GrillHampton 2016

GrillHampton 2016

This past Friday, July 22nd, I attended the 4th annual GrillHampton event, the first event for Dan’s Taste of Summer food and drink summer series. This year’s event, held Fairview Farm at Mecox in Bridgehampton is the ultimate grilling event, where the best of the best grill-masters from the Hamptons and Manhattan come together under an enormous tent to compete for the title of People’s Choice as well as Judge’s Choice. In the battle between The Hamptons and Manhattan, this year The Hamptons’s chefs took home the winning title.

Black Tap Craft Burgers & Beer based in Manhattan won People’s Choice and Grey Lady in Montauk won Judge’s Choice. Before I reveal my favorite dishes, I have to tell you about my meet-and-greet with Host Adam Richman, host of Travel Channel’s Mind Finds Food. He was one of the sweetest, genuine, most down-to-earth people I have met. Inside the VIP tent, he took his time to speak with each event-goer, and personalized each copy of his new cookbook, Straight Up Tasty. He was also posing for photos with guests. Richman, my husband Kris, and I chatted about traveling to Scandinavia, Greenland, Germany, and some of his latest recipes he published. What a guy, I wish you all could have met him with me! We brought home two cookbooks: one he signed for my daughter, and the second one was for my hubby.

Black Tap is famous for their outrageous, over-the-top, and downright indulgent shakes. Definitely expect a visit to either their Meatpacking or Soho restaurant come this autumn. Chef Joe Isidori was behind the winning burger: The Greg Norman Wagyu beef, house buttermilk-dill, bleu cheese & arugula, Mexican street corn with chipotle mayo.

Participating NYC Chefs were Mark Rosati of Shake Shack: Bacon Cheddar Shack all natural Angus beef hamburger topped with smoked Niman ranch bacon and Wisconsin aged cheddar cheese sauce & malted cheesecake frozen custard; Devin Bozkaya of Campagna: White Label Burger tomato jam, whole grain mustard, mayonnaise, pickles & cheddar; Ben Zwicker of T-Bar Steak: Grilled Octopus and Riviera Potato Skewers grilled Spanish octopus, marinated with garlic, parsley, chili & lemon. Served with a grilled potato, olive, sun-dried tomato skewer & basil oil; Charles Grund of Hill Country Barbecue Market: Smoked Tri Tip with green chili rub and summer vegetable salad; Admir Alibasic of Ben & Jack’s Steakhouse: Shaved Prime Rib Sandwich served on a French baguette with horseradish aioli, grilled mushrooms, onions, Swiss cheese & pork belly; Justin Bazdarich of Speedy Romeo: Whole Grilled Braised Lamb grilled zucchini smoked eggplant, cherry tomato vin, feta & mint breadcrumbs; and David Burke of Tavern62: Crisp Pig Face with Grilled and Spiced Summer Fruit Chutney, pickled watermelon rind on soft flour tortilla.

Additional Hamptons Chefs were Jason Kallert of The Beach Club at Gurney’s: Smoked Brisket Sliders with sweet & spicy Daikon slaw, potato roll; David Hersh RUMBA Inspired Cuisine and Rum Bar: Dominican Ribs with Mexican street corn; Arthur Wolf of Smokin’ Wolf BBQ & More: Campfire BBQ Beef Short-ribs with cheddar, jalapeño & grilled corn grit cake; Drew Hiatt of Topping Rose House: Spicy Harissa Lamb Shoulder smoked local yogurt & white miso, BBQ charred peaches, kohlrabi & beet green kimchi; George Gounelas of Old Stove Pub: NY Strip roasted red pepper & feta cheese wrapped in NY strip, grilled home fry; Chris Carinello of 1 North Steak Steakhouse: Surf & Turf Skewer butter poached lobster tail and seared filet mignon with grilled local asparagus; and Peter Ambrose of Endless Summer: Endless Summer marinated Grilled Flap Steak served atop a grilled housemade chipotle & maple sweet potato mash, topped with a chimichurri & grilled corn relish.

My favorite from NYC was the Bacon Cheddar Shack from Shake Shack (I can see why there is practically a line out the door near the Jitney stop at 40th & 3rd and will have to stop in the next time I am there); and from the Hamptons was RUMBA‘s Dominican ribs. Runner ups were Smokin’ Wolf‘s short ribs, and Smoked Brisket Sliders by Chef Kallert. My favorite sweet treat was by Sweet Epiphany who was graciously passing out mini golden strawberry cupcakes to guests waiting online for Richman’s book.

Spirits, beer, and wine was complimented by Smart Water, Woodford Reserve, Tito’s Vodka, Rum Diplomatico, Hampton Coffee Company, Hendrick’s Gin, Bai, Russell’s Reserve, Sailor Jerry Spiced Rum, Milagro Tequila, Nervous Breakdown Margarita Mix, Owl’s Brew, Barritts Bermuda Ginger Beer, Corona, Blue Moon, and Aperol.

Sponsors of GrillHampton included Pat LaFrieda Meat Purveyors, Farrell Building Company, Nest Seekers International, Audi Southampton, and Sir Kensington’s.

GrillHampton

 

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