Cobram Estate Brunch
The festivities with Cobram Estate and Chef Kevin O’Connor continued on Saturday, August 24, in Water Mill, where a brunch was hosted by The Independent and Zachary Weiss, along with Simple Vodka and Christine Prydatko.
As guests arrived, they were served Peeko Oysters with a Simple Vodka Bloody Mary Shooter, and decorated with marigold and nasturtium. Signature cocktails included a Simple Vodka Bloody Mary and a vodka lemonade made with Swoon. There was wine by Out East Rosé, Bears Fruit Kombucha, Ardbeg scotch, and Whitley Neill Handcrafted Gin also on hand.
When brunch was ready to be served, guests headed out to a field to dine on dishes that included a watermelon and heirloom tomato salad with chili and shiso; polenta cake with grilled corn and roasted piperade with agave; a shaksuka verde with herbed goat cheese and arugula; and a local stone fruit with poppy seed sabayon and lemon verbena granola, all made with Cobram Estate olive oil.
To read about the August 17 dinner, click here.
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