Ten chefs prepared a five-course meal to honor Chef Jacques Pépin at the 14thannual Hayground School’s benefit “Chefs Dinner” on the School’s grounds in Bridgehampton, NY. The chefs included Josh Capon, Jessica Craig, Christian Mir, Ayesha Nurdjaja, Francois Payard, Joe Realmuto, Hillary Sterling, Bill Telepan, Carissa Waechter, and Jason Weiner.
The evening grossed over $300,000 for the school’s financial aid program.
Cocktails and hors d’oeuvres were prepared by Michael Cavaniola (serving an artisanal cheese selection of Artisan Cheeses), Josh Capon of Lure Fishbar and Bowery Meat Company (offered Fishers Island Oysters Farm oysters), Joe Realmuto of Nick & Toni’s (served beef rib tacos with mole), Arjun Achuthan of Hayground School (served wood oven roasted clams in fennel, shallots, white wine broth), Leslie Merinoff of Matchbook Distilling Company (served The Gin Apothecary Shelter Island Pales Project X infused drinks, and the Shelter Island Craft Brewery (served Limited Editions Chef Dinner Summer Session Pale Ale).
The five course menu prepared in Hayground’s Jeff’s Kitchen included a first course by Jason Weiner of Almond, L&W Market (raw, smoked, and pickled Sagaponack beets, Amagansett crunchy lettuce, Bridgehampton blue cheese) paired with a Chateau d’Esclans ‘Whispering Angel’ Rosé 2017.
A second course by Hillary Sterling of Vic’s and Ayesha Nurdjaja of Shuka (conchiglie, ricotta, roasted baby tomatoes, lemon, and herbs paired with Chateau Carbonnieux Blanc 2015. A third course by Bill Telepan of Oceana (local porgy ‘sausage & peppers’, fennel, red pepper vinaigrette) paired with Château Les Trois Croix Bordeaux Rouge Fronsac 2014. A fourth course by Christian Mir of Stone Creek Inn (Long Island crescent duck breast, wood oven roasted peaches, corn creme brûlée, honey lavender sauce) paired with Chateau Carbonnieux Rouge 2014.
The evening boasted a dessert bar by Francois Payard, Jessica Craig of L’Artusi, and Carissa Waechter of Carissa’s The Bakery including chocolates by Francois Payard, lemon thyme panna cotta, local blueberries, lemon crumble, toasted almond, and Carissa’s cakes and pies. Dessert was paired with Cardenal Mendoza Angelus brandy.
The diverse school incorporates an expansive Edible Garden/Kitchen Science program into its curriculum on its pastoral grounds. The honorary chairpersons of the Chefs Dinner were Sarah Jessica Parker and Matthew Broderick. The Chefs Dinner Committee included Toni Ross (Chair Emeritus), Almond Zigmund (Co-Chair), Elaine DiGiacomo (Co-Chair); Grainne Coen, Cindi Crain, Erica Lynn Huberty, Scott O’Neil, Christian Troy, and Craig Wood.
During the meal, for the first time, there was a live conversation between chefs Jacques Pépin and Eric Ripert.
The guest list included 200 dinner patrons including: Adam and Mahnaz Bartos, Eric Cantor, Lori Capon, Dani Effron Kline, Joanna Fisher, Alan and Irka Golub, Arthur Maslow, Paige Patterson, Steven and Sandy Perlbinder, Tony Piazza, Sandra Ripert, Toni Ross, Sana Sabbagh, Noah Salaway, Sarah Salaway, Sheri Sandler, Jon Snow, Tinka Topping, Eli Zabar, and Almond Zigmund.