Events / Friends of James Beard Benefit Dinner

Sunday Supper at Chelsea Market

Sun, March 03, 2019

5:15 PM
Chelsea Market
Price: $225 Click here for tickets!

An abundant celebration highlighting flavor-packed, full-use cooking methods prepared by chefs committed to reducing food waste.

Sunday Supper at Chelsea Market, a lavish yet informal dinner, takes place in the avenue-long concourse of the iconic marketplace located in one of NYC’s hottest neighborhoods. For the eleventh year of Sunday Supper, up to 300 guests will gather around long, family-style tables to enjoy a meal prepared and served by chefs, from near and far. 

Sunday Supper at Chelsea Market, a Friends of James Beard Benefit, raises funds to benefit not-for-profit 501(c)(3) organizations. Beneficiaries include the James Beard Foundation which focuses on culinary education, and other initiatives of the Jamestown Charitable Foundation.

Reception at 5:15 P.M.
Dinner at 6:15 P.M.

Esther Choi
Mŏkbar, NYC

John daSilva
Chickadee, Boston

Jake Dickson
Dickson's Farmstand Meats, NYC

Heather Fuller
Madcap Cafe, Brooklyn, NY

Meherwan Irani
Chai Pani, Decatur, GA

Sarabeth Levine
Sarabeth's, NYC

Harris Mayer-Selinger
Creamline, NYC

Alex Raij
Txikito, El Quinto Pino and La Vara, NYC; Saint Julivert and Fisherie, Brooklyn, NY

Amy Scherber
Amy's Bread, NYC

David Seigal
Cull & Pistol Oyster Bar, NYC

Daniel Skurnick
Buddakan, NYC

Katsuji Tanabe 
Barrio, Chicago

Kitty Thammasat
Ayada Thai, NYC

Peter Tondreau and Olivier Palazzo
Le Song Bistro, NYC

Click here for tickets!



Peter Tondreau and Olivier Palazzo

  • Wagyu Beef Tartare with Gaufrettes
  • Housemade Ricotta with Truffle Honey and Cornbread

Kitty Thammasat

  • Fried Chive–Vegetable Dumplings with Sweet Soy Dipping Sauce
  • Northern Thai–Style Pork Sausages with Vegetable, Chiles, and Peanuts


  • Beausoleil Oysters


Meherwan Irani

  • Vada Sambhar > Black Lentil Fritters; Roasted Onion End Curry with Cilantro Stems and Skin-On Tubers; Ginger Peel–Lime Rind Pickles; and Rice Hull Podi

Harris Mayer-Selinger

  • Mixed Greens with Herb Stems and Leaves and Buttermilk Green Goddess Dressing

John daSilva

  • Branzino Crudo with Lardo, Baby Leeks, and Beech Mushrooms

David Seigal

  • Kanpachi Crudo with Thai Chile–Cilantro Sauce, Water Chestnuts, Blood Orange, and Crispy Hamachi Skin

Alex Raij

  • Gumbo z'Herbes with Jonah Crab, White Rice, and Tabasco

Jake Dickson

  • Crispy Pig's Head and Whole Pig's Foot with Pita and Pickled Vegetables

Esther Choi

  • Braised Pork Belly with Radish Top Kimchi, Crispy Nurungji, Wild Sesame Seeds, and Perilla Leaves

Katsuji Tanabe

  • Tamarind and Mezcal–Braised Beef Cheeks with Shiitake Mushrooms, Chile, and Mint

Heather Fuller

  • Charred Broccoli with Nut-Free Broccoli Pesto and Cured Broccoli Stems

Amy Scherber

  • Amy’s Orange-Scented Brioche Bread Pudding

Sarabeth Levine

  • Triple-Chocolate Chocolate Pudding

Saratoga Spring Water

Ninth Street Espresso

A selection of fine wines will be served with this dinner.



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