Photo Gallery
The 14th Annual Hayground School’s benefit Chefs Dinner was an orgy of Long Island Crescent Duck, Corn Creme Brûlée, Honey Lavender Sauce, Clams in Fennel, Shallots and White Wine Broth, Beef Rib Tacos in Mole sauce, artisan cheese, serious French desserts and much more. But, ask honoree/menu consiglieri Jacques Pépin what he himself cooks and he’ll tell you: simple food, fresh from the garden. Backyard to table. And what’s the deal with foraging for mushrooms?
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Lisa Tamburini/www.hamptonsphotog.com)
(Photo: Rossa Cole)
(Photo: Rossa Cole)