“We had our largest attendance ever (1,000 people) and our silent auction raised $70,000,” said Susan Ungaro, President of the James Beard Foundation, describing the Chef & Champagne event in honor of Martha Stewart held a the Wolffer Estate Vineyard in Sagaponack, NY this summer.

The food at the receptions was spectacular — each chef’s creation bursting with flavor and many local ingredients. Rita Jammet’s La Caravelle Blanc de Blanc NV champagne was my drink of choice at the reception (an all-Chardonnay wine); Akvinta, a new high-end Mediterranean vodka produced by a Russian in Croatia, at after party where the chefs could relax and begin to party.

Here are some of the reception chefs and the spectacular food they served (in order as shown below):

  • Shrimp Alhinho with Smoked Pimenton, Garlic and Coriander
  • Bill Telepan (Telepan, NYC) holding Smoked Telepan Ham with Hominy-Bean Salad and Peach Chutney
  • Dale Carty Rasty’s Restaurant, Anguilla, British West Indies with Island-Marinated Conch salad with Japanese Seaweed and Crispy Coconut Flakes
  • George Mendes, Aldea NYC  Shrimp Alhinho with Smoked Pimenton, Garlic and Coriander
  • Michael Ginor, Lola, Great Neck, NY with Hudson Valley Foie Gras Torchon with Duck Prosciutto and White Peach Chutney
  • Marc Murphy, Ditch Plains, NYC with Miniature Lobster Rolls
  • Blue Corn-Crusted Scallops
  • Taquitos de Cangrejo Crab Taquitos de Cangrejo, Mango and Thai Basil
  • David Felton, Ninety Acres at Natirar, Peapack-Gladstone, NJ with Natirar Zucchini and Lovage Soupe with Bay Scallops, Radishes and Olive Oil
  • Damon Wise, Colicchio & Sons with Barbecued Pork Belly with Marinated Tomatoes and Sweet-and-Sour Steen’s Pure Cane Syrup
  • Robbin Haas, Gulf Coast Kitchen at Montauk Yacht Club, Montauk, NY with Butter-Poached Lobster
  • Michel Nischan, The Dressing Room, Westport, CT with Montauk Scallop and Cherry Chopped Salad

– bonnie