Hampton Classic’s new kick off party to benefit eastern Long Island hospitals

Greenport and Bridgehampton, New York, July 23, 2003: An impressive line-up of celebrated chefs from Long Island and Manhattan have signed up for the Hampton’s first annual Long Island Wine Classic, a spectacular food and wine experience at the Hampton Classic grounds in Bridgehampton on Saturday, August 23. Sponsored by Wine Spectator, it is a new kick off party for the Hampton Classic, now in its 28th year, which runs from August 24-31. Proceeds for the wine event will benefit the three Eastern Long Island Hospitals. This first-time event highlights Long Island’s agricultural importance and focuses on the special relationship between food and wine.

According to Jane Baxter Lynn, executive director of the Long Island Wine Council, which is co-presenting the event with The Hampton Classic: “This is one of few East Coast social events that really focuses on the relationship between food and wine. We’re doing something very different this time, pairing these great chefs’ dishes with individual varietals rather than with specific wineries. It is truly a regional showcase for Long Island wine. We hope that this event will become as big as some of the other major national food and wine experiences.”

Presenting gourmet cuisine will be chefs from Long Island: Chef Jason Weiner, Almond, Bridgehampton; Chef Tom Schaudel, Cool Fish, Syosett; Chef James Carpenter, Della Femina, East Hampton; Chef Anthony Silvestri, East by Northeast, Montauk; Chef Omar Bueso, H2O Seafood Grill, Smithtown; Chef Andrew Engle, The Laundry, East Hampton; Chef Guy Ruege, Mirabelle, St. James; Chef John Randazzo, Payard Patisserie & Bistro, Manhasset; Chef Steven De Bruyn, Polo Restaurant, Garden City; Chef Craig Jermin, Tellers, Islip; Chef Todd Jacobs, Tierra Mar, Westhampton Beach, and Chef Christian Mir, Stone Creek Inn, East Quogue.

And from Manhattan: Chef Didier Virot, Aix; Chefs Daniel Barber & Michael Anthony, Blue Hill Restaurant; Chef Brian Bistrong and Pastry Chef Bill Yosses, Citarella The Restaurant; Chef Christian Albin, The Four Seasons Restaurant, and Chef Bruce Beaty, Le Madeleine.

Other delicious foods will be provided by Aldo’s Biscotti of Greenport; Sang Lee Farms, Peconic; Tom Cat Bakery, Long Island City; and The Village Cheese Shop – Mattituck & Southampton. Water will be provided by Fiji Water and San Pellegrino.

Garden City Hotel and Polo Restaurant executive chef Steven DeBruyn, a long-time supporter of the Long Island wine industry, said: “Not only do I take great pride in our commitment to excellence at the Garden City hotel, but it is also very rewarding for my staff and me to represent Long Island. Taking part in charitable events such as the Long Island Wine Classic gives us the opportunity to give back to the community and work with some of Long Island’s and Manhattan’s most talented chefs. The Long Island Wine Council has been making great strides over the past few years and the Polo Restaurant is extremely happy to participate.”

Le Madeleine’s owner Toney Edwards and executive chef Bruce Beaty have both put their full support behind this new event. “We are hugely supportive of the efforts of wine growers in New York State, particularly those in the Long Island region. It is our belief that these wines stand up to all comers. We showcase them in our restaurant, as they pair well with our food offerings. We also like to give back to our neighborhood, our state and our region by being involved in charitable events such as this, which supports three hospitals in the area. Additionally, this event gives both of us a chance to experiment food-wise outside our normal restaurant venue and explore relationships with other chefs and owners who also participate. We get a lot of energy and inspiration from meeting new people who share our passion for food and wine.”

Co-owner of the Four Seasons Restaurant in Manhattan, Julian Niccolini, has taken a considerable interest in Long Island wine recently, inviting the region to present a Long Island wine dinner at the restaurant earlier this year, with a follow-up planned for November. He has also placed Long Island wine prominently on his wine list. His reason: “Aside from the quality of the wine, it is very important for us to participate in promoting a wine industry that is in our backyard. Our regular customers have homes on the East End and want us to support their area. It is also essential for a restaurant like ours to not only focus on the world wine picture but also to highlight our local wines as well.”