Top Tastes for a Sparkling End to Summer

Food and champagne connoisseurs flocked to Wölffer Estate Vineyards on Saturday to join the James Beard Foundation in celebrating Chefs & Champagne. Restaurants and vendors from around the country were in attendance to showcase their finest bites, and Pulse went along for the ride to sample the best dishes from LI and NYC. These foods pair perfectly with the dog days of summer.

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Moroccan Shrimp Burgers, Marseille and Nice Matin

image: leigh anderson

image: leigh anderson

Chef Andy D’Amico brought his A-game from NYC all the way to Sagaponack with these delectable Moroccan shrimp burgers. Topped with watermelon radishes, pickled onions, mesclun greens and tomatoes, the dish boasted a farm-to-table taste that perfectly complemented the seafood flavor of the burger. For maximum taste, Nice Matin recommended pairing the dish with a sparkling rosé. Click to taste

Tostadas de Verduras, El Atoradero

image: leigh anderson

image: leigh anderson

This Brooklyn eatery, headed by Chef Denisse Lina Chavez, served up tostadas with a choice of ceviche or vegetables and guacamole. Pictured here is the loaded vegetable and guacamole tostada, complete with refried beans, lettuce, cheese, sour cream, salsa verde and salsa molcajete. The spicy appetizer has a nice contrast of crunchy and creamy and pairs well with a Rothschild Champagne. Click to taste

Foie Gras Torchons, Verde Wine Bar

image: leigh anderson

image: leigh anderson

Deer Park’s very own Verde Wine Bar arrived to the scene with foie gras torchons, a luxury goose liver dish prepared by Chef James Ahearn. The smooth, soft foie gras was wrapped in wagyu beef pastrami and served along with cocuzza squash and a crisp everything granola. Pair it with a Blanc de Blanc Champagne to get the best flavor. Click to taste

Montauk Tuna Tacos, Wölffer Kitchen

image: leigh anderson

image: leigh anderson

Based in Amagansett and Sag Harbor, Wölffer Kitchen did not disappoint with its Montauk tuna tacos. Chef Brian Cheewing prepared the crunchy-shelled delicacies with avocado purée and pineapple salsa for an exquisite and sophisticated taste. Sip on Rothschild Champagne while enjoying this treat, and try not to down it all in one bite. Click to taste

Lobster Filone Toasts, The Spaniard

image: leigh anderson

image: leigh anderson

Chef P.J. Calapa brought his NYC expertise out east this weekend with these lobster filone toasts. Crunchy, thin bruschetta were topped with lobster, charred corn, crème fraîche and tarragon for a light, clean taste. To get the most out of this hors d’oeuvre, Calapa suggested sipping rosé. Click to taste

Fettuccine Alfredo, The Only Original Alfredo Sauce

image: leigh anderson

image: leigh anderson

Hailed by the New York Times as “straight from the source,” restaurateur Russell Bellanca’s famous Alfredo sauce made a splash in Sagaponack as it was offered to home cooks for the first time. Guests could also enjoy a bowl of fettuccine mixed with the sauce, which is made from butter and Parmigiano-Reggiano cheese. Bellanca said a California Chardonnay will complement the buttery taste and texture of the sauce.  

Lemon Posset, Fowler & Wells

image: leigh anderson

image: leigh anderson

New York pastry chef Abby Swain was serving up dessert this weekend. This lemon posset, a type of fermented drink, was topped with blueberries and pieces of cornmeal cake, combining starchy, fruity and sweet flavors in a multi-textured dish. Pour a flute of Taittinger Champagne for total indulgence. Click to taste

Le Crêmet d’Anjou, Le Coucou

image: leigh anderson

image: leigh anderson

To top off the night, pastry chef Daniel Skurnick brought another delicious dessert to the table. Le crêmet d’anjou, a fresh mix of whipped cream and goat cheese mousse with marcona almonds and fresh and roasted berries, this dish provides a taste of pure summer in every spoonful. Skurnick suggested a Demi Sec Champagne to wash it down. Click to taste