Issue link: http://digital.copcomm.com/i/164544
EVENT RECAP The Champagne of Water Sparkles in the Hamptons BADOIT TOASTS THE JAMES BEARD FOUNDATION'S CHEFS & CHAMPAGNE by Timothy Moriarty / photos by Doug Young "I Chef Michel Richard. "Drinking water with gentle carbonation and mild minerality is the ideal way for a diner to refresh the palate between bites of carefully prepared food." love bubbles," declared Michel Richard, the flamboyant chef, as he held a bottle of Badoit Sparkling Natural Mineral Water. "Bubbles make you happy." Chef Richard was speaking from the very epicenter of effervescence: Chefs & Champagne New York. The chef-owner of Central Michel Richard in Washington D.C. and Villard in New York City was one of 40 chefs participating in the 22nd annual walk-around tasting, which was held at the Wölffer Estate in Sagaponack, Long Island. Badoit was one of the premiere sponsors of the event, which helps support the James Beard Foundation. "If it's not French, it's not good," Richard added with a sly smile, examining the Badoit bottle. In a more serious tone, he reinforced the notion that drinking water with gentle carbonation and mild minerality is the ideal way for a diner to refresh her palate between bites of carefully prepared food. Though he was quick to say, "I love champagne. I was raised there, and it's wonderful." Chef Evan Hanczor of Parish Hall in Champagne and Long Brooklyn and his Montauk sea scallops Island wines were in and roe. "With chefs and sommeliers abundance at the event, to working together on tasting menus, complement the guest chefs' you might see more sparkling wine small plates: Wolffer rosés, than you have in the past. People like Chardonnay, Merlot and the refreshing quality." 60 / the tasting panel / september 2013 TP0913_034-62.indd 60 8/22/13 9:21 PM