Long Island Producers, Get Ready for Your Closeup; Chef Plum Is on His Way

As any regular reader of Edible knows, Long Island—and the East End in particular—has an abundance of farms, artisans, and producers worth visiting. Ours is a region rich with wine, craft beer, and farm-fresh produce; world-class restaurants, chefs and artisans. No culinary tour of the tri-state area would be complete without a leisurely stop (or 10) right here.

This is not local bias; it’s a fact. And it’s why the next series of Edible on the Road is being filmed in our backyards. Yes, right here.

Hosted by Chef Plum, (check out his website here) each episode of the series will run between 5-7 minutes and feature someone or something that’s making, growing, brewing, distilling, or cooking something exciting on Long Island.

A graduate of the Culinary Institute of America with over 18 years of culinary experience, Plum has all the skills of a top chef and all the charisma of a rockstar (he even has the blue hair). He also has plenty of on-screen experience; he’s appeared numerous times on Food Network, ABC’s The Taste, Jamie Oliver’s Foodtube, the Hallmark Channel and more.

His first stop on Long Island? Balsam Farm.

“Everyone does restaurant reviews; we want to show you where stuff comes from,” says Plum. “So, we went to Balsam. What an amazing place. We made a kale and cucumber salad together. The guys there are really talented. It’s a great, small team.”

Other recent stops include Montauk Brewing Company and the Babylon farmers market.

“The variety of the items we saw there was just out of this world,” says Plum. “They have so many different things there. It’s a very cool, family-oriented spot.”

If it sounds like Plum already knows his way around Long Island, it’s because he pretty much does. He lives in Newtown, Conn.—”yes, that Newtown,” he says, “unfortunately”—but spends a lot of his time on the East End.

“There are very similar things going on in Connecticut and Long Island—especially in the summertime,” he says. “No matter what you can get in New York City—with regards to produce or fish—we both can get it fresher. Oysters have to get shipped from us to them. So, geographically, we’re golden.”

Plum’s enthusiasm for our region is infectious, and so, too, is his goal for showcasing it on Edible on the Road.

“We just want to show people how much we care about this stuff, how much we love it, how much we want other people to experience it,” he says. “The best part about this whole thing is just meeting people, going to Long Island and hanging out with people who care about this stuff. Food should be fun, food should be easy. Everything important in life happens around food. We want to talk to the people who are doing it well.”

Plum and his crew will return to Long Island and the East End for filming in late August and early September. They are, as always, looking for new places and people to discover, cook with, and film. Have a suggestion? They’d love to hear from you.

“Shoot us an e-mail,” says Plum. “Talk to me on Twitter. Tell us if you see something cool. We will definitely go. We will definitely check it out. We’re just so excited to head back out. It’s really fun. I can’t wait to see what we’ll learn.”

Follow Chef Plum and Edible on the Road here.

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