Hen of the Woods Market owners Jonathan Bernard and Suzy Yang mark one year in business and celebrate Mother’s Day by welcoming cookbook authors Stacy Dermont of “The Hamptons Kitchen” and Stephanie Villani of “The Fisherman’s Wife” for a joint signing event inside the gourmet shop in Southampton Village on Saturday, May 7, from 2 to 4 PM.
Hen of the Woods Market has quickly become a go-to for ethically sourced gourmet specialty items and some of the best local foodstuffs. You’ll find uni, caviar, Asian staples, and sushi-grade fish.
The shop re-opened earlier this month after a winter break. Bernard and Yang have been “filling in the gaps” in their gourmet offerings. Newly added, shelf-stable items include Canadian duck fat, Hudson Valley foie gras, and sardines. And they’ve expanded their grab-and-go offerings.
Known as “Farmer Jonny,” this Huntington native started vertical farming in Brooklyn in 2016 and started growing mushrooms the following year. Moving operations to East Northport in 2018, growing mushrooms became his full-time job. He sold at farmers markets upisland and delivered to restaurants.
The pandemic allowed the business partners “to transition from mainly working with restaurants to offering more home deliveries and to get to know our customers better,” said Bernard. “That led to the opportunity of opening Hen of the Woods. We’ve really gotten to know our customers, their families, and the items they’re interested in. And, of course, we’re close to the producers we work with. It’s a really cool feeling that’s unique to the retail space,” he reflected.
Some local producers include Marilee Foster, who sells a selection of Bernard’s mushrooms at Marilee’s Farmstand in Sagaponack, Amagansett Sea Salt, North Fork Chocolate Company, and Endless Summer sauces.
The shop is a hub for seasonally driven produce, exotic grocery items, and locally sourced specialty products. Right now, they’re offering ramps from upstate and local stinging nettles. And Bernard is working with the nearby East End Food Institute, located on the Stony Brook Southampton campus, to develop his own jarred pickled mushrooms. Hen of the Woods already has a line of its own branded goods including honey and nuts.
Though the shop is named for one of Bernard’s favorite mushrooms, hen of the woods, this was not the first mushroom variety he grew. He started with oyster mushrooms, then quickly added shiitakes, followed by king, beech, and hen of the woods. All are available in the shop.
“I’m really impressed with these cookbooks,” said Bernard. “I’m going to do up a special gift basket for my mom, Teresa, with these cookbooks and all the foods she likes!”
“My mother’s name is Nan Park,” said co-owner Suzy Yang. “I grew up on Long Island and my parents had a vegetable garden in our backyard. They planted seeds of Korean vegetables — it was their way of having a little piece of Korea in our home,” Yang continued. “My mother Nan is a fantastic cook and I learned to appreciate all the time and love she put into our meals using fresh seasonal ingredients — how they really change a meal. With Hen of the Woods, I wanted to help bring out the cook in every person and share special products to elevate everyone’s cooking. This year for Mother’s Day, I’m excited to share a special meal I will prepare of her favorite dishes.”
“The Fishermen’s Wife” features nearly 100 practical recipes, as well as techniques and fish handling tips. You’ll also find the answers to the most common seafood questions and a wealth of firsthand information about sustainable fishing practices, stories, and photos from the boat. The eponymous “fisherman,” is Alex Villani, captain of the one-man fishing vessel Blue Moon, and Stephanie’s husband. The couple lives in Mattituck with their daughter. In addition to Stephanie’s original recipes, the book includes recipes from chefs Marc Forgione, Rocco DiSpirito, Alex Raij, Carmen Quagliata, Ray Bradley, and Hiroko Shimbo.
“The Hamptons Kitchen” is divided into five chapters—Spring, Low Summer, High Summer, Fall, and Winter, to enjoy local ingredients at their peak. Chef Eric Ripert says it “captures the spirit of cooking and eating simply, seasonally, and locally.” And the dishes come with Stacy’s regional pairing suggestions, featuring many North Fork wines, and notes from her Sag Harbor garden.
Hen of the Woods Market features signed copies of “The Hamptons Kitchen” and “The Fisherman’s Wife” in its retail space, alongside international cookbooks. Bernard and Yang have created Mother’s Day gift baskets featuring the books and an assortment of goodies.