Foodies looking for great barbecue in the Hamptons haven’t had to look far since Turtle Crossing opened. Now in its 17th season, a new summer has brought a new look to the iconic East Hampton dining spot—and a new twist to the menu that always gets mouths watering for ribs, chicken and other Southern-style fare.
“Naturally we’re known for our barbecue,” says Chef Arthur Wolf, assuring us that his signature smoked classics remain at Turtle Crossing American Bistro, “but this year our new menu concept is pieces—doing single portions, a small tapas style. We still have large plates as well, but we’re doing things like a duck leg confit with some baby bok choy, or a colossal shrimp with some California slaw.
“This year we’re also using more local ingredients, fresh from the farm, fresh from the sea,” Wolf continues. “Local organics are a big thing, and we’re going with that.”
When Wolf joins other top chefs from the North and South Forks of Long Island at the Dan’s Taste of Two Forksevent on July 16, he’ll be going with brisket sliders for everyone—but as incredible as the food and Long Island wine will be, he’s as excited by the event’s benefiting East End food pantries through Have a Heart Community Trust. “It’s a good cause,” Wolf says. “I like to do these kinds of events. It’s good for the community and to get your name out there.” Not to mention a good excuse to talk with us about local organics, last meals and the perpetual power of corn.
Favorite Local Ingredient… We make this char-grilled corn on the cob with cotija cheese, and we get it from a local farmer, Balsam Farms. I call up, they pick it that morning, deliver it that day and we serve it that night. And we sell a ton of corn. A lot, a lot, a lot of corn. When we introduced the new menu concept, people all said, You’re not getting rid of the corn, are you? Sometimes in the summer I can sell 1500 ears a week. That’s a lot of corn.
Food That Defines Summer on Long Island… The fresh local tomatoes are very good, and all the organic greens. Local strawberries are sweet—they pop in your mouth like candy.
If Your Were Not Immersed in the World of Food, You Would Be… I’m good with numbers, but I don’t know if I’m a banker. I enjoy working outside, doing construction or landscaping, doing things with my hands. I’m intrigued by mechanical things. I just can’t sit still.
If you had two forks in your hand right now, what would you like to stick them in… Me, because I’m done by the end of the season! But if you want to get technical, when we make our pork butts, we smoke them and we do pulled pork, and we use two forks and we shred the pork hot out of the smoker.
The World Ends Tomorrow. Your Last Meal Would Be… My last request from my Turtle Crossing menu would be the pan-seared scallops, along with a pork sandwich and a lamb chop. I’d be happy. And maybe a piece of corn, to say I had a vegetable—even though it’s a starch.
When You Get to Foodie Heaven, the Guy at the Gate Will Say… Did you bring the corn?
Dan’s Taste of Two Forks is Saturday, July 16, in Sayre Park in Bridgehampton, NY. For more info and to purchase tickets, click here. [/expand]