For tickets click here!

The James Beard Media Awards Dinner

Friday, April 26, 2019
Pier Sixty at Chelsea Piers, NYC
(Between 23rd and 24th Streets and the West Side Highway South)

For directions and parking, click here.
Cocktail Attire 

2019 Media Awards Chefs


Ange Branca
Saté Kampar, Philadelphia

Diana Widjojo
Hardena, Philadelphia

Ellen Yin and Andrew Farley
High Street on Market and High Street on Hudson, Philadelphia

Dessert Reception

Tova du Plessis
Essen, Philadelphia

Kate Jacoby
Vedge, Philadelphia

Rory Macdonald (Presented by Valrhona)
Chanson, NYC

Robert Toland
Terrain, Philadelphia

The James Beard Awards Gala

Monday, May 6, 2019
Lyric Opera of Chicago
(20 North Upper Wacker Drive)

For tickets click here!
See below for participating chefs.
Black-Tie Attire 

2019 Awards Gala Reception Chefs and Menu

JBF Award Winner
Karen Akunowicz
Fox & the Knife, Boston
Rosemary Semolina Cake with Whipped Ricotta and Black Truffles

Jennifer Hill Booker
Your Resident Gourmet, Lilburn, GA
Pimento Cheese Grits with Smoky Tomato–Okra Gravy

Esther Choi
mŏkbar and Ms. Yoo, NYC
Jokbal Naengchae

Graeme Cockburn
Presented by Windstar Cruises
Seared Venison Loin with Alaskan Pine Spruce Salad, Nasturtium Pesto, and Goat Buttermilk Dressing

JBF Award Winner
Camille Cogswell
K’Far, Philadelphia
VALRHONA Chocolate Rugelach

JBF Award Winner
Nina Compton
Compère Lapin, New Orleans
Cow Heel Soup

JBF Award Winner
Abraham Conlon
Fat Rice, Chicago
Sambal Skuna Bay Salmon Cru with Puffed Tempeh Crackers

Sandra Cordero
Gasolina Café, Woodland Hills, CA
Herbed Flan with Spring Salad and Jamón

JBF Award Winner
Zachary Engel
Galit, Chicago
Spring Onions à la Grecque with Charred Tops, Bulgarian Feta, and Pita

Gregory Gourdet
Departure Restaurant and Lounge, Portland, OR
Black Cod with Coconut Dashi and American Caviar

Carolyn Johnson
80 Thoreau, Boston
Smoked Fish Knishes

JBF Award Winner
Jeremiah Langhorne
The Dabney, Washington, D.C.
Autumn Olive Farms Coppa with Onion Soubise, Toasted Brioche, Spring Herbs, and Batch 13 Cheese

JBF Award Winners
Belinda Leong and Michel Suas
B. Patisserie, San Francisco
Milk Tea Macarons
Coffee, VALRHONA Chocolate, and Hazelnut Cakes

Danielle Leoni
The Breadfruit, Phoenix
Passion Fruit–Marinated White Fish Crudo with Pimento Wood–Smoked Cream

Sheila Lucero
Jax Fish House and Oyster Bar, Denver
Barramundi Tiradito

JBF Award Winner
Vitaly Paley
Paley Hospitality, Portland, OR
Oregon Dungeness Crab Seven-Layer Dip with Dulse, Fermented Sumac Corn Chips, and Crispy “Grassfed” Bacon

Alex Raij and Eder Montero
Saint Julivert Fisherie, NYC
Duo of Arepas > Whipped Line-Caught Mackerel with Sofrito, Olive Oil, Paprika, and Dill; and Tortos de Aguacate with Avocado, Curry Leaf, Coconut, and Turmeric

Marcos Campos Sanchez
Presented by National Restaurant Association
Bonhomme Hospitality
Smoked Baba Ganoush with Black Garlic, Tahini Labneh, and Aged Fig Balsamic Vinegar

JBF Award Winner
Rodney Scott
Rodney Scott BBQ, Charleston, SC
Whole-Hog Barbecue with Pork Skins

JBF Award Winner
Alex Seidel
Mercantile Dining & Provision, Denver
Creekstone Beef Tartare with Pickled Hon Shimeji Mushrooms, Dried Shrimp Furikake, and Bonito Aïoli

Jeffrey Steelman
Presented by HMSHost
Wicker Park Seafood & Sushi Bar, Chicago
Fluke Ceviche with Thai Flavors
Lemongrass Green Curry with Marinated Green Papaya, Crispy Shallots, Thai Chiles, Finger Lime, and Cilantro

Justin Sutherland
Presented by Skuna Bay Salmon
Madison Restaurant Group, St. Paul, MN
Miso-Cured Skuna Bay Salmon Crudo with Yuzu–Avocado Purée, Daikon Kimchi, Salmon Skin Togarashi, and Smoked Salmon Roe

JBF Award Winners
Andrew Taylor and Mike Wiley
Eventide Oyster Co., Portland, ME
Maine Oysters on the Half Shell

Sarah Tibbetts
Presented by VALRHONA
Bonne Tarte > Strawberry Inspiration Crème with Almond Biscuit and Berry–Lemon Confit

Ashley Torto
Presented by Valrhona
Margeaux Brasserie, Chicago
Marvelous Macarons > VALRHONA Strawberry Inspiration Macarons


For tickets click here!

Questions? Check out our FAQs, or call Bowen & Company at 914-231-6180.