You’ve heard about farm-to-table, but what about farm-to-table-to-farm-to-table? That’s right, the North Fork’s Browder’s Birds have begun a locavore poultry project that is sure to have you singing, “It’s the circle of life,” in no time. Mattituck’s organic free-range chicken farmers are currently feeding two of their flocks scraps from the highly touted North Fork Table and Inn and the chickens will ultimately appear on the restaurant’s menu on the weekend of July 25. The well-fed fowl are dubbed “Little Gerrys” in a playful synthesis of Seinfeld fame with the name of the North Fork Table’s executive chef, Gerard Hayden. “We’ve been working with North Fork Table for five years,” says Holly Browder. “They were the first restaurant we sold eggs to, and we’ve always talked about doing a local chicken for them, but it’s taken us five years to get to the point where we could do it, so we’re really excited.”
Through October, flocks of 100 Little Gerrys will be processed every two weeks with 40 chickens per flock to appear at Hayden’s table. The chickens will also be available at the Browders’ farm stand at 4050 Soundview Avenue in Mattituck, which is open every Friday through Sunday, this weekend. They will be sold fresh. Though these chickens will also appear on the menus of other East End hot spots, such as Greenport’s First and South and Estia’s Little Kitchen in Sag Harbor, Browder says she is hoping to be able to retail some Little Gerrys to the public. A portion of the proceeds, including the difference in the wholesale and retail price of Little Gerrys will be donated to aLove Shared. A Love Shared is a collaborative fundraising effort formed by the region’s brightest culinary stars to promote research for Amyotrophic Lateral Sclerosis and provide care for Hayden, who was diagnosed with ALS in 2011. More than 15 A-list chefs will be featured at a Love Shared’s River Cafe reunion tomorrow night, including Nick & Toni’s Joe Realmuto.