On Saturday, July 25th I attended the James Beard Foundation’s 25th annual Chefs & Champagne foodie event which this year honored Chef and cookbook author Carla Hall.
The event was held at the Wölffer Estate Vineyard in Sagaponack, on the South Fork of Long Island.
It was a gorgeous day with Chefs from over 40 restaurants cooking their specialty dishes served with free-flowing champagne from Tattinger, wines from Wöllffer Estate, beer from Belgium and vodka from Tito’s. And with an appearance from Miss USA, it was enjoyable day out in the Hampton’s.
I spent the day with a flute or two of Tattinger Brut La Francaise NV in my hand and sampling dishes prepared by these Chefs:
Noah Schwartz: Oysters with Soy mignonette and micro wasabi.
Titti Qvarnström: Allerum präst quiche with elderberry pickled green strawberries, kavring crumble and east end pea sprouts.
Jamie Leeds: Grilled oysters.
Marc Anthony Bynum: Octopus with yellow eye beans, picholine olives, tomatoes, lemon balsamic and paprika oil.
Georges Mendes: Portuguese fossil farms pork cutlet sandwich with piri-piri.
Jason Weiner: Smoked duck breast with silver queen corn and white miso.
Todd Mitgang: Local scallop tartare with black garlic, white soy and marinated broccoli.
Patti Jackson: House smoked bluefish pate with radish salad.
A.J. Schaller: Crab cakes with tomato jam and castelvetrano olives.
Christopher Lavey: Tomato sweet pepper gazpacho with grilled chanterelle and purple basil.
Shannon Shafer: Smoked pork belly with braised cabbage and mustard cream.
Leah Cohen: Chilled thai coconut lemongrass soup with shrimp.
Nick Wallace: Mississippi candy striped beets with preserved goat cheese and Mississippi honeycomb.
Harold Moore: Beer can fossil farms chicken.
Michael Vignola: Barrel smoked aged new york strip with sunchoke salad and sunflower sprouts.
Anthony Bucco: Barnegat lighthouse fluke with smoked yogurt, compressed peaches and pickled blueberries.
Amanda Cohen: Tomato tarts with smoked feta.
Michael Ferraro: Fennel pollen dusted gulf shrimp with charred corn salad, tomato confit and smoked chili oil.
Harvest Restaurant: Vermont pork with watermelon, peaches, labneh and basil.