Spritz
NORTH FORK, LONG ISLAND | SEPTEMBER 2024
Labor Day weekend is always bittersweet; a goodbye to a summer a well spent, a celebration of the sweetest season, an invitation to the crisp nights and cozy days to come. In many ways though, it’s a premature farewell. Summer is still in full swing in the fields, peak season produce overflowing from vines and bushes. There are still weeks of sunshine to be enjoyed once schedules calm down, the routines of slower days returning after a whirlwind of travel and parties and pressure to get it all in. If anything, Labor Day is an invitation to slow down and savor it all, rather than rushing around.
While in the full swing of summer, we decided to add a Supper to our schedule to host a celebration presented by those who know the pleasures of bittersweet best, Aperol. After a steamy summer week, we caught one of the first cool nights of the changing season — perfect for setting the table fireside, not to mention cooking over open flames. The chefs from Fyr + Salt crafted an incredible Italian meal from farm-fresh meat and produce from 8 Hands Farm. The day was full of sweet touches, like flowers from Chef Max’s mom’s garden in the tablescape and Aperol’s iconic orange cart anchoring spritz hour. As the sky began to streak with late afternoon colors, everyone sat down at the pink and orange table together, where long lines of Aperol spritzes were waiting, shimmering in the sunlight.
WELCOME
In Italian Aperitivo tradition, you choose your drink based on the color of the sun in the sky, starting with pale pink and deepening into dark reds and browns as night takes over. So we started the afternoon with Aperol Spritzes for everyone, their translucent orange the perfect shade to match the sun just starting to creep towards the horizon.
The glowy goblets in everyone’s hands set the scene for celebration as guests cheersed each other over spritz-hour snacks of tuna crudo with pickled peppers and roasted vegetable bruschetta on toasted sourdough.
A MENU BY FYR + SALT
Chefs Jonathan Shearman and Max Mohrmann are experts at nose-to-tail butchery and open fire cooking, but their passion for food starts at the source. They both live on the North Fork because of its vibrant outdoor and farming communities, and they brought their passion for this place to their plates.
Their meal was a stunning celebration of summertime dining full of produce and meat sourced from 8 Hands Farm, strongly influenced by Italian Aperitivo tradition, a lovely compliment to the Aperol spirit. Each bite was perfectly paired with the place, the season, and of course the spritzes!
MENU
SPRITZ HOUR
Swordfish Arrosticini capers, chili, citrus
Lamb Arrosticini garlic, wine, herbs, lemon
Tuna Crudo pickled peppers, grilled lemon, herbs
Sourdough Bruschetta hummus, roasted vegetables, aged balsamic
Cocktail: Aperol Spritz
Cinzano Prosecco
Miraval Rosé
APERITIVO
Tagliere Misto sourdough, buffalo mozzarella, tomato, taralli, salumi, marinated olives
Beverage: Aperol Spritz
FIRST
Green Salad peaches, goat cheese, fennel, honey, Prosecco vinaigrette, pistachio
Wine: Miraval Rosé
SECOND
Summer Truffle Risotto mushroom, NYS Toma, Parmigiano Reggiano
Wine: Miraval Rose
MAIN
Mista di Carne beef tri tip, picanha, pork coppa, spatchcocked chicken, shaved lamb leg, herbs, chili, salsa verde, romesco
Roasted Potatoes lemon, capers, herbs
Wine: 2021 Famille Perrin Gigondas La Gille
DESSERT
Peach Sorbet semolina citrus biscotti, herbed cream
Beverage: Amaro Averna
WINE PAIRINGS
You can’t celebrate the end of summer without a little rosé! We poured Miraval Rosé throughout dinner until the sun set. At dusk, we switched to red from Famille Perrin Gigondas to pair with the Mista de Carne served as the main course.
Meanwhile, Aperol kept the spritzes flowing all night long!
NIGHTCAP
We finished things off with peach sorbet, served right at the peak of the Northeast’s peach season. That sweet, summery flavor was offset by the balanced citrusy bitterness of Amaro Averna. It was the perfect ending to the evening’s Italian feast!
SECRET LOCATION: 8 HANDS FARM
The eight hands of 8 Hands Farm belong to Tom Geppel, Carol Festa, and their two children who help run the farm. After leaving careers in finance, Tom and Carol took over this land on the North Fork to play a more active role in sourcing food for themselves and others.
Since then, they’ve built a beautiful farm stand to showcase food, fibers, and handmade goods from their farm and community. Chefs Max and Jonathan have joined in, taking over the farm stand for a chefs residency primed to take full advantage of the bounty of this beautiful place.
We set our table on the lawn outside the farm stand, with views of the fields in the background and friendly animals not too far away for those willing to explore.
