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Art-Inspired Cuisine: Palette To Palate Dinner At Southampton Inn Curated By North Fork Art Collective

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Isadora Capraro, Georgia Suter, Kara Hoblin, Paul Brooke, Scott Bluedorn, Verona Peñalba. Photo by Madison Fender

A Palette to Palate artists’ dinner curated by Kara Hoblin of North Fork Art Collective was held on Sunday, November 2, at the Southampton Inn as part of James Lane Fest’s weekend of events.

Artwork by Paul Brooke. Photo by Madison Fender

The inventive and educational six-course dinner with wine featured dishes inspired by artworks, paired with each course, created by Chef Michael Jeanty and Chef Joe Cipro, with dessert by Ursula XVII of Disset Chocolate. This series allows the chefs to create dishes based on the art — a continuous connection of inspiration and creativity.

Chef Michael Jeanty, Kara Hoblin, Jessica Mackin-Cipro, Joe Cipro, and Ursula XVII. Photo by Madison Fender

The show featured a mix of original North Fork Art Collective members and new artists. All of the artists — including Scott Bluedorn, Verona Peñalba, Isadora Capraro, Georgia Suter, Paul Brooke, Daniel Jones, and Kara Hoblin — call the East End home or have spent a significant amount of time on the forks.

Wine by RGNY x James Lane Post. Photo by Madison Fender

Guests were the first to enjoy wine from RGNY’s recent wine collaboration with James Lane Post, which features artwork by Verona Peñalba on the bottle.

Artwork by Daniel Jones. Photo by Madison Fender

The evening began with a welcome cocktail, a Blueberry Thyme Vodka Fizz garnished with a gooseberry, created using Simple Vodka, and paired with artwork by Daniel Jones.

Tuna tataki by Chef Joe Cipro. Photo by Madison Fender

The meal began with two dishes prepared by Chef Joe Cipro: tuna tataki with purple potato cracker, puffed vermicelli, shiso, white soy, and finger lime, paired with artwork by Paul Brooke; and grilled oysters with warm horseradish cream, crispy prosciutto, black garlic, and chive, paired with artwork by Scott Bluedorn.

Artwork by Scott Bluedorn, Georgia Suter, Verona Peñalba, and Isadora Capraro. Photo by Madison Fender

Chef Michael Jeanty, the Executive Chef at Claude’s at the Southampton Inn, included a grilled shrimp with preserved lemon puree and leek ash, paired with artwork by Georgia Suter; olive oil-poached halibut with roasted fennel, beurre blanc, and an herb oil, paired with artwork by Verona Peñalba; and a pistachio-crusted duck breast with butternut squash, braised endive, and huckleberry gastrique, paired with artwork by Isadora Capraro.