Chefs & Champagne celebrated its 25th anniversary on Saturday, July 25th. Hosted by the James Beard Foundation (JBF), the annual Hamptons summer tasting party featured over 40 chefs from James Beard Foundation award-winning restaurants.
This year, the guest of honor was daytime Emmy award-winning chef, Carla Hall, who has been involved with James Beard Foundation events for the past few years. “It’s really great to not only be here when the James Beard Foundation is celebrating the 25th Chefs and Champagne, but to also see all of the chefs,” Hall told Hamptons.com.
“The Chew” co-host compared the event to going to camp, because it’s the one time that chefs from all over get to come together to cook and try other chef’s dishes. “Yet, it’s not overcrowded,” she added. “It’s very intimate, you get to talk to people and it’s just really nice.”
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Participating chefs Sam Hazen and Luis Jamarillo’s Ecuadorian Shrimp Ceviche Buckets. (Photo: Mark Von Holden/Invision for James Beard Foundation/AP Images) |
The event took place at Wolffer Estate Vineyard in Sagaponak, which Hall said was a “beautiful backdrop.” And she was clearly a popular guest of honor, as partygoers lined up all night to chat with and take photos with Hall.
Of course, there cannot be a Chefs & Champagne event without some bubbly. Attendees sipped on Champagne Taittinger Brut La Francaise NV, as well as a selection of wines and ciders from Wolffer Estate Vineyard and a choice of Tito’s cocktails. Guests also enjoyed assorted petite gourmet cookies and baked goods, made by Hall, and a variety of delicious options like fairytale eggplant stifado with shawarma spices, whipped tahini and local cherry tomatoes by Chef Franklin Becker, spicy Vermont pork with watermelon, peaches, labneh and pesto by Chef Tyler Kinnett and local scallop tartare with black garlic, white soy and marinated broccoli by Chef Todd Mitgang.
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The event was held at Wolffer Estate Vineyard in Sagaponak. (Photo Mark Von Holden/Invision for James Beard Foundation/AP Images) |
For Hall, the evening had many memorable moments, like the champagne tree and all of the delicious food, but one does stick out. “Being on the stage and shaking hands with every single chef in the chef’s parade was fantastic,” she said her biggest highlights was. “It was just a really beautiful evening.”
For more information about JBF, visit jamesbeard.org.
