When and why did you start your business?
Fyr & Salt started by Max Mohrmann and Jonathan Shearman .
After working together for a summer on 1943's Rolling in Dough Pizza Truck, we bonded over food and cooking in front of people. As the season died down and both already had ideas to start a business cooking over a wood-fire, we decided to join forces and combine our wide range of experience to start Fyr & Salt in December 2022. We both agreed we wanted to showcase the amazing bounty of what the North Fork has to offer and cook food we enjoy eating while being present to our guests and not stuck in a restaurant.
What's your story?
Jonathan: My love for food began at a young age at home being first generation Italian. I started working in the industry at 16 in restaurants and a butcher shop while attending the culinary program at Suffolk. I was the Chef at Watch Hill Fire Island for three summers then moved to the North Fork where I was the Chef at 1943 and Brix & Rye. I fell in love with the North Fork and decided this was where I wanted to call home. In my free time, I love fishing, hunting and gardening, and can't imagine a better place to enjoy these activities. Being outdoors and connecting with ingredients and the farmers responsible is what motivates and inspires me.
Max: Cooking has been a passion of mine all my life. I attended the Culinary Institute of America in Hyde Park, NY and in the Napa Valley studying Farm-to-Table. Completion of the program reinforced my love for farming and respect for the land and the animals we use in our cooking. When I externed at Gramercy Tavern in Manhattan, I was taught about zero waste and nose-to-tail cooking, which is a key part of our business we hope to teach others about. I previously worked at Arrowood Farms as a brewer and Chef, where we worked very closely with our farm staff along with the local farmers. After living in upstate New York, I missed the ocean and fell in love with what the North Fork has to offer. This led me to move back to the Island and showcase its bounty through pursuing my dream to not only start a business but also reintroduce the farm-to-table culture to others.
What do you offer?
We started off with a wood-oven trailer from Fiero and an Argentinian-style wood-grill which eventually led to a second grill made by North Fork Ironworks. For the past year, we would bring our wood-fired equipment to customers’ houses, wineries, venues, etc. to prepare and cook a locally sourced meal for the guests. Each menu is curated to what is locally in season from the farms or local waters!
We most recently partnered with 8 Hands Farm to run the Cafe & Market. We primarily use their meat and produce when available as well as local and organic ingredients. We offer a wide range of different prepared foods, stocks, bone broths, pickles, sandwiches, charcuterie meats and more! Sign up for our weekly newsletter sent by 8 Hands Farm to view what we have available each week in the Butcher, Cafe & Market.
What else do you want people to know?
We will be offering trays of food for catering pick-ups as well as renting out the space for events using our wood-fired oven and grills! Cooking classes and demonstrations will be available in the near future!
What else do you want people to know?
Click here to see all of the offerings
More exciting events are coming this fall and winter! Click here to see all upcoming events
Come visit us at 8 Hands! Open Thursday - Saturday 9-5 and Sunday 9-4
Sample menu bellow (menue changes weekly)
