Reel Food: The Low Brow to High Brow Trend

Way back in July, when we were sipping Champagne in the Hamptons with Julian and Alex from the Four Seasons, we asked a few of the talented chefs who were serving up amazing nibbles what they thought about the trend of low brow foods (think hot dogs and pizza) making the switch to upscale dining menus.

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Recipe: Watermelon Soup with Jumbo Lump Crab Salad

Watermelon soupMarc Forgione of Restaurant Marc Forgione prepared this refreshing chilled soup at our annual Chefs & Champagne event in the Hamptons. It’s fresh, light, and complex, and the watermelon’s brilliant hue is gorgeous to behold.

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Recipe: Tri-Star Strawberry Shortcake with Corn Biscuits

Strawberry Shortcake

At last month's Chefs & Champagne, Colleen Grapes of the Red Cat in New York took a summertime classic and made it a revelation, tucking fresh corn kernels inside shortcake biscuits and soaking strawberries with the elegant flavors of vanilla and lemongrass. The dessert is perfect for a casual summer get-together in your backyard. Click here for the recipe.

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Eye Candy: Chefs & Champagne

Chefs & Champagne crowd Looking at all our photos of this weekend's Chefs & Champagne is making us pine for the delicious menu and the stunning Hamptons setting all over again. To see galleries of the event's delicious food, chefs, and guests, click here and here.

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JBF News: Chefs & Champagne® Recap

Alex, Susan, Julian, and Roman

From left: Alex von Bidder, JBF President Susan Ungaro, Julian Niccolini, and Roman Roth of Wölffer Estate Vineyard

“This is the best damn party I’ve been to out here all year,” was the way one Hamptons reveler put it. The sun shone bright and clear as we kicked off our nineteenth annual Chefs & Champagne on Saturday. More than 500 gathered under the tent to enjoy an incredible summer menu prepared by a fantastic team of chefs and to fête guests of honor Alex von Bidder and Julian Niccolini of the Four Seasons.

We have always loved this event because the chefs participating have just as much fun as the guests attending. Seamus Mullen and Akhtar Nawab sported chic shades as they cooked up their mussels and octopus, respectively, while Jeff Rogers, who came from the Quail Lodge Resort & Golf Club in Carmel, CA, made a decadent foie gras

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On the Menu: Summer's Bounty

Chefs & Champagne The open sky, a beautiful field, and one big tent. Nothing says summer to us like our annual Chefs & Champagne event in the Hamptons. There’s sunshine, lots of bubbly, and of course, the best food of the season. All the usual suspects are there—heirloom tomatoes, strawberries, and plenty of fresh fish—lovingly dressed up by some of the most acclaimed chefs in the nation. What are we looking forward to? Missy Robbins’ ricotta sformato with zucchini, mint, and lemon; Marc Forgione’s watermelon soup with jumbo lump crab and wild clover honey; Craig Hopson’s duck confit and green mango salad with mizuna and honey vinaigrette; and

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