If you were not able to attend the Samuel Waxman Hampton Happening Event, KDHamptons has the photo highlights below. More than 300 guests attended the 15th Annual Hamptons Happening culinary charity event that raised more than $440,000 to support the groundbreaking research of the Samuel Waxman Cancer Research Foundation (SWCRF). The popular annual charity food and wine event honored Lidia Bastianich, Antonella Bertello, Ian Duke and Nicole Miller.

The SWCRF honored luminaries in cuisine, fashion, and business for their longtime support of cancer research. The honorees were: celebrity chef and Emmy-Awarding Winning cooking show host Lidia Bastianich and generations of the Bastianich family; Ian Duke, legendary owner of five restaurants in Southampton and New York City; business honoree, Antonella Bertello, real estate entrepreneur and owner of the historic The Baker House 1650 boutique hotel in East Hampton; and iconic womenswear designer Nicole Miller as fashion honoree.

Notable guests included Samuel and Marion Waxman, Spencer and Bettina Waxman, Michael and Elin Nierenberg, Lidia Bastianich, Tanya Bastianich Manuali and Corrado Manuali, Joe and Deanna Bastianich, Antonella Bertello and Patrick Blakslee, Ian and Dina Duke, Nicole Miller, Caly Bevier, Chris and Sarah Wragge, Kenneth and Maria Fishel, Lewis and Wendy Rubin, Dina Weiner and David Rozenholc, Chef Fortunato Nicotra, Chef William Gallahger, Chef Palak Patel, Chef Scott Kampf, Ann Liguori, Jean Shafiroff, Eames Yates, Pamela Taylor, Sharon Bush, William T. Sullivan, Marvin and Lori Scott, Michael Snell, Randy Zelin, Allen Salkin, Aaron Short, and Mentalist Kevin Nicholas.

This year, the Hamptons Happening was reinvented to bring guests the flavors of the world to Bridgehampton for one night. Guests skipped a trip to the airport and instead enjoyed more than 25 food, wine and spirit tastings representing some of the favorite five-star culinary destinations around the world including Colombia, India, Italy, Japan, Mexico, Peru, and the United States. Dessert stations sweetened the night with favorites such as Baked by Melissa hand-crafted mini cupcakes, Kurly Kürtősh chimney cake, and Nutella, which served its famous hazelnut cocoa spread over freshly baked banana bread and topped in hazelnuts. Delicious chocolate ganache was served by MarieBelle Chocolates.

“The proceeds generated by the Hamptons Happening help support more than 30 scientists who are some of the world’s brightest minds working diligently to develop a cure for cancer. The SWCRF seeks to award more than $2,000,000 in new grants this year and community support is critically important in this effort,” said Samuel Waxman, M.D., founder and CEO of the SWCRF. “We are always grateful and moved by the generosity of our honorees, sponsors, guests, and the more than 25 participating chefs, restaurants, wine and spirit makers and food purveyors who make this fun summer event possible.”

Restaurateur Honoree Ian Duke featured American and Mexican tastings from his Southampton hotspots, Southampton Social Club, Union Burger Bar, and Union Cantina.
All of those working tirelessly for the foundation that should be honored, not me, because of the lives that have been extended, improved and saved from their research. None of it happens without the work of such an amazing collaboration,” said Mr. Duke.

Fashion Honoree Nicole Miller was honored for her longtime support of the SWCRF. “The organization’s funding for innovative research is leading the cancer treatment revolution and has helped countless people living with Cancer. I urge everyone to support the Samuel Waxman Cancer Research Foundation so they can continue to change the lives of people living with cancer,” said Ms. Miller.

Miller also dressed Caly Bevier, a finalist on America’s Got Talent who performed Rachel Platten’s “Fight Song” and her single, “Held Head High,” which she wrote while undergoing treatment for ovarian cancer at age 15. Pat Farrell and the Cold Spring Harbor Band (The Billy Joel Tribute Show) and DJ Lisie from Jarrell Entertainment had guests dancing under the tent all night.

—by Willa O’Connor