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The Wolffer Estate in Sagaponack was the venue for the Chefs and Champagne New York annual fundraiser on Saturday. The James Beard foundation hosted the event and honored everyone's favorite foodie, Emeril Lagasse. Held under a huge tent, the tasting party featured 43 chefs who brought with them their signature dishes for all the guests to try. Best of all though, there was a lot of good booze, including Champagne Nicolas Feuillatte, Stella Artois, and Wolffer Estate wine, which never disappoints.
The event is a Hamptons favorite and is considered the premiere culinary event of the East End and it's not hard to see why. Many of the chefs matriculated from James Beard award winning restaurants and brought with them a plethora of foods to nibble on.
Some standout dishes were Zac Young, from Flex Muscles NYC, who whipped up a mind-blowing lemon meringue pie topped with "disco blueberries" which sent me into ecstasy. There was also a delicious spicy chilled tomato soup topped with olive oil, whipped goat's milk, and yogurt made by Sarah Jenkins that was pure bliss.
Emeril, of course, was as charismatic as ever and served "Emeril's Delmonico: Gulf White Shrimp with a Traditional Remoulade." No surpise that it was amazing, and I'm not positive, but I'm pretty sure I could taste the BAM! I'm sure he put into it.
Some choices sounded more scrumptious than others though, and while I pride myself on my willingness to try anything once, I opted out of the Cold Smoked Lamb's Tongue with Pickled Cherries. Call me crazy -- it's not that my taste buds aren't advanced, it's just, well, lamb's tongue.
There was also a silent auction where guests could bid on various wines and spirits, cookware, fine dining, and culinary travel excursions.
If you went hungry, you left satisfied, full, and a bit more cultured, yet oddly depressed that you could probably never think up or cook anything as wonderful.
Emeril mingling with fellow chefs.
And yeah, this is a dude. I think we can all agree this is an epic Hamptons fail?
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Saturday, March 8
Sean MacPherson took some time out to chat with us about his new restaurant, so click through to find out why we\'re calling Margaux your new go-to in NYC.