Long Island Wine Country's HARVEST is back on August 23

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Harvest East End is back for its fifth year, celebrating Long Island's bounty of the land, sea and vines. For the first time ever, Dan’s Papers, LLC joins the Long Island Wine Council to produce the bucolic food and wine event, newly re-titled Dan's Harvest East End. For those of you who have not attended this vinous and edible gala this is your chance. Get ready to sip wines from 50 vineyards who will pour more than 2,000 bottles of current release wines and barrel samples and to taste 30 top regional chefs dishes from the East End's local waters and farms. The event honors New York Times’ food writer Florence Fabricant and acclaimed Long Island restauranteur Tom Schaudel. And once again, the master of ceremonies is famed sommelier and wine expert Joshua Wesson. This will be my third year attending and I cannot wait to sip, nibble and mingle. You can read about my evening at last years 4th Annual Harvest East End here. Hope to see you there.

Event Details

HARVEST 2014 will take place from 6:30 p.m. to 10 p.m. on Saturday, August 23, at the McCall Vineyard and Ranch in Cutchogue. The event will benefit the Long Island Farm Bureau Promotion & Education Foundation and Peconic Land Trust. 

The Vin-IP Experience Early Access 6:30 p.m. – 7:30 p.m.; evening continues till 10 p.m.; $275 per person, $2,500 for a group of 10, or $3,000 for reserved seating for 10 and VIP signage Wine aficionados, collectors and connoisseurs can be not just VIPs but Vin-IPs at HARVEST. Come as individuals or a group and enjoy the Vin-IP space within The Festival Tasting which will include VIP seating. Enjoy an hour of private time with winemakers and chefs, a glass of sparkling wine upon arrival, premier parking and exclusive access to the Library Lounge, where older vintages and special selections of wine will be served. Vin-IP guests will also receive a special HARVEST gift bag and other perks. Click here to buy tickets.

The Festival Tasting (General Admission ticket level) 7:30 p.m. – 10 p.m.; $125 per person and at the door (if available). Join more than 40 local winemakers for current releases and barrel samples of their not-yet-released wines, and bid on large-format wines bottled just for HARVEST! Savor the locally sourced, seasonal dishes from more than 30 of the region’s finest chefs and food artisans. Click here to buy tickets.

HARVEST EAST END is a 501 (c)(3) charity and annual fundraiser organized by the Long Island Wine Council. This gracious event supports regional wine marketing efforts, and invests in the future of the region by giving to worthy charities that support and preserve our land and people now and for generations to come: Sponsorships may be tax-deductible, less the value of goods and services received. 

Harvest East End Cheers to 40 Years of Winemaking on Long Island

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Long Island Wine Country had a lot to celebrate about. In fact, 1,300 enthusiasts of wine and food, including Governor Andrew Cuomo joyously gathered under a festive billowing tent to raise a glass and cheer for 40 years of winemaking at the 4th Annual Harvest East End at McCall Vineyard & Ranch in Cutchogue New York. The regions farms, fishermen, 34 local top chefs and 43 vintners showcased the bounty of the land, sea and vines. It was the first year that this vinous and edible gala was held on the North Fork of Long Island and how fitting considering two pioneers were honored for giving rise to one of the world’s most exciting viticultural and culinary destinations: Louisa Hargrave co-founder of Hargrave Vineyards (now known as Castello di Borghese Vineyard) for planting the first vitis vinifera grapes with her former husband Alex Hargrave, and John Ross, who established Ross’ North Fork restaurant that featured local wines and grown food that helped ignite the farm-to-table movement on the North Fork; all of which was 40 years ago.

Governor of New York Andrew Cuomo. Photography credit: Jessica Guadagno

“Put tourism together with the wine industry, and they can grow an entire region,” says Governor Cuomo. “And that’s what you’re seeing here on the North Fork of Long Island.”

The Master of Ceremonies was Joshua Wesson, a leading authority on wine and food pairing, the founder of Best Cellars and author of Williams-Sonoma Food & Wine—A New Look at Flavor that he signed for fans. Harvest was presented by Wine Enthusiast Magazine and organized by the Long Island Wine Council with support from Merliance, that benefited four important regional charities: East End Hospice, Group for the East End, the Peconic Land Trust and the Long Island Farm Bureau.

And to top it off Out East Foodie has come full circle—It was my first anniversary. Last year’s Harvest East End was my debut where I was introduced to the edible artisans of the East End: chefs, fishermen, farmers, cheesemakers, and vintners to name a few. I am humbled to be surrounded by the people of this region who are passionate and dedicated to their craft or cause. I have told the stories of a few over the course of the year, shared recipes that have been inspired by the bounty of the two forks and am honored to continue to do so. This fall our sustainable home Sheridan Green will be complete. It will be a place where like-minded stewards of the land and sea can come together to talk story, enjoy amazing food and drink and share inspiration in a great space.

A wine and food celebration

Guests were given their own personal wine glass that was attached to a lanyard like strap to put around your neck to ease the juggling dilemma between holding a wine glass and a plate of food; thank you Harvest East End for this welcomed convenience as balancing the glass, camera, plate of food, iPhone and purse is a social media hodgepodge. 

Beautifully designed wine labels by Bouquet Wines from Mattituck, New York

My husband Christopher enjoyed the wine tasting and particularly liked Mattebella Vineyards Old World Blend.

Coolfish Grill and Wine Bar served bay scallops mango ceviche; the mango was an unexpected twist.

Mirabelle at Three Village Inn served a unique Crème brûlée that was made with duck eggs, infused with vanilla bean and topped with a sprinkle of maple bacon crumble, simply fantastic.

A refreshing and delicious watermelon gazpacho that was garnished with a Koppert Cress micro shiso amongst a beautiful flower arrangement.

First and South restaurant may have topped their chocolate covered pork rinds from Dan's Taste of Two Forks. In an oyster shell they baked an edible cracker mocking the shell and placed the oyster, and a dollop of homemade horseradish and ketchup on top, brilliant.

The North Fork Table and Inn made a spicy marinated McCall Ranch Beef summer roll with wasabi aioli.  This tasted as beautiful as it looked.

Gourmet Sorbet by the Sorbabes: Top-strawberry rhubarb crumble (my favorite), Right-pistachio with sea salted caramel, Bottom-coconut chai with macaroons and Left-passionfruit lychee. All gluten-free and non-dairy made with seasonal ingredients.

Jewel restaurant by Tom Schaudel served a corn chowder with crab. The balance of this dish was singing the bounty of the two forks, was truly lovely.

A Taste of the North Fork made meatballs with cHarissa, hummus and cilantro. The meatballs had a Moroccan flare of interesting spices from the cHarissa, really tasty.

To continue with the meatball theme a Mano Osteria and Wine Bar made a veal meatball with a lobster bisque sauce. I was unsure about the veal and lobster combo, but it was a match made in heaven.

The heart of the billowing tent was lit up with colorful lanterns, as the VIP attendees sipped older vintages and special selections of East End wines presented by Empire Merchants. Although there was a white picket fence that separated the VIP's from the rest, we all had a few things in common, the love for wine and food in Long Island Wine Country.

Yellow Tomato Gazpacho with Seared Scallops and Tastes for a Cause

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Are you all still stuffed from Dan’s Taste of Two Forks or are you hungry for more food soriées? I gather you are ready to put on your "Eattendee" caps, but before you dash and dine here is a light meal that was inspired by my taste of local watermelon gazpacho with Jonah crab; prepared by Chef Randy Santos of Navy Beach in Montauk, NY. This dish will get your palates going, so loosen your belt buckles for the next wave of tastes for a cause which will be listed below my recipe.

 

Yellow Tomato Gazpacho with Seared Scallops

ingredients

Gazpacho

  •  2 ½ pounds of ripe yellow tomatoes; blanched, peeled and cored.
  • 1 hothouse cucumber; chopped, peeled and seeded
  • 1 yellow bell pepper, chopped and seeded
  • ½ jalapeño; seeded, chopped and cut in half
  • 4 cilantro sprigs
  • 1 shallot, chopped
  • 4 tablespoons of sherry vinegar
  • ½ cup of good extra-virgin olive oil
  • 1 tablespoon of Sea Salt
  • Pepper to taste

    Scallops
  • 6 large Sea Scallops
  • 2 tablespoons of olive oil or butter for searing
  • A pinch of Amagansett Sea Salt, Montauk Blend to sprinkle on top

    For Garnish
  • Pea shoots and currant tomatoes

    • directions

    Gazpacho

    1. In boiling water blanch the tomatoes for 30 seconds; cut a cross hatch at the bottom of the tomato before inserting. Cool the tomatoes in a bowl of ice water and then peel the skin off the tomato. Remove the cores and chop the tomatoes, saving all of the juice.
    2. Place half of the yellow tomatoes, peppers, cucumber, jalapeño, cilantro, shallots, vinegar, olive oil and ½ tablespoon of salt and a pinch of pepper in a blender or food processor.
    3. Puree until the soup is completely smooth. Taste for seasoning and repeat with the rest of the ingredients. You can chill the soup in the refrigerator or have it at room temperature.

      Scallops
    4. On high heat sear the scallops on both sides; approximately 2 minutes on both sides or just when the scallop gets a golden crust. Do not over cook.
    5. When done, place one scallop in the middle of a shallow bowl and pour the gazpacho around the scallop up to its middle; the top should peek out.
    6. Finish the Scallop with a sprinkle of the Amagansett Sea Salt, Montauk Blend.

      For Garnish
    7. Place tomato currants around the scallop as well as the pea shoots and a light drizzle of extra virgin olive oil.

      Serves 6
     

    Tastes for a Cause

     

    Food Riot, Saturday, July 27

    Benefiting Slow Food East End, this will be held at the Hamptons Preventative Health & Sustainable Technology Expo at Dodds & Eder in Sag Harbor, NY on July 27 and 28, sponsored by Turtle Shell Health. The casual cocktail party is from 5:30-7pm and the dinner party is from 7-9pm and will be cooked by Chef Todd Jacobs of Fresh Hamptons. There are various combinations and offerings to attend this action packed weekend. Go here for the full details.

     

    Great Chefs Dinner, Sunday, July 28th

    The late Jeff Salaway and one of the school's founders believed that the growing, preparation and sharing of food is a primal human experience and the foundation of family and community. In the state-of-the-art kitchen named Jeff's Kitchen students prepare lunch for their classmates. Manhattan and East End chefs will be cooking it up to benefit the Hayground School's Jeff's Kitchen to support its food education program and the Jeff Salaway Scholarship Fund. The cocktail party is from 5:30–7:30pm for $175 / $40 for children; the dinner is from 7:30–10pm for $1,000 (cocktail party included). 

     

    Share: A Celebration of Education, for Peconic Community School, Sunday, August 11th

    The mission of the Peconic Community School is to immerse children in the beauty and splendor that is the East End, so they can learn to be stewards of their communities. This cocktail reception will be held at the Golden Earthworm Organic Farm in Jamesport, NY from 5-8pm. Tickets are $75. Tastes of field-to-plate dishes prepared by top local chefs: Michael Meehan of H20 Seafood Grill, Lia Stanco Falon of the Riverhead Project, Todd Jacobs of Fresh Hamptons, Joe & Liza's ice cream, local beer by Blind Bat Brewery and wine being poured by Jamesport Vineyard, among others. 

     

    Harvest East End, Saturday, August 24th

    The 4th Annual Harvest East End is celebrating 40 Years of wine making in Long Island Wine Country; showcasing the region’s world class wines from 42 Long Island winemakers and featuring over 34 top regional chefs at McCall Vineyard & Ranch in Cutchogue, NY

    Festival Tasting: 7-9:30pm; $125 per person, if purchased no later than Sunday, August 11; $150 on or after Monday, August 12, and at the door (if available)

    The Vin-IP Experience, presented by Lincoln
    Private entrance 6-7pm; $250 per person or $2,500 per table of 10.

    This event is presented by Wine Enthusiast Magazine and organized by the Long Island Wine Council with support from Merliance. This fundraiser benefits four regional charities: East End Hospice, Group for the East End, the Peconic Land Trust and the Long Island Farm Bureau Promotion & Education Foundation.