'Gram Worthy: Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar

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At last weekend's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, pastry chef Daniel Skurnick​ of New York City's Buddakan​ served these stunning treats: pillowy-soft Hong Kong coconut buns with roasted strawberries and black vinegar​. They were almost too pretty to eat—but, rest assured, not a single one went to waste. For more tasty snaps, follow us! 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.