The Piermont in Babylon was buzzing with hungry foodies feasting on small platters from more than a dozen Long Island chefs at Taste the Greats presented by Yieldstreet, a Dan’s Taste event, on April 21.
Guests enjoyed an evening of food tastings with the backdrop of live music and waterfront views in the party room of the upscale venue. A diverse array of chefs from restaurants across the region prepared and served their finest small dishes as attendees mingled and walked around to try each one.
“We love being in such good company of local business owners and chefs,” said Jimmy Lyons, of North Fork Doughnut Company, who served three types of donuts at the event. “Because we’re based on the North Fork, it’s always nice to come out a little further west and showcase our product in a different area.”
Tasty plates ranged from Bayview Kitchen’s jerk chicken and 5 Ocean Bar & Grill’s cod cakes to Ruta Oaxaca’s guacamole and RHUM’s tuna poke. Each chef packed their best flavors into one bite-sized plate that kept guests coming back around for more.
“We tried to do something that’s transportable and easy to pick up and eat, but also something that’s impressive,” said Chef Michael Ross, of Pearl, a modern American restaurant in Island Park, who served a homemade ricotta gnocchi.
The Piermont’s executive chef, Joseph Vigliotti, had a spinach and ricotta truffle with cream sauce for guests to sample. Other restaurants with chefs serving their best were Backyard BBQ, Hush Ramen, Juniper, Lessings Caterers, Verde Kitchen & Cocktails, and George Martin’s Strip Steak.
And of course, what’s a meal without dessert and drinks? There were a few stand-out spots for guests’ alcohol and sweets fixes. One was The Cup Bearer, a mobile bar tended by expert mixologists who served cocktails throughout the night. The station was sponsored by YieldStreet, a market investment advising company and presenting sponsor of the Dan’s Taste series.
For the most delectable desserts, guests flocked to Chef Linda Johnson, of Chocology Unlimited. She served her Royal Brownie du Chocolate, a fudgy brownie with a salted creme brulee topping. She also offered bourbon and chocolate pairings as the night went on, engaging with guests about how to create the best chocolate and whiskey flavors.
“It’s all about tasting,” Johnson said. “You don’t need to have a lot, just a little bit.”
Taste the Greats closed out the evening with an afterparty. The big event’s sponsors included LaCroix, Coney Island Brewing Company, Truly Hard Seltzer, Samuel Adams, Dogfish Head, and Tito’s Handmade.
The next event in the Dan’s Taste series is Chefs of the Hamptons. For more information, visit DansTaste.com.
For more food and drink coverage, visit longislandpress.com/category/food-drink.
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