Written by Lyn Dobrin Wednesday, 23 April 2014 00:00
Marc Anthony Bynum was able to make a prize-winning dish out of the ingredients in the “mystery basket”—matzah, salty peanuts, dried strawberries, and cocoa nibs—to win the Food Network's TV show Chopped in June 2010. Two months later, he returned to the show for a second time, where he excelled through the appetizer round with a combination of dandelion greens, Greek yogurt, liverwurst and catfish, which allowed him to move forward through the entrée and dessert rounds to win. But it was the combination of geoduck, Buddha’s hand, black radishes and waffle cones that did him in when he appeared in the grand finale of the Chopped Tournament in September that year.
This was okay with the 35-year-old Farmingdale native. “You learn more in defeat than victory,” he said as his appearance on Chopped moved him forward in his goal to invoke change and help people. He sees himself as a “food missionary” and the new restaurant he’ll be opening soon on Main St. in Farmingdale can be a way to put forth his values. “I love the town,” he said.
Having his restaurant in Farmingdale means he can have access to all the schools he attended, including BOCES where he received his formal culinary training. He likes to mentor kids and wants to serve as an inspiration.
For Bynum, being a chef appears to be the perfect career. He said that if he had a desk job, he’d fall asleep. Cooking is not a just a job, he says. “When I work for 18 to 36 hours, it feels like a minute.”
His love of cooking started with the homey, Southern-style cooking of his mother Arnetta Williams. Favorite dishes were collard greens, black-eyed peas and rice, sweet potato pie and spinach pie. There were seven in the house—Bynum being the middle child of five
—and there was always dinner at the table. “The love has carried over,” he said, “You can always feel the love in the dish.”
He is passing that appreciation on to his family, where his three year old has expressed an interest in cooking. Bynum has worked at the Melville Marriott, the Vanderbilt in Plainview, Four Food Studios, Prime, Tellers and Venue 56. He has a consulting business helping start up or troubled restaurants. “They’re successful when they listen to me,” he said. His hot sauce, called Sette—which means seven in Italian because it has seven different peppers—is shipped throughout the country. And then there’s his charity work. He is heavily involved in the American Heart Association and Power to End Stroke as a national ambassador, and he recently became a leader in helping young adults combat obesity through PreventObesity.net.
Bynum is spending much of his effort now getting his own restaurant in shape by the end of May. He said that after 7 to 8 years of looking for a spot to open up along Farmingdale’s Main Street, he will finally get his chance. On April 7, Bynum received a permit from the village Board of Trustees, to officially get to work on setting up his 27-seat restaurant, called Hush—an appropriate name for a restauranteur who says the food speaks to him. “It’s a polite way to say ‘shut up,’” said Bynum. “I listen to what the food is saying.”
Local, sustainable and organic are concepts he embraces. “I’m big on Long Island with our wines, cheese and farms and want to make sure it stays local,” he said. Even the décor and furniture in the restaurant is Long Island-based; 75 percent of the wood is
reclaimed wood from Hurricane Sandy. The tabletops are repurposed old Singer sewing machine consoles.
He likes to categorize his cuisine as “great food, executed perfectly.” He’s going for New American cuisine but is not limited to that. His burger and ribs will always be on the menu but the dinner choices will change regularly based on the market.
For the moment, Bynum has had enough of food competitions—although trying for Top Chef sometime in the future is on his agenda, and perhaps, buying a farm so he can have control over the farm-to-table aspects of his work.
In case you were left wondering what Bynum had concocted with his Chopped mystery baskets, he made a matah Napoleon with strawberry mousse. With the dandelion greens, liverwurst and catfish he did a play on the traditional “Surf and Turf,” which he called
“Liver and River.” It featured pan roasted catfish with dandelion greens and yogurt sauce. About his mystery dish, he says, “I honestly don’t remember. This is the round I lost and I really blacked it out.”
Sunday, 28 September 2014 00:00
More than 2,000 Long Islanders enjoyed the festivities at Captree State Park as Assemblyman Joseph Saladino hosted the ninth annual Marine and Outdoor Recreation Expo on Sept. 15.
Attendees learned about sustainable sources of energy as well as ways to protect the planet, especially the island’s marine environment. There were demonstrations in camping, boating, water safety, renewable energy, wildlife and environmental education, fly fishing, arts and crafts, face painting, clowns, touch tanks, ballon animals and plenty of rock and roll.
Saturday, 27 September 2014 00:00
The founders of the popular Facebook group “Massapequa Moms,” a ‘virtual living room with 6,700 people,’ are leveraging their social media power to create a new discount loyalty card good all over Long Island—including, they hope, in Farmingdale.
With a hugely popular Facebook community, co-founders Dawn Boyle Kostakis and Stephanie Hartman wanted to “figure out a way that we could help the consumer and the business owner at the same time; keeping commerce going, keeping it all local and having the people get a little bang for their buck,” said Kostakis. They wanted to serve more than just Massapequa, too, and the Long Island Loyalty card was born.
Thursday, 25 September 2014 13:43
The rivalry between the Farmingdale Dalers and the Massapequa Chiefs is a big one. So big that the school districts and the Nassau County Police Department had to take extra precautions to maintain security. Not everyone who wanted to see this game at Masspequa High School were allowed access to the game. In the past, there was some unruly behavior. So, if you were from Farmingdale you parked on the right side of the school and from Massapequa you were on the left. The stands on both side were full and hundreds standing along the fence to watch this game.
The Chiefs would score first in the first quarter with a 9-yard run by Paul Dilena for a touchdown. The Dalers had some problems moving the ball down field until Daler Danny Mckeon intercepted a pass and ran it back into the Chiefs side of the field. This would set up a 6-yard run for a touchdown for Michael Outing who had 19 carries for 84 yards. With the score tied 7-7, Zach Kolodny kicked a 22-yard field goal to put the Dalers up 10-7 shortly before halftime and the heavy rain that followed.
Thursday, 25 September 2014 13:45
It’s almost time to hit the ice again.
The Town of Oyster Bay Youth Ice Hockey Program will hold its registration on Monday, Oct. 6 and Wednesday, Oct. 8, from 6 to 9 p.m. on both nights. Registration takes place at the Town of Oyster Bay Ice Skating Center in Bethpage.
“The Youth Ice Hockey Program provides youngsters, ages three to 13, with the opportunity to hone their skating and hockey skills under the guidance of ice hockey coaches,” Councilman Joe Pinto stated. “The highly regarded program has earned it recognition by the NHL, which has partnered with the Town to promote hockey programming and youth enrichment through its ‘Hockey is For Everyone’ initiative.”