Guest of Honor Carla Hall
Franklin Becker
Anthony Bucco
Marc Anthony Bynum
Pastry Chef Erin Cayaban
Deena Chafetz
Amanda Cohen
Leah Cohen
Pastry Chef Stephen Collucci
Ben Del Coro
Daniel Eddy
Didier Elena
Brad Farmerie
Michael Ferraro
Tom Fraker
Pastry Chef Colleen Grapes (Photo by Paul Johnson)
Sam Hazen
Patti Jackson
Luis Jaramillo
JJ Johnson
Tyler Kinnett
Christopher Lavey
Jamie Leeds (Photo by Jacqui DePas)
Pastry Chef Matthew Lodes
JBF Award Winner Tony Maws
George Mendes
Todd Mitgang
Harold Moore
Melvin Myers
Titti Qvarnström
AJ Schaller
Noah Schwartz
Shannon Shaffer
Pastry Chef Daniel Skurnick
Michael Vignola
Nick Wallace
Florian Wehrli
Jason Weiner (Photo by Lindsay Morris)
Matt John Wells
Doron Wong
Jonathan Wu
Pastry Chef Zac Young (Photo by Melissa Hom)
Marco Zapien
VIP After-Party Chef Michael P. Salvatore, III, CEC
Special Event

Chefs & Champagne®

Bid now in the Chefs & Champagne online auction!

 

Join us for the 25th anniversary of Chefs & Champagne®, the James Beard Foundation’s annual summer tasting party in the Hamptons. We're honoring celebrated TV personality, chef, and cookbook author Carla Hall. You'll also find flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, Stella Artois®, and culinary offerings from a select group of over 40 celebrated chefs, many from JBF Award–winning restaurants.​

Guest of Honor:

Carla Hall
Daytime Emmy Award–Winning Chef and Cookbook Author

Chefs:

Franklin Becker
The Little Beet Table, NYC

Anthony Bucco
Restaurant Latour at Crystal Springs Resort, Hamburg, NJ

Marc Anthony Bynum
Hush Bistro, Farmingdale, NY

Pastry Chef Erin Cayaban
Botequim, NYC

Deena Chafetz
Wölffer Kitchen, Sag Harbor, NY 

Amanda Cohen
Dirt Candy, NYC

Leah Cohen
Pig & Khao, NYC

Ben Del Coro 
Fossil Farms, Boonton, NJ

Daniel Eddy
Rebelle, NYC

Didier Elena
Chefs Club by Food & Wine, NYC

Brad Farmerie
Public and Saxon + Parole, NYC

Michael Ferraro
Delicatessen, NYC

Tom Fraker and Marco Zapien
Melissa’s

Pastry Chef Colleen Grapes
Oceana, NYC

Sam Hazen
Atlantic Grill, Blue Fin, Blue Water Grill, and Ocean Grill, NYC

Patti Jackson
Delaware and Hudson, Brooklyn, NY

Luis Jaramillo
Blue Water Grill, NYC

JJ Johnson 
The Cecil, NYC

Tyler Kinnett
Harvest, Cambridge, MA

Christopher Lavey and Pastry Chef Stephen Collucci 
Colicchio & Sons, NYC

Jamie Leeds
Hank’s Oyster Bar, Washington, D.C. 

Pastry Chef Matthew Lodes
Rose Bakery, NYC

JBF Award Winner Tony Maws
Craigie on Main and The Kirkland Tap & Trotter, Boston

George Mendes
Aldea and Lupulo, NYC 

Todd Mitgang
Crave Fishbar, NYC, and South Edison, Montauk, NY

Harold Moore
Harold's Meat + Three, NYC

Melvin Myers
Success Catering, presented by Antigua and Barbuda Tourism

Titti Qvarnström
Bloom in the Park, Malmö, Sweden

AJ Schaller
Corkbuzz Wine Studio, NYC

Noah Schwartz
Noah’s, Greenport, NY

Shannon Shaffer
Design Cuisine, presented by Celebrity Cruises

Pastry Chef Daniel Skurnick
Buddakan, NYC

Michael Vignola
Strip House, NYC

Nick Wallace
Preserve, Jackson, MS

Florian Wehrli
Triomphe, NYC 

Jason Weiner
Almond, NYC and Bridgehampton, NY; L&W Oyster Co., NYC

Doron Wong
​Northern Tiger and Yunnan Kitchen, NYC​

Jonathan Wu and Matt John Wells
Fung Tu, NYC

Pastry Chef Zac Young
David Burke Group, NY

VIP After-Party Chef
Michael P. Salvatore, III, CEC

Sysco Metro NY, LLC

 

Event details: 

  • VIP Reception: 5:00 P.M. to 6:00 P.M. 

  • Chefs & Champagne Main Event: 6:00 P.M. to 8:30 P.M. 

  • VIP After-Party: 8:30 P.M. to 10:00 P.M. 

Pricing:   

  • General Admission: JBF members $200, general public $275 (includes all tastings, silent auction, and gift bag)

  • VIP Premium Admission: $375 for JBF members and general public

  • VIP Tables of 10: $4,000 (VIP experience includes exclusive reception to all tastings, reserved table seating, silent auction preview, gift bag, and invitation to the VIP after-party)

 

 

MENU

Carla Hall
Assorted Petite Gourmet Cookies and Baked Goods 

 

Franklin Becker
Fairytale Eggplant Stifado with Shawarma Spices, Whipped Tahini, and Local Cherry Tomatoes

 

Anthony Bucco
Barnegat Lighthouse Fluke with Smoked Yogurt, Compressed Peaches, and Pickled Blueberries

 

Marc Anthony Bynum
Octopus with Yellow Eye Beans, Picholine Olives, Tomatoes, Lemon Balsamic, and Paprika Oil

 

Erin Cayaban
Pavlova–Guanabana Sorbet

 

Deena Chafetz
Chilled Cucumber–Goat Cheese Soup with Rock Shrimp Garnish

 

Amanda Cohen
Tomato Tarts with Smoked Feta

 

Leah Cohen
Tom Kha Kung > Chilled Thai Coconut–Lemongrass Soup with Shrimp

 

Stephen Collucci
Pistachio Financiers with Preserved Elephant Heart Plums and Olive Oil

 

Ben Del Coro
Bone-In Fossil Farms™ Bison Rib-Eye with Chimichurri, Ancho Chile, and Corn Relish

 

Daniel Eddy
Head Cheese with Radishes and Parsley

 

Didier Elena
Spicy Summer Cobb Salad with Wagyu Beef

 

Brad Farmerie
Olive Oil–Poached Salmon with Grilled Leeks, Lemon–Horseradish Yogurt, and Black River Caviar

 

Michael Ferraro
Fennel Pollen–Dusted Gulf Shrimp with Charred Corn Salad, Tomato Confit, and Smoked Chile Oil

 

Tom Fraker and Marco Zapien
Sweet, Smoky, and Spicy Honey Mustard Pretzel and Nut Mixes
Hatch Chile–Dutch Yellow Potato Salads with Red, White, and Blue Potato Chips

 

Colleen Grapes
Lemon Balm Tarts with Raspberries and Rosé Jelly 

 

Sam Hazen and Luis Jaramillo
Ecuadorian Shrimp Ceviche Buckets

 

Patti Jackson
House-Smoked Bluefish Pâté with Radish Salad

 

JJ Johnson
Skuna Bay Salmon with Grilled Pickled Peaches, Apple–Shishito Dressing, Purple African Basil, 
and Fonio Crunch

 

Tyler Kinnett
Spicy Vermont Pork with Watermelon, Peaches, Labneh, and Basil Pesto

 

Christopher Lavey 
Tomato–Sweet Pepper Gazpacho with Grilled Chanterelles and Purple Basil

 

Jamie Leeds
Grilled Oysters

 

Matthew Lodes
Black Cherry–Almond Milk Panna Cotta

 

JBF Award Winner Tony Maws
Grilled Fossil Farms™ Wild Boar Chorizo with Green Chile Romesco and Freekeh Tabouleh

 

George Mendes
Bifanas > Portuguese Fossil Farms™ Pork Cutlet Sandwiches with Piri-Piri 

 

Todd Mitgang
Local Scallop Tartare with Black Garlic, White Soy, and Marinated Broccoli

 

Harold Moore
Beer Can Fossil Farms™ Chicken

 

Melvin Myers
Stuffed Wonton Shells
Tropical Fruit Kebabs

 

Titti Qvarnström
Allerum Präst Quiche with Elderberry Pickled Green Strawberries, Kavring Crumble, and East End Pea Sprouts​

 

AJ Schaller
Crabcakes with Tomato Jam and Castelvetrano Olives

 

Noah Schwartz
Oysters with Soy Mignonette and Micro-Wasabi

 

Shannon Shaffer
Smoked Pork Belly with Braised Cabbage and Mustard Cream

 

Daniel Skurnick
Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar

 

Michael Vignola
Barrel-Smoked Aged New York Strip with Sunchoke Salad and Sunflower Sprouts

 

Nick Wallace
Mississippi Candy-Stripe Beets with Preserved Goat Cheese and Mississippi Honeycomb

 

Florian Wehrli
Fossil Farms™ Duck and Foie Gras Pressé with Elderberry Gastrique

 

Jason Weiner
Smoked Duck Breast with Silver Queen Corn and White Miso

 

Doron Wong
Uncle Ning's Chicken and Tofu Ribbon Salad with Chile Oil

 

Jonathan Wu and Matt John Wells
Mala Crab Salad with Clear Gazpacho

 

Zac Young
Monkey Bread with Peach Caramel and Whipped Crème Fraîche

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
 
 
 

June 2014

S M T W T F S
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2
3
4
5
6
7
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Foraged Along the Way Tue, 06.03.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Duck, Duck, Duck Wed, 06.04.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Wölffer Wine Celebration Thu, 06.05.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Texas 'Cue Lunch Fri, 06.06.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
8
9
10
11
12
13
14
Greenhouse Gallery Thu, 05.01.2014
 
Washington, D.C. Sun, 06.08.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Bend, OR Mon, 06.09.2014
 
Louisiana Heirloom Mon, 06.09.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Bend, OR Mon, 06.09.2014
 
Town and Lowcountry Tue, 06.10.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Bend, OR Mon, 06.09.2014
 
Beard on Books Wed, 06.11.2014
 
A Night of Film and Food Wed, 06.11.2014
 
Carla’s Hot Italian Wed, 06.11.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Michelin Star Thu, 06.12.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Walking Through Naples Fri, 06.13.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
15
16
17
18
19
20
21
Greenhouse Gallery Thu, 05.01.2014
 
Seattle Sun, 06.15.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Boston Birthday Mon, 06.16.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
The Craft of Lehigh Valley Thu, 06.19.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Bay Area Brasserie Fri, 06.20.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Southern Soul Sat, 06.21.2014
 
22
23
24
25
26
27
28
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
French-Italian Fête Mon, 06.23.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Enlightened Eaters Tue, 06.24.2014
 
Hudson Valley Bounty Tue, 06.24.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Calabasas, CA Thu, 06.26.2014
 
Game, Guts, and Off-Cuts Thu, 06.26.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
 
Greenhouse Gallery Thu, 05.01.2014
 
29
30
1
2
3
4
5
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
 
 
 
 
 
 
JBF Kitchen Cam

HOST SPONSOR:

 

CHAMPAGNE SPONSOR:

 

SPONSORS:

 

 

 

 

 

 

 

 

 

 

 

 

VIP AFTER PARTY SPONSOR:

 

SUPPORTERS: ChefwearKoppert Cress; Party Rental Ltd.; Sag Harbor Florist

*List in formation for sponsors and supporters

 

For sponsorship opportunities: please contact Julie Marshall, director of events and marketing, at jmarshall@jamesbeard.org or 212.633.9145.
 
For silent auction donations: please contact Sarah Drew, events assistant, at sdrew@jamesbeard.org or 212.627.1111 x564.