Hampton Eats

S.E.E.D Celebrates Slow Food and Local Bounty in Westhampton Beach

The American Culinary Federation’s Eastern Long Island Chefs Chapter and Slow Food East End has announced their first annual fundraiser bringing together chefs, vineyards, breweries, farmers and fisherman for a unique evening of food, drink and festivities.

Hosted by celebrity chef George Hirsch, S.E.E.D (Sustainable East End Development) is scheduled for this Sunday, September 28 from 4–7 p.m. at the Westhampton Beach Country Club (35 Potunk Lane) in Westhampton Beach. Proceeds will benefit Slow Food’s Edible Garden Project and ACF’s Chefs Move to School. In both of these projects, farmers and chefs plant, harvest and cook from gardens created in East End schools.

Participating chefs include, of A Lure and Jewel, Lia Fallon of Brewology, Michael Meehan of Noyac Golf Club, Todd Jacobs of Fresh Hamptons, Ralph Perrazzo of BB&D’s, Craig Attwood from Jedediah Hawkins, Guy Reuge of Mirabelle Tavern, Gerry Hayden and Kevin Penner of North Fork Table, Noah Schwartz of Noah’s, Sean Fountaine of Atlantis Marine World, Jay Jadeja of West/East Bistro, Douglas Guliga of Plaza Cafe, Patrick Gaeta of North Fork Bacon and Smokehouse, John Menz of 21 Main, Rich Lanza of Ristegio’s, Bill Dougherty of Saint Charles Hospital and David Blydenburgh of Sydney’s.

Local breweries The Southampton Publick House and St. James Brewery, and vineyards including Lenz, One Woman, Mattabella, Roanoke and Raphael Vineyards will also be pouring at the event.

In addition, Twin Forks farmers and fishermen, such as Browder’s Birds, Invincible Summer, Margene Farms, Race Rock Oyster, Li Mushroom, Sang Lee Farms and Oysterponds Shellfish, will participate.

VIP tickets will be available for early admission, 3–4 p.m., and a Champagne and local oysters reception, along with everything included in the standard admission.

ACF Eastern Long Island Chefs Chapter is a group of culinary professionals including chefs, cooks, culinary educators, secondary and post-secondary culinary students and food service suppliers. The organization gathers to promote great food, sanitation, nutrition and a standard in the culinary industry, while also bring members the newest trends in the culinary industry and instilling in  junior members the need to learn the basics of good cooking and baking skills.

Slow Food East End, a chapter of Slow Food USA, is about following slow food principals—such as eating and shopping locally, in season and sustainably, as well as showing others how they can link the pleasures of food with community and environment. The group is fortunate to be in an area with a wealth of local farms, dairies, wineries, cheese-makers, artisanal food producers, fishers, beekeepers, and more.

Tickets to this event are $75 for standard admission and $125 for VIP admission. They are available at acfelichefs.org or at the door.

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