8 Top Eats from Hamptons Food Festivals

Three different tasting events hit the Hamptons this weekend, bringing together the best from the East End and West Coast to the South Fork. After 48 hours of non-stop feasting, here’s a compiled list of Pulse favorites among a weekend of standout dishes.

Chefs & Champagne

The James Beard Foundation hosted Chefs & Champagne, an annual summer tasting party of fine food and drink, at the Wölffer Estate Vineyard on Saturday in honor of renowned chef John Besh. Guests braved the summer heat to sample an endless supply of bubbly, wine, Tito’s vodka and of course expertly crafted plates.

Cajun Corn Maque Choux with Louisiana Shrimp 

Chilled Cajun Corn Maque Choux with Pickled Louisiana Shrimp and Serrano Peppers - Gov't Taco. image: chelsea dambrosio

Gov’t Taco. image: chelsea d’ambrosio

Chef Jay Ducote gave us a preview of what’s to come from Gov’t Taco in 2017 with this pickled Louisiana shrimp atop Cajun corn maque choux. Using Serrano peppers, minced jalapenos, onions and garlic among other seasonings, Ducote gave the chilled dish just the right amount of heat.

Goat Cheese–Herb Tartlets 

Goat Cheese–Herb Tartlets with Mission Figs - Mirabelle & Sandbar. image: chelsea dambrosio

Mirabelle & Sandbar. image: chelsea d’ambrosio

Representing restaurants Mirabelle and Sandbar, chef Guy Reuge mastered the merriment of tart and sweet with his goat cheese-herb tartlets. Topped with a Mission fig and balsamic reduction all in one flakey crust, the otherwise tangy goat cheese tasted like a creamy dessert.

Miniature BBD’s Griddled Cheeseburgers

Beers, Burgers, Dessert. image: chelsea d'ambrosio

Beers, Burgers, Desserts. image: chelsea d’ambrosio

Ralph Perrazzo’s miniature griddled cheeseburgers packed the essence of BBD’s double-griddle cheeseburger all in one bite. As winners of New York City Wine & Food Festival’s 2015 Burger Bash, it was no surprise that the perfectly cooked patty stacked with lettuce, tomatoes, fast-food pickles, griddled onions and their house-made sauce left mouths watering from its smoky goodness.

Montauk Fluke Crudo 

Montauk Fluke Crudo with Tomatillo Relish, Blue Corn Chips, and Avocado Crema - Harbor Bistro. image: chelsea d'ambrosio

Harbor Bistro. image: chelsea d’ambrosio

Harbor Bistro’s executive chef Damien O’Donnell transported attendees to the East Hampton restaurant’s waterfront oasis. His Montauk fluke crudo, accompanied by a tomatillo relish, avocado crema and blue corn chip for dipping, took chips and dip to the next level.


Dan’s Taste of Summer kicked off at Bridgehampton’s Fairview Farm at Mecox Friday with GrillHampton. The event pitted Team Hamptons against Team NYC and invited attendees to judge grilled fare alongside an expert panel. Team Hamptons, which included entries from Topping Rose and CowFish, walked away with the win, and New York’s Black Tap Craft Burger and Beer’s Wagyu Beef Slider won the People’s Choice Award.

Crisp Pig Face

Chef David Burke gave everyone a little taste of what’s to come at Tavern 62 when it opens in two months by preparing 25 pigs for his Crisp Pig Face dish. Served in a flour tortilla with a grilled and spiced summer fruit chutney, the offering unraveled new bursts of flavors with each bite.

Spicy Harissa Lamb Shoulder

Topping Rose chef Jean-Georges Vongerichten’s Spicy Harissa Lamb Shoulder, served with barbecue charred peaches and finished with a smoked local yogurt, was a perfect play on sweet and spicy. The smoky finish lingered even as guests went to the next booth.

Taste of Two Forks

With no time to waste after GrillHampton, Taste of Two Forks took the farm grounds by storm the following evening, showcasing top-tier eats from the North and South Forks.

Chilled Yasai Ramen

Momi Ramen. image: elizabeth cantwell

Momi Ramen. image: elizabeth cantwell

College dorm food got a major upgrade when Momi Ramen opened last year in East Hampton. At Taste of Two Forks, chef Anita Chen served chilled Yasai Ramen with charred scallions, eggplant, caviar, grilled organic zucchini and yellow squash tossed in a yuzu soy dressing. She finished it with crispy taro for a bit of crunch.

Fillet of Beef 

Horseradish mayo and chives gave Schiavoni’s Market's offering a major kick image: liz cantwell

Schiavoni’s Market. image: liz cantwell

This garden of lemon dressed Brussels sprout slaw holds a fresh crostini with a sliced fillet of beef laid on top. A touch of horseradish mayo and chives gives the plate, served by Schiavoni’s Market, a major kick.