Project MOST Dinner Tonight in East Hampton Features “Golden Trio” of Chefs

Joe RealmutoChef Joe Realmuto of Nick & Toni’s

The Golden Trio of chefs will be serving up an all organic, locally sourced dinner to raise funds for Project Most at artist Roy Nicholson’s studio tonight.

Joseph Realmuto of Nick & Toni’s, Jim Botsacos of Molyvos and John DeLucie of Bill’s Food & Drink, Crown, and the Lion will create the ultimate six-course farm-to-table menu, each served with its own wine or spirit pairing.

This once-in-a-lifetime dinner begins with cocktails at 6:30 p.m. and dinner at 7:30 p.m. with live music and “surprise gifts” for a suggested donation of $1,000 per person. Nicholson’s studio is at 760 East Hampton Turnpike (Route 114) Sag Harbor. RSVP: 631-604-2777

The Project MOST Scholarship Fund provides an enriching after-school program for disadvantaged students in East Hampton. Kids continue to learn from 3  to 6 p.m. by engaging in a variety of activities, such as getting help with homework, artwork, music, yoga and gardening in the Springs Seedlings greenhouse.

Realmuto, Project Most’s fundraising co-chair recruited his friends Botsacos and DeLucie to join him for this magical night. The trio may not be saving the world, ala Harry Potter, but it’s a pretty great start.

John DeLucieChef John DeLucie of the Lion

Project Most July 27 Dinner

Passed Hors d’Oeuvres
Arancini with Spicy Tomato Jam
Balsam Farm Sungold Tomato Cup with Sweet Corn Salad
Dock to Dish Fluke Ceviche
Crispy Fingerling Potatoes with Taramasalata & American Caviar
Mini Crab Cake

Dinner
Prosciutto di San Daniele
Garden Eggplant Caponata
Whipped Ricotta with Summer Truffles & Nick & Toni’s Honey
Tuscan Bread
Marinated Olives
Extra Virgin Olive Oil
Tuna Crudo, Preserved Citrus, Baby Fennel, Amagansett Sea Salt
Quail, Anson Mills Creamy Polenta, Roasted Black Mission Fig, Saba
Dock to Dish Striped Bass, Marinated Eggplant, Salsa Verde, Good Water Farms Micro Greens
Buttermilk Panacotta, Garden Raspberries, Candied Pistachios

Jim BotsacosChef Jim Botsacos of Molyvos

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