Barbeque and Beyond2003

"Barbecue and Beyond" The "Barbecue and Beyond" Fundraiser for The Maryhaven Center For Hope was held at the Villa Maria on Mecox Bay in Watermill on Saturday, June21, 2003. This event featured food from over 20 of New York's best chefs, each serving their special dishes. Participating Chefs included •Bobby Flay •Rocco DiSpirito •Jonathan Eisman •Al Roker •David Rosengarten •George Hirsh •Rick Moonen •Francois Payard •Ken Callaghan •Daniel Orr •David Walzog. Executive Chef and Art of Eating Owner Cheryl Stair collaborated with each chef to prepare their recipes to each Celebrity Chef's satisfaction.
		Each Recipe required analyzing and extending. Then followed the ordering, test-driving and preparation of each dish, bringing them to the stage where they could be finished and grilled on site by the chefs.It was also necessary to provide a variety of equipment individualized upon each chef's needs. In addition, providing all necessary Board of Health permits and coordinating the guest chef's other requests were part of the duties shouldered by Cheryl Stair and her team.
Operating from their catering facility in Amagansett, Art of Eating, Catering and Event Planning coordinated with : Two event planners Rental and Tent companies Southampton Fire Marshall (15 active grills under 3 -10' x 60' grilling stations surrounding the 80' x 120' main tent, connector tents, a 30' x 40' prep tent) Suffolk County Dept.of Health Services (Issues and sanitation for the 50 chefs, assistants and prep people, running hot water, storage of grey water) Generator Contractors Electrical and Lighting Specialists (Sound and lighting, all in a open and exposed field on the water.) Security and Valet Professionals

		Even the grills themselves were a challenge! Using seasoned hickory with the threat of rain, under windy conditions, in an exposed field on the water, required special attention. Coordinating the firing of each grill with the proper timing necessitated the sole attention of two experienced grill-chefs from Art of Eating.
Maintaining the different proper grill temperatures and replenishing fuel in the grills for each of the 15 restaurants was another responsibility assigned to Art of Eating's Grill Crew. Then came the safe removal and disposal of hot coals from 15 grills. Refuse clean up was also included.
		The threat and the eventual arrival of a major early summer storm during the last half-hour of the event kept the excitement levels high. While over 450 guests enjoyed the food and beverages donated by the restaurants and beverage vendors, behind the scenes, Art of Eating personnel prepared for the breakdown. At the appointed time, the load out was underway - in torrential rain, wind and mud for the tent had to be cleared that same evening.
Not surprisingly, the event was hailed as a great success and next year's event is already in the planning stages..... Return to EVENTS PAGE