JBF president Susan Ungaro and the guests of honor
Grilled hanger steak with pepperonata, basil, basil, and tapenade from Andrew Matthews of BLT Prime
The Chefs & Champagne tent by night
Chris Santos's grilled chipotle with heirloom tomatoes, summer corn, and feta salsa
Marcus Samuelsson's white gazpacho with shishito peppers and almonds
Corvina ceviche with leche de tigre, glazed sweet potatoes, chocolo corn, and market chilies, courtesy of the Raymi team
PRINT's mascarpone mousse with roasted strawberries and honey–port reduction
The Chefs & Champagne tent by day
Chilled pea soup with lobster from Fulton's Jeremy Culver
Claudia Fleming's GODIVA chocolatier white chocolate–lemon thyme panna cotta with raspberries
Assorted meringues from Dominique Ansel Bakery
Smoked tomato gazpacho with corn and crab from Alison Eighteen
Travel, dining, and other culinary goodies up for auction under the tent
Fish crudo with heirloom tomatoes and charred corn from Timon Balloo of SUGARCANE raw bar grill
Jonathan Benno's shrimp and calamari with corn, tomatoes, basil, and Calabrian chilies
Auction packages from the cast of Food Network's Chopped
Marcus Samuelsson, JBF president Susan Ungaro, and Ted Allen
Miniature lemon-praline éclairs with caramelized hazelnuts
Sunset illuminates the sky over Chefs & Champagne guests
Champagne flutes chilling on ice
Gilt's watermelon–lemongrass consommé with basil–mint caviar
Foie gras mousse with honeysuckle gelée and wild blackberries from Chris Hastings
Richard Leadbetter and Todd English pose for a photo
Junoon's spiced crab salad with smoky curry leaf–corn pudding
Tarte Tropezienne with strawberries and Sicilian pistachios from Meredith Tomason of Craft (Photo by Philip Gross)
The Mercedes-Benz convertible doubles as a seat for Ted Allen and Daniel Humm
GODIVA ice cream parlor truffles
GODIVA treats at the VIP afterparty
The Luxury Bar from Delta Sky Club®
A selection of dinnerware from VerTerra
A Mercedes-Benz convertible at Chefs & Champagne®
A Mercedes-Benz convertible at Chefs & Champagne®
An array of edibles from Roland
The VIP afterparty with food provided by Great Performances
A selection of cheese from Forever Cheese
Jamón Ibérico from Dhesa Cordobesa
Handcrafted coffees from Royal Cup Coffee
Stella Artois beer being poured into its signature chalice
Stella Artois signature chalices
Wölffer Estate Vineyard Grandioso Rosé
A selection of wines from Wölffer Estate Vineyard
The Champagne Nicolas Feuillatte bar
Champagne Nicolas Feuillatte Palmes d'Or Brut Cuvée
The WVVH-TV Hamptons television crew covering Chefs & Champagne®
Special Event

Chefs & Champagne® New York

Bid now in the Chefs & Champagne® New York online auction!


Join us this summer when we celebrate Emmy Award–winning television personality and author of In My Kitchen, JBF Award Winner Ted Allen, and the judges of Food Network's Chopped: JBF Award Winners Maneet Chauhan, Scott Conant, Amanda Freitag, Alex Guarnaschelli, Marc Murphy, Marcus Samuelsson, Aarón Sanchez, Chris Santos, and Geoffrey Zakarian. “On behalf of all the Chopped judges and producers at Food Network, I want to thank the James Beard Foundation for honoring us at Chefs & Champagne®—two of my very favorite things in the world," said Ted Allen. "We love chefs and we love the craft of the kitchen, and to spend the day celebrating those things with you in the Hamptons is about as wonderful a day as we could ever hope to have.”


Chefs & Champagne® New York is the James Beard Foundation's annual summer tasting party, featuring flowing Champagne Nicolas Feuillatte, the wines of Wölffer Estate Vineyard, Stella Artois®, and culinary offerings from more than 30 fine chefs, many from JBF Award–winning restaurants.

Event photos by Philip Gross, Tom Kirkman, Mark Von Holden, and Mira Zaki.

To reserve, please call 212.627.2308 or visit tix.com.

In addition to the standard member/general public ticketing listed above, we are also offering VIP tickets, which cost $375 for both JBF members and the general public, and VIP tables for 10 which cost $4,000. VIP ticket holders will enjoy admission to an exclusive pre-event reception, silent auction preview, and afterparty, as well as reserved seating during the main event.

 

Event chefs:

Christopher Agnew
Caviar Russe, NYC

Pastry Chef Marc Aumont
The Modern, NYC

Pastry Chef Dominique Ansel
Dominique Ansel Bakery, NYC

Timon Balloo
SUGARCANE raw bar grill, Miami

Jonathan Benno
Lincoln Ristorante, NYC

JBF Award Winner David Bouley
Bouley Restaurant, NYC

Pastry Chef Heather Carlucci
PRINT., NYC

Pastry Chef David Carmichael
Gilt, NYC

Cesare Casella
Salumeria Rosi Parmacotto, NYC

Jeremy Culver
Fulton, NYC

JBF Award Winner Todd English
The Todd English Food Hall, NYC

Todd Gray
Equinox Restaurant, Washington, D.C.

JBF Award Winner Chris Hastings
Hot and Hot Fish Club, Birmingham, AL

Gerry Hayden and JBF Award Winner/Pastry Chef Claudia Fleming
The North Fork Table & Inn, Southold, NY

Luke Holden
Luke’s Lobster, NYC

JBF Award Winner Daniel Humm
Eleven Madison Park, NYC

Marcus Jernmark
Aquavit, NYC

Laurent Kalkotour
db Bistro Moderne, NYC

Larry Kolar
Solé East, Montauk, NY

Juan Carlos Landazuri
Alison Eighteen, NYC

JBF Award Winner Christopher Lee
Huntington Social, Huntington, NY

Aliya LeeKong
Junoon, NYC

Andrew Matthews
BLT Prime, NYC

Jeremy McMillan
Bedford Post Inn, Bedford, NY

Jehangir Mehta
Mehtaphor, NYC

Gretchen Menser
Fresno, East Hampton, NY

Seamus Mullen
Tertulia, NYC

Mads Refslund
Acme, NYC

JBF Award Winner Marcus Samuelsson
Red Rooster Harlem, NYC

Richard Sandoval
Raymi, NYC

JBF Award Winner Chris Santos
Beauty & Essex, NYC

Tim Sullivan
Great Performances, NYC

Pastry Chef Meredith Tomason
Craft, NYC

Steve Topple
Ludwig's at the Sonnenalp Resort of Vail

Michael Weisshaupt
Restaurant Latour at Crystal Springs Resort, Hamburg, NJ

Simpson Wong
Wong, NYC

 

MENU

Christopher Agnew
King Crab Gazpacho Gelée with Caviar and Sun Gold Tomatoes

Dominque Ansel
Miniature Lemon–Praline Éclairs with Caramelized Hazelnuts

Marc Aumont
Caramelia Milk Chocolate Trifle with Coconut Tapioca and Mango Gelée
 
Champagne Pâte de Fruits
 
Timon Balloo
Local Fish Crudo with Heirloom Tomatoes and Charred Corn
 
Jonathan Benno
Insalata di Fruiti di Mare > Shrimp and Calamari with Corn, Tomatoes, Basil, and Calabrian Chilies
 
David Bouley
Vegetable Flan with Summer Truffle Dashi and Golden Princess Crab
 
Heather Carlucci
Mascarpone Mousse with Roasted Strawberries and Honey–Port Reduction
 
David Carmichael
Watermelon–Lemongrass Consommé with Basil–Mint Caviar
 
Cesare Casella
Spiedini di Mortadella Parmacotta al Balsamico di Famiglia
 
Jeremy Culver
Chilled Pea Soup with Lobster
 
Todd English and Richard Leadbetter
Grilled Oysters Six Ways
 
Todd Gray
Grilled Sardine Sandwiches with Pickled Red Onions, Butter Lettuce, and Lemon Crème Fraiche on Rye
 
Chris Hastings

Foie Gras Mousse with Honeysuckle Gelée and Wild Blackberries
 
Gerry Hayden and Claudia Fleming
Zucchini Rolls with Summer Vegetables, Tomato Emulsion, and Goat Cheese "Egg"
 
GODIVA White Chocolate–Lemon Thyme Panna Cotta with Raspberries
 
Luke Holden
Miniature Maine Lobster Rolls

Daniel Humm
Strawberry Gazpacho

Marcus Jernmark
Smoked Shrimp Rolls
 
Laurent Kalkotour
Poached Scottish Salmon with Fines Herbes Emulsion and Smoked Potatoes
 
Larry Kolar

Long Island Duck Breast with Frisée Salad and Sherry Vinaigrette
 
Juan Carlos Landazuri
Smoked Tomato Gazpacho with Crab and Corn Salad
 
Christopher Lee
Steamed Mussels with Coconut–Curry Broth
 
Aliya LeeKong
Spiced Crab Salad with Smoky Curry Leaf–Corn Pudding and Cucumber–Mint Lassi
 
Andrew Matthews
Grilled New York Strip with Pepperonata, Basil, and Tapanade
 
Jeremy McMillan
Puglian Mozzarella with Charcoal-Grilled Tomatoes, Nigella, and Fresh Pollen
 
Jehangir Mehta
Spiced Manchester Farms Quail with Thyme–Fennel Relish

Gretchen Menser
Market Fish Ceviche
 
Seamus Mullen
Pulpo à la La Brasa > Grilled Octopus with Summer Squash, Sun Gold Tomatoes, and Olive Vinaigrette
 
Mads Refslund
Farmer’s Egg with Aged Parmesan and Cauliflower
 
Marcus Samuelsson
White Gazpacho with Shishito Peppers, Fluke, and Almonds
 
Richard Sandoval and Erik Ramirez
Ceviche Classico > Corvina with Leche de Tigre, Glazed Sweet Potatoes, Choclo Corn, and Market Chilies
 
Chris Santos
Grilled Chipotle Shrimp with Heirloom Tomatoes, Summer Corn, and Feta Salsa
 
Tim Sullivan
Fried Green Tomatoes with Pulled Barbecued Chicken and Sweet Corn Emulsion
 
Meredith Tomason
Tarte Tropezienne with Strawberries and Sicilian Pistachios
 
Steve Topple
Colorado Lamb Loin with Mint–Cucumber Salad
 
Michael Weisshaupt
Housemade Andouille with Tomatillos and Cilantro on Grilled Stecca
 
Simpson Wong
Lobster and Shiso Buns
 
Forever Cheese
Mitica® Artisan Cheeses from Spain, Italy, Portugal, and Croatia; Dehesa Cordobesa® Acorn-Fed Ibérico de Bellota Dry-Cured Meats; and Assorted Unique Accompaniments
 
GODIVA Chocolatier
Assorted Ice Cream Parlor Truffles
 
 
BEVERAGES
 
Champagne Nicolas Feuillatte:
Champagne Nicolas Feuillatte Brut 2004
Champagne Nicolas Feuillatte Brut NV
Champagne Nicolas Feuillatte Rosé NV
 
Wölffer Estate Vineyard Wines:
Chardonnay 2009
Diosa Late Harvest Chardonnay 2010
Fatalis Fatum 2007
Merlot 2008
Rosé 2011
 
Belgian Beer Café:
Hoegaarden
Leffe Blonde
Stella Artois®
 
Easy Landing Lemonade and Pomegranate Margaritas, presented by Delta Sky Club
 
The Coca-Cola Company:
Coca-Cola®
Coca-Cola Zero™
Diet Coke®
Sprite®
Gold Peak® Iced Tea
smartwater®
 
Royal Cup Coffee:
Cappuccino
Espresso
Handcrafted coffees
Latte

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 07.21.2012
  • 6:00 PM to 8:30 PM
  • Wölffer Estate Vineyards map
  • Members $200 / General Public $275
  • Call 212.627.2308 to reserve
 
 
 

December 2012

S M T W T F S
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26
27
28
29
30
1
 
 
 
 
 
 
2
3
4
5
6
7
8
 
Delmonico Decadence Mon, 12.03.2012
 
 
 
 
9
10
11
12
13
14
15
 
The Ryland Inn Revisited Mon, 12.10.2012
 
 
Beard on Books Wed, 12.12.2012
 
From Scratch Sessions: Pie Wed, 12.12.2012
 
Best of Blais Thu, 12.13.2012
 
Italian-American Christmas Fri, 12.14.2012
 
Brewmaster’s Banquet Sat, 12.15.2012
 
16
17
18
19
20
21
22
 
Las Vegas Mon, 12.17.2012
 
Capital Christmas Mon, 12.17.2012
 
Vibrant Italian Tue, 12.18.2012
 
Alison’s Holiday Feast Wed, 12.19.2012
 
White Truffle Extravaganza Thu, 12.20.2012
 
 
 
23
24
25
26
27
28
29
 
 
 
 
 
 
 
30
31
1
2
3
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5
 
 
 
 
 
 
 
JBF Awards

Champagne Sponsor:

Champagne Nicolas Feuillatte

Sponsors:

Coca-Cola

Forever Cheese

Delta Air Lines

ForbesLife

Godiva

Gold Peak Tea

Great Performances

Mercedes-Benz

Plum Networks

American Roland Food Corp.

Royal Cup Coffee

Stella Artois

VerTerra

VVH-Hamptons TV

Wölffer Estate Vineyard

 

Supporters:

Chefwear
Citarella
Party Rental LTD.
Sag Harbor Florist