2015 Hayground Chefs Dinner

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On Sunday, June 26th, I had the opportunity to attend the cocktail hour for the 11th Annual Hayground School Chefs Dinner, held at the Hayground School in Jeff’s Kitchen in Bridgehampton. This special dinner honored Chef Jonathan Waxman, a native Californian who is also a restaurateur and author and has worked at such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in Los Angeles.

Chefs who worked the event were Gail Arnold, private chef; Josh Capon of Lure Fishbar, El Toro Blanco, and Bowery Meat Company; Bobby Flay of (see if you could spot him in one of my pictures below) Mesa Grill, Gato, Bobby Flay Steak, and Bar Americain; Claudia Fleming of North Fork Table & Inn; Christian Mir of Stone Creek Inn; Marc Meyer of Cookshop, Five Points, Vic’s and Rosie’s; Marc Murphy of Landmarc; Titti Qvarnström of Bloom in the Park; Joseph Realmuto of Nick & Toni’s, Rowdy Hall, La Fondita, and Townline BBQ; Aarón Sánchez of Paloma and Johnny Sánchez; and Jason Weiner of Almond and L&W Oyster Co. Sommelier, Julie Berger of Nick and Toni’s and Fromagier Michael Cavaniola rounded out the stellar offerings at this year’s benefit for the Jeff’s Kitchen and Hayground School in Bridgehampton, in memory of Chef Jeff Salaway of East Hampton’s Nick & Toni’s.

hayground chefs dinner

The star studded, culinary event was hosted by Kimberly Cooper, Sandra Ripert, and Toni Ross. There was a live auction featuring auctioneer Mariana J. Gantus of CHRISTIE’S and there was a special musical performance by Sarah Jessica Parker and Peter Duchin. Up for auction included five nights in Paris in a spectacular penthouse duplex apartment; New York City Sports Extravaganza which included 4 Yankees tickets, 4 Rangers tickets, and 3 Knicks tickets in highly coveted seats; a Tasting Menu for 12 at Le Bernardin; five nights at Beautiful Villa Noble in Northern Tuscany; and a priceless internship opportunity with three of New York’s top chefs.

hayground chefs dinner

The dinner consisted of five courses with wine pairings per course. Each course was executed by a different chef. The first course was by Bobby Flay, who served Roasted Octopus, Sour Orange, Bacon, Oregano, and Padron Peppers paired with 2013 Domaine Agape “Expressions” Riesling. The second course by Marc Murphy was Grilled Shrimp with Corn and Chorizo Salad, Herb Vinaigrette paired with 2014 Chateau D’Esclans Rose. To follow, Aarón Sánchez whipped up Chorizo and Cornbread stuffed Quail with Sautéed Swiss Chard and Cascabel Chile Jus paired with 2012 Chateau de la Gardine Chateauneuf du Pape. Next, guests dined on Lamb Barbacoa, Handmade Tortillas, Guacamole, and Salsas by Marc Meyer accompanied by 2010 Chateau Les Trois Croix Fronsac. To finish the meal, guests were treated to Peach Melba by Claudia Fleming with Chateau de Bligny Grande Reserve Brut. Lastly, there were Chocolates by Francois Payard with Casa Dragones Tequila.

hayground chefs dinner

Hors d’oeuvres and cocktails began at 5:30pm. Dinner commenced at 7pm. This is a dinner I hope not to miss next year. I am already looking forward to it! I was very impressed with the decorum, intimacy, and overall professionalism with the staff and chefs. The chefs were hard at work, executing sumptuous dishes one after the other. One hundred and fifty guests graced the tables of the event.

http://www.haygroundchefsdinner.org

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