Chefs' benefit highlights East End sustainability

Learn about sustainability while you sample the wares of some of the East End’s best chefs, farmers, fishermen, wineries and breweries. That’s the idea behind S.E.E.D. (Sustainable East End Development), organized by the Eastern Long Island chapter of the chefs' group American Culinary Federation (ACF). The event takes place on Sept. 28 at Westhampton Beach Country Club.

Among the participating chefs will be Tom Schaudel (A lure, Southold, Petulant Wino, Aquebogue and Jewel, Melville), Lia Fallon (Brewology, Speonk), Ralph Perazzo (BBD's, Rocky Point), Todd Jacobs (Fresh Hamptons, Bridgehampton), Noah Schwartz (Noah’s, Greenport), Douglas Gulija (Plaza Café, Southampton) and Jay Jadeja (West East Bistro, Hicksville). Click here for the complete list.

The chefs will highlight produce from Browders Birds, Invincible Summer Farms, Margene Farms, Oysterponds Shellfish, Long Island Mushroom and Sang Lee Farms.

Providing libations will be Lenz Winery (Peconic), Mattabella Vineyards (Southold), One Woman Wines & Vineyards (Southold), Raphael (Peconic), Roanoke Vineyards (Riverhead), St. James Brewery, Southampton Publick House.

Proceeds will benefit two programs: Slow Food’s Edible School Garden Project, which pairs farmers with local schools to start and sustain gardens and greenhouses, and ACF’s Chefs Move to School, promoting partnerships between chefs and schools to encourage healthy eating and proper nutrition.

The S.E.E.D. festivities get underway on Sunday, Sept. 28, at 4 p.m. Admission is $75. VIP tickets also are available ($125) and grant the bearer admission to a screening of Shell Shocked, a film about the fight to bring oysters back to New York Harbor. The screening is at the Westhampton Beach Performing Arts Center and will be followed, at 3 p.m., by a Champagne reception at the Westhampton Beach Country Club, 35 Potunk Lane, Westhampton Beach.

Click here for more information or to order tickets, or call Chris Singleman at 631-807-2668.