1 Perry Raso of Matunuck Oyster Bar, in South Kingstown, Rhode Island, serving his Point Judith oysters. Perry is committed to sustainable aquaculture practices, and he likens his approach of cultivating oysters to that of a farmer growing vegetables. http://www.rhodyoysters.com/.
2 Sandy Ingber of Grand Central Oyster bar, http://www.oysterbarny.com, orchestrated an outstanding oyster bar display featuring oysters from the Northeast.
3 Jeff Gardner from Watch Hill (center) with two of Grand Central Oyster Bars’ fast and efficient oyster shuckers.
4 Watch Hill oysters are from Winnapaug Pond, near Westerly, Rhode Island.
5 Oyster accoutrements.
6 A beautiful salt tasting from Amagansett Sea Salt Co. featured an Orient Point Blend, a Merlot Wine Blend, a Sag Harbor Blend, Pure Sea Salt, and an East End Blend. http://www.amagansettseasalt.com
7 Roasted potatoes for dipping into the salts.
9 The very tasty Surryano Ham from S. Wallace Edwards & Sons. This smoked Berkshire ham is hickory cured and dry aged 18 months. http://www.edwardsvaham.com/
11 We served the cocktail in mini- and regular-size copper mugs.
12 Lena Kwak, chef and cofounder of the gluten-free baking line Cup4Cup, was a 2012 Martha Stewart American Made Award Winner. We used Lena's gluten-free waffle mix to make a waffle tasting station. http://www.cup4cup.com/
14 A showcase of bountiful corn from the Midwest—roasted yellow, bicolor, and white corn.
15 One of the very tasty cocktails on the menu Friday night featured Red Jacket Orchard Apples, https://redjacketorchards.com, and Owney’s rum, http://owneys.com. Owney’s is a New York City–based distillery that uses a less-refined molasses in their process, which retains the characteristics of the original cane juice.
17 The Meat Market’s Pickled Rhubarb and Whole Grain Mustard accompanied their hand-crafted charcuterie. They served guanciale, prosciutto, coppa, mortabella, and lonzo. http://www.themeatmarketgb.com/
19 A twist on a lobster roll—lobster "cones."
21 2014 American Made Audience Choice Award Winner Chase Allen enjoying one of the four food stations.
22 When summit attendees arrived on Saturday, they were offered a wonderful breakfast of flaky croissants, ULIVjava coffee, and shots of green juice. (Photo by Juan Patino Photography)
23 PS Tailored Events made these homemade granola bars for a morning snack—they were served alongside crisp apples.
24 Assorted juice blends and new tea flavors from POM Wonderful were also available. (Photo by Juan Patino Photography)
25 Attendees enjoyed a delicious lunch of kale salad with roasted butternut squash; sandwiches of ham and Brie, and mozzarella and tomato; and a trio of mini desserts including a lemon bar, a blueberry financier, and a chocolate brownie topped with chocolate ganache and a raspberry. (Photo by Juan Patino Photography)
26 Lunch was served on chic disposable trays from Verterra, which are pretty and practical. The trays are all compostable and biodegradable. http://www.verterra.com (Photo by Juan Patino Photography)
27 Ready for plating—rows of chocolate brownies.
28 We selected 20 attendees at random to join me for lunch in my office. A few of my editors joined us as well. Pierre made us a delicious vegetable frittata with a kale and quinoa salad. (Photo courtesy Lela Barker)
29 Pierre and his team preparing the plates for desserts. (Photo by Juan Patino Photography)
30 Each apple tart tatin was topped with a delicate mint sprig. (Photo by Juan Patino Photography)
31 The autumnal classic. (Photo by Juan Patino Photography)
32 At the end of a day packed with speakers and activities, guests mingled at the HYATT house–sponsored closing party. HYATT house teamed up with us to celebrate local makers at all of their more than 50 locations nationwide with Neighborhood Guides. The guides were printed on Mohawk Fine Papers SuperFine paper.
35 They cure their salumi in-house, using pork from farmers they know and trust.
36 Joel Hough is the chef of Il Buco and Il Buco Alimentari. He and his sous-chef prepared buckwheat bread crostini with the most delicious lardo.
38 A caprese, made with local tomatoes, buffalo mozzarella, basil, olive oil, and black pepper.
39 Here I am with Marco Pasanella and the “son” in Pasanella & Son.
41 Jacob’s Pickles on the Upper West Side specializes in American Craft beers, sustainably and humanely raised meats, and housemade pickles, biscuits, and jams. http://jacobspickles.com/
42 An assortment of their crisp pickled vegetables.
43 COFFEED puts charitable giving at the forefront of its business. This specialty coffee company and locally-sourced cafe was founded by Frank Raffaele. http://www.coffeednyc.com/
44 HYATT house's Erin Cochran and Sian Martin and I toast to the end of a very successful event. See you next year!