Grillhampton chefs share their best recipes

Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.

Grilling might just be our favorite part of summer, there’s really no hiding that. And while we love firing up the ol’ BBQ at home, sometimes it’s nice to sit back and enjoy grill marks made by the pros. So you can imagine our excitement when we heard GrillHampton is back with an all-star chef line-up, ready to compete against each other for the winning title on the East End.

The first part of Dan’s Taste of Summer, a four-part food and wine event series, GrillHampton brings together the area’s who’s who of grillmasters from NYC and Long Island to battle it out for both Judge’s and People’s Choice Awards. Presented by Pat LaFrieda, the event is hosted by Adam Richman and features some of the best competing chefs from both Team Hamptons and Team NYC. There will even be live music, provided by rockers New Life Crisis.


To get us excited about the competition, we asked a couple veteran chefs for some of their best grilling recipes to try at home. Gabe Thompson, chef-owner of L’Artusi and Epicurean Group restaurant and 2014’s Grillhampton Judges Choice champion, teaches us how to make Bacon with Sauce Gribiche while chef-owner of Le Rivage Paul Denamiel gives us his recipe for The French Onion Soup Burger. Check them out below, and get ready to impress at your next BBQ.

Related: Feasting: BBQ With Franklin Premieres on PBS

Gabe ThompsonBacon with Sauce Gribiche
Chef Gabe Thompson, Epicurean Group


For the sauce gribiche:
One soft boiled egg
One hard boiled egg chopped
5 ounces neutral flavored oil
2 cloves garlic
2 tablespoons vinegar
1 tablespoon Dijon mustard
2 tablespoons whole grain mustard
1 tablespoon chopped capers
2 tablespoons chopped pickles
1 tablespoon chopped parsley
2 tsp salt
Fresh cracked pepper to taste

For the bacon:
2 lbs. slab bacon

For the salad:
1 head frisée
1/2 cup pickles, sliced thin
Olive oil
Salt and cracked pepper to taste


Add the peeled soft boiled egg (3 min egg) to a blender with the garlic, Dijon, vinegar and
salt. Blend together until smooth and slowly add the oil until emulsified. Remove from
blender and add the remaining ingredients and mix. Chill in a fridge until needed.

Get slab bacon from the butcher shop and have it cut into about 1/2 in thick slices. Grill or
pan roast bacon on the cut side until you get nice grill marks or even golden brown. Finish
in a 300 degree oven for about 20-30 min.

To make the salad, use different pickles sliced thinly and mix with frisée and dress with
olive oil. Finish the salad with salt and fresh ground pepper.

To plate, add about 1-2 tablespoons of the sauce gribiche on each plate. Slice bacon thinly
and arrange it on top of the sauce. Toss the frisée, pickles, some pickle
vinegar, olive oil and salt and pepper to taste and place on top of the sliced bacon.

Eat it up!! Serves 4-6.

Paul DenamielThe French Onion Soup Burger
Chef Paul Denamiel, Le Rivage


Béchamel Sauce:
2 tbs. Butter
2 tbs. Flour
1 1/4 Cup Heated Milk
Salt and Ground Pepper to taste

4 Large Spanish Onions
1 Cup Beef or Chicken Stock
2 Sprigs Fresh Thyme
4 tbs. Olive Oil
6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
6 Slices of Emmental Cheese
6 English Muffins


Bechamel sauce:
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min.
Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps
and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and
pepper, lower heat and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for
later use, cover it with plastic wrap. Set aside.

Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium
heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized. Add stock and
cook until most is evaporated. This may take about 20 min. Remove thyme sprigs. Season with salt and
pepper. Set aside.

Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper
both sides of each burger. Place burger on grill pan and cook 5–6 min. each side for
medium burger. After burger is flipped, place cheese on top and cook until desired internal
temperature is reached and cheese is melted.

Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of
béchamel sauce, followed by meat and sautéed onions.

Serves 6.

GrillHampton tickets are on sale for $125 (inclusive of all food and beverage) at

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