Events / Special Event

Chefs & Champagne® New York

Sat, July 20, 2013

6:00 PM - 8:30 PM
Wölffer Estate
Member Price: $200 Public Price: $275 Phone: 631.537.5106
Reservations Policy

Franklin Becker

The Little Beet and The Little Beet Table - NYC

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 

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

Sponsors

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