Without question, tonight kicks off the biggest foodie weekend in the Hamptons. GrillHampton pits top chefs from NYC and the Hamptons against each other for the ultimate cook-off and tasting event, featuring music by Mike DelGuidice and Big Shot—Celebrating the music of Billy Joel! Watch the sun set over Mecox Bay and vote for the best of the best. General admission Tickets are $99, VIP SOLD OUT.
Saturday night, it’s Dan’s Taste of Two Forks, presented by Farrell Building Company, and hosted by celebrity chef David Burtka. featuring tastings from top restaurants & purveyors from both Forks at Fairview Farm in Bridgehampton. General admission tickets are $195 & grant you access to all you can eat and drink. VIP tickets are $295, include early entrance, with access to the exclusive VIP waterfront lounge and more. A portion of proceeds from both events goes to All For The East End (AFTEE), a 501(c)(3) that showcases and provides support to the more-than 1,000 charity organizations in the five East End towns.
Interview courtesy of Stacy Dermont, Dan’s Papers
If you had two giant forks right now, what would you stick with them?
I’m currently in Gordes, France and the produce here is incredible. One fork would have a perfectly ripe doughnut peach and the other would have a freshly baked baguette with French butter dripping off it.
What says “summer in the Hamptons?”
Going to Serene Green Farm Stand and Seafood Market [outside Sag Harbor], picking up a local catch of the day, some local produce like tomatoes and corn, and not forgetting sunflowers for the table. I’m not cooking unless it’s fresh. With the produce available right now, it’s so easy to throw meals together.
What are some of your other favorite East End foodie haunts?
The Sag Harbor Farmers Market, Round Swamp Farm, Balsam Farm Stand, Cavaniola’s Gourmet Cheese Shop.
Do your kids help in the kitchen?
Yes, they love it. We cook almost every day. Right now they really want to use knives but I’m a little wary. I stand over them so no one loses a finger. Harper can now make pancakes from scratch and I hardly help.
What are your favorite things to cook at home?
Steaks and whole fish, at the moment. For breakfast, Gideon can poach a mean egg. We usually put them on avocado toast, and sprinkle with flaky sea salt.
Tell us about your upcoming cookbook.
My book is a seasonal guide to throwing a party at any time. I take a lot of inspiration from my parents. They never needed an excuse to party. I hope readers take from my book that it can be easy and stress-free. I encourage people to cook together and use resources around them.
What makes the best summertime party?
Being prepared, lots of ice, tasks in the kitchen for kids, a great playlist, fresh ingredients and a well-thought-out group of friends.
What’s the best culinary advice you’ve received?
Gradually salt your food to layer flavor.
What drew you to cooking?
After I lived in LA for a bit, my mom died and I had to get away from acting. It’s way too depressing being an out-of-work actor in L.A. Cooking always makes me happy. I thought going to cooking school was a good fit.
Relate acting and cooking.
They’re quite similar. They both fall in the Arts category—they don’t call it “the culinary arts” for nothing. In my upcoming book I compare throwing a party to getting ready for a role. I use the who, the what, the why and the when method. As an actor you prepare for a role in learning your lines and developing your character. In cooking, you learn techniques and refine your skill. When it’s time to perform you’re ready to go. In cooking there are a ton of variables: when the guests are coming, the timing in readying everything, etc.