Three-time champion ‘Chopped’ opens new Hush Food Truck in Farmingdale

South Farmingdale’s hometown hero, Marc Bynum, reimagines the upscale restaurant experience for the road.

The 43-year-old chef prepares ramen and pocket meals with flavors loved around the world on his new silent food truck.

Long Islanders are likely familiar with Bynum and the name Hush. The Food Network’s three-time ‘Chopped’ champion has opened his first restaurant, Hush Bistroin Farmingdale in 2014. He also leads catering through his Marc Bynum Concepts Brand.

Alongside the ramen noodles on his new truck, Bynum sums up three decades of culinary experience he’s gained through books, networking and travel.

“For you to be the best, you have to eat the best,” he said. “If I want good Mexican, I’ll go to Mexico, cook with abuelas. I’ll do the barbacoa with them in Puebla.

“I always want it to be authentic, then once I understand how it is, I can take my knowledge and make it my own,” he added. “So it’s not necessarily traditional, it’s my tradition. That’s my view of the thing. »

Ribs, “dat sauce” and lots of ramen

Hush Food Truck’s menu features Bynum’s take on handhelds that’s crowd-pleasing — and sometimes messy. He dips his St. Louie ribs in chipotle barbecue sauce topped with marinated watermelon zest and serves his dry-aged beef burger with cave-aged cheddar, a fried egg and wood-smoked bacon of apple tree.

Her gochujang wings contain “dat sauce”, her concoction of gochujang, siracha, honey, yuzugarlic and coriander.

The other half of Bynum’s menu is a selection of ramen bowls. Shoyu ramen contains duck confit, sun-dried tomatoes, pickled golden raisins, green onions, garlic oil, and nori paper. Spice lovers will love spicy shrimp or lobster miso, aka the “bad & candle”. The chef said the latter is a bestseller with its lobster miso, butter-poached shrimp, corn, fennel, chili oil and scallions.

“The beauty of ramen is that it’s such a new cuisine, it’s only 100 years old,” Bynum said. “So you can always put your mark on it. I can literally take my barbecue, my soul, my French technique, my Italian technique, all those things and (mix them) with Japanese and Korean techniques, and it’s just different.

“And it’s not like everyone else’s ramen,” he added.

food for thought

With seven books on ramen handy in his truck, Bynum is a lifelong learner. While cooking dishes in various communities, he hopes to develop in his followers a similar thirst for knowledge.

“I don’t want everyone in my community and all the food deserts on Long Island and New York always having to eat fried foods and stuff with a whole lot of cream, and no good veggies,” said leader. “So that’s really my goal, even though it’s a restaurant, it’s to educate.”

“I want to see people like me, who look like me, in high-end restaurants on Long Island,” he added. “I don’t want to say I’m one of the only ones, but for the most part I’m one of the only ones, and I want to change that. It’s more about teaching what I’ve learned over the past 30 years and teaching it to the next generation. And I hope they will take it and listen.

Bynum hopes to turn his truck into a platform for budding chefs. He said they can cook with him in their communities and educate residents not only about food, but about general health and wellness.

He is also finalizing “From Guns to Butter”, a series of courses with guest speakers and chefs that he will lead in Nassau County. The program is the culmination of a dual passion for educating potential young culinary masters and providing a second chance for those formerly incarcerated.

“It’s not easier than the street, in many ways it’s harder,” Bynum said of the kitchen. “It’s not about your hands and your fights, it’s about using your brain.”

Times and place

Hungry Long Islanders can order from Bynum’s Hush Food Truck from noon to 7 p.m., Monday through Friday, at its usual location in the Farmingdale Stop & Shop parking lot. People can follow her instagram to see when and where he will park his mobile restaurant on Saturday.

Fans of the chef can also keep up to date with his menu, as it can change drastically down the road.

“For the next three months, I might not be making ramen, I might be making tacos or something,” Bynum said. “As a consultant, as an MBC, I develop concepts. This is my concept of a rolling truck. It’s just fun. I’m starting to have fun again and that’s what I really want.

Freeda S. Scott