Events / Friends Of James Beard Benefit Dinner

Sunday Supper at Chelsea Market

Sun, March 22, 2015

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 seventh annual Friends of James Beard Benefit, we're bringing together a formidable group of chefs to prepare a convivial family-style feast, which will be served in the market’s main hall.  

Sunday Supper at Chelsea Market, a Friends of James Beard Benefit, raises funds for the James Beard Foundation and The Jamestown Charitable Foundation, both not-for-profit 501(c)(3) organizations focusing on initiatives for culinary education. 

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


Justin Brunwasser
Friedman’s Lunch, NYC

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

Kevin Garcia
Giovanni Rana Pastificio & Cucina, NYC

Matt Hudak
Morimoto, NYC

Lidia Leudo
The Green Table, NYC

AJ Schaller
Corkbuzz Winebar and Corkbuzz Wine Studio, NYC

Amy Scherber
Amy’s Bread, NYC

David Seigal
Cull & Pistol Oyster Bar, NYC

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

Pastry Chef Daniel Skurnick
Buddakan, NYC


JBF Award Winner Justin Aprahamian
Sanford, Milwaukee

Michael Armstrong
Bodega Negra, NYC

Bryan Cates
Básico, Charleston, SC 

Eric Gabrynowicz
Restaurant North, Armonk, NY 

Spike Gjerde
Artifact Coffee, Parts & Labor, Shoo-Fly, and Woodberry Kitchen, Baltimore

Jessica Koslow
Sqirl, Los Angeles

Yvan  Lemoine
Bodega Negra, NYC

Travis McShane
Barbuto, NYC

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

Mads Refslund
Acme, NYC

JBF Award Winner Jonathan Waxman
Adele’s, Nashville; and Barbuto, NYC; and Montecito, Toronto


  • Reception
    • Matt Hudak, Morimoto
    • Assorted Morimoto Sushi
    • Dickson's Farmstand Meats
    • Assorted Crostini > Beef Tartare, Chicken Liver Mousse, and Crème de Cerveau
    • Mŏkbar
    • Tteokboki > Brown Butter Rice Cakes with Homemade Gochujang Honey–Glazed Crispy Pork Belly and Bacon, White Kimchi, and Micro Cilantro
    • Crispy Kimbap > Deep-Fried and Nori-Wrapped Marinated Rib-Eye with Seasonal Vegetables, Spicy Rice, and Kimchi Aïoli
    • Los Tacos No.1
    • Pork Adobada Tacos and Pollo Asado Tacos
    • The Go To > Tito’s Handmade Vodka with Elderflower Liqueur, Lime Juice, and Ginger Beer
    • Stellina di Notte Prosecco NV
    • Anne Amie Vineyards Cuvée A Müller-Thurgau 2013
    • Dinastía Vivanco Crianza Rioja 2010
  • Dinner
    • Amy Scherber, Amy’s Bread
    • Assorted Breads > New York State Whole Wheat with Three Seeds, Walnut Raisin Bread, and Rustic Ciabatta Pane Bianco
    • Spike Gjerde, Artifact Coffee, Parts & Labor, Shoo-Fly, and Woodberry Kitchen
    • Fermented Buckwheat Cakes with Put-Up Beans, Turnips, Next Step Mustard Syrup, Eastern Shore Black Walnut Butter, Herbs, Tops, and Shoots
    • Jessica Koslow, Sqirl
    • English Peas with Pea Tendrils, Smoked Date Jam, Mint Salsa Verde, Meyer Lemon Ricotta, and Toasted Benne
    • AJ Schaller, CorkBuzz Winebar
    • Warm Chevre and Beet Salad with Walnut Vinaigrette and Raw Honey
    • Bryan Cates, Básico
    • Citrumelo-Cured Cobia with Citrus Varietals, Brown Butter Pistachios, Radishes, and Local Baby Carrots
    • Mads Refslund, Acme
    • Juniper-Smoked Salmon Rye Taco
    • David Seigal, Cull & Pistol Oyster Bar
    • Hamachi Crudo with Charred Cara Cara Orange, Fresh Water Chestnuts, and Tangerine–Yuzu Dressing
    • Jonathan Waxman and Travis McShane, Barbuto
    • Ocean Trout Poke with Avocado and Sunchoke Chips
    • Kevin Garcia, Giovanni Rana Pastificio & Cucina
    • Spinach–Ricotta Ravioli with Parmigiano-Reggiano Basket
    • Justin Aprahamian, Sanford Restaurant
    • Roasted Leg of Lamb with Preserved Quince, Candied Olives, and Manchego
    • Michael Armstrong and Yvan Lemoine, Bodega Negra
    • Braised Niman Ranch Beef Short Ribs with Mole Negro, Garlic-Roasted Maitake Mushrooms, and Grilled Scallion Salsa
    • Eric Gabrynowicz, Restaurant North
    • Whole Roasted Pig with Smoked Pistachios and Romanesco
    • Mary Cleaver and Lidia Leudo, The Green Table and the Cleaver Company
    • Salt-Baked Rutabaga
    • Anne Quatrano, Abattoir, Bacchanalia, and Floataway Café
    • Anson Mills Colonial Coarse Pencil Cob Grit Soufflé with Spring Greens
    • Sarabeth Levine, Sarabeth's
    • Cheesecake with Orange Marmalade Sauce and Crystallized Ginger
    • Daniel Skurnick, Buddakan
    • Dark Chocolate Pavé with Puffed Barley, Candied Tangerine, and Chiles
    • L’Arte del Gelato
    • Butterscotch Gelato and Pompelmo Campari Sorbet
    • Cesani Vernaccia di San Gimignano 2013
    • Chateau Minuty Côtes de Provence Prestige Rosé 2013
    • Colonnara Rosso Piceno 2012
    • Cisco Brewers Whales Tale Pale Ale
    • Ommegang Brewery Glimmerglass Spring Saison


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