“Forty restaurants, 20 wineries, one night!” As the cheer went up from an incredible gathering of top chefs and restaurateurs from the East End at Plaza Café in Southampton for the second annual Dan’s Taste of Two Forks on July 14, anticipation for the hottest food-and-wine event in the Hamptons officially hit fever pitch.

“It’s going to be a great night—it is a who’s who of food on the East End,” says Chef David Diaz of Beaumarchais East Hampton, who’ll be joining the likes of 75 Main’s Victor Pastuizaca, Southampton Social Club’s Scott Kampf and others as part of that select company for the first time this year. “I’m looking forward to being with other chefs and restaurants in the Hamptons and seeing what they’re doing.”

Looking around the room and seeing Keith Luce of Luce & Hawkins with a glass of vino at a table, or Sam McCleland of Beacon chatting with co-owner and restaurateur David Loewenberg, the air of culinary creativity is certainly palpable. The same inspiration that will bring food-and-wine lovers to Sayre Park on July 14 is at work on the chefs here.

Fellow first-timers Brian Gruskin and Isao Yoshimura from Banzai Burger on the Napeague stretch in Amagansett are excited to show people that sushi and burgers are perfect together. Plaza Café owner and chef Douglas Gulija, talking about being part of not just the event but the culinary community in the Hamptons, is so inspired that he creates, while he’s speaking, the concept for the dish he’ll be dishing out at Dan’s Taste of Two Forks—seared sea scallops and roasted corn polenta with a few other local ingredients we’ll keep a surprise until July 14. But the can’t-wait-to-show-my-stuff mood is not reserved for the newcomers. Far from it.

Veterans of the first Dan’s Taste of Two Forks last summer have a heighted sense of excitement, recalling that inaugural night with smiles and a sense of energy for what will be an even bigger event this year. Chef Robby Beaver of The Frisky Oyster in Greenport lets a knowing smile escape while reminiscing about the Oysters Friskafeller he served to great acclaim last summer, while Arthur Wolf of Smokin’ Wolf BBQ & More in East Hampton recalls the success of his brisket sliders—“People did love them. I just put my head down and keep turning them out—they were four-deep at the table”—with a promise that they’ll be back again!

As will we, raising a glass (and a cheer) to 40 restaurants, 20 wineries, and one great night.

The second annual Dan’s Taste of Two Forks is Saturday, July 14, at Sayre Park in Bridgehampton. Click here for more information and to get your tickets now!

The majority of our vineyards are concentrated on Long Island’s North Fork—a drive out to Orient Point showcases acres of picturesque grapes, all neatly kept and awaiting transformation into a local favorite. But the South Fork’s wineries and vineyards, set against the jaw-dropping Hamptons landscape, are equally popular among those looking to infuse an evening with Long Island flavors.

The first Long Island winery was established in the early 1970s; since then, the region has gained a solid reputation for producing fine wines in virtually every variety. According to the Long Island Wine Council, East End grapes thrive because of the maritime climate, moderate temperatures, fertile soil and long growing season. The most popular reds include merlot, cabernet sauvignon and cabernet franc, while white wine lovers are inclined to flock toward the Long Island chardonnay, sauvignon blanc and riesling. A Long Island rosé also pairs perfectly with a hot summer night.
Fortunately for the discerning wine connoisseur, the varieties and flavors of an East End wine span a broad range of tastes and finishes. Below is a brief sampling of Long Island’s wineries and vineyards. Many offer tours and tastings. Be sure to refer to Dan’s Papers or www.danshamptons.com for more comprehensive information on Long Island’s wines and details on summer entertainment and live music schedules.

Baiting Hollow Farm Vineyard (631-369-0100, baitinghollowfarmvineyard.com) in Baiting Hollow offers such wines as cabernet sauvignon, merlot and reisling. A selection of Baiting Hollow’s wines is devoted to the vineyard’s horse rescue efforts.

Comtesse Therese (631-779-2800, comtessetherese.com) in Aquebogue’s wines include sauvignon blanc, chardonnay, rosé, merlot and cabernet sauvignon. Comtesse Therese is the only vineyard restaurant on Long Island, and the Bistro serves Comtesse Therese wines and dishes created from a variety of locally-sourced ingredients.

The Lenz Winery (631-734-6010, lenzwine.com) in Peconic was founded in 1978 and is one of the oldest wineries in the region. Varieties produced include chardonnay, cabernet franc, cabernet sauvignon, gewürztraminer and merlot.

Peconic Bay Winery (631-734-7361, peconicbaywinery.com) in Cutchogue produces such wines as riesling, merlot, cabernet sauvignon, cabernet franc, petit and sauvignon blanc. In addition, Peconic Bay Winery’s Sono Rinata Immature Grape Brandy was the first brandy to be produced on Long Island.

Roanoke Vineyards (631-727-4161, roanokevineyards.com) in Riverhead specializes in such wines as cabernet franc, cabernet sauvignon and merlot. This summer, check out their second tasting room on Love Lane in Mattituck.

Sherwood House Vineyards (631-779-2817, sherwoodhousevineyards.com) in Jamesport and Mattituck has chardonnay, merlot, cabernet sauvignon, cabernet franc and petit verdot wines. The 2008 chardonnay was awarded “Best in Class” at the 2011 Los Angeles International Wine Competition

Vineyard 48 (631-734-5200, vineyard48wines.com) in Cutchogue offers chardonnay, riesling, cabernet franc and merlot, among others. Be sure to check out the vineyard’s Saturday Dance Parties, which will showcase a variety of music and the vineyard’s famous frozen sangria.

Too many wineries and vineyards to choose from? Check out the North Fork Trolley Co. (northforktrolley.com) for information on winery tours.

LONG ISLAND SUSTAINABLE WINEGROWING
Formed on Earth Day 2012, Long Island Sustainable Winegrowing (LISW) does away with vague notions of “sustainability,” as the organization provides vineyards with official recognition for agricultural practices that are modeled after international standards of sustainable production. LISW has four founding members —Bedell Cellars, Channing Daughters Winery, Martha Clara Vineyards and Shinn Estate Vineyards—each of whom are committed to bringing a clear definition of sustainability to Long Island Wine County. LISW seeks to develop a certification program for the use of sustainable farming practices in growing grapes, as they foster a community between the vineyards, the workers and the land. A not-for-profit organization, LISW will ensure the agricultural use of these beautiful lands for many more generations.
www.lisustainablewine.org