Events / Special Event

Chefs & Champagne®

Sat, July 26, 2014

5:00 PM
Wölffer Estate Vineyard
Member Price: $200 Public Price: $275 Phone: 212.627.2308
Reservations Policy

This event has now sold out.

Chefs & Champagne® is the James Beard Foundation’s annual summer tasting party in the Hamptons. Join us when we honor the James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. We'll feature flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, Stella Artois®, and culinary offerings from a select group of over 30 celebrated chefs, with many from JBF Award–winning restaurants. The Christian Wölffer Scholarship program to support food and wine studies will also be announced.

Guest of Honor:

JBF Award Winner Bobby Flay
Bar Americain, NYC, and Mohegan Sun Casino, Uncasville, CT; Bobby Flay Steak at the Borgata, Atlantic City, NJ; Bobby’s Burger Palace, various locations; Gato, NYC; and Mesa Grill at Caesar's Palace, Las Vegas, and Atlantis, Paradise Island, Nassau, Bahamas​

Chefs:

Lindsay Autry
Palm Beach, FL​

Franklin Becker
The Little Beet and Cast Iron (opening fall 2015), NYC

Philippe Bertineau
Benoit, NYC

JBF Award Winner Jamie Bissonnette and JBF Award Winner Ken Oringer
Coppa, Boston; and Toro, Boston and NYC 

Devin Bozkaya​
Campagna at Bedford Post Inn, Bedford, NY​

Chad Brauze
Rotisserie Georgette, NYC 

PJ Calapa 
Campagna at Bedford Post Inn, Bedford, NY; and Costata, NYC

James Carpenter
Page, Sag Harbor, NY

Pastry Chef Stephen Collucci
Colicchio & Sons, NYC 

Ben Del Coro
Fossil Farms, Boonton, NJ

Coby Farrow
BLT Prime, NYC

Tom Fraker and Marco Zapien
Melissa’s

Yuhi Fujinaga 
The Sea Grill, NYC 

Lisa Giffen
Maison Premiere, Brooklyn, NY

John Greeley
Crystal Springs Resort, Hamburg, NJ

Steven Devereaux Greene 
Herons, Cary, NC  

JBF Award Winner Alex Guarnaschelli 
Butter, NYC

Jason Hall
The Fourth, NYC

Chris Jaeckle
All’onda, NYC

Brian Loiacono
db Bistro Moderne, NYC

Jean Paul Lourdes
Restaurant Latour, Hamburg, NJ

Hugh Mangum 
Mighty Quinn’s Barbeque, NYC 

Shane McBride
Balthazar and Schiller's Liquor Bar, NYC

Jeff McInnis and Janine Booth 
Root & Bone, NYC 

Pastry Chef George McKirdy 
Astor Bake Shop, Queens, NY 

Marc Meyer
Cookshop, Five Points, Hundred Acres, NYC

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

John Mooney 
Bell Book & Candle, NYC; and Bidwell, Washington, D.C. 

Seamus Mullen
El Colmado and Tertulia, NYC

Pastry Chef Deborah Racicot
Narcissa, NYC

Rufino Rengifo​
Celebrity Cruises®

David Santos
Louro, NYC

Jesse Schenker 
The Gander, NYC  

Bryce Shuman
Betony, NYC

Dan Silverman
The Regency Bar & Grill, NYC

Pastry Chef Miroslav Uskokovic 
JBF Award–Winning Gramercy Tavern, NYC

Florian Wehrli
Triomphe Restaurant, NYC

Pecko Zantilaveevan
JBF Award–Winning The Four Seasons Restaurant, NYC 

Erin Zircher
CRU, Nantucket, MA

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

Lindsay Autry
Deviled Crab with Summer Vegetable Slaw, Melba Toast, and Hot Sauce

Franklin Becker
Crab with Heirloom Tomatoes, Avocado, and Millet

Philippe Bertineau
Rabbit Porchetta with Haricot Vert Salad

Jamie Bissonnette and Ken Oringer
Barbecue Oysters with Kabayaki and Seaweed Butter

Chad Brauze
Apricot–Fossil Farms™ Quail Ballotine with Paprikash Vinaigrette

PJ Calapa and Devin Bozkaya
Crudo di Ricciola > Amberjack Crudo with Pickled Cauliflower and Calabrian Chiles

James Carpenter
House-Cured Gravlax with Black River Caviar and Aquaponic Greens

Stephen Collucci
Tristar Strawberry–Valrhona Dulcey Blond Chocolate Tarts with Marshmallow and Lemon Verbena

Ben Del Coro
Fossil Farms™ Rabbit Pâté with Woodlands Pork Mountain Ham on Zucchini Fritters

Coby Farrow
Crudo with Preserved Lemon Custard

Tom Fraker and Marco Zapien
Chipotle Gazpacho with Grilled Shrimp
Mango-Filled Chile Doughnut Holes

Yuhi Fujinaga
Sepia Carbonara with Poached Quail Egg and Jamón Crisps

Lisa Giffen
Oysters with Horseradish Ice and Caviar

John Greeley 
Cherry-Smoked Fossil Farms™ Duck ​with Rocket, Sweet Corn, Pine Island Onion–Ash Salt and Barrel-Aged Pepper Sauce

Steven Deveraux Greene
Watermelon Gazpacho with Peekytoe Crab, Jalapeño, Coriander, and Yuzu

Alex Guarnaschelli
Homemade Ricotta Crostini with Heirloom Tomatoes, Flying Pigs Farm Bacon, and Ancho Chile Salt

Jason Hall
Crispy Suckling Pig Pressé with Farofa and Stone Fruit Mostarda

Chris Jaeckle
Tuna Crudo with Kizami Wasabi, Olives, and Basil

Brian Loiacono
Lettuce–Cucumber Gazpacho with Poached Langoustines, Pink Peppercorns, and Cilantro

Jean Paul Lourdes
Beet Salad with Blackberry Vinegar

Hugh Mangum
Smoked Bone-In Beef Ribs with Chimichurri and Pickled Sweet Corn

Shane McBride
Smoked Leg of Fossil Farms™ Lamb​ Hoagie with Pickled Ramp Raita 

Jeff McInnis and Janine Booth
Blue Crab Waldorf Salad > Sliced Green Apple–Wrapped Pecans, Grapes, Celery, Lemon, and Blue Crab with Buttermilk Yogurt

George McKirdy
Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Marc Meyer
Achiote-Marinated Carolina Shrimp with Guacamole

Todd Mitgang
Seared Black Bass with Sun Gold Tomatoes, Wild Arugula Salsa Verde, and Crispy Artichoke Leaves

John Mooney
Mushroom and Goat Cheese–Stuffed Zucchini Flower with Romesco Sauce

Seamus Mullen 
Chuleta de Jabali > Grilled Fossil Farms™​ Boar Chops with Charred Corn Purée and Shaved Summer Squash Salad

Deborah Racicot
Passion Fruit Mousse with Blueberries and Crispy Meringue

Rufino Rengifo
Za'atar-Grilled Lamb Chops with Tabbouleh and Greek Yogurt

David Santos
Charred Portuguese Octopus with Cured Tomatoes, Olive Petals, and Almond Foam

Jesse Schenker
Chilled Corn Soup with Heirloom Tomatoes and Rye Crisp

Bryce Shuman
Gooseberries with Tomato and Tarragon

Dan Silverman
Grilled Sea Scallops with Summer Salad and Charmoula

Miroslav Uskokovic
Raspberry–Pistachio Linzer and Apricot–Vanilla Shortbread Sandwich

Florian Wehrli
Fossil Farms™​ Bison Tartare with Purslane and Black Garlic Mayonnaise

Pecko Zantilaveevan
Lemon Verbena–Infused Watermelon, Citrus, and Shrimp Salad with Bacon Popcorn

Erin Zircher
Chilled Lobster Cocktail with Cherry Tomato–Lemon Balm​

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