James Beard Foundation Chefs & Champagne

So excited to be at Chefs & Champagne for the first time! I’ve heard great things about it and have been wanting to check it out for the past few years. I’m very fortunate to have had the opportunity to attend this year with a few family members, my foodie bestie, SaraDish, and her hubby, Estevino. Held on the beautiful Wolffer Estate grounds, Chefs & Champagne featured thirty nine amazing chefs and honored Andrew Zimmern, host of Bizarre Foods on the Travel Channel and winner of the 2013 JBF Award for Outstanding Personality/Host. I was thrilled to have the chance to meet a few chefs that I truly admire, including Alex Guarnaschelli, Masaharu Morimoto, and Floyd Cardoz, and sample the delicious summer dishes from many more talented chefs. Knocking back a few glasses of Wolffer Estate’s amazing champagne didn’t hurt either. 😉  Even though I felt like I stuffed my face non-stop for two straight hours, I still didn’t get to try everything. Some of dishes that I did try and really enjoyed: the tuna trio (Chef Masaharu Morimoto), salmon tartare and Swedish anchovies (Chef Stefan Karlsson), grilled Montauk pearl oysters (Chef Eric Miller), Skuna Bay salmon (Chef Dan Kluger), ricotta crostini (Chef Alex Guarnaschelli), Wölffer Estate rosé–poached apricots with lemon cake, (Chef Colleen Grapes), and cornmeal cake with strawberries (Chef Abby Swain). Next year, I’m going to be laser focused and will bring a check list so that I’m sure to taste it all (just kidding… kind of.) The only thing that would make this event even better is air-conditioned tents (hint, hint).  I have no tolerance for heat — and it was sweltering outside. Thank goodness there was an unlimited supply of alcohol to help me make it through! 😉

Wolffer Estate Vineyards:139 Sagg Road, Sagaponack, NY 






Ready for some bubbly!


Wolffer Wines


Goodwater Farms Pea Tendril Salad with Peanuts, Sesame, and Lime (Chef Floyd Cardoz)


Chef Floyd Cardoz


Sous Chef Zia Sheikh


Tuna Trio (Chef Masaharu Morimoto)


Chef Masaharu Morimoto


Salmon Tartare and Swedish Anchovies with Kalix Caviar, Potato Cream, Onion Emulsion, Crispy Cheese, and Potatoes (Chef Stefan Karlsson)


Eggceptional Dessert and Tomato Tartare (Chef Michel Richard)



Grilled Montauk Pearl Oysters with Summer Vegetables, Baby Arugula Salad, and Champagne Vinegar (Chef Eric Miller)


Skuna Bay Salmon with Corn, Tomatoes, and Housemade Bacon (Chef Dan Kluger)


Crab Cocktail with Heirloom Tomatoes (Chef Matthew Lightner)


Hudson Valley Foie Gras with Popcorn Brioche and Stone Fruit (Chef Ashley Merriman)


Striped Bass and Skuna Bay Salmon Ceviche with Citrus Dressing (Chef Rosa Ross)


Delmonico’s Steak and Lobster (Chef Billy Oliva)


Mango Mousse with Black Rice Coconut Pudding and Walnut Cake Bites (Chef Carolina Perego)


Homemade Ricotta Crostini with Peas, Preserved Lemon, and Crispy Millet (Chef Alex Guarnaschelli)


Chef Alex Guarnaschelli


Wölffer Estate Rosé–Poached Apricots with Lemon Cake, Dulcey Panna Cotta, and Pistachios (Chef Colleen Grapes)


Cornmeal Cake with Strawberries (Chef Abby Swain)


I love Belgian beer!

James Beard Foundation Chefs & Champagne