• Dining

Sunset Beach Dinner with Lee Schrager

Offer Ended

Celebrate summer on Shelter Island with André Balazs Reserve Rosé, a three-course dinner and gorgeous sunset views.

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  • Sunset Beach Dinner with Lee Schrager
  • Sunset Beach Dinner with Lee Schrager
  • Sunset Beach Dinner with Lee Schrager
  • Sunset Beach Dinner with Lee Schrager
  • Sunset Beach Dinner with Lee Schrager
  • Sunset Beach Dinner with Lee Schrager
  • Sunset Beach Dinner with Lee Schrager

Includes

  • Dinner at Sunset Beach with Lee Schrager on Sunday, August 19, 2012
  • 30-minute cocktail reception with passed jamón croquetas and oysters on the half shell, starting at 8 PM
  • Three-course dinner at 8:45 PM
  • André Balazs Reserve Rosé pairings

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$150

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What we love

  • This exclusive dinner takes place at André Balazs’ chic and secluded hotel and restaurant on Shelter Island in the Hamptons.
  • You’ll mingle at the cocktail reception as you sample passed hors d’oeuvres like jamón croquetas and oysters, and sip on house-made rosé sangria and frozen margaritas.
  • The event is hosted by Lee Schrager, the impresario behind the Food Network South Beach and New York City Wine & Food Festivals.
  • Mark Zeitouni, Executive Chef from Miami’s The Standard Spa, will walk you through each course, as you learn the inspirations behind each dish.
  • The three-course dinner is a true feast—jumbo asparagus with poached egg and truffles; local striped bass in a seafood nage with sea urchin; and a seasonal fruit tart for dessert.
  • Each course comes paired with the newest vintage of the André Balazs Reserve Rosé, a crisp rosé created by Balazs in collaboration with Sagaponack’s Wölffer Estate.

What to know

  • Redeem on: Sunday, August 19, 2012
  • This offer is final sale and non-refundable
  • Must be 21 or over to attend; valid government ID required
  • Purchaser names will be provided to the vendor for ticketing purposes

Where

35 Shore Road
Shelter Island, NY 11965

About Sunset Beach

Hosted by culinary impresario Lee Brian Schrager, this special Sunday dinner begins with a cocktail reception featuring jamón croquetas, oysters on the half shell, house-made rosé sangria and frozen margaritas. After taking your seat, Chef Mark Zeitouni will educate you on the three courses that await, from the savory truffles-and-poached-egg asparagus to the locally caught striped bass to a tangy fruit tart made from the freshest seasonal ingredients. Each course comes paired with the newest vintage of the Andre Balazs Reserve Rosé, a crisp rosé created in collaboration with Sagaponack’s Wölffer Estate. As you watch the sun set across the harbor, you can raise a glass to the pleasures of summer.

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