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Black Tie International:
14th Annual Hayground School Benefit



Christian Mir, Eric Ripert, Francois Payard

Christian Mir, Eric Ripert, Francois Payard

The 14th Annual Hayground School Benefit
"Chefs Dinner"


Cocktails and hors d’oeuvres we prepared by Michael Cavaniola (serving an artisanal cheese selection of Artisan Cheeses), Josh Capon of Lure Fishbar and Bowery Meat Company (offered Fishers Island Oysters Farm oysters), Joe Realmuto of Nick & Toni’s (served beef rib tacos with mole), Arjun Achuthan of Hayground School (served wood oven roasted clams in fennel, shallots, white wine broth), Leslie Merinoff of Matchbook Distilling Company (served The Gin Apothecary Shelter Island Pales Project X infused drinks, and the Shelter Island Craft Brewery (served Limited Editions Chef Dinner Summer Session Pale Ale)

The five course menu prepared in Hayground’s Jeff’s Kitchen included a first course by Jason Weiner of Almond, L&W Market (raw, smoked, and pickled Sagaponack beets, Amagansett crunchy lettuce, Bridgehampton blue cheese) paired with a Chateau d’Esclans ‘Whispering Angel’ Rosé 2017. A second course by Hillary Sterling of Vic’s and Ayesha Nurdjaja of Shuka (conchiglie, ricotta, roasted baby tomatoes, lemon, and herbs) paired with Chateau Carbonnieux Blanc 2015. A third course by Bill Telepan of Oceana (local porgy ‘sausage & peppers’, fennel, red pepper vinaigrette) paired with Château Les Trois Croix Bordeaux Rouge Fronsac 2014. A fourth course by Christian Mir of Stone Creek Inn (Long Island crescent duck breast, wood oven roasted peaches, corn creme brûlée, honey lavender sauce) paired with Chateau Carbonnieux Rouge 2014. The evening boasted a dessert bar by Francois Payard, Jessica Craig of L’Artusi, and Carissa Waechter of Carissa’s The Bakery including chocolates by  Francois  Payard, lemon thyme panna cotta, local blueberries, lemon crumble, toasted almond, and Carissa's cakes and pies.  Dessert was paired with Cardenal Mendoza Angelus brandy.


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