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May 13, 2012
Long Island Hospitality Ball To Benefit American Cancer Society
The gala was created and organized by Keith Hart, a hospitality industry mainstay and cancer survivor, to raise funds for charity by showcasing offerings from the region's top restaurants, wine and spirit brands, nightclubs and entertainers as well as hotels and catering halls.
This year's event - a night of sensory delights from light and sound to food and drink - features over 60 noted restaurants from as far west as K. Pacho in New Hyde Park to the Hamptons' Starr Boggs, each sharing a unique, signature dish with guests:
Presenting sponsor, Bohlsen Restaurant Group, offers sea scallops in a ginger-coconut sauce with curry oil and chives from Chef Michael Wilson of Monsoon - Asian Kitchen and Lounge, and pan-seared potato gnocchi with Alaskan king crab and summer truffles prepared by Executive Chef Gregg Lauletta at Prime - An American Kitchen and Bar.
Executive Chef Massimo Fedozzi brings braised beef short ribs with grilled polenta and sour cream horseradish from Vittorio's Restaurant and Wine Bar along with ricotta dumplings with porcini mushrooms ragu from VERO Italian Kitchen & Lounge.
Besito, Long Island's "Excellent" rated Mexican restaurant, offers tastings, from Chef Carlos Arellano, of the popular guacamole en molcajete, made tableside with Hass avocados, tomatoes, cilantro, onions and jalapeno chile, in addition to Barramundi fish and baby shrimp ceviche with roasted tomato and jalapeno chile.
Belgian Master Chef Steven DeBruyn of The Garden City Hotel stirs up spring pea soup with lobster, mint and mini rye croutons in addition to tirami choux - a cocoa cream puff with Vermont mascarpone, Kahlua cream and espresso creme anglaise with organic amaretto ice cream.
Chef Vincent Michaels at J. Michaels Tuscan House dishes up lobster meatballs and Tuscan shepherd's pie with steakhouse mashed potatoes, creamed spinach and filet mignon.
Ciao Baby Restaurant & Lounge serves a mini version of its homemade Sicilian rice ball as featured on Travel Channel's "Man Vs. Food."
Piccolo Restaurant of Huntington offers artichoke soup with Jerusalem artichoke chips and white truffle oil.
Nosh on seared yellowfin tuna with watermelon, micro arugula and wasabi cream from Mill Pond House.
George Martin The Original presents duck tacos with stone fruit salsa, pickled onions and roasted jalapeno cream while George Martin's Strip Steak features filet mignon medallions on crostini bread with organic mushroom and white truffle foam.
Matteo's serves its Italian chopped salad as well as rigatoni a la Tony with summer vegetables, light pink sauce, garlic and oil, and legendary roasted chicken topped with Italian sweet sausage, broccoli, roasted red peppers, onions and potatoes.
Newsday's Jim Bernstein and Erica Marcus called the 2011 inaugural event "one of the largest fundraising events in years to raise money to battle cancer" and "a food-industry showcase" raised more than $170,000, was enjoyed by 1500 guests, and made possible by more than 150 industry sponsors. Returning participants include The Argyle Grill & Tavern, Barrique Kitchen & Wine Bar, B.K. Sweeney's Uptown Grille, Chateau Briand Caterers, Chateau La Mer Catering, Hemingway's Grill, Honu Kitchen & Cocktails, La Parma Restaurant, Louie's Oyster Bar & Grille, Mio Posto, Nisen Woodbury, Pace's Steak House, Peppercorns Restaurant & Catering, PeraBell Food Bar, Tutto Pazzo Tuscan Lounge & Restaurant, Vincent's Clam Bar Restaurant and Westbury Manor.
The evening's entertainment is also a highlight with several well-known acts from popular DJs and live music performers to talented magicians.
Tickets are $100 per person and include event entry, parking and entertainment with unlimited food and drink from 7 to 11 p.m. Platinum level sponsorship is $1,500 and includes eight event tickets and a platinum Journal page. Gold level sponsorship is $1,000 and includes four event tickets and a gold Journal page.