This past Saturday, July 23th I attended the 26th annual James Beard Foundation’s Chefs and Champagne Summer tasting party. The event which raises funds for the philanthropic work of the Foundation, featured over 40 Chefs serving food many from JBF awarding winning restaurants. This years honoree was New Orleans Chef and restaurateur John Besh.
This event was held under the big tents at Wöllfer Estate Vineyards on 183 Sagg Road in Sagaponick, Long Island, just East of the town of Bridgehampton.
This year the free-flowing Champagne was sponsored by Baron de Rothschild which poured a NV Rosé, a NV Brut and a NV Blanc de Blanc. The wines were provided by Wöllfer Vineyards, beer from Goose Island and the Long Island Beer Co., and spirits by Tito’s Vodka.
It was a brutally hot day that cooled off nicely when the sun set, and my Kudos to the cooks that were manning the grills in all that heat. It was also a day of competing social events with several parties being held on this Saturday afternoon including Dan’s Taste of Two Forks which I felt took a little of the thunder out of this event. Still, it was an enjoyable afternoon of Champagne and tasty bites.
Some of what I sampled:
Roxanne Spruance: Fossil Farms Pork Belly with Nasturtium, Black Sesame and Cocoa Nibs
Christopher Cipollone: Madai Snapper Crudo with Avocado, Flowers and Farro
Angie Mar: Tomahawk Rib-Eye with Cherry-Garlic Compote
Cédric Vongerichten: Chilled Peekytoe Crab with Sesame Emulsion, Dukkah Spice, Avocado and Basil
Jonah Miller: Basque Dog, Chistorra Sausage with Piquillo Mostardo and Aioli
Dean Jones Max: Nantucket Oysters with Uni Vinaigrette
Julian Medina: Tacos de Pato; Fossil Farms Duck Carnitos with Charred Habanero-Tamarind Salsa and Micro Greens
Alex Bois: Smoke and Wood Bread; Local Flours with Whole Grains, Applewood Smoke Barley Malt, Roasted Shagbark Hickory
Tim Cushman: Kanpachi Sashimi with Vietnamese Mignonette, Fried Shallots, Thai Basil
Paul Kahan, Perry Hendrix: Grilled Octopus with Sumac
Damien O’Donnell: Montauk Fluke Crudo with Tomatillo Relish, Blue Corn Chips and Avocado Crema
Glenn Olsson, Marcus Widell: Shrimp Skagen 2.0
Anthony Lamas: Tuna “Old Fashioned” with Bluegrass Soy Bourbon Broth, Ginger, Pineapple and Orange
Eric Gabrynowicz: Bristol Bay Sockeye Salmon with Gold Bar Squash. Tarragon, Tomato Confit and Corn
Brian Cheewing: Local Spicy Octopus and Corn Salad with Calabrian Chiles and Micro Cilantro
Maille Mustard: Watermelon-Feta Salad with Maille Mustard
Jiho Kim: “Ants On A Log”, Pumpernickel Cake with Rum-Raison Reduction and Peanut Butter Custard
Pichet Ong: Valrhona Chocolate with Cherry, Honey and Saffron
Alina Martell: Profiteroles with Strawberries and Cream
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