Farm-to-fork is a year-round endeavor, but the movement sure ramps up on the East End come summer.
At Baron’s Cove, located at 31 West Water Street in Sag Harbor, executive chef Jay Lippin relies on his roster of community farms and partnerships to craft each seasonal menu.
“I’ve always had a close relationship with farmers, fishermen and local artisans,” he said. “So, when I came to Baron’s Cove, I brought that same philosophy and outlook.”
Every summer, he collaborates with local producers on what crops to include in the restaurant’s menu. East End seafood hookups will include Captain Peter Haskell of Haskell’s Seafood in Calverton, Oysterponds Oysters in Orient Point, and Peconic Gold Oysters in Peconic Bay.
A handful of local farms — Good Water Farms in Bridgehampton, Balsam Farms in Amagansett and, one of the first collaborators, I & Me Farm in Orient Point, among others — will help round out the produce. Local dairies and cheeses come courtesy Mecox Bay Dairy in Bridgehampton and Catapano Dairy Farm in Peconic, and various artisans range from Geneva, New York to Columbia, South Carolina.
“What’s great with working with a lot of local farmers is discovering new things, new flavors, and really building a sense of community here at Baron’s Cove,” Lippin said. “It’s really a symbiotic relationship.”
For more information, call (631) 725-2101 or visit baronscove.com.