Dining Features

GrillHampton Sneak Peek: Here’s What Hamptons & NYC Chefs Have on the Menu

GrillHampton, presented by Pat LaFrieda Meat Purveyors, is coming up Friday, July 17, in Bridgehampton, and the eight New York City chefs and eight Hamptons chefs competing for grill glory already have their menus set.

The one-of-a-kind cooking competition and tasting event, hosted by Restaurant Impossible star Robert Irvine and judge on Food Network’s Chopped Marc Murphy not only includes grilled fare, but beer and specialty cocktails—along with live music by New Life Crisis—as well. Be part of the action as you cast your vote for the finest food of the night with the help of celebrity judges including Michael Gelman, executive producer of Live! With Kelly and Michael.

Buy tickets now at danstasteofsummer.com.

Team Hamptons

1 North Steakhouse and Chef Chris Cariello Grilled Veal Braciole served with a Risotto Cake: Grilled Veal Braciole Stuffed with Prosciutto, Local Kale, Local Spinach, and Local Cheese, served with a Risotto Cake topped with a Pomodoro Sauce

Deli Counter Fine Foods & Catering and Chef Michael Mosolino — Short Rib served with Hank’s Peach Corn Salad: Made with Hank’s Famous Corn, Local Halsey Peaches, Summer Kale Slaw and Chef Michael’s Favorite Wild Rice

Endless Summer Event Catering and Peter Ambrose — Sea Scallop and Pork Belly Burger: Served with Grilled Bok Choy Slaw La Plancha-grilled Sea Scallops, Apple Chocolate Habanero Glazed Pork Belly, Grilled Blood Orange, and Garlic Aioli & served with a Grilled Bok Choy Slaw

Old Stove Pub and Chef Julio Quisbert — Grilled Octopus over a Black Eyed Pea Salad

Rumba Inspired Island Cuisine and Rum Bar and Chef David Hersh Dominican Ribs served with Roasted Corn Grits

Smokin’ Wolf BBQ and Chef Arthur Wolf — Grilled Surf & Turf Tacos: Served with Grilled Smashed Potato Hash Grilled Tuna taco topped with Grilled Pineapple Salsa; Grilled Steak taco topped with Pickled Red Onions and Avocado Relish; served with Grilled Smashed Potato Hash

The Inn Spot on The Bay and Cheffe Colette Connor — Pecan-Smoked Lamb served with Brown Rice and Chana Dal Pilaf: Hand-rubbed Pecan Smoked Lamb sliced and served with Tomato Confit, Brown Rice and Chana Dal Pilaf with First Press Unfiltered Olive Oil, Cracked Black Pepper, and Himalayan Pink Salt

Tillie’s at Gurney’s Montauk and Jason Kallert: Charcoal Smoked Short Rib Sandwich served with Fresh Pickled Cucumber & Shallots, Charred Jalapeno Vinegar BBQ sauce, and Charred Baby Leeks

Team NYC

Black Tap | Craft Burgers & Beer and Chef Joe Isidori — Black Tap Kobe Beef Burger served with Mexican Grilled Corn: Kobe Style Beef Burger with Aged Blue Cheese, Baby Arugula and Organic Buttermilk-Dill Dressing served with Mexican Grilled Corn made with Mexican Chipotle, Fresh Cilantro, and Queso Frescos

Commerce and Chef Harold Moore — Prime Rib Sandwiches served with Grilled Corn Salad Sliced Prime Rib with Horseradish Sauce, Pickled Onions, and Jalapeños on House-Made Bread served with a Grilled Corn Salad made with Grilled Corn, Seasonal Vegetables, and Vinaigrette

Costata and Chef PJ Calapa — Grilled ShortRib served with Charred Corn: Grilled ShortRib served with Charred Corn, Guanciale, Heirloom Tomato, and Pickled Ramps

Hill Country Barbecue Market and Chef Ash Fulk — Green Chile Tri Tip served with Summer Corn Salad: Smoked Tri Tip with a Green Chile Inspired Rub served with a Summer Corn Salad made with Roasted Corn, Baby Fava Beans, Heirloom Tomatoes, and Fresh Herbs

L’Apicio and Chef Gabe Thompson — Confit Bacon with Sauce Gribiche served with a Pickle Salad: Confit Bacon with a Sauce Gribiche (an aioli with hard boiled eggs, capers and pickles) served with a Pickle Salad made with Frisee, Pickled Vegetables, Olive Oil, and Vinegar

Le Rivage and Chef Paul Denamiel — St Louis Pork Rib with Fig Bbq Sauce served with Celery Slaw:  Grilled St Louis Short Ribs with a Fig and Vidalia Onion Barbecue Sauce served with a Celery Slaw with Gorgonzola Dressing

Grilled Spanish Octopus by Ben Zwicker
Grilled Spanish Octopus by Ben Zwicker

T-Bar Steak and Chef Ben Zwicker — Grilled Spanish Octopus with Riviera Potato Salad: Tender Spanish Octopus, marinated in Olive Oil, Lemon Juice, Garlic, Shallots, Parsley and Chili and seared on the grill. Served with Riviera Potato Salad made from Fingerling potatoes tossed with Salt and Olive Oil, wrapped in foil and cooked on the grill, Grilled Celery, Green and Black Olives, Sundried Tomato, Basil, Olive Oil, Lemon Juice and Shallots

Toloache and Julian Medina — Tacos Al Pastor served with Esquite Salad: Suckling Pig, Grilled Pineapple and Chipotle salsa served with Esquite Salad made with Sweet Corn, Pickled Red Onions, Cotija Cheese and Sherry Vinaigrette

GrillHampton takes place at Sayre Park, 156 Snake Hollow Road in Bridgehampton, on July 17 from 8 to 11 p.m. Tickets are $125. Visit danstasteofsummer.com.

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