7.26 GrillHampton

Clubhouse Hanmptons Chef E.Matthew Chappelle

What is your cooking philosophy?

Respect food and add technique, it will always be great.

What is your favorite spot in the Hamptons?

I’ve been to a lot of places but havent made that choice of one spot.

Where do you draw your inspiration from?

My grandmother and how precise she was at everything. Heavy in detail and focused.

What new food trends are you seeing?

Mostly Americana like smash burger, sandwiches, finger foods, ect.

What is your comfort food and why?

I am from Philadelphia and I love my hoagies, cheesesteaks and water ices. That’s usually my go-to foods

What is your favorite dish to make?

I can’t answer that.I like making almost everything, technique and finesse brings something ordinary to another spectrum.

What do you plan to serve at the event?

Smash burger with butter poached lobster, but it will taste better than it is on paper.

174 Daniels Hole Road, East Hampton, 631-537-2695, clubhousehamptons.com

Backyard Brine Chef Randy Kopke

What is your cooking philosophy?

Fresh ingredients, have fun, full of flavor!

What is your favorite spot in the Hamptons?

Sag Harbor. Always reminds me of our beginnings being a vendor in the farmers market. But I have many favorite spots throughout the Hamptons.

Where do you draw your inspiration from?

Everywhere, everyday. From taking a drive through the farm roads on the North Fork, in our backyard garden, and my Grandfather who had the biggest vegetable garden ever! Whenever I taste a fresh string bean or rub the leaves of a tomato plant in the garden and get that scent of the plant, I get inspired to create something. I have to pickle it!

What new food trends are you seeing?

Pickle everything. Which is amazing considering I am the co-owner of Backyard Brine. I am seeing pickle lemonade, pickle ketchup to pickle cotton candy.

What is your comfort food and why?

Hmmm so many. A good cheeseburger cooked low and slow over charcoal with a chunk of Hickory wood giving it a slight smoke always make me smile. And of course topped with our pickles!

What is your favorite dish to make?

My baked clams. I love going digging for chowder clams, it makes them taste that much better knowing that I worked for it.

What do you plan to serve at the event?

Artisan pickle plates featuring our Smokey Sienna’s smoked jalapeño dill pickle. A wood smoked pickle with a touch of heat.

8595 Cox Lane, Cutchogue, 631-754-1050, backyardbrine.com

Hamptons Catered Affairs Chef Dana McCall

What is your cooking philosophy?

Feed people the way you would want to be fed. Flavor your food!

What is your favorite spot in the Hamptons?

Love to see a good show at the room at The Clubhouse in East Hampton.

Where do you draw your inspiration from?

In the food world the contessa herself Ina Garten, in life my family will always be my greatest inspiration.

What new food trends are you seeing?

Alternative-based foods like plants, milks, cheeses, etc.

What is your comfort food and why?

I will never pass up a taco.

What is your favorite dish to make?

A big pot of clams and mussels with a few flavor secrets thrown in.

What do you plan to serve at the event?

We’re going fun barbecu for this one with a pulled pork mac and cheese in a waffle cone with crispy onions and chives.

32 Lighthouse Road, Hampton Bays, 631-604-9100, hamptonscateredaffairs.com