The chefs with James Beard Foundation President Susan Ungaro and Honoree Andrew Zimmern
Foundation President Susan Ungaro, B.Smith, James Beard Award Winner Andrew Zimmern, and Ted Allen
Masaharu Morimoto (Morimoto, Tribeca Canvas), Susan Ungaro, and James Beard Award Winner Andrew Zimmern
James Beard Award Winner Alex Guarnaschelli (Butter, The Darby) and Alex Stupak (Empellon Cocina, Empellon Taqueria)
Ashley Merriman of The Waverly Inn
Pastry Chef Colleen Grapes (The Harrison)
Franklin Becker (Cast Iron), James Beard Award Winner Andrew Zimmern, and Floyd Cardoz (North End Grill)
Tom Fraker (left) and Marco Zapien (Right) Presented by Event Sponsor Melissa's
Arnold Palmer Mousse with Meyer Lemon Granita by Zac Young (David Burke Kitchen)
Bargegat Light Fluke Crudo with Bluberries and Ryland Inn Garden Herbs by Anthony Bucco (The Ryland Inn)
Striped Bass and Skuna Bay Salmon Ceviche with Citrus Dressing by Rosa Ross (Scrimshaw)
Local Stripped Bass with Fennel, Mint, Oranges, Chiles, and Lemon Agrumato by Franklin Becker (Cast Iron)
Black Rice Coconut Pudding by Carolina Perego (Citerella, Fulton)
Cardamom Ice Cream with Cacao Nibs and Fresh Strawberry Sauce by Bryan Petroff and Doug Quint (Big Gay Ice Cream)
Chilled Maine Lobster Salad with Avocado, Hearts of Palm, Compressed Pineapple, and Lemongrass–Vanilla Vinaigrette by John Suley (Presented By Event Sponsor Celebrity Cruises)
Cornmeal Cake with Strawberries by Abby Swain (Craft, Carftbar)
Crab Cocktail with Heirloom Tomatoes by Matthew Lightner (Atera)
Creamy Cuban-Style Fresh Corn Polenta and Roasted Slab Bacon in Chile–Guava Adobo by Maricel Presilla (Cucharamama, Zafra)
Cured Pork Belly with Vegetable Salad, Mint, Coriander, Chiles, and Potato Bread by Patrick Feury (Nectar)
Eggceptional Dessert by James Beard Award Winner Michel Richard (Central Michel Richard)
Goodwater Farms Pea Tendril Salad with Peanuts, Sesame, and Lime by Floyd Cardoz (North End Grill)
Grilled Shrimp Crostini with Tropical Fruit Salsa by Tom Fraker
Hamachi with Pickled Plums and Scallions by Hayan Yi (Corkbuzz)
Heirloom Tomato Gazpacho with Wild Striped Bass Ceviche by Dean James Max and Ali Goss (Parallel Post)
Homemade Ricotta Crostini with Peas, Preserved Lemon, and Crispy Millet by Alex Guarnaschelli (Butter, The Darby)
Hudson Valley Foie Gras with Popcorn Brioche and Stone Fruit by Ashley Merriman (The Waverly Inn)
Montauk Sea Scallops and Roe by Evan Hanczor (Parish Hall)
Omaha Steaks® Flat Iron and Haloumi Skewers with Grilled Pita and Pickled Ramp Tzatziki by Shane McBride (Balthazar and Schiller's Liquor Bar)
Tuna Trio by Masaharu Morimoto (Morimoto, Tribeca Canvas)
Skuna Bay Salmon with Corn, Tomatoes, and Housemade Bacon by James Beard Award Winner Dan Kluger (ABC Kitchen, ABC Cocina)
Delmonico's Steak and Lobster by Billy Oliva (Delmonico's)
Sweet Corn with Lobster and Epazote Mayonnaise by Alex Stupak (Empellón Cocina, Empellón Taqueria)
Tomato Tartare by James Beard Award Winner Michel Richard (Michel Richard Central)
Torched Organic Salmon with Fava Beans, Kaffir Lime, and Sun Gold Tomatoes by Todd Mitgang (Crave Fishbar)
Smoked Veal Brisket with Heirloom Carrots, Salsa Verde, and Chicken Cracklings by James Merker (Mile End Delicatessen)
Wölffer Estate Rosé–Poached Apricots with Lemon Cake, Dulcey Panna Cotta, and Pistachios by Colleen Grapes (The Harrison)
Yellow Gazpacho with Pickled Shrimp by Jason Weiner (Almond, L&W Oyster Co.)
Salmon Provided by Event Sponsor Skuna Bay Salmon
Event Sponsor Mitica with Products From Forever Cheese
Event Sponsor Tito's Handmade Vodka
Event Sponsor and Host Wölffer Estate Vineyard
VIP After-Party Sponsored by Empire Casino
Special Event

Chefs & Champagne® New York

We’re breaking out the Champagne flutes and popping the corks for our annual star-studded summer tasting party in the Hamptons. Join us when we honor Andrew Zimmern, winner of the 2013 JBF Award for Outstanding Personality/Host and host of the Travel Channel's Bizarre Foods.

Visit tix.com to book now! 

Bid now in the Chefs & Champagne online auction!
 

EVENT DETAILS

Schedule

VIP Reception: 5:00 P.M. to 6:00 P.M.
Main Event: 6:00 P.M. to 8:30 P.M.
VIP After-Party: 8:30 P.M. to 10:00 P.M.

Pricing

JBF Members: $200
General Public: $275
VIP Premium Admission for Members and General Public: $375
VIP Tables of 10: $4,000

Event photos taken by Philip Gross, Tom Kirkman, and Mark Von Holden 

 

Franklin Becker

Cast Iron (coming Fall 2013), NYC

Ari Bokovza

The Harrison, NYC

Colleen Grapes

The Harrison, NYC

Anthony Bucco

1 Hotel Central Park (opening 2015), NYC

Floyd Cardoz

North End Grill, NYC

Clifford Crooks

ESquared Hospitality, NYC

Patrick Feury

Nectar, Berwyn, PA

Timothy Fischer

Crystal Springs Resort, Hamburg, NJ

Tom Fraker

Melissa's

Award Winner

Alex Guarnaschelli

Butter, NYC

Evan Hanczor

Egg, Brooklyn, NY; and Goatfell Farm, Oak Hill, NY

Todd Jacobs

Fresh, Bridgehampton, NY

Stefan Karlsson

Fond, Gothenburg, Sweden

Dan Kluger

ABC Kitchen, NYC

Matthew Lightner

Atera, NYC

Dean James Max and Ali Goss

Parallel Post, Trumbull, CT

Shane McBride

Balthazar and Schiller's Liquor Bar, NYC

George Mendes

Aldea, NYC

James Merker

Mile End Delicatessen, Brooklyn, NY

Ashley Merriman

The Waverly Inn, NYC

Eric Miller

Bay Kitchen Bar, East Hampton, NY

Todd Mitgang

Crave Fishbar, NYC

Masaharu Morimoto

Morimoto and Tribeca Canvas, NYC

Billy Oliva

Delmonico’s, NYC and Southampton, NY

Ron Paprocki

Gotham Bar and Grill, NYC

Pastry Chef Carolina Perego

Citarella and Fulton, NYC

Bryan Petroff

Big Gay Ice Cream, NYC

Doug Quint

Big Gay Ice Cream, NYC

Award Winner

Maricel Presilla

Cucharamama and Zafra, Hoboken, NJ

Olivier Quignon

Bar Boulud, NYC

Award Winner

Michel Richard

Central Michel Richard, Washington, D.C.

Rosa Ross

Scrimshaw, Greenport, NY

Alex Stupak

Empellón Cocina and Empellón Taqueria, NYC

John Suley

Celebrity Cruises, Miami

Abby Swain

Craft and Craftbar, NYC

Jason Weiner

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

Hayan Yi

Corkbuzz, NYC

Zac Young

David Burke Kitchen, NYC

MENU

Franklin Becker
Local Striped Bass with Fennel, Mint, Oranges, Chiles, and Lemon Agrumato
 
Ari Bokovza and Colleen Grapes 
Tomato Almond Gazpacho with Cured Sardines, Corn, and Bread Salad
Wölffer Estate Rosé–Poached Apricots with Lemon Cake, Dulcey Panna Cotta, and Pistachios
 
Anthony Bucco
Barnegat Light Fluke Crudo with Blueberries and Ryland Inn Garden Herbs
 
Floyd Cardoz
Goodwater Farms Pea Tendril Salad with Peanuts, Sesame, and Lime
 
Clifford Crooks
Prime Sirloin with Herbed Wax Beans and Pickled Cherries
 
Patrick Feury
Cured Pork Belly with Vegetable Salad, Mint, Coriander, Chiles, and Potato Bread
 
Timothy Fischer
Blue Crab with Huitlacoche and Sweet Corn Salad
 
Tom Fraker
Grilled Shrimp Crostini with Tropical Fruit Salsa
 
Alex Guarnaschelli
Homemade Ricotta Crostini with Peas, Preserved Lemon, and Crispy Millet
 
Evan Hanczor
Montauk Sea Scallops and Roe
 
Todd Jacobs
Smoked Long Island Duckling Breast with Honey Dijon Drizzle, Wild Greens, and Blackberry Vinaigrette
 
Stefan Karlsson
Salmon Tartare and Swedish Anchovies with Kalix Caviar, Potato Cream, Onion Emulsion, and Crispy Cheese and Potatoes
 
Dan Kluger
Skuna Bay Salmon with Corn, Tomatoes, and Housemade Bacon
 
Matthew Lightner
Crab Cocktail with Heirloom Tomatoes
 
Dean James Max and Ali Goss
Heirloom Tomato Gazpacho with Wild Striped Bass Ceviche
 
Shane McBride
Omaha Steaks® Flat Iron and Haloumi Skewers with Grilled Pita and Pickled Ramp Tzatziki
 
George Mendes
Charcoal-Grilled Manchester Farms Quail with Coriander and Black Olives
 
James Merker
Smoked Veal Brisket with Heirloom Carrots, Salsa Verde, and Chicken Cracklings
 
Ashley Merriman
Hudson Valley Foie Gras with Popcorn Brioche and Stone Fruit

Eric Miller
Grilled Montauk Pearl Oysters with Summer Vegetables, Baby Arugula Salad, and Champagne Vinegar
 
Todd Mitgang
Torched Organic Salmon with Fava Beans, Kaffir Lime, and Sun Gold Tomatoes
 
Masaharu Morimoto
Tuna Trio
 
Billy Oliva
Delmonico's Steak and Lobster
 
Ron Paprocki 
Peach, Raspberry, and Lemon Thyme Melba
 
Carolina Perego
Mango Mousse with Black Rice Coconut Pudding and Walnut Cake Bites
 
Bryan Petroff and Doug Quint
Cardamom Ice Cream with Cacao Nibs and Fresh Blueberry Sauce 
Vanilla Ice Cream with Bourbon Butterscotch Sauce 
 
Maricel Presilla
Creamy Cuban-Style Fresh Corn Polenta in Roasted Slab Bacon and Chile–Guava Adobo
 
Olivier Quignon
Chilled Corn Soup with Charred Romaine Lettuce, Corn Shoots, and Smoked Paprika Oil
 
Michel Richard
Tomato Tartare
Eggceptional Dessert
 
Rosa Ross
Striped Bass and Skuna Bay Salmon Ceviche with Citrus Dressing
 
Alex Stupak
Sweet Corn with Lobster and Epazote Mayonnaise
 
John Suley
Chilled Maine Lobster Salad with Avocado, Hearts of Palm, Compressed Pineapple, and 
Lemongrass–Vanilla Vinaigrette
 
Abby Swain 
Cornmeal Cake with Strawberries
 
Jason Weiner
Yellow Gazpacho with Pickled Shrimp
 
Hayan Yi
Hamachi with Pickled Plums and Scallions
 
Zac Young 
Arnold Palmer Mousse with Meyer Lemon Granita

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 07.20.2013
  • 6:00 PM to 8:30 PM
  • Wölffer Estate map
  • Members $200 / General Public $275
  • 212.627.2308
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
17
18
19
20
21
22
23
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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25
26
27
28
29
30
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam