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Rising Star of American Cuisine

Doron Wong
Doron Wong
James Distefano
James Distefano

Doron Wong
Pastry Chef James Distefano

East by Northeast | Montauk, NY

Saturday, March 11, 7:00 pm
Members $90, guests $115

Montauk may be on the easternmost edge of Long Island, but it wasn’t until chef Doron Wong came to town that the seaside hamlet got a taste of the true Far East. From his kitchen at East by Northeast, one of the Hamptons’ hottest restaurants, Wong serves up creative dishes with a flair for fusion inspired by his global travels.

A native of Boston, Wong got his professional start in the kitchens of some of the Northeast’s most respected restaurants, including Park Avenue Cafe in New York and Clio and Maison Robert in Boston. Itching for international experience, Wong later set off on an extended culinary tour of Hong Kong, where he became so beguiled by the intriguing spices and tastes of Asia that he decided to stay—first working as a sous-chef at Stars of San Francisco, and later at House of Mao II, both in Singapore. With his return stateside in 1999, Wong shifted into high gear, collaborating with Vincent Barcelona on the opening of New York’s Seven Restaurant and Bar, developing a cookbook with David Burke, and becoming a chef at the beloved Plaza Hotel. After a stint at the United Nations Delegates Dining Room, Wong took on the executive chef post at Ginger and Spice in Ramsey, New Jersey, where the New York Times described the chef’s dishes as “focused and refined.”

In 2002 Wong headed to Montauk to open East by Northeast, where Richard Sholem of the New York Times called the food “stylish” and “visually enticing,” applauding Wong’s “unexpected” preparations of old Asian standbys. David Rattiner of the Hamptons’ Dan’s Papers referred to Wong’s menu as “genius,” adding, “I found myself astounded by the creativity of each dish.”

A New Jersey native, East by Northeast pastry chef James Distefano boasts an impressive résumé, including an apprenticeship with Beard Award–winning pastry chef Richard Leach, a tour in the kitchen of the Michelin three-star chef Georges Blanc in Vonnas, France, and a successful run as executive pastry chef at New York’s David Burke & Donatella. Looking for the perfect finale for your fusion feast? Look no further than Distefano’s lemon-blueberry wonton Napoleon, a treat the New York Times called a “show stopper.”

Shrimp Parcels with Uni and Osetra Caviar

Tuna Skewers with Tomato, Grilled Watermelon, and Shiso Leaves

Deconstructed Snow Crab Rolls

Nori Chips

Paul Cheneau Sparkling Wine NV


Santa Barbara Uni with Yuzu and Truffles

Leon Beyer Pinot Blanc 2003

Carpaccio of Steamed Blackfish and Crisp Angry Calamari with Burnt Soy, Candied Orange, Micro-Cilantro, Crispy Garlic, and Hot Oil

Barons de Rothschild Réserve Bordeaux Blanc 2004

Pan-Roasted Montauk Wild Striped Bass with Scallop Dumplings, Double-Smoked Bacon, Leek Fried Rice, Puffed Grains of Paradise, and Tomato–Red Miso Vinaigrette

Joseph Drouhin Pouilly-Fuissé 2003

Crispy Five-Spice Magret of Duck and Hudson Valley Foie Gras with Creamy Green Curry Lentils, Foraged Mushrooms, Daikon Sprout Salad, and Allspice

Domaine Drouhin Pinot Noir 2001

Spiced Caramelized Lady Apples and Green Apple Smoothie

Bonny Doon Muscat Vin de Glacière NV

S’mores > Valrhona Chocolate and Coriander Mousse with Gooey Marshmallow and Spiced Chocolate Sauce

Graham’s Tawny Port Vintage 1991


Wines generously provided by Lauber Imports, Inc.

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