Fairway Takes the Hamptons: A Beautiful Benefit and Master Class for Yorkville Common Pantry

Steve, Lori, and Josh

On Sunday night, a beautiful thing happened. 50 people–wine lovers, cheese lovers, Yorkville Common Pantry supporters, and a handful of Fairway friends and family– gathered at the Hamptons Players Club to feast, learn, and give to benefit the Yorkville Common Pantry.

Just two weeks ago, I got a call from Lori, our Director of Trade and Product Development. She had big news. Augusto, Mario, and Roberta were coming to New York from Milan.

Augusto and Mario are savvy and wonderful Italian food people, and we’ve worked with them for generations; Roberta is their marketing whiz. They bring us sky-high quality products like our beloved Cara Cucina Garlic and Artichoke creamfragrant saffron pistils, pestos, antipasti, bruschetta, and more. They help us do what we do so well: offer the world’s tastiest and coolest foodstuffs at fabulous prices.

Armando, our Creative Director; Roberta, Mario, and Augusto from Agromonte/Aromatica Foods; and our teachers Steve Jenkins and Josh Wesson

We’d been wanting to put on another Master Class with Steve and Josh, and we wanted to announce our new partnership with YCP. The stars were aligned; this was our perfect opportunity.

A little about YCP: They’re an organization dedicated to reducing hunger while promoting dignity and self-sufficiency. They work towards that goal through food pantry and meal distribution programs, nutrition education, basic hygiene services, homeless support, and related services in East Harlem and other underserved communities throughout New York City. Agromonte and Fairway sponsored the night, so that 100% of ticket sales went to support this important endeavor.

Let me paint a picture: There was a cool breeze–a little rain, which was a welcome break from the sticky heat. Guests gathered for cocktails and conversation and Marques de Gelida “Old Vines” Xarel-lo from Penedes, Spain–a bright and addictive still white made from the cava grape. There were also snacks–little bruschetta with Agromonte’s semi-dried tomatoes; peppery gazpacho; endive stuffed with lobster mousse.

Then we all sat down in a big, lovely room. Chef Hector Diaz, a famous fixture on the Miami food scene, and his team created a stunning meal. Dinner was served; Steve and Josh took the stage. Often at these sorts of things, the food, drink, and company are the highlight, the speakers mere background noise. Not so on Sunday. Steve and Josh were on fire. The guests were rapt listening and laughing. I’ve heard the shtick before and even I was engrossed. Why is pairing wine like falling in love? How do gorgeous mountainside Gentiana result in pungent blue cheese?

We thank Agromonte/Aromatica, for their generous support of the benefit, and we thank you for joining us for an incredible night for an incredible cause. If you weren’t one of the lucky 50, Sunday’s menu is below, and we hope you join us next time!  Or book a table at the Hampton Players Club, and 10% of your food check will be donated to the YCP.

Passed Hors d’Oeuvres

Marques de Gelida “Old Vines” Xarel-lo 2011, Penedes, Spain

First—

Local green salad, cucumber, tomato, Lambrusco vinegar, Cabeço das Nogueiras olive oil with fresh cheeses:

Pico: Creamy, dainty button of chevre from Perigord. Oozes under a thin rind while maintaining a firm, cakey, lactic center.

Le Chevrot: Perhaps our most absolutely perfectly aged, perfectly toothsome, perfectly nutty, delicious French chevre. From Poitou-Charente.

Villa di Corlo Lambrusco Grasparossa di Castelvero NV, Emilia-Romagna, Italy

 Second—

Filet with Oregonzola butter; local snap peas and potatoes

Amancaya Gran Reserva Malbec-Cabernet Sauvignon 2010, Mendoza, Argentina

Third—

Cheese selection

Tomme Cabrioulet: From Ariege, Midi-Pyrenees, France comes this balanced, robust, barnyard-y, hazelnutty goat tomme.

Flor de Esgueva: Drive two hours north of Madrid to Peñafiel, and you’ll find the home of this beloved raw sheep’s milk cheese. Handmade from milk collected daily. The sheep graze on thyme, rosemary, mint and lavender, which flavors make their way into the cheese. Nutty, lush, and mellow.

Langres: From the southern Champagne region, Langres (named for the village and its plateau) is gooey, and creamy, perfect for poking at and scooping up with a crusty baguette. Red-orange rind, blond paste—eat every bit of it. Redolent, but not hit-you-over-the-head stinky. Washed with brine, funky, milky, and frankly, show-stopping.

Fourth—

Berries, shortbread, and saba

Terra d’Oro Moscato 2010, Amador County, California

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