Events / Friends of James Beard Benefit Dinner

Sunday Supper at Chelsea Market

Sun, March 26, 2017

Chelsea Market
Member Price: $200 Public Price: $240 Phone: Call 212.627.2308 to add your name to the waiting list.

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 ninth 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.​


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

Abby De La Rosa
The Green Table, NYC

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

Harris Mayer-Selinger  
Creamline, NYC

Amy Scherber
Amy’s Bread, NYC

David Seigal
Cull & Pistol, NYC


Tim Dornon

Daniel Eddy 
Rebelle, NYC

Laurent Gras 

Alex Leonard

Daniel Rose 
Le Coucou, NYC

Anne Saxelby
Saxelby Cheesemongers, NYC

Jeremiah Stone 
Contra and Wildair, NYC

Cedric Tovar 
Bobo, NYC

Cédric Vongerichten
Perry Street, NYC

Pastry Chef Fabian von Hauske
Contra and Wildair, NYC



Mary Cleaver and Abby De La Rosa, The Cleaver Co. and the Green Table, NYC
Bone Marrow Croquettes with Chile Aïoli
Duchess Potatoes with Crème Fraîche and Fines Herbs
Smoked Bluefish Rillettes with Sour Cream on Chive Blini

David Seigal, Cull & Pistol, NYC
Broiled Oysters with Kale, Gruyère, and Pastis

Jeremiah Stone, Contra and Wildair, NYC
Saucisse de Fruit de Mer en Brioche

Domaine Rolet Crémant du Jura Brut 2011

Domaine Nebout Saint-Pourçain Le Tressallier des Gravières 2014

Domaine La Cabotte Colline Côtes du Rhône 2015   


Amy Scherber, Amy’s Bread, NYC
Assorted Breads > French Baguette, Miche, and Walnut–Raisin Bread

Harris Mayer-Selinger, Creamline, NYC
Green Salad with Ronnybrook Farm Crème Fraîche Ranch Dressing

Cédric Vongerichten, Perry Street, NYC    
Warm White Asparagus with Chive Fondue, Egg, and Ham  

Daniel Rose, Le Coucou, NYC

Laurent Gras, Alex Leonard, and Tim Dornon, ALT, NYC
Coq au Vin

Daniel Eddy, Rebelle, NYC
Potato Gratin

Cedric Tovar, Bobo, NYC               
Honey-Roasted Carrots with Toasted Pistachios and Pickled Persimmons

Anne Saxelby, Saxelby Cheesemongers, NYC
Le Pommier Camembert, Comté Grand Affinage, and Roquefort

Fabian von Hauske, Contra and Wildair, NYC
Hazelnut–Chocolate Tart

Sarabeth Levine, Sarabeth’s, NYC
Creamy Rice Pudding

Paul Jaboulet Aîné Parallèle 45 Rosé Côtes du Rhône 2016 Magnums 

André et Michel Quenard Vin de Savoie Vieilles Vignes Chignin Blanc 2014 

Chateau Beauchene Côtes du Rhône Grande Réserve 2015

Pierre Dupond La Renjardière Côtes du Rhône 2015 


The Savoy > Calvados Boulard with Bauchant Orange Liqueur, Orange Juice, and Orange Bitters

Sidecar in the Cellar > Bastille Whisky with Bauchant Orange Liqueur and Lemon Juice

Saratoga Spring Water 

Ninth Street Espresso 

Menu as of 3/21.


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