Issue link: https://digital.copcomm.com/i/164544
EVENT RECAP other wines were poured alongside Champagne Billecart-Salmon Brut Réserve and Champagne Charles de Cazanove Brut. "Even on a hot day, it's the coolest party in the Hamptons," said Susan Ungaro, President of the James Beard Foundation, which is celebrating its 25th anniversary in high style. She was appreciative of Badoit's sponsorship. "Especially on a day like today, we need some wonderful water for people to quench their thirst." Eric O'Toole, President and General Manager of Danone Waters of America confirmed that the event was important for Badoit as it is introduced to the New York market. "It's a great environment where food and champagne is being celebrated," he said. "New York migrates to the Hamptons during the summertime—that whole universe of chefs and restaurateurs and our consumer group." Many of the chefs at the event were already familiar with Badoit. "What we have found is that individuals in the hospitality and culinary fields, especially if they've gone to school in France or Switzerland, are very aware of this brand," said Monique Waters Bonnetain, New York Regional Sales Manager for Danone Waters. She recalled recent wine tastings where Badoit was the water being served: "Invariably you would see a chef or other person in hospitality who would see the bottles from across the room and they'd come up to us and say, 'Is it here? Is it the real one?' So it has—I don't know if I want to say cult following, but a following of people who know about the brand." It's also popular with designated drivers and others who are not necessarily drinking alcohol. Among those was the guest of honor, Andrew Zimmern, the host and co-executive producer of Travel Channel's hit series Bizarre Foods with Andrew Zimmern and Bizarre Foods America. "I drink sparkling mineral waters with my meals," he said. He was appreciative of sparkling wines and waters: "Sparkling is wonderful with a meal. To drink those wines as they were meant to, with bigger, more fun foods—I see it growing every year in popularity." The subject of sparkling wines and Chef Anthony Bucco of the Ryland Inn in Whitehouse Station, NJ. "Like sparkling wine, Badoit opens up the palate and really does play very well with food." Guest of Honor Andrew Zimmern and Susan Ungaro, President of the James Beard Foundation. Chef Todd Jacobs of Fresh in Bridgehampton, NY. Anthony Dias Blue, Editor-in-Chief of THE TASTING PANEL. water intrigued the participating chefs. "It doesn't have as many boundaries as a traditional wine, which might skew against pairing with certain dishes," says Chef Anthony Bucco of the Ryland Inn in Whitehouse Station, New Jersey. "Badoit opens up the palate and really does play very well with food." "I would not advise anyone to have regular water with our food," said Maricel Presilla, author of the James Beard cookbook of the year, Gran Cocina Latina, and co-owner/chef of Cucharamama and Zafra Kitchens in Hoboken, New Jersey. "If you're going to serve bottled water, it should be something special," she said. And appraising the Badoit bottle she added, "A beautiful bottle is always a plus for the table." 62 / the tasting panel / september 2013 TP0913_034-62.indd 62 8/22/13 9:22 PM