Saturday nights in the Hamptons are reserved for leisurely, lavish dinners, and this past weekend the clouds cleared just in time for guests to take in the lush surroundings at the East Hampton home of Neil Patrick Harris and David Burtka. The reason for the soirée? The MICHELIN Guide and Capital One Dining co-hosted an evening under the stars with stars (and select Capital One cardholders and invited guests). And for such an illustrious occasion, who better than chef Thomas Keller—yes, of Three MICHELIN Star per se and Three MICHELIN Star (and Green Star) The French Laundry—and his per se team to prepare an elegant summer dinner.
Dressed in their summer finest, revelers including Alina Cho, François Sarkozy, and Rula Jebreal mixed and mingled in the gardens sipping on Basil-Hayden cocktails (the delicious Golden Hour and Bourbon Bellini), Thomas Ashbourne espresso martinis (a favorite of co-host Harris), along with Frédéric Savart extra brut ‘L’Accomplie’ from Per Se. Bites passed through cocktails were a myriad of classics with an elevated bend—think bagel and lox made with smoked salmon mousse, a BLT comprised of braised pork belly with black winter truffle, and wagyu tartare.
But as guests including Anne Hearst and Jay McInerney, Joey Wolffer and Max Rohn, and Karolina Kurkova and Archie Drury took their seats it was time for the real meal to begin. Under illuminated stars, Keller and his team delivered on fresh, summer flavors ranging from the vibrant (grilled peach salad with sweet yellow corn and preserved peppers) to the indulgent (pure bred Elysian Fields Farms lamb with Moroccan Olive jus). And what summer dinner party would be complete without a sweet finish? Leave it to Keller to provide the most refined take on “Smore’s” that left guests satiated and smiling long into the evening.
To learn more about the MICHELIN x Capital One Dining partnership which includes exclusive access to distinct culinary experiences, once-in-a-lifetime collaborations, and more for eligible Capital One cardholders, please click here.
Dinner menu with wine pairings:
Cape Cod Bluefin Tuna
Young Coconut, Persian Cucumbers, Finger Limes, Shiso Cress, and Regiis Ova Caviar
Egon Müller, Riesling, “Scharzhof,” Mosel 2020
Grilled Peach Salad
Hass Avocado, Sweet Yellow Corn, Preserved Peppers, and Cilantro Flowers
Fillet of Mediterranean Lubina
Charred Eggplant Purée, Greenmarket Basil, and Sungold To mato Emulsion
Alain Hudelot-Noëllat, “Clos des Écoles,” Meursault 2018
Four Story Hill Farm Poulard “En Persillade”
Tokyo Turnips, Chanterelle Mush rooms, and “Sauce Périgourdine”
Aldo Conterno, Nebbiolo, “Il Favot,” Langhe 2018
Prime Rib of Elysian Fields Farm Lamb
Crispy “Papadum,” Sofrito-Braised Romano Beans, Petite Parsley, and Moroccan Olive Jus
Domaine Rostaing, “Ampodium,” Côte-Rôtie 2017
Dark Chocolate Ganache, Toasted Marshmallow, and Graham Cracker
Graham’s, Vintage Port 2016
Photography by Adahlia Cole and Colin Peck
Hero image: Adahlia Cole and Colin Peck