I was so happy to find out that Executive Chef Ty Kotz of Topping Rose House was cooking at the James Beard House! I’m a big fan. The hors d’oeurves were fantastic: pulled beef short ribs, fluke ceviche, roasted beet tartare, bacon confit, and local oysters on the half shell, and we washed it all down with a beautiful sparkling wine that was a collaboration between Lieb Cellars (in the North Fork of Long Island) and Craft restaurant. We enjoyed six courses comprised of the freshest local ingredients, from Peconic Bay scallops to fried Montauk oysters, ending with a tasty apple tarte tatin with salted caramel ice cream by Pastry Chef Cassandra Schupp. After dinner, we had the pleasure of meeting and chatting with the Topping Rose team, including Chef Ty, Jessica Koenig (Beverage Manager), and Landy Labadie (Food & Beverage Director). They are all so wonderful. I found out about a whole hog roast series that will be going on over the next few months at Topping Rose — you can bet that I’ll be there!
Chef Ty Kotz of Topping Rose House in the Beard House Kitchen
Fluke Ceviche with Cucumber and Lemon
Pulled Beef Short Ribs with Horseradish and Black Pepper
Roasted Beet Tartare with Goat’s Milk Gouda
A special sparkling wine made especially for Craft restaurant!
Local Oysters on the Half Shell
Bacon Confit with Chiles and Pickles
Peconic Bay Scallops with Pickled Cauliflower, Golden Raisins, and Pine Nuts
Fluke with Cardoons, Carrots, Fennel, and Baby Turnips
Roasted Tilefish with Yukon Gold and Blue Potatoes, Leeks, and Lemon
Fried Montauk Oysters with Braised Chile Bacon, Horseradish, and Molasses Jus
Monkfish with Heirloom Beans and Chorizo Sausage
Apple Tarte Tatin with Salted Caramel Ice Cream
Chef Ty Kotz chatting with the guests after dinner
Two great chefs in the Beard House kitchen: Nimesh Maharjan (Executive Chef of Race Lane in East Hampton) and Ty Kotz (Executive Chef of Topping Rose House in Bridgehampton)