Marc Anthony Bynum of Hush American Bistro Eats Local

Chef Marc Anthony Bynum brings the new-American flavors of Hush American Bistro to Dan’s Harvest East End on Saturday, August 22. Chef Bynum is influenced by his guests and love of the sea, noting that a “raw bar, oysters and clams” define summer on the East End. Here, he dishes on his cooking style and the local culinary culture.

What are you most looking forward to about being part of Dan’s Harvest East End this year?
Bringing my food to a new clientele the East End, and cooking with seasonal produce.

One food or dish that everyone should try at least once in life:
Good ramen, it’s very delicious.

What is the best pairing of food and East End wine?
I think that the dessert wines (Raphael Ports, Duck Walk) are great. But then you have Dos Aguas from Macari, [paired with] a nice steak; the cab franc from Bedell [paired with] my duck; Chenin from Paumanok with a nice butterfish. So many wines, so many pairings.

If you were to eat at your restaurant as a guest, what would you order?
The duck leg confit with sweet grits is crazy. Also the pulpo, the pork chop, duck, pasta carbonara.

Describe the relationship between East End wine and the agriculture, aquaculture and overall East End culinary culture?
They work hand-in-hand with the composting, the land, and how they must work together to fertilize the land so it always yields a good crop and grape. The culture is really bringing to mirror that of Napa, and every other wine country. Sustainability. I love it.

Dan’s Harvest East End, the can’t-miss food and wine classic, is August 22 in Cutchogue. For more information, including tickets and VIP packages, visit DansTaste.com.

Food that defines summer on the East End:
Raw bar, oysters and clams.

Favorite East End-inspired meal?
Peconic Bay Scallops, pappardelle, speck and romesco, brown butter.

What is your favorite local ingredient?
Corn. I’m also starting to love our Swiss chard.

What is your favorite aspect of being part of the culinary culture on the East End?
Being able to educate people on just how good our products are.

When you hear the phrase “local,” what comes to mind?
Mom and pop, Small batch.

Where do you find inspiration?
Outside the restaurant: other restaurants, chefs and how the culture in the kitchen is changing. In the kitchen: my team and how they get excited to cook for our guests. [I’m also influenced by] our guests. The satisfaction I see on their faces inspires me to be better and consistent and push my cooks, the food and myself to another level.

A great meal always begins with…
Fresh bread and the right butter.

Make a toast to East End wine:
To the future. May your grafted vines be fine and they produce the best wine. So let’s lay down a few bottles ‘til the morrow, that we can drown away any sorrow. To the East.

Hush American Bistro, 291 Main Street, Farmingdale. 516-293-4874, hushamericanbistro.com

Dan’s Harvest East End, the can’t-miss food and wine classic, is August 22 in Cutchogue. For more information, including tickets and VIP packages, visit DansTaste.com.