7.19 grillhampton qnas

Shawn Osbey Catering Chef Shawn Osbey

What is your cooking philosophy?

My cooking philosophy celebrates the finest ingredients with simple, impactful techniques. I let the natural flavors of high-quality meats and fresh produce shine through, using thoughtful seasoning and preparation. Cooking, for me, is about creating memorable experiences, bringing people together, and crafting meals that evoke joy and connection.

What is your favorite spot in the Hamptons?

I’ve never been to the Hamptons before, but I’m really looking forward to being a part of Dan’s Taste and exploring everything the area has to offer. It’s an exciting opportunity, and I can’t wait to experience it!

Where do you draw your inspiration from?

I draw my inspiration from a variety of sources. Traveling allows me to experience different cultures and cuisines, which sparks new ideas and creativity. I also find inspiration in seasonal ingredients, local farmers, and the rich culinary traditions of various regions. Ultimately, my goal is to create dishes that tell a story.

What new food trends are you seeing?

A couple of exciting food trends emerging in the culinary world that I’m excited about are: Global Flavors: Fusion cuisine is becoming more popular, with chefs incorporating diverse global flavors and techniques into mainstream dishes. Nostalgic Comfort Foods: Classic comfort foods are making a comeback, often with modern twists that combine familiarity and innovation.

What is your comfort food and why?

My comfort food is fried chicken and fried rice. It was my favorite meal as a kid. My mom makes the best fried chicken ever, and my dad would always get fried rice from the local Chinese restaurant. This combination always makes me feel at home.

What is your favorite dish to make?

My favorite dish to make really depends on whom I’m cooking for. I love tailoring my dishes to the preferences and tastes of my guests, ensuring each meal is a unique and enjoyable experience for everyone at the table.

What do you plan to serve at the event?

I’m still finalizing my menu. I’ve been experimenting with new recipes and traditional cooking techniques. Rest assured, whatever I decide to serve at the event will be crafted with delicious flavors and a lot of love.

chefshawnosbey.com

*Grace & Grit Chef Adam Kaufer

What is your cooking philosophy?

K.I.S.S. Keep it simple, stupid. Start with the best ingredients you can and don’t f%*! it up

What is your favorite spot in the Hamptons?

I don’t frequent the Hamptons as much as I’d like since we are located on the North Fork and keep ourselves busy year round. But when we do get out, you can find us at Little Fish or Michaelangelos (both in Southold) or Whiskey Wind (in Greenport).

Where do you draw your inspiration from?

In my previous life, I used to travel internationally a lot and I miss those traditional flavors. So I love chasing those flavors and mashing them together.

What new food trends are you seeing?

More fusion utilizing local ingredients.

What is your comfort food and why?

Sandwiches because I can make it be whatever I want it to be. Whether it’s breakfast, lunch, or dinner, there’s always sandwiches.

What is your favorite dish to make?

Osso bucco. The braise of the veal still creates magic to me when it goes from tough to tender and velvety without any work.

What do you plan to serve at the event?

Spicy pastrami soba noodle.

Grace and Grit, 55750 Main Road, Southold, 631-407-5278, gracegrit.com

The Biscotti Company Founder Bruno LoGreco

What is your cooking philosophy?

At The Biscotti Company, our cooking philosophy is rooted in tradition, creativity, and quality. We handcraft Italian artisan biscotti, blending the finest ingredients to create unforgettable flavors. Inspiration comes from everyday life and interactions, like when we met Toral Goradia CEO and founder of Tora Chai, and were inspired to create our Chai pistachio biscotti using their chai spices. Our commitment to quality is unwavering. To produce a truly delicious treat, we use only the best ingredients, such as premium almond flour and Belgian chocolate. Whether it’s our classic almond and chocolate almond biscotti or innovative flavors like fig walnut and chocolate and blueberry lemon with Poppy Seed, each biscotto is crafted with passion and precision.

What is your favorite spot in the Hamptons?

Is Stone Creek Inn in East Quogue considered The Hamptons? If it’s not, Cow Fish in Hampton Bays is a favorite, as is Sant Ambroeus in Southampton.

Where do you draw your inspiration from?

Our inspiration comes from the vibrant tapestry of day-to-day life. Every conversation, experience, and encounter holds the potential to spark the creation of a new and exciting flavor. Whether it’s a casual chat with a customer, a memory from a family gathering, or a collaboration with other artisans, these moments ignite our creativity. We find that the most unique and delightful flavors often emerge from these serendipitous interactions, making each biscotto a story in itself.

What new food trends are you seeing?

We’re seeing a trend towards low-carb and sugar-free treats, and we’re excited to innovate in this space. At The Biscotti Company, we’re experimenting with real apple sugar to create a delicious sugar-free biscotti. This allows us to maintain the rich, satisfying flavors our customers love while catering to those looking for healthier, lower-carb options. By staying attuned to these trends, we’re able to offer biscotti that meet the evolving tastes and dietary preferences of our customers.

What is your comfort food and why?

You guys always ask me this question, and my answer is always the same: carb-rich foods like pizza, lasagna, and biscotti. Specifically, our double chocolate biscotti is my go-to comfort food. It’s a chocolate lover’s dream, featuring rich black cocoa, Dutch cocoa, and Belgian semi-sweet chocolate chunks. It tastes like a delicious fudge brownie combined with the best aspects of a rich chocolate cookie.

What is your favorite dish to make?

My favorite dish to make is pizza. I enjoy the entire process, from rolling out the dough to chopping vegetables and shredding cheese. It’s a process that I find relaxing and rewarding, allowing me to create something delicious from scratch.

What do you plan to serve at the event?

Almond biscotti, double chocolate biscotti, and fig walnut and chocolate biscotti.

thebiscotticompany.com

O’ts Cookies Founder, CEO and Head of Creative Nina Lombardo and Partner and Head of Strategy Anna Kotler

Where do you draw your inspiration from?

We draw inspiration from our travels and culinary curiosity.

What is your favorite North or South Fork spot?

We both really love Shelter Island.

What new food trends are you seeing?

The globalization of American food and the rise in snacking, snacking replacing meals.

What is your comfort food and why?

Anna: Anything salty and crunchy, that’s why I love our cookies!
Nina: Foods from my Sicilian roots, from my childhood.

Describe your product in five words.

Light, crunchy, sweet, salty, spicy.

What are you most excited for at GrillHampton 2024?

We are excited to share more O’ts Cookies with people who enjoy good food!

What do you plan to serve at the event?

Cookies.

otscookies.com