Events / Special Event

Chefs & Champagne®

Sat, July 23, 2016

6:00 PM
Wölffer Estate Vineyard
Member Price: $200 Public Price: $275 Get your tickets online now or call 212.627.2308.
Reservations Policy

tickets

VIP Premium Admission: JBF Members and General Public: $375; VIP table of 10: $4,000
VIP Experience: 5:00–10:00 P.M.

Wölffer Estate Vineyard
183 Sagg Road
Sagaponack, NY 11962

Don't miss the party of the summer!
 

Bid now in our Chefs & Champagne® online auction!
 

Chefs & Champagne® is the James Beard Foundation’s annual summer tasting party, featuring flowing Champagne and culinary offerings from a select group of more than 40 celebrated chefs, many from JBF Award–winning restaurants. Chefs & Champagne® raises funds for the philanthropic work of the James Beard Foundation, a not-for-profit 501(c)(3) organization. The recipient of the Christian Wölffer Scholarship Program, which supports students pursuing food and wine studies, will also be announced at the event. 

Our 2016 honoree is multiple James Beard Award–winning chef, author, philanthropist, and restaurateur John Besh.

Menu

Chad Brauze 
The Back Room, Park Hyatt, NYC
Sour Strawberries with Blueberry–Elderflower Granita

Andrea Bucciarelli
Sant Ambroeus, Southampton and NYC​
Millefoglie with Tahitian Vanilla Cream and Caramelized Puff Pastry Crumbs

Brian Cheewing
Wölffer Kitchen, Sag Harbor, NY
Spicy Octopus and Corn Salad with Calabrian Chiles and Micro-Cilantro

Christopher Cipollone
Piora, NYC 
Madai Snapper Crudo with Avocado, Flowers, and Farro

JBF Award Winner Tim Cushman
​O Ya, Boston and NYC
Kanpachi Sashimi with Vietnamese Mignonette, Fried Shallots, and Thai Basil

Ben Del Coro
Fossil Farms, Boonton, NJ
Spit-Roasted Wild Boar Bahn Mi with Charred Bread, ‘Nduja Mayonnaise, Pickled Carrots, Shaved Breakfast Radishes, Cucumbers, Mint, and Cilantro

Jay Ducote
Gov't Taco (opening in 2017), Baton Rouge, LA
Chilled Cajun Corn Maque Choux with Pickled Louisiana Shrimp and Serrano Peppers

Aaron Fitterman
Aretsky’s Patroon, NYC
House-Smoked Salmon Pastrami with Saffron-Pickled Fennel and Mustard Crème Frâiche on Rye Crackers

Jeremy Ford 
Matador Room by Jean-Georges, Miami Beach, FL
Foie Gras with Strawberry Granola and Sorrel

Tom Fraker and Marco Zapien
Melissa's​ Produce
Kool Cabbage–Seafood Salad Tacos with Hatch Chile Hot Sauce
Hatch Chile–Chocolate Chip Cookies

Eric Gabrynowicz 
Restaurant North, Armonk, NY

Bristol Bay Sockeye Salmon with Gold Bar Squash, Tarragon, Tomato Confit, and Corn

Kerry Heffernan
Grand Banks, NYC
Blue Island Number 9 Oysters with Pickled Ramps, Lemon Cucumber, and Black Pepper
Char-Grilled Navy Point Long Island Oysters with Fennel, Toasted Panko Bread Crumbs, Tarragon, and Espelette Pepper

Will Horowitz
Ducks Eatery and Harry & Ida's, NYC​
Preserved Summer Tomatoes with Duck Heart Pâté, Smoked Quahog, Roasted Hazelnuts, and Mint

Michael Jenkins 
Butter Restaurant, NYC ​
Grilled Flatbread with Smoked Eggplant, Summer Savory, and Fresh Pasilla Chiles 

JBF Award Winner Paul Kahan and Perry Hendrix
Avec, Chicago
Braised Octopus with Sumac, Watermelon, Charred Tomatoes, and Burnt Chile–Lime Vinaigrette

Pastry Chef Jiho Kim 
The Modern, NYC
Ants on a Log > Pumpernickel Cake with Rum–Raisin Reduction and Peanut Butter Custard

Paul Kim and Kendrick Lo
Ice & Vice, NYC

Mexican Vanilla Ice Cream Float with Renegade Lemonade Strawberry–Basil Soda and Black Lava Sea Salt

Anthony Lamas 
Seviche, A Latin Restaurant, Louisville, KY
Tuna "Old Fashioned" with Bluegrass Soy Bourbon Broth, Ginger, Pineapple, and Orange

Matt Lambert
The Musket Room, NYC
Yama Musubi Canapés with Seared Tuna, Dashi Gelée, and Wasabi
Mitakahara Potato Coneri Pastry with Shiso Salad Wrap
Five-Grain Wafer Sandwiches with Foie Gras, Apples, and Dates

Anita Lo
Annisa, NYC

Potatoes with Celtuce, Buttermilk Dressing, and Sturia Caviar

Angie Mar
Beatrice Inn, NYC
Tomahawk Rib-Eye with Cherry–Garlic Compote

Pastry Chef Alina Martell 
Ai Fiori and Vaucluse, NYC
Profiteroles with Strawberries and Cream

Lucero Martinez 
Pampano, NYC
Tuna Ceviche with Poblano Peppers and Ginger Marinade

Dean James Max 
DJM Restaurants, Multiple Cities, USA; Cayman Islands, BWI; and Harbor Island, Bahamas
Nantucket Oysters with Uni Vinaigrette

Julian Medina 
Toloache, NYC
Tacos de Pato > Duck Carnitas with Charred Habanero–Tamarind Salsa and Micro-Cilantro

Jonah Miller
Huertas, NYC
Basque Dog > Chistorra Sausage with Piquillo Mostarda and Aïoli

Marco Moreira and Sushi Chef Noriyuki Takahashi
15 East, NYC​
Chilled Homemade Buckwheat Noodles with Hokkaido Sea Urchin and Cured Ikura

Jon Nodler, Baker Alex Bois, and Pastry Chef Sam Kincaid
High Street on Hudson, NYC
Dry-Aged Beets with Smoked Cloumage and Pickled Cabbage
Smoke and Wood Bread > Local Flours with Whole Grains, Applewood-Smoked Barley Malt, and Roasted Shagbark Hickory
Red-Eye Butter with Candied Nut Dukkah

Damien O’Donnell 
Harbor Bistro, East Hampton, NY
Montauk Fluke Crudo with Tomatillo Relish, Blue Corn Chips, and Avocado Crema

Glenn Olsson and Marcus Widell
Swedish Culinary Summer, Sweden
Shrimp Skagen 2.0

Pichet Ong
A.P.G., NYC
Valrhona Chocolate with Cherries, Honey, and Saffron

Ralph Perrazzo 
BBD's Beers, Burgers, Desserts, Rocky Point, NY
Miniature BBD’s Griddled Cheeseburgers

Guy Reuge 
Mirabelle, Stony Brook, NY; and Sandbar, Cold Spring Harbor, NY
Goat Cheese–Herb Tartlets with Mission Figs

Roxanne Spruance 
Kingsley, NYC
Pork Belly with Nasturtium, Black Sesame, and Cocoa Nibs

Cédric Vongerichten
Perry St, NYC​
Chilled Peekytoe Crab with Sesame Emulsion, Dukkah Spice, Avocado, and Basil

JBF Award–Winning Pastry Chef Sherry Yard
iPic Entertainment
Summer in a Cup > Raspberry Red Velvet Pavlova with Long Island Red Berries, Vanilla Gelato, and Raspberry Sorbet

VIP After–Party Chef
Robb Garceau
Neuman’s Kitchen, Events & Catering, NYC

 

HOST COMMITTEE:
Todd Buchanan               
Nicole Delma                    
Laura Goodman               
Heath Miller             

     

Sponsors

Champagne Sponsor

VIP After–Party Sponsor

Event Sponsors