Events / JBF Gala

Celebrating Charlie Trotter and the New American Cuisine

Fri, November 14, 2014

8:00 PM
The Four Seasons Restaurant
Member Price: $750 Public Price: $1000 Phone: 212.754.9494
Reservations Policy

Thank you to everyone who supported our annual gala. Stay tuned for details about the 2015 JBF Gala.

Friends and protégés of the late, legendary chef pay tribute to his enduring influence on American dining.



Host Chef JBF Award Winner Norman Van Aken 
Norman’s, Orlando

JBF Award Winner Emeril Lagasse 
Emeril’s, New Orleans

JBF Award Winner Carrie Nahabedian 
Naha, Chicago

Guillermo Tellez 
Mercadito Hospitality Group, Chicago

Tetsuya Wakuda 
Tetsuya’s, Sydney, Australia

Pastry Chef Michelle Gayer 
Salty Tart, Minneapolis

JBF Award–Winning Pastry Chef Mindy Segal 
HotChocolate, Chicago

JBF Award Winner Larry Stone 
Quintessa, St. Helena, CA

And featuring auctioneer Billy Harris!

The Four Seasons
99 East 52nd Street

Reception and Silent Auction 7:00 P.M.
Dinner and Live Auction 8:00 P.M.

Featuring live music by Joelle & The Pinehurst Trio.


For table purchases: Kris Moon at 212.627.5252 or

For ticket purchases: JBF reservations at 212.627.2308

Support Levels

Event chair table of 10: $25,000

Vice chair table of 10: $20,000

Benefactor table of 10: $15,000

Benefactor ticket: $1,500

Host member ticket: $750

Host general public ticket: $1,000

Support at the benefactor level and above includes access to an exclusive kitchen reception, premier seating at the gala, and a special gift bag.

Event Chairs
Henni and John Kessler
Leslie Ziff

Vice Chair
Choose Chicago

Honorary Chair
Ted Allen 

For sponsorship inquiries: Yvon Ros at 212.627.2090 or


  • VIP Reception
    • Fried Buffalo Oysters with Tabasco® Original Red Sauce, Celery, and Crème Fraîche
    • Crabmeat Truffle Royale
    • Crispy Tuna Tartare
  • ​​
  • Reception
    • Beet Salad with Hook's Paradise Blue Cheese
    • Crispy Veal Breast with Purple Mustard
    • Crab and Corn Fritters with Tabasco® Chipotle Sauce–Flavored Aïoli​
    • Kobe Beef Tartare and Toasts with Tabasco® Original Red Sauce
    • Nantucket Bay Scallop Dumplings
    • Potato Caviar
    • Sushi Popsicles
    • Peter Paul Lallier Grand Cru Champagne NV
    • Jorge Ordóñez & Co. Botani Moscatel Seco 2013
    • Luli Rosé 2013
    • Faust Cabernet Sauvignon 2012
    • Juan Coronado, National Brand Ambassador, BACARDÍ
    • The Autumn Leaves > BACARDÍ 8 with Chai Syrup and Lemon Juice
    • BACARDÍ Old Cuban > BACARDÍ 8 with Simple Syrup, Lime Juice, Mint, Angostura Bitters, and Prosecco​
    • Pumpkin Old Fashioned > Pumpkin-Infused BACARDÍ 8 with Maple Syrup and Angostura Bitters​
  • Dinner
  • Tetsuya Wakuda, Tetsuya’s, Sydney, Australia
    • Petuna Ocean Trout Confit with Fresh Nori, Preserved Lemon, and Apple
    • Flowers Sonoma Coast Chardonnay 2012
  • JBF Award Winner Norman Van Aken, Norman’s, Orlando
    • Key West Shrimp Ceviche with Salsa of Life 
    • Creamy Cracked Conch Chowder with Coconut Milk, Saffron, and Oranges
  • Guillermo Tellez, Mercadito Hospitality Group, Chicago 
    • Ginger and Chile–Marinated Bluefin Tuna with Spicy Avocado and Red Miso
    • Roasted Halibut with Truffled Boniato, Golden Beets, and Candied Tomatoes
    • Patz & Hall Dutton Ranch Chardonnay 2012 
  • JBF Award Winner Carrie Nahabedian, Naha, Chicago
    • Warm Veal Sweetbread Salad with Slow-Roasted Lacquered Bacon, Frisée, Persimmon, Beauty Heart Radishes, Pickled Mustard Seeds, and Green Peppercorns
    • Clendenen Family Vineyards Le Bon Climat Pinot Noir 2009
  • JBF Award Winner Emeril Lagasse, Emeril's, New Orleans
    • Truffle–Smothered Manchester Farms Quail with Andouille, Collard Greens, and Cheddar Curd Grits
    • Bonny Doon Vineyard Le Cigare Volant Réserve 2009 (en bonbonne)
  • Pop-Up Dessert Lounge
  • Pastry Chef Michelle Gayer, Salty Tart, Minneapolis
    • Coconut Macaroons and Assorted Whole Pies and Pie Bites​
  • JBF Award–Winning Pastry Chef Mindy Segal, HotChocolate, Chicago
    • Brioche Doughnuts, Brittles, Tartlets, Cupcakes, Coffee Cake, Cookies, and Hot Chocolate Bar​
    • A selection of New American Chocolates provided by TCHO
    • Fine Artisanal Cheese provided by Wisconsin Milk Marketing Board >
      Espresso Bellavitano®, Marieke Foenegreek Raw Milk Gouda, Martone, and Pleasant Ridge Reserve​
    • Assorted breads by Pain D'Avignon
    • Jorge Ordóñez & Co. No. 2 Moscatel 2013
    • Facundo Exquisito Rum
    • Facundo Paraíso Rum
    • Lavazza Espresso
    • Wine pairings by JBF Award Winner Larry Stone


ANOS-8-LOCK-UPS-03-resized.jpg delta-2014.jpg gs_gourmet_settings_logo.jpg Langham-web.jpg lavazza-resized_0.jpg Manlogo-quail-resized.jpg Tabasco-Diamond-Logo-resized.jpg TCHO-resized.jpg COLOGOY111-6x6.jpg resized.jpg media_sponsor_gotham_logo.jpg