I love to be a student.
When You Get to Foodie Heaven, the Guy at the Gate Will Say… Welcome, and enjoy.