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On the Menu: Summer's Bounty



July 23, 2009


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 Colleen Grapes’ Tri-Star strawberry shortcake with corn biscuits and basil. The full menu features dishes from over 30 chefs, Champagnes from three houses, the wines of Wölffer Estate Vineyard, and delicious Belgian beers. If this whets your appetite, join us in Sagaponack; tickets are still available!