David A. Mazujian's "The Front Burner": James Beard Foundation's Annual Chefs & Champagne Benefit

Photo: Bobby Flay addresses guests at Wölffer Estate Vineyard

Written by: David A. Mazujian

There is “the triple threat” in the entertainment industry. Think Madonna, Hugh Jackman and J Lo. These professionals can sing, dance and even act without question. It is a rarity to fire on all cylinders with such expertise and self assurance. The food world has its own triple threats, but some have graduated on to quadruple threats and beyond. At the Wolffer Estate Vineyard, The James Beard Foundation recently honored one such culinary luminary. Unless you’ve somehow missed the food giants of our time, you know Bobby Flay as an uber-successful chef, restaurateur, cookbook author and ubiquitous media personality. The James Beard Foundation’s Chefs & Champagne honored Chef Flay under a gargantuan white tented fete joined by over 40 chefs from the greater New York area and beyond.

It wouldn’t be summer in the Hamptons without the big white tent. Where are all of these tents stored? How many are there? I hope we have enough! Their proportions continue to morph into near football field-sized dimensions. Approaching the Wolffer Estate, I felt I was not in Sagaponack, but in Colorado about to slip under a slightly scaled-down facsimile of Denver International Airport’s familiar white fabric roof. Thank you to the unsung heroes who erect and disassemble these huge white pavilions, to shelter and protect the bejeweled and linen-clad Hamptonites from the unpredictable elements.

For those who enjoyed the “Taste of Two Forks,” Chefs & Champagne was a bit more amped up with a vast array of silent auction items encircled by celebrated local, New York centric and a few national chefs, their sous chef assistants, and their delicious expertly-plated tastings. As with “Taste of Two Forks,” it is easy to sample just a few stations and reach a level of discomforting satiety. My advice at these events is to pace yourself. Eat a bite, walk, walk some more, peruse, drink, and eat some more. Eventually point your torso in the direction of your vehicle and hopefully you will find it amidst the sea of BMW’s, Mercedes, Audi’s and Escalades.

This year’s summertime Hampton’s culinary event was a great success with over 1,200 guests attending. The food and travel-themed silent auction items alone at this sold-out East End premiere event raised over $65,000, supporting The James Beard Foundation’s (“JBF’s”) mission and educational programs, including culinary student scholarships and the organization’s annual food conference on sustainability, public health and nutrition.

All attending reception chefs have earned celebrated culinary pedigree, many JBF award winners. The writer had the onerous job of sampling every station. I knew days of pool laps would at best, be neutralized but I would have to do an extra lap or two afterwards! Remember, this is a delicious exploratory food journey, not a sprint. Sample, enjoy, walk and sip crisp Tattinger or a fine glass of Wolffer or Stella Artois along the way! Familiar local establishments included Sag Harbor’s Page at 63 Main and Montauk’s Crave Fishbar. Most chefs traveled from NYC and NJ, and some as far as Boston, Nantucket, North Carolina, DC and Florida.

“The Front Burner “ Top Picks (crab and seafood dominated):

- Alex Guarnaschelli’s (Butter) Homemade Ricotta Crostini with Heirloom Tomatoes, Flying Pig Farms Bacon and Ancho Chile Salt

- Jeff McInnis and Janine Booth’s (Root & Bone) Blue Crab Waldorf Salad composed of Sliced Green Apple Wrapped Pecans, Grapes, Celery, Lemon and Blue Crab with Buttermilk Yogurt

- Seamus Mullen’s (El Colmado and Tertulia) Grilled Fossil Farms’ Boar Chops with Charred Corn Puree and Shaved Summer Squash Salad

- Steven Deveraux’s (Greene) Watermelon Gazpacho with Peekytoe Crab, Jalapeno, Coriander and Yuzu

- Chad Brauze’s (Rotisserie Georgette) Apricot-Fossil Farms Quail Ballotine with Paprikash Vinaigrette

- Chris Jaeckle’s (All’onda) Tuna Crudo with Kizami Wasabi, Olives and Basil

- George McKirdy’s (Astor Bake Shop) Valrhona Caraibe Chocolate –Apricot Parfait with Rice Krispies-Cocoa Nib Crunch

- Miroslav Uskokovic’s (Gramercy Tavern) Raspberry-Pistachio Linzer and Apricot-Vanilla Shortbread Sandwich

JBF’s President Susan Ungaro toasted Chef Flay at the podium. Joining culinary greats Julia Child, Daniel Boulud, and Emeril Lagasse to name a few, Flay graciously accepted the honor and thanked the JBF as well as the many chefs and their sous chef assistants who worked tirelessly to help make the event a gastronomic and financial success.

You can learn more about The James Beard Foundation at www.jamesbeard.org.