TEAM HAMPTONS

The Beach Club at Gurney’s Montauk, Chef Dane Sayles: Smoked Brisket Sandwich Homemade BBQ Sauce and Charlton Slaw

1 North Steakhouse, Chef Chris Cariello: Rack of Lamb Coriander Dusted New Zealand Lamb served atop Smash Fingerling Potato with French Beans and Mint Pesto

Boom Burger, Anthony Catanza and Anthony Cicogna: Green Hornet Slider Exclusive Chop Meat Blend, Cream Cheese, Chorizo, Jalapeños and Spiralized Potato

Calissa, Chef Dominic Rice: Brisket Kalamaki Grilled Brisket, Farro, Cucumber, Red Onion, Lemon Pepper Vinaigrette with Grilled Corn, Manouri Cheese, Caramelized Yogurt, Pepperoncini, Urfa Briber

Hoodoos MTK, Chef Erik MacMurray: Pastrami on Sour Pickle Rye Home Made Pastrami, Stone Ground Mustard, Turmeric Kraut served on Sour Pickle Rye Bread, Southern Slaw

North Fork Bacon & Smokehouse, Chef Patrick Gaeta: Brisket Lettuce Wraps Smoked Beef Brisket wrapped in Local Butter Lettuce with Carrot Slaw

Smokin’ Wolf BBQ & More! Chef Arthur Wolf: Grilled Cowboy Rib-Eye Steak. Side dish: Arugula dressed with Aged Red Wine Vinaigrette topped with Tomatoes and Grilled Mexican Street Corn

Sydney’s “Taylor” Made Cuisine, Chef David Blydenburgh: House Marinated Skirt Steak served over Tomato, Onion and Avocado Salad with Grilled Sweet Potato

The Restaurant at Baron’s Cove, Chef Matty Boudreau: Baby Back Rib’wich’ Sweet BBQ Glazed Baby Back Ribs Pickled Red Onions & Cucumbers, Potato Bun with Charred Corn & Avocado Salad

Whole Le Crepe, Inc., Chef Tina Paola: Authentic Sweet Crepes Fresh Strawberries with Powdered Sugar and Homemade Whipped Cream

Backyard Brine, Randy & Cori Kopke: Gourmet Pickles
Dill Death Do Us Part – Garlic Dills
Smokey Sienna’s – Wood-Smoked Jalapeno Dills
BBQ Betty-Lou’s – Smokey, Spicy and Sweet

TEAM NYC

Benjamin Steakhouse, Chef Arturo McLeod: Dry-Aged Tomahawk Steak Creamed Spinach

Black Tap | Craft Burgers & Beer, Chef Joe Isidori: The Greg Norman Wagyu Beef, House Buttermilk-Dill, Blue Cheese & Arugula, Mexican Street Corn

Gullo Specialty Foods, Chef Stephen “Octoman” Fried: Charred Octopus Tandoori, Jicama Slaw, Cilantro & Green Chile Chutney, Blistered Shishito Peppers

Harold’s Meat + Three, Chef Harold Moore: Chinese Style Ribs Sticky BBQ Sauce with Grilled Pineapple

Le Rivage, Chef Paul Denamiel: Beef Bourguignon Tacos Boneless Beef Short Rib Tacos with Red Wine Sauce and French Style Slaw

Shake Shack, Chef Mark Rosati: Shackburger Cheeseburger with Lettuce Tomato and Shacksauce

STK, Chef Andy Kitko: Grilled Bacon Slider Green Tabasco Aioli and Sweet Dill Pickle Slaw. Side Dish: Grilled Corn and Heirloom Tomato Salad

The Beatrice Inn, Chef Angie Mar: 60-Day Dry Aged Rib-Eye Charred Prawn Butter & Cherry Conserva, Roasted Potatoes

Vaucluse, Chef Lauren DeSteno: Vaucluse White Label Burger Michael White’s own ‘White Label Blend’ burger, Dijonaise, Tomato Jam, Fontina Cheese, Cornichon, Grilled Salt and Vinegar Potatoes

For tickets and more information on all Dan’s Taste of Summer events, visit DansTaste.com.