Events / Friends of James Beard Benefit Dinner

Sunday Supper at Chelsea Market

Sun, March 23, 2014

5:00 PM
Chelsea Market
Member Price: $200 Public Price: $240 Phone: 212.627.1111

Set in a historic factory, Manhattan’s Chelsea Market is now home to some of the city's finest epicurean shops and restaurants. For our sixth annual Friends of James Beard Benefit, we've culled a formidable group of chefs to prepare a convivial family-style feast, which will be served in the market’s main hall.  

This year's Sunday Supper at Chelsea Market will raise funds to benefit the James Beard Foundation, Wellness in the Schools, and other charitable initiatives of the Jamestown Charitable Foundation. 

Update: this event has sold out. To add your name to the waiting list, please call our reservations department at 212.627.2308.

JBF Friend-level membership is included with the purchase of general public ticket. 


Erik Battes
Morimoto, NYC

Justin Brunwasser 
Friedman’s Lunch, NYC

Mary Cleaver
The Cleaver Co. and the Green Table, NYC

JBF Award–Winning Pastry Chef Sarabeth Levine 
Sarabeth’s, NYC

Amy Scherber 
Amy’s Bread, NYC

David Seigal 
Cull & Pistol Oyster Bar, NYC

Pastry Chef Daniel Skurnick 
Buddakan, NYC


Phil Conlon 
Corkbuzz Wine Studio, NYC

Aaron Israel and Sawako Okochi 
Shalom Japan, Brooklyn, NY

Edward Lee 
610 Magnolia, Louisville, KY

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

Jennifer Puccio 
The Cavalier, Marlowe, and Park Tavern, San Francisco

JBF Award Winner Anne Quatrano 
Abattoir, Bacchanalia, and Floataway Café, Atlanta

Angelo Romano 

Jonathon Sawyer 
The Greenhouse Tavern, Noodlecat, and Trentina, Cleveland

JBF Award Winner Michael Solomonov 
Abe Fisher, Dizengoff, Federal Donuts, Percy Street Barbecue, and Zahav, Philadelphia

Champe Speidel 
Persimmon, Bristol, RI


  • Reception
    • Erik Battes, Morimoto
    • Assorted Morimoto Sushi
    • Uni–Meyer Lemon Soufflé Crackers
    • Justin Brunwasser, Friedman's Lunch
    • Fried Mac ‘n’ Cheese Balls
    • Lamb Meatballs with Mint Pesto
    • Mary Cleaver, The Green Table and The Cleaver Company
    • Vietnamese Rice Paper Rolls with Julienned Vegetables, Microgreens, and Mint
    • Organic Butternut Squash Samosas with Cardamom Yogurt
    • Los Tacos No.1
    • Carne Asada Tacos and Pollo Asado Tacos
    • Dickson's Farmstand Meats
    • Chicken Liver Toasts, Pork Rillettes, and Pig Face Roulade
    • GIN-GIN MULE > Tanqueray No. Ten Gin with Housemade Ginger Beer, Mint, and Lime Juice
    • CASK CHRONICLE > Zacapa Rum with Campari, Aperol, Sweet Vermouth, and Orange Essence
    • Col Vetoraz Brut Prosecco di Valdobbiadene 2012
    • Finca Os Cobatos Godello 2012 
    • Michel Torino Estate Cuma Cabernet Sauvignon 2013
  • Dinner
    • Amy’s Bread
    • New York State Whole Wheat with Figs and Hazelnuts, Black Olive Bread, and Seeded Pane Bianco
    • Jamie Bissonnette and Ken Oringer, Coppa and Toro
    • Cauliflower y Kohlrabi > Cauliflower and Kohlrabi with Pine Nuts, Golden Raisins, Anchovies, and Pimentón de la Vera
    • Phil Conlon, Corkbuzz Wine Studio 
    • Spicy Carrot Salad with Kale and Garlic–Anchovy Dressing
    • Angelo Romano
    • Mushrooms with Coconut and Hyssop
    • Anne Quatrano, Abattoir, Bacchanalia, and Floataway Café
    • Cured Duck with Summerland Roots, Little Mustard Frills, Crispy Sonora Wheat Berries, and Shaved Caromont Dairy Esmontonian
    • Aaron Israel and Sawako Okochi, Shalom Japan
    • Tuna Tataki with Black Tahini, Roasted Broccoli, Red Onions, and Shiso
    • Jennifer Puccio, The Cavalier, Marlowe, and  Park Tavern
    • Deviled Crab and Rock Shrimp with Zuckerman's Asparagus and Crispy Lemon Chips
    • David Seigal, Cull & Pistol Oyster Bar
    • Sumac-Cured Organic Sea Trout with Pumpernickel, Labne, and Smoked Caviar
    • Champe Speidel, Persimmon
    • Marinated Rhode Island Fluke with Fermented Radishes, Raw Breakfast Radishes, Grapefruit, and Mint
    • Jonathon Sawyer, Greenhouse Tavern, Noodlecat, and Trentina
    • Strangolopreti alla Trentina, with Ice Spinach, Fonduta, Vintage Vinegar, Buttermilk, Mountain Herbs, and Charred Onions
    • Edward Lee, 610 Magnolia
    • Duck Leg Confit with Black Rice in Lobster Gravy, Chervil, Grated Duck Breast, and Black-Eyed Peas
    • Michael Solomonov, Abe Fisher, Dizengoff, Federal Donuts, Percy Street Barbecue, and Zahav
    • Smoked Brisket with Hummus and Pita
    • Sarabeth Levine, Sarabeth's
    • Cherry Crisp with Vanilla Bean Cream
    • Daniel Skurnick, Buddakan
    • Tea-Smoked Ganache with Kumquats and Puffed Rice
    • Cascina Chicco Anterisio Roero Arneis 2012
    • Château Coussin La Croix du Prieur Rosé 2012
    • Santi Solane Valpolicella Ripasso Classico Superiore 2011​
    • Brooklyn Brewery Sorachi Ace 
    • SingleCut Beersmiths Pacific Northwest Dean Mahogany Ale​


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