Chef Michael Rozzi and Wine Director Michael Cohen of The 1770 House
Restaurant & Inn in East Hampton will present a five-course wine dinner themed Chef, Farmer & Winemaker on Thursday, October 26 at the prestigious James Beard
House in Manhattan. The theme pays homage to the teamwork behind the success of The 1770 House in celebration of the establishment's 15th anniversary.
"It is a great honor to be invited again to cook at the James Beard House and in this special anniversary year. I want to share the honor by thanking all who make The 1770 House a success. It takes true collaboration to keep it fresh for fifteen seasons, open year-round and nightly," said Chef Michael Rozzi.
Chef Rozzi is joined by a number of staff who help earn The 1770 House rave reviews, including general manager Carol Covell, who oversees all aspects of the restaurant and inn; Michael Cohen, the restaurant manager and wine director; and Randye Lordon, the innkeeper. Rozzi's celebration menu will showcase bounty from East End waters including Bonac clams and Montauk fluke and farms Amber Waves, Balsam Farms
, Browder's Birds, Don Barbour's Farm, Feisty Acres, Mecox Bay Dairy
and The Milk Pail
"At the heart of The 1770 House are our owners, Ben & Bonnie Krupinski, who go to great lengths every day to keep one of East Hampton's oldest homes in tip-top condition," said Rozzi. "At the front of the house, our servers and innkeeper work hard to make it easy for our guests to enjoy themselves. I also want to thank those working in my kitchen and those we rely on for the best ingredients -- our purveyors, farmers and winemakers."
Chef Rozzi, a renowned Hamptons chef, is known for his New American cuisine or what he calls "Hamptons cuisine." It reflects on local customs at the root of slow food practice. Four main courses will be paired with wine from the Kontokosta Winery
in Greenport on Long Island North Fork.
Chef Rozzi is thrilled to be returning to the 1770 House for the 15th anniversary celebration. (Photo: Clay Williams)
"From the many vineyards on Long Island, the Kontokosta blends and single varietal wines are very impressive. The selection is broad and pairs incredibly well with Chef Rozzi's food," remarked Michael Cohen, Wine Director. "I also decided to start with Billecart-Salmon Champagne and end with the 1998 Chateau Suduiraut Sauternes. They will give diners at James Beard House a representation of what actually happens at The 1770 House. We pour them both by the glass every night. It's part of who we are."
The James Beard House, one of New York's best-kept gastronomic secrets, is located in the former Greenwich Village townhouse
of the late and celebrated cookbook author and television personality James Beard. Dubbed the "Dean of American cookery" by The New York Times,
the mission of his eponymous not-for-profit culinary arts organization is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse and sustainable for everyone. Culinary masters from across America and the world are invited to "perform" at the Beard House by presenting a dining experience to Foundation members and the public in a dinner for up to 74 guests.
The menu's hors d'oeuvres include NV Billecart-Salmon brut reserve champagne, peach wood-smoked Montauk bonito, profiteroles, burgundy truffle, organic chicken liver mousse, feisty acres farm chukar partridge rillette, and Bonac clam pie "in the shell." Dinner includes hand-cut spicy Montauk fluke, roasted cauliflower and brussels sprouts salad, organic North Fork quail, pasture raised Bridgehampton beef, and apple en croute with preserved summer cherries.
Tickets are $175 for the general public and $135 for James Beard Foundation
The 1770 House Restaurant & Inn is located at 143 Main Street, East Hampton. For more information, call 631-324-1770 or visit www.1770house.com. James Beard House is located at 167 West 12th Street in Manhattan. To purchase tickets, visit www.jamesbeard.org.
Sydney Braat is a Hamptons-raised and NYC-living journalist. She enjoys splitting her time between the bustling city life and relaxing atmosphere of the Hamptons. When she's not writing, Sydney is traveling. She thrives off of new experiences, cultures, cuisine, and languages. Sydney writes about the arts, philanthropy, food & wine, and shopping.