Shands General at the State Room

Dead Chefs Society had our “Summer Soiree” this past Friday at Patchogue’s beacon to local fare, the Shands General & The State Room duplex that over the past few years arose from the ashes of the old Brickhouse brewery. Now helmed by Chef Kenny Siegel- with a cocktail program directed by Bert Weigand which, we feel, is the best this side of the East River-  we sampled a menu inspired by our local waters and farms. It was a meal high in quality, if not abundance. 

The meal was punctuated by fresh bluefish, porgy, and Montauk clams provided by Dock To Dish, an “ocean-to-table” organization based on the South Fork focused on sustainable fishing, cutting out the middlemen to work directly with area chefs in bringing diners a true taste of our local waters. Brookhaven rockstars H.O.G. Farm played a strong supporting role, providing produce such as summer squash, string beans, and farm herbs that tasted as if picked that morning (they were). 

Through it all, we got a taste of what Long Island is capable of beyond the pizza and bagels. With organizations like Dock to Dish, H.O.G. Farm and creatives such as Kenny Siegel and Bert Wiegand, we feel strongly that the locavore movement on our fair island is capable of big things.