|
Cocktails
and hors d’oeuvres we
prepared by Michael
Cavaniola (serving
an artisanal cheese selection
of Artisan
Cheeses), Josh
Capon of
Lure Fishbar and Bowery
Meat
Company (offered Fishers
Island
Oysters
Farm oysters), Joe
Realmuto of
Nick &
Toni’s (served beef rib tacos with mole), Arjun
Achuthan of
Hayground
School (served wood oven roasted clams
in fennel, shallots, white wine broth), Leslie
Merinoff of
Matchbook
Distilling
Company (served
The Gin
Apothecary
Shelter
Island Pales
Project X infused
drinks, and
the Shelter
Island Craft
Brewery (served
Limited
Editions
Chef Dinner
Summer
Session Pale
Ale).
The five
course menu prepared
in Hayground’s Jeff’s
Kitchen included a first course
by Jason
Weiner of
Almond, L&W
Market (raw, smoked,
and pickled
Sagaponack beets,
Amagansett crunchy lettuce,
Bridgehampton blue cheese) paired
with a
Chateau
d’Esclans
‘Whispering
Angel’ Rosé
2017. A
second course
by Hillary
Sterling of
Vic’s and Ayesha
Nurdjaja of Shuka (conchiglie, ricotta, roasted baby tomatoes, lemon, and herbs)
paired
with Chateau
Carbonnieux
Blanc 2015. A
third course
by Bill
Telepan of
Oceana (local porgy
‘sausage
& peppers’, fennel, red pepper vinaigrette) paired
with Château
Les Trois
Croix
Bordeaux
Rouge
Fronsac
2014. A
fourth course
by Christian
Mir of
Stone Creek
Inn (Long
Island crescent duck breast, wood oven roasted peaches, corn creme brûlée, honey lavender sauce)
paired
with Chateau
Carbonnieux
Rouge 2014.
The evening boasted
a dessert
bar by Francois
Payard,
Jessica
Craig of
L’Artusi, and Carissa
Waechter of
Carissa’s
The Bakery including
chocolates
by
Francois
Payard,
lemon thyme
panna cotta,
local
blueberries,
lemon
crumble,
toasted
almond, and
Carissa's
cakes and
pies.
Dessert was
paired with
Cardenal
Mendoza
Angelus
brandy. |