6.14 Taste of Two Forks Q&As

Baron’s Cove Chef Zackary Graham

Where do you draw your inspiration from?
I draw a lot of inspiration from American Traditionalism when it comes to ingredients with a focus on French technique. I really enjoy using ancient heritage grains, American beef, North Atlantic seafood as well as local long island produce and farms and compose a lot of my dishes with French and European-style technique.

What is your favorite North or South Fork spot?
Other than Baron’s, I love the new Bamboo Sushi in Montauk

What new food trends are you seeing?
I am seeing a lot of chefs locally focus on quality of ingredients, I am noticing food is being prepared in a simple and elegant way while focusing on quality.

What is your comfort food and why?
Barbecue, hands down. I have always had a soft spot for smoked brisket.

What is your favorite dish to make?
Right now I love cooking our roasted half-chicken. We get local LaBelle Farms chickens, local Amber Waves wheatberries and local tomatillos. It just comes together in the perfect summer dish.

What do you plan to serve at the event?
Shrimp risotto.

31 W. Water St, Sag Harbor, 844-227-6672, caperesorts.com/barons-cove

The Wine Room at the Cottage Chef Dayna Corlito

Where do you draw your inspiration from?
Travels in western Europe, primarily Italy

What is your favorite North or South Fork spot?
Suhru Wines and Lieb Cellars on the North Fork

What new food trends are you seeing?
Really good quality vegetarian ‘meat’ dishes.

What is your comfort food and why?
Pasta: it makes me happy!

What is your favorite dish to make?
At home: seared scallops

What do you plan to serve at the event?
Portions of marinated broad beans w/ red pepper drops, bruschetta with basil pesto, aged cheese with hot honey and a dessert sampler.

76 W. Montauk Hwy., Hampton Bays, 631-251-8272, thewineroom.co

El Verano Chef Julian Medina

Where do you draw your inspiration from?
Traveling, eating out, farms, local produce, farmers market.

What is your favorite North or South Fork spot?
Sang Lee Farms, Southold Social, Briermere Farms.

What new food trends are you seeing?
Simplicity using local ingredients and let the ingredient speak for itself.

What is your comfort food and why?
Breakfast burritos, because you can eat them at all times of the day, I’m serving a variety for breakfast at El Verano.

What is your favorite dish to make?
Sunday Gravy with meatballs, spicy rigatoni.

What do you plan to serve at the event?
Toro Taquitos, Camp Caviar from Chef JM Private Label.

10 Windmill Lane, Southampton, 631-377-3050, elveranony.com

Hamptons Catered Affairs Partners

Where do you draw your inspiration from?
Being in the hospitality industry for over 20 years we draw our inspiration from the client. What wows people, what makes them smile is the special details in presentation and most importantly taste. Giving our client a memorable event and making them happy is what inspires us to go the extra mile in everything we do.

What is your favorite North or South Fork spot?
Favorite spot on the forks is probably Greenport. It’s one of the prettiest towns with rich history. You can spend the day walking around dipping into little antique shops, eating fresh local oysters overlooking the water, or just laying on the great lawn all day in the sun. It’s just that perfect spot for a group of friends, families, or even alone!

What new food trends are you seeing?
Simplicity done right and elevated comfort foods. The way you present the food in fun and unique ways is also forever trending.

What is your comfort food and why?
Tacos, always tacos. Or cheese, like a good cheese plate.

What is your favorite dish to make?
Big fan of variety, so any type of big grazing table of all the little things we love to eat in one big display.

What do you plan to serve at the event?
Short Rib Tostone Beef short rib, chimichurri, pickled red onion, fried plantain tostone.

hamptonscateredaffairs.com