Team Greenport 'Unified' for East End vs. NYC Grill-Off

Two Greenport chefs are ready to take a unified concept and put it to the test on Friday night at GrillHampton – a grilling competition hosted by Iron Chef Geoffrey Zakarian held in Bridghempton – that pits East End chefs against New York City chefs.

Keith Luce and Robby Beaver, of The Square and The Frisky Oyster, have combined their visions in a dish they call 'unified,' which will feature a sea urchin roe custard glazed over short ribs, with local sugar snap peas from The Farm in Southold.

Sea urchin roe, called "uni" in Japanese, is a Japanese delicacy used mainly over sushi.

The only team in the 16-chef competition, Beaver said the two were unsure at first how to approach the dish. But looking for something to stand out with, the rich and briny flavor uni could provide made sense – and the play on words only made it easier.

Luce added, "you don't typically think of short ribs when you think of a grilling competition, and the uni adds another level of richness."

And speaking of things people don't typically think about, Beaver added: "A lot of city people don't normally associate out here with top quality food. But people are realizing we're just as good as they are."

The two Greenport restaurants, in addition to Noah's, will also be at Taste of Two Forks on Saturday night. Noah Schwartz of Noah's had been asked to be part of the Greenport team on Friday, though could not commit due to other plans. The grilling event is the first one, adding another night to the culinary destination event which will be held this year at Sayre's Park. It begins at 8 p.m. on Friday. Tickets are $115.

Grilling for the East End will be The Greenport team, Billy Oliva of Delmonico’s of Southampton, Bryan Futerman of Foody's, Emanouil Aslanoglou of Old Stove Pub, Colin Ambrose of Estia’s Little Kitchen, Peter Ambrose of Hampton Seafood Company, David Hersh of Cowfish/Rumba, Victor Tapia of The Palm.

New York City is fielding Harold Moore of Commerce, Joey Campanaro of The Little Owl, Chris Santos of Stanton Social, Paul Denamiel of Le Rivage, Nils Noren of Red Rooster, Elizabeth Karmel of Hill Country BBQ & Chicken, Cliff Crooks of BLT Steak and Elizabeth Falkner of Corvo Bianco.

Judges include Dan Rattiner, founder-editor of Dan’s Papers, Food & Wine editor Kate Krader, restaurateur Jeffrey Chodorow and Iron Chef America judge Karine Bakhoum.