Events / JBF Gala

New York, New York

Fri, November 13, 2015

8:30 PM
Rainbow Room
Member Price: $750 Public Price: $1000 Tickets and tables may be booked here
Reservations Policy

A celebration of the culinary legacy of New York City. Reserve seats and tables here.

Bid now on dining, travel, and other exciting items in our online silent auction!


JBF Award Winner Daniel Humm 
Eleven Madison Park, NYC

JBF Award Winner Amanda Freitag
Food Network’s Chopped and American Diner Revival 

JBF Award Winner Marcus Samuelsson
Red Rooster Harlem, NYC

Pastry Chef Ghaya Oliveira 
Daniel, NYC

Host Chef Jonathan Wright
Rainbow Room, NYC

Host Pastry Chef Thierry Delourneaux
Rainbow Room, NYC

Mixologist Julie Reiner
Clover Club, Brooklyn, NY

JBF Award Winning–Drinks Historian David Wondrich
Brooklyn, NY

Auctioneer Billy Harris
Hanging with Harris

Honorary Chairs
Ted Allen 
Martha Stewart
Carla Hall

Event Chairs
Henni and John Kessler

Vice Chairs
Ellen Hanson and Richard Perlman

Featuring live music by Joelle & The Pinehurst Trio

Event Details

VIP Reception: 7:00 P.M.

Reception and Silent Auction: 7:30 P.M.

Dinner and Live Auction: 8:15 P.M.


For table purchases: Kris Moon at 212.627.5252 or

For ticket purchases: JBF reservations at 212.627.2308

Support Levels

Host member ticket: $750

Host general public ticket: $1,000

Benefactor ticket: $1,500

Benefactor table of 10: $15,000

Vice chair table of 10: $20,000

Event chair table of 10: $25,000

Support at the benefactor level and above includes an exclusive VIP reception, premier seating, and a special gift bag.



VIP Reception
  • Chicken and Foie Gras Pâté with Cracklings
  • Bonito-Poached Turnips with Warm Smoked Salmon and Caviar
  • Parmigiano-Reggiano Sablé with Black Truffle Crème Fraîche
General Reception
  • Chicken and Foie Gras Pâté with Cracklings
  • Serrano Ham and Roast Chicken Croquettes with Onion Jam
  • Hepworth Farms Turnip with Pickled Rutabaga and Sesame
  • Compressed Watermelon with Scallop Ceviche, Chile Tapioca, Red Shiso, and Blood Orange
  • Everything Pretzel Gougères with Smoked Salmon
  • Eckerton Farms Radishes with Brown Butter–Rosemary Mayonnaise
  • Anchovy Straws
  • Cocktails by Julie Reiner
    • Gin Blossom > Farmer’s Botanical Gin with Martini Bianco Vermouth, Blume Marillen Apricot Eau-de-Vie, and Orange Bitters

    • New York Sour > Michter’s Straight Rye Whiskey with Lemon Juice, Orange Juice, and Medium-Bodied Red Wine Float

  • Cocktails by David Wondrich
    • The Manhattan Club’s Manhattan > Michter’s Straight Rye Whiskey with Cocchi Vermouth di Torino and Tempus Fugit Abbott’s Bitters
    • The Huntsman > Crop Vodka with Smith & Cross Jamaican Rum, Lime Juice, and Bärenjäger Honey Liqueur
  • VIP Reception Wines

    • Chamisal Vineyards Edna Valley Chardonnay 2013
    • Double Canyon Horse Heaven Hills Cabernet Sauvignon 2012
    • Champagne A. Bergère Grand Cru Blanc de Blancs Brut NV​
  • General Reception Wines

    • Pine Ridge Chenin Blanc–Viognier 2014
    • Double Canyon Horse Heaven Hills Cabernet Sauvignon 2013
    • Champagne A. Bergère Brut Rosé NV​
  • Amanda Freitag

  • Autumn Roots and Herbs > Creamed and Shaved Parsnips with Pickled Turnips, Carrot–Coriander Infusion, Celery Leaf Salad, and Anchovy Vinaigrette
    • Chamisal Vineyards Califa Selection Chardonnay 2013​
  • Jonathan Wright

  • Petit Pate Landaise > Duck Confit with Foie Gras, Truffles, Cured Duck Ham, Pickled Mushrooms, and Walnut Vinaigrette
    • Archery Summit Arcus Vineyard Estate Pinot Noir 2013
  • Marcus Samuelsson

  • Smoked Arctic Char and Beef with Marrow Dumpling, Apple–Miso Broth, and Chicken Skin Salad
    • Seghesio Family Vineyards Home Ranch Zinfandel 2013
  • Daniel Humm

  • Red Wine–Braised Veal Cheek with Celery Root Purée and Black Truffles
    • Pine Ridge Vineyards Napa Valley Cabernet Sauvignon 2013
Dessert Lounge 
  • Thierry Delourneaux

    • Petit Desserts: 
    • Chocolate and Yogurt Rice Pudding
    • Strawberry Choux à la Mode
    • Milk Chocolate–Peanut Tarts
    • Vanilla Streusel with Ivory Crémeux and Raspberry Marshmallow
    • Praline and Chocolate Gâteaux
    • Orange Panna Cotta with Lime Meringue
    • Petit Fours:
    • Pistachio Madeleines
    • Raspberry Lollipops
    • Chocolate Truffles
    • Chocolate–Chestnut Macaroons
    • Passion Fruit Marshmallows
  • ​Ghaya Oliveira

    • Petit Desserts: 
    • Chestnut Mont Blanc
    • Caraïbe and Cranberry Cubes
    • Orange Blossom Religieuse
    • Coffee Jivara and Ginger Tarts
    • Hazelnut Financiers with Gianduja Mousse
    • Banana and Passion Fruit Bavarois with Coconut Chantilly
    • Petit Fours:
    • Mushroom Licorice
    • Pomme Tatin Pomponettes
    • Yuzu and Pistachio Squares
    • Salted Caramel Cups
    • Vanilla Canelés with Rhum Ganache
    • Foro Amaro​
    • Michter's US*1 Toasted Barrel Finish Bourbon  
    • Seghesio Family Vineyards Dionigia 2010

Wine pairings courtesy of Crimson Wine Group

Saratoga Spring Water

Lavazza Espresso

Urbani Truffle

Tom Cat Bakery


Gourmet Settings Lavazza Saratoga Michter's Crimson Wine Group