Samuel Waxman Cancer Research Foundation’s 18th Annual Hamptons Happening

More than 300 guests attended the Samuel Waxman Cancer Research Foundation’s 18th Annual Hamptons Happening. Hosted at the Bridgehampton estate of Kenneth and Maria Fishel, the event raised $400,000 for groundbreaking cancer research.

“Over the past 18 years, the Hamptons Happening has raised nearly $6 million for cancer research and with this year’s event we have surpassed that amazing milestone,” said William T. Sullivan, SWCRF executive director. “Since its founding, SWCRF has invested more $100 million towards collaborative cancer research, contributing to a number of scientific breakthroughs in the fight to eradicate cancer.”

This year’s event honored Bess Freedman, CEO of Brown Harris Stevens, for the Distinguished Business Leader Award; Mark Melchiorre, Executive Managing Director, CIO & Head of Brean Investment Group with the Distinguished Finance Leader Award; Chef Julian Medina, Chef-Owner of Toloache, Coppelia, Tacuba, La Chula, El Fish Shack and Kuxe with the Hospitality and Service Award; and Max Mara with the Fashion Cares Award.

“Cancer has affected all of us in one way or another. We know the struggles of the disease and pervasiveness firsthand. The Samuel Waxman Cancer Research Foundation has one mission: eradicate cancer. I am honored to be able to participate and contribute to this unparalleled organization and such a worthy cause,” said Freedman.

“Cancer has touched our family many times. My mother, aunts, uncles, and sister-in-law have all suffered various cancer diagnoses. As a result, our family is very involved in volunteering our time and resources to support cancer research. The Waxman Foundation is a prominent, local leader in this field, and I am honored to take part in their efforts,” said Melchiorre.

“I’ve had friends and family with cancer but because of incredible advancements in treatment there is always a light at the end of the tunnel. I’m proud to be a part of the Samuel Waxman Cancer Research Foundation’s fight to find a cure and end this disease once and for all,” said Chef Medina.

“Max Mara is honored to be partnering with the Samuel Waxman Cancer Research Foundation, an organization whose mission is to eliminate cancer through innovative and collaborative research. At Max Mara, we honor those who have been impacted by cancer and we are proud to help in the fight to free the world from this devastating disease,” said Notari.

Attendees enjoyed a night of tastings from dozens of chefs, restaurants, and beverage companies such as Chef Honoree Julian Medina’s Toloache, Coppelia, La Chula, and Tacuba; Arlotta Food Studio; Barney Greengrass; Centro Trattoria and Bar; Chef Peter Ambrose; Chef David Burke; Chef Harold Moore; Mercato Cucina; Phillipe Chow; T Bar; Tommy Bahama; Union Sushi & Steak; A La Mode Ice Cream Truck; Clarkson Avenue Crumb Cake Co.; Lilly’s Baking Company; Magnolia Bakery; and drinks from Herradura, Woodford Reserve, LoverBoy Hard Tea, Blood Monkey Gin, Palm Bay, Simple Vodka, Hampton Water, and Bridgehampton Breeze Wine.

The event also featured a live auction and entertainment by Josh Beckerman, aka The Foodie Magician, DJ Jetset, and GR1FN.

Hamptons Happening event chair was Mark D. Friedman of Brown Harris Stevens with co-chairs, Jamie Koff, Fabric to Finish and Erica Fineberg. The event committee included Alexandra Adame, Chris Arlotta, Antonella Bertello, Timothy Burch, Natalie Cohen Gould, Jennifer Counihan, Maria Fishel, Jacqueline Frank, Michael Frank, Michelle Greenberg, Bryan Griffin, Dina Koutroumanis, Norah Lawlor, Jessica Mackin, Kristyn, Mazza, Pamela Morgan, April Murena, Lib Obeid, Christine Prydatko, Randi Schatz, Joshua Sechter, Michael Snell, and Tiffiany West.