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May 30, 2017 9:44 AMPublication: The East Hampton Press & The Southampton Press

What To Serve A Room Full Of Foodies

May 31, 2017 1:01 PM

What do you serve to a roomful of foodies?

Cheryl Stair, the creative force behind Bridgehampton-based caterer The Art of Eating, is unintimidated by the challenge of feeding a bevy of renowned foodies at the 2017 Food Lab Conference.

“I learned early in my career that it doesn’t matter who it is, you put your best foot forward and do your best all the time,” she said.

Friday night’s cocktail party will showcase local seafood, wine and produce, with most of the food donated by local farmers and fishermen. “People are excited about the conference, and they feel like it’s a worthy cause to donate to. I think there’s a good energy about it.”

For the Saturday night, June 10, gala dinner, Ms. Stair and her team will also stay local. “I approached this menu from a very simple, very local, very American perspective. The menu will include such American classics as fried chicken, mashed potatoes, and ramps,” she said.

“For dessert, because it’s strawberry season, I’m going with strawberry rhubarb on a local goat cheese and yogurt smear. Those aren’t things you usually think of together, but I guess in the same way that we as a people become a melting pot, our food becomes its own melting pot. Things work together, even though they have different origins.”

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