Dorothy Parker once said, “Three be the things I shall never attain: Envy, content, and sufficient champagne.” Had she attended James Beard Foundation’s Chefs & Champagne at Wölffer Estate Vineyard on July 23, she may have been close to reaching the latter. The annual Hamptons summer tasting offered copious amounts of free flowing Champagne paired with bites from a curated group of more than 40 acclaimed chefs, including many Beard award winners and nominees. John Besh, Multiple James Beard Award-winning chef, author and philanthropist, was the 2016 honoree.
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The Chefs & Champagne tent at Wölffer Estate Vineyard, where food dreams are made.
Photo: Jen Machiaverna
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This appropriately titled event provided plenty of its namesake ingredients.
Photo: Sara Ventiera
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A garden of eatin' by Andrea Buccciarelli of Sant Ambroeus in NYC, millefoglie with Tahitian vanilla cream andcaramelized puff pastry crumb laid out on a garden display.
Photo: Sara Ventiera
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NYC Chef Anita Lo (Annisa) brought the sauce.
Photo: Allen Salkin
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Lo's potatoes with celtuce, buttermilk dressing and sturia caviar was an out of this world vegetable-based dish.
Photo: Sara Ventiera
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BF President Susan Ungaro with honoree John Besh and chef Anita Lo, chef Aarón Sanchez, and JBF executive vice president Mitchell Davis at the 26th anniversary of the James Beard Foundation's Chefs & Champagne® at Wölffer Estate Vineyard in the Hamptons on July 23, 2016.
Photo by Mark Von Holden/Invision for James Beard Foundation/AP Images
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Participating chefs with honoree John Besh and James Beard Foundation President Susan Ungaro.
Photo by Mark Von Holden/Invision for James Beard Foundation/AP Images
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Chef Damien O'Donnell of East Hampton's Harbor Bistro did a good job repping the locals with an excellent Montauk fluke crudo with tomatillo relish, blue corn chips and avocado crema.
Photo: Sara Ventiera
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Uni was out in abundance; 15 East sushi chef Noriyuki Takahashi finished chilled homemade buckwheat noodles with Hokkaido sea urchin and cured ikura.
Photo: Sara Ventiera
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An inside glimpse of the bubbly-fueled festivities taking place at the 26th anniversary of the James Beard Foundation's Chefs & Champagne.
Photo by Mark Von Holden/Invision for James Beard Foundation/AP Images