A Palette to Palate artists’ dinner curated by Kara Hoblin of North Fork Art Collective will take place on Sunday, November 2, at 5 PM at the Southampton Inn as part of James Lane Fest’s weekend of events.
The inventive and educational six-course dinner with wine features 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. The show features 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, and Kara Hoblin — call the East End home or have spent a significant amount of time on the forks. Guests will also enjoy wine from RGNY’s recent wine collaboration with James Lane Post, which features artwork by Verona Peñalba on the bottle.
The meal will begin with two dishes prepared by Chef Joe Cipro, a culinary professional whose work celebrates the art of thoughtful cooking and seasonal ingredients. Dishes include tuna tataki with white soy and finger lime, blue potato cracker, puffed vermicelli, and shiso; and grilled oysters with warm horseradish cream, prosciutto crisp, black garlic, and chive.
Based in New York City and the East End, Chef Cipro has been crafting bespoke dining experiences as a private chef since 2013. Before working privately, he honed his skills in acclaimed restaurant kitchens, including as a sous chef at Topping Rose House in Bridgehampton, where he helped open the restaurant alongside Tom Colicchio, and at the celebrated Della Femina Restaurant in East Hampton.
Chef Michael Jeanty is the Executive Chef at Claude’s at the Southampton Inn. His dishes will include a grilled shrimp with preserved lemon puree and leek ash; olive oil-poached halibut with roasted fennel, beurre blanc, and an herb oil; and a pistachio-crusted duck breast with butternut squash, braised endive, and huckleberry gastrique.
Chef Jeanty is a classically trained chef with over 25 years of culinary experience. His journey began in the heart of New York City, where he studied at the New York Restaurant School and honed his craft in the kitchens of the Crowne Plaza and Tribeca Grand hotels. His early fascination with cooking — sparked by watching television chefs — quickly evolved into a dynamic career spanning acclaimed restaurants, luxury hotels, and high-profile events.
Chef Jeanty’s style is rooted in French technique, elevated by the precision and depth of Japanese flavors. He’s a passionate advocate of farm-to-table cooking, often sourcing ingredients from his own garden to create dishes that burst with vibrant color, seasonal nuance, and emotional resonance. His plating is inspired by visual art, balancing bold flavors with restraint and storytelling.
Over the years, Chef Jeanty has led kitchens as Executive Chef at City Winery in New York City, Claudio’s in Greenport, and Claude’s at the Southampton Inn, where his clam chowder earned top honors in Southampton’s 2025 Chowder Competition. He’s worked with and learned from renowned chefs Franklin Becker and Hok Chin, refining a style that’s both technically confident and creatively daring. His talents have been sought for exclusive events, including catering for President Bill Clinton, Madonna, and Elton John. Whether crafting intimate tasting menus or scaling recipes for large gatherings, he brings a spirit of generosity, precision, and artistry to every plate.
The meal will conclude with a dessert prepared by Ursula XVII of Disset Chocolate. Ursula XVII is a passionate chocolatier who has trained with world-renowned pastry chefs while working at several Michelin-starred restaurants and shops across Europe and the United States. Her first job was at a Michelin-starred restaurant, where she discovered her passion for chocolate. After several years in New York City, she continued her work in Europe, under chefs Albert Adria, Oriol Balaguer, and Jordi Ferrer.
Ursula became inspired to use ingredients, extracts, and essences from the surrounding areas while leading the pastry team at the Michelin-starred fine dining farm-to-table restaurant, Ca L’Enric, in the north of Catalonia. From there, she was recruited to help implement pastry and chocolate programs at a large upscale resort in the Hudson Valley. In 2020, she started her own line, Disset Chocolate, an artisan chocolate company based on the North Fork with an atelier in Cutchogue.
The event’s venue, The Southampton Inn, features 90 boutique guest rooms and is situated on well-manicured lawns in the heart of Southampton Village. World-famous Coopers Beach, boutiques, art galleries, and restaurants are just minutes away on foot. The hotel houses Claude’s Restaurant, and the event will take place in Southampton Inn’s Ballroom.
Tickets to the dinner are $175 and are available via Eventbrite or by emailing jessica@jameslanepost.com. Readers can use the code “JLP30” for a discounted ticket.