Eat Right at Hampton Classic

Come to the Hampton Classic from Aug. 28 to Sept. 4 for the prestigious horse racing—stay for the versatile cuisine options. From Indian to seafood to Mexican, executive director Shanette Barth Cohen filled me in on the must-try vendors at this year’s anticipated event.

Pizza Luca: Breakfast Pizza

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image: facebook.com/pizzalucanyc

This authentic wood oven food-wagon is cooking up a scrumptious breakfast pizza made with sunny side up eggs (runny yolks included) and glazed in a light truffle oil. The 900-degree oven prepares each pie made to order. Better yet, it melts the mozzarella di bufala (buffalo milk mozzarella) with the secret dough for 90 seconds to create the optimal creamy-yet-crunchy explosion for your palate.

Magdalena’s Mexican Food: Carnitas

It’s hot out East and it’s not from the mercury. Magdalena’s simmering pork is served over rice and beans with a dash of cumin and minced jalapeños to ignite the fire. It’s braised at a slow pace to keep the juices enclosed—making each bite more tender than the next.

CYNFULFOOD: Lobster Tacos

Fried lobster tacos

image: dydodellamura

In a few chops and dices indulgers will have a taste of New England at their fingertips. Dressed in a green salsa blend of fresh cilantro, tomatillos and lime, these lobster tacos have a finish that’s part zest, part indulgent and absolutely worth ordering seconds and thirds.

Saaz Indian: Masala Dosa

Treat your tastebuds to a trip to Asia this week. Think crispy lentil crepes filled with potatoes, onions and herb-infused Indian spices. The sweet tamarind chutney sauce in Saaz Indian’s Masala Dosa adds a touch of tang to a blazin’ dish.

Kenyer Natural Bakery: Ham Sandwich

Close-up of salted lye rolls, pretzels and rye buns

image: wilfried besler

You’ve never had a pretzel like this before. A soft, artisanal pretzel roll with thick slices of Boar’s head honey ham and Brie cheese make for the ultimate savory-salty combo.