Foodies had two reasons to celebrate this weekend. GrillHampton, an epic culinary showdown between East End and Manhattan chefs, returned Friday and Taste of Two Forks, a tasty dinner party, followed on Saturday. Both events showcased plenty of mouthwatering food. Ten dishes stood out above the rest, and Islanders can dig into them at local restaurants this summer.
GrillHampton
Brisket Kalamaki, Calissa
image: leigh anderson
Representing Team Hamptons, Water Mill’s very own Calissa, headed by Dominic Rice, brought a brisket kalamaki to the table. The tender grilled meat was served over a bed of farro mixed with cucumber, red onion and lemon pepper vinaigrette, which added heartiness and texture to the dish. Grilled corn was placed on the side, charred to perfection and topped with warm manouri cheese to slide it down. Click to taste
Charred Octopus Tandoori, Gullo Specialty Foods
image: leigh anderson
Team NYC also came in strong with Gullo Specialty Foods’ unique charred octopus tandoori, put together by the appropriately-named Stephen “Octoman” Fried. The tender octopus slices were served atop a plate of jicama slaw, green chile chutney and blistered shishito peppers, giving a fresh, tangy taste to the dish. Click to taste
Grilled Cowboy Ribeye Steak, Smokin’ Wolf BBQ
image: leigh anderson
With Arthur Wolf at its helm, Smokin’ Wolf BBQ of East Hampton was dishing out grilled cowboy ribeye steak, an American barbecue classic with a Mexican twist. Bites of medium-rare steak mixed with arugula, tomato and red onion with an aged wine vinaigrette dressing and grilled Mexican sweet corn. All these combined elements made for a juicy, crunchy and flavorful dish. Click to taste
The Greg Norman, Black Tap Craft Burgers & Beer
image: gianna barberia
You haven’t really been to Manhattan if you haven’t tried Black Tap’s famous burgers, brought to you by Joe Isidori. These wagyu beef patties were grilled to medium-rare perfection, topped with house buttermilk dill, melty blue cheese and arugula. Savory and satisfying—try not to let the juice drip down your chin as you bite into the center. Click to taste
House Marinated Skirt Steak: Sydney’s “Taylor” Made Cuisine
image: gianna barberia
Considering the event’s location at Fairview Farm at Mecox in Bridgehampton, it is only appropriate to give this final slot to another East End-based vendor. Headed by David W. Blydenburgh, Sydney’s “Taylor” Made Cuisine, a gourmet country market, was whipping up house marinated skirt steak, complete with grilled sweet potato and avocado salad. The steak was melt-in-your mouth tender, and the saltiness of the sweet potato contrasted nicely with the freshness of the avocado salad, keeping our taste buds on their toes. Click to taste
Taste of Two Forks
Amagansett Sea Salted Caramel, Amagansett Sea Salt & Mast Brothers
image: gianna barberia
Time to balance out all this savory with some sweet. Made with local sea salt from Amagansett, this small bite of caramel packed a big punch. The gooey and flavorful dessert was the perfect balance of sweet and salty. Click to taste
Chicken Tikka Masala and Aloo Gobhi Mutter Gajar, Saaz
image: gianna barberia
Nothing says summer like spice. The chefs at Saaz of Southampton prepared the ideal Indian meal: a white meat chicken in a creamy tomato-based sauce, a vegetable medley of potatoes, carrots, green peas and cauliflower, basmati rice and naan bread. Click to taste
Black Sea Bass Crudo, East Hampton Point
image: gianna barberia
Chef Craig Attwood’s mentality when preparing food is using the best ingredients and seasoning them well. It’s no surprise then that his dish was the perfect combination of fresh ingredients and big flavors. The tanginess of the sea bass was balanced out by the sweetness of the fresh peaches. And everything was covered in Chef Attwood’s signature spice. Click to taste
Local Sweet Corn Chowder with Scallions & Cilantro, Kirk Basnight’s Red Bar Brasserie
image: gianna barberia
Put down that ice cream! What better way to cool down this summer than with a healthy and hearty soup. This sweet corn chowder is fresh, raw and vegan, making it a guilt-free pleasure. The Mexican flavors only added to the summer-y feel of the dish. Click to taste
Corn Custard-Filled Donut with Corn Husk Sugar, SCGP Café
image: gianna barberia
Summer means street fairs and carnivals. There’s nothing better than biting down on fried doughy goodness. This corn custard-filled donut is the elevated version of your favorite street fair food, while taking advantage of the quintessential summer vegetable. Click to taste
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