We attended the James Beard Foundation's Chefs and Champagne New York event again this year. It's an annual affair that honors chefs/authors/ distinguished folks in the food industry and is held at the Wolffer Estate Vineyard in Sagaponack, NY.
As we did last year, it was a "last-minute decision" to attend this year's event, so we headed out to Sag Harbor for the weekend. Sag Harbor is my favorite town in the Hamptons and is only about four miles from Sagaponack. Also, we thought it would be a good opportunity to revisit some of the places that we haven't visited for many years. Many years. For me, there are certain places and foods that are a must when visiting the Hamptons.
For example, the Lobster Inn restaurant in Southampton was always a favorite for lunch, and Gosman's Dock in Montauk is perfect for steamers--or any fish. (I know. Montauk isn't really the Hamptons. It looks and feels more like the Jersey shore). And the Beacon restaurant across the street from the hotel in Sag Harbor is always a great place to enjoy dinner while viewing a beautiful sunset.
First, the Lobster Inn for lunch. We always enjoyed the Lobster Inn since we began visiting the restaurant about 14 years ago. The Inn opened in1969 and has been known for its famous splat.
|Splat - Circa 2000|
However, we learned that the Lobster Inn is now called the Lobster Grill after being sold and closed last winter. The Lobster Grill is a new restaurant operating in the old Lobster Inn facility with no affiliation to the original establishment. I don't even remember if a splat was on the menu because we were ready for oysters, steamers, seared tuna, and a lobster roll. It was a disappointment. The oysters were not cleaned properly and had pieces of shell throughout the flesh and were tasteless. The steamers were decent, but the presentation was very sloppy. The seared tuna looked better than the taste. And the lobster "roll" was something placed between two slices of bread.
That was lunch. After the Lobster Grill, it was time to check into the hotel and rest a little before Chefs and Champagne.
|Nicolas Feuillatte Champagne|
|Chef Erik Ramirez|
|Chef Cesare Casella|
|Spiedini di Mortadella|
|Chef David Bouley|
|Veg Flan with Crab|
|Chef Marcus Samuelsson|
|Guest of Honor Ted Allen|
|Chef Daniel Humm|
|Chef Simpson Wong|
|Lobster and Shiso Bun|
|Chef Aaron Sanchez of Chopped|
|Chef Chris Santos of Chopped|
|Chef Geoffrey Zakarin of Chopped and Iron Chef|
The next day it was a trip to Gosman's in Montauk.
|Before the Opening and Crowds|
|Steamers at Gosman's|
|Tuna Cones at Gosman's|
After spending all day in Montauk, we returned to Sag Harbor about 2:00 p.m. and stopped in Muse in the Harbor (www.museintheharbor.com) for a quick martini and to say hello to our new friendly bartender.
|Muse in the Harbor at Sag Harbor|
We never made it to the Beacon. Maybe next time
FINALLY, we cannot forget that all of this was possible because of our veterans. This past weekend the Hamptons hosted an event to honor their local heros who served our country and lost their lives. We saw numerous signs at establishments and local residents throughout the region who proudly sponsored the Wounded Warrior Project which raised funds for the Soldier Ride Organization. As I always say, "Thank a Vet." If it wasn't for them. We would not be here today.