The folks behind 8 Hands Farm have raised the bar when it comes to fried chicken on Long Island: fresh birds that make their way from farm to fryer in four days.
The two-piece basket is on the lunch menu at the new food truck that launched Memorial Day weekend outside the farm on Cox Lane in Cutchogue.
Eight Hands hired the husband-and-wife team of Jonathan and Carly Copeland to run the stationary truck. The duo most recently worked at Shinn Estate Vineyards until the winery was sold in April. At 8 Hands, the couple reunites with Julien Shapiro, the farm’s butcher and chief charcuterie maker, with whom they worked in Washington, D.C.
The fried chicken is the highlight of a rotating menu that takes its cues from a farm that raises pigs, sheep and chickens along with fruits and vegetables.
Eggs from the chickens find their way into breakfast sandwiches ($7.50) that for an additional $2.50 can be topped with cured bacon, breakfast sausage or scrapple made by Shapiro, who mans a separate kitchen on the farm.
Shapiro’s hand-stuffed sausages are cradled by Tom Cat Bakery rolls and topped with sauces made using local produce. A recent example included a spring…
click here to read more.