What’s your favorite summer ingredient, and will you incorporate it into your offerings for the event?
We may be biased here, but there is nothing better than ice cream in the summer! Well, except mochi ice cream. At My/Mochi we wrap our own homemade premium ice cream, which comes in more than 20 flavors, in our pillowy rice dough. For the event we will be ‘dishing out’ some of our fan favorites – strawberry, mango, cookies & cream, cereal & milk, cookie dough, passion fruit and non-dairy chocolate – and giving foodies a ‘sneak peek’ at new products coming out later this year and next!
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How did you get into this line of work?
My/Mochi is the OG mochi ice cream that we like to say was “born in Japan and reimagined in LA” as it was founded by a Japanese baker and American entrepreneur who came up with idea to wrap traditional mochi dough around premium cream. They sold it in a small shop in Los Angeles’s Little Tokyo and today we are the largest producer of mochi ice cream in the world.
What’s the story behind your dish/drink that makes it a perfect fit for the White Party?
The White Party is full-on foodie, so we know that the guests will really appreciate the My/Mochi ice cream experience, including the sneak peeks of new products that show how we are really stretching the possibilities of mochi! Not to mention that mochi dough is white.
Can you describe any unique or standout elements that will be featured by your business at the event?
Mochi ice cream is that perfect joyfully chill eating experience because you first bite into that pillowy mochi dough and then comes the cool, creamy ice cream. Also, My/Mochi uses only real ingredients, and you’ll find that in varieties like cookie dough and cookies & cream, you’ll get those extra bites of real dough and cookies.
Where do you draw your inspiration from?
We are inspired by bringing people joy in a simple, delicious treat. Our culinary team is insanely creative and has developed flavors like cookie dough and cereal & milk and holiday flavors coming out including hot cocoa and sugar cookie that are so on the mark. When we see people take a bite out of our mochi ice cream and have a response like ‘this is unbelievable’ we are just inspired to do even more!
Please describe your product/service in five words.
The OG mochi ice cream.
What are you most excited for at the event?
We’re most excited about giving people the unique ‘joyfully chill’ experience of My/Mochi’s premium ice cream and mochi dough that is unmatched anywhere in the world.
mymochi.com
David Ladner
David Ladner, N’amo
What’s your favorite summer ingredient, and will you incorporate it into your offerings for the event?
Radish
How did you get into this line of work?
I loved the creativity and to make people happy.
What’s the story behind your dish/drink that makes it a perfect fit for the White Party?
This a dish I picked up over 10 years ago from Jody Adams, also it’s a white Gazpacho so it makes sense for the white party.
Can you describe any unique or standout elements that will be featured by your business at the event?
The emulsion and marination of the vegetables takes time and patience.
Where do you draw your inspiration from?
The simplicity of of letting food be food, not over complicating good ingredients
Please describe your product/service in five words.
Clean, fresh, delicious, vibrant, satisfying we no.
What are you most excited for at the event?
Meeting new people.
If your signature cocktail or dish was named after an iconic East End location, which would it be and why?
The Ditch Plains.
If your company was a signature cocktail or dish, what would it be called and what would the drink/plate be?
This a dish I picked up over 10 years ago from Jody Adams, also it incorporates a white Gazpacho so it makes sense for the white party.
What will you be serving at the event?
Grilled Swordfish with white gazpacho, corn and pepper salad.
74 W. Lake Drive, Montauk, 631-668-8344, namoseafood.com
Michael Passmore
Passmore Caviar Founder Michael Passmore
What’s your favorite summer ingredient, and will you incorporate it into your offerings for the event?
Caviar is our favorite ingredient, and we are looking forward to topping our dishes with it!
How did you get into this line of work?
I began my journey raising fish and making caviar 20 years ago when I bought 40 acres in the rolling hills of Northern California. Unbeknownst to me at the time, my neighbor was a renowned aquaculturist and this piqued my interest as I considered what to do with my ranch. Fast forward a few years and I was in the local farmer’s markets where some of the best chefs in the world found me and my fresh fish, as well as my caviar. From there, I knew that I would focus on serving the finest fresh fish and caviar across the US to the most discriminating of professional chefs and anyone who fancies only the best.
What’s the story behind your dish/drink that makes it a perfect fit for the White Party?
White rice cracker with our smoked sturgeon and puree of local peaches from Milk Pail farms, with a dollop of PASSMORE Reserve caviar and a Balsam Farms flower a’top. The perfect summer White Party bite!
Can you describe any unique or standout elements that will be featured by your business at the event?
We’re excited to be back for our third summer party with Dan’s! We are in Montauk in collaboration with Gurneys, and we’ve selected the best caviar to pair with the dishes created by Gurney’s Executive Chef, Mbada Danso. This caviar was produced on our ranch in Northern California, by Michael Passmore and his team this January. Whether you’re new to caviar or a returning guest from last year, we invite you to come and enjoy this unique culinary collaboration. We can’t think of a better way to conclude Summer 2024!
Where do you draw your inspiration from?
My biggest inspiration is making the finest caviar and elevating the craft while indulging in the opportunity to serve my customers
Please describe your product/service in five words.
Farm, curate, and make outstanding caviar.
What are you most excited for at the event?
We are most looking forward to engaging with new and returning guests, introducing them to our caviar, and celebrating the collaboration with Gurney’s and Dan’s Papers. Seeing how our caviar pairs with the dishes created by Chef Mbada and experiencing the vibrant atmosphere of the event – it’s always exciting to be part of such a fantastic gathering and to connect with fellow caviar lovers.
If your signature cocktail or dish was named after an iconic East End location, which would it be and why?
“The Star,” named fondly after Star Island, our dish celebrates local New York cuisine and sustainably sourced seafood. We worked in tandem with two local farms to produce this fresh, and delicious summer dish, which will also be a star in everyone’s eyes!
If your company was a signature cocktail or dish, what would it be called and what would the drink/plate be?
“The French 75,” a refreshing blend of gin, Champagne, lemon juice, and sugar. Description: This cocktail combines the finesse of gin with the effervescence of Champagne, much like the delicate and refined taste of caviar.
passmorecaviar.com
Ashley Finestone
Miami Chains CEO Ashley Finestone
How did you get into this line of work?
I began my company at the start of the pandemic with Mask Chains. They were super stylish and functional at the time, demand grew, so did our designs, I found myself with a full-on company, online store, nonstop sales, showrooms to represent the brand, retailers carrying the brand.
What specific themes or concepts do you think your business will add to the event?
Our brand slogan is WEAR. EVERYWHERE. As soon as guests will use our chains at the White Party, they will see how fashionably handsfree they can be, having their phone simply and effortlessly around their wrist to capture the night and not miss a moment of Dan’s Taste event.
Can you describe any unique or standout elements that will be featured by your business at the event?
Our fabulous phone chains attach to any and all cell phones regardless of make or case. Guests will be wearing them RIGHT AWAY! They will be able to see the simple two-step attachment instructions on the co-branded ‘Dan’s Taste x Miami Chains & Co.’
Describe your product and/or services in five words.
If your company was a signature cocktail or dish, what would it be called and what would the drink/plate be?
Finest-One would be the name of my dish because it is my last name split up. It would be a dark chocolate molten cake with coffee ice cream because I have major sweet tooth!
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