Food Republic by Matt Rodbard

Taste of Two Forks Food Fest Duck, Housewives, cool pants, tunes by Duck Sauce

By Matt Rodbard  Jul 17, 2011 6:38 pm

 It’s pretty common at events like the Dan’s Taste of Two Forks — held Saturday evening at Sayre Park in Bridgehampton, Long Island — that the farm-to-table ethic is on full display. I enjoyed beautifully composed dishes like local sweet corn succotash with Montauk lobster and Long Island duck mousse with cantaloupe served at two of the 30-plus tables under a giant tent. The fundraiser, a Hamptons summer tradition, is thrown by Dan’s Hamptons and was hosted by our man, FR co-founder Marcus Samuelsson. But it’s really something when you actually get to smell the farm during a tasting event, which is charming and sort of nasty at the same time. City boy, I’ve become. “You come out East and you see lobster shacks and corn and strawberries being sold and you are like, yes!” said Samuelsson. “You forget that it’s this close.” Close, indeed. We hopped on the Jitney (never have written that before) and made it to the park in time for the first bottle of Channing Daughters Vino Bianco to be uncorked. Yes, there was plenty of local wine too. Some highlights: • Got to speak with Keith Luce, a James Beard Award winner and former sous chef at the White House during the Clinton administration. He’s recently moved back to his family’s farm on Long Island, where he reclaimed 10 acres to raise chickens and Mangalitsa hogs and start a vineyard that will produce Chenin Blanc and Cabernet Sauvignon. He’s currently the chef at Luce & Hawkins at the historical Jedediah Hawkins Inn in Jamesport. This is a story I will be following. • Luce, one of the bigger names in the tent, also went big while serving one of my favorite dishes of the night — a crispy “duck wing” with a Thai garlic-chili sauce. The wings (which appeared more like skinny legs with the fragrant meat falling off in a bite) were finished in a convection oven after completing a long journey — two days cured and 12 hours of slow cooking. So good.

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