Hamptons Style: Chef Ty Kotz at the James Beard House

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! :)

James Beard House: 167 West 12th Street (between 6th and 7th Avenue)
Topping Rose House: One Bridgehampton – Sag Harbor Turnpike, Bridgehampton, NY

img_5014

Chef Ty Kotz of Topping Rose House in the Beard House Kitchen

img_5022

Fluke Ceviche with Cucumber and Lemon

img_5019

Pulled Beef Short Ribs with Horseradish and Black Pepper

img_5017

Roasted Beet Tartare with Goat’s Milk Gouda

img_5028

A special sparkling wine made especially for Craft restaurant!

img_5053

Local Oysters on the Half Shell

img_5043

Bacon Confit with Chiles and Pickles

img_6626-2

Peconic Bay Scallops with Pickled Cauliflower, Golden Raisins, and Pine Nuts

img_6632-2

Fluke with Cardoons, Carrots, Fennel, and Baby Turnips

img_6639-2

Roasted Tilefish with Yukon Gold and Blue Potatoes, Leeks, and Lemon

img_6645-2

Fried Montauk Oysters with Braised Chile Bacon, Horseradish, and Molasses Jus

img_6656-2

Monkfish with Heirloom Beans and Chorizo Sausage

img_6661-2

Apple Tarte Tatin with Salted Caramel Ice Cream

img_6668

Chef Ty Kotz chatting with the guests after dinner

img_6671

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)

Hamptons Style: Chef Ty Kotz at the James Beard House