Feast
Days in the Hamptons
August 2000
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Michael
& Ariane Batterberry,
of Food Arts,
Guest of Honor |
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Michael
Lomonaco and Staff of Wild Blue Restaurant,
Ceviche of Scallop & Shrimp with avocado, chili
oil,
& red & yellow pepper vinaigrette |
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Before the Council
of Trent and the re-ordering of the Christian calendar during
the 1500's, every day of the year was represented by a patron
saint worthy of a celebration. Christian worshippers had a viable
reason to prepare a feast every day of the year. Pope Pius V recognized
that having a feast day after day impeded the process of repenting,
confessing and general self-flagellation, and so, he wisely cut
back the number of legitimate feast days to a mere 158, to make
room for the loftier pursuits of abstinence and fasting. Pius
just didn't get it.
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Left,
Chef Marc Vetri of Vetri Restaurant, Grilled Diver
Scallops with heirloom tomato salad & balsamic
Reduction |
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There
are countless culinary feasts in the New York City area during
the course of the calendar year, and the James Beard Foundation
is responsible for taking up at least 158 days with tributes,
honors and grand celebrations of food and food people. That's
why we love them. James Beard is the Anti-Pius.
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Thalia
Restaurant, Ceviche of Merluza & Maine crab in cucumber
cups, Executive Chef Michael
Otsuka |
This time, the James Beard Annual East End Bash at the Wolffer
Estates honored our friends and colleagues Michael and Ariane
Batterberry for their commitment to food writing, food photography
and their unwavering promotion of the food business in the media.
We at Food & Beverage International congratulate them on their
honor.
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Rick
Laakkone, ILO Restaurant,
Cold poached skate with mint-jicama relish & jellied
verjus
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Gotham
Bar & Grill,
Poached Atlantic Salmon Salad with summer vegetable
vinaigrette |
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Some
thirty chefs, food suppliers and beverage purveyors, including
Taittinger's and Chambord set up tentative headquarters on the
sprawling grounds of the vineyards, surrounded by rows of sun-laced
grape vines and lush country meadows. Each restaurant brought
its own individual aesthetic to the feast, making the canopied
grounds seem like a high-brow carnival, sans jugglers and bearded
ladies. Each table was adrift in flowers, food sculptures and
evoked the special personality of each chef. Around every turn,
a new adventure, a new personality, a new experience, a new feast.
Close your eyes, click your heels three times and whisper Michael
Lomonaco and let the genie out of the bottle. He and his staff
from Wild Blue presented an animated and colorful Ceviche of Scallop
and Shrimp with Avocado, Chili Oil, and Red and Yellow Pepper
Vinaigrette. In another life Michael must have been a carnival
barker because like his character, his food is whimsical, bold,
theatrical and unpretentious. The Ceviche was arousing, fun and
a perfect presentation for an eat-with-a-plastic-fork-while-wearing-white-linen-pants
atmosphere. Equally important, the boys in the Wild Blue kitchen
have great personality, know how to work a crowd and they can
serve up a dish and tell a bawdy joke all at the same time.
One of my favorites on the James Beard food circuit is Marc Vetri
from Vetri of Philadelphia. He can be counted on for an innovative
surprise every time he shows up for an event. Marc prepared Grilled
Diver Scallops, light and sensual to the taste, with an Heirloom
Tomato Salad and Balsamic Reduction and did it all without benefit
of a kitchen entourage. Marc's food is always remarkable for its
distinct compilation of ingredients and simplicity of character,
much like the man himself.
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