Events / JBF Gala

The 2018 James Beard Foundation Gala

Fri, November 09, 2018

6:30 PM
The Pierre, A Taj Hotel, New York City
Price: See below for ticket pricing. Purchase tickets here.

6:30 P.M. Reception and Silent Auction
8:00 P.M. Dinner and Live Auction
Honoring Eric Kessler, Founder, Arabella Advisors and Michel Nischan, Founder & CEO, Wholesome Wave for their role in launching and guiding the signature JBF Impact Program: Chefs Boot Camp for Policy and Change.
 

JBF Gala: Rise is a celebration of the countless ways our food community rises to meet the world’s challenges and make it a better, sustainable, more delicious place. The event will showcase chefs who embody the leadership, diversity, and tenacity that the James Beard Foundation supports everyday through our Scholarship, Women’s Leadership, and Impact programs. 
 

Featuring

Kathleen Blake, The Rusty Spoon, Orlando, FL

Amy Brandwein, Centrolina, Washington, D.C.

Michael Cimarusti, Providence, Los Angeles 

Duskie Estes, ZaZu Kitchen and Farm, Sebastapol, CA

Alicia Hinze, The Buttered Tin, Saint Paul, MN

JBF Award Winner Jen Jasinski, Rioja, Denver

Mourad Lahlou, Mourad, San Francisco 

Ouita Michel, Holly Hill Inn, Midway, KY

Kwame Onwuachi, Kith and Kin, Washington, D.C.

Jan Wichayanuparp, Sweet Republic, Phoenix

Host Chef Ashfer Biju, The Pierre, A Taj Hotel, NYC

Host Pastry Chef Michael Mignano, The Pierre, A Taj Hotel, NYC
 

Event Chairs

Henni and John Kessler
Robin and Frederic Seegal
 

Vice Chair

Nancy Lukitsh
 

Auctioneer 

Letitia Fry
 

Support Levels

Chair: $25,000
Premium seating for 10, plus a featured chef and guest at your table (12 seats total), with personalized table signage and place cards. Access to exclusive VIP reception lounge plus private kitchen tour, photo opportunity, Champagne toast with the participating chefs and a VIP gift bag. Prominent listing as Event Chair on all relevant collateral materials, including a full-page ad in the event program. In addition, a Beard House boardroom dinner for up to 12 guests on a mutually agreed upon date.

Vice Chair: $20,000
Preferred seating for 10, plus a featured chef and guest at your table (12 seats total), with personalized table signage and place cards. Access to exclusive VIP reception lounge plus private kitchen tour, photo opportunity, Champagne toast with the participating chefs, and a VIP gift bag. Listing as Vice Chair on all relevant collateral materials including a full-page ad in the event program.

Benefactor: $15,000
Preferred seating for 10, plus a featured chef and guest at your table (12 seats total), with personalized table signage and place cards. Access to exclusive VIP reception lounge and a VIP gift bag. Listing as Benefactor on all relevant collateral materials.  

Supporter: $10,000
Preferred dinner seating for 10. Access to exclusive VIP reception plus an VIP gift bag. Listing on all collateral materials as Supporter.

Benefactor Ticket: $1,500
Preferred dinner seating for 1. Access to exclusive VIP reception lounge plus a VIP gift bag.

Supporter Ticket: $500
Dinner seating for 1. Access to reception plus an event gift bag.

 

RSVP

Table Purchases: Julie Marshall, jmarshall@jamesbeard.org 
Ticket Purchases: JBF Reservations, 212-627-2308

Purchase tickets here.


Black-tie attire

 

Menu

Reception

Assorted Canapés
Host Chef Ashfer Biju, The Pierre, A Taj Hotel, NYC

Dinner

First Course: Focus on Reducing Food Waste through Whole Product Utilization
Duck Confjt Basteeya with Celeries and Mitmita Yogurt
Mourad Lahlou, Mourad, San Francisco, and Kwame Onwauchi, Kith and Kin, Washington, D.C.

Second Course: Highlight Sustainable Seafood
Striped Bass with Cauliflower and Vadouvan
Michael Cimarusti, Providence, Los Angeles and JBF Award Winner Jen Jasinksi, Rioja, Denver

Third Course: Pasta Course by Women’s Leadership Program Alumni
Seminole Pumpkin Triangoli with Amaretti Dust and Pumpkin Brittle
Amy Brandwein, Centrolina, Washington, D.C.; and Kathleen Blake, The Rusty Spoon, Orlando, FL

Fourth Course: Focus on Sustainable Meat
Smoked Kentucky Lamb with Bourbon–Hickory Nut Jus, Pickled Peaches and Hoecake; and Pork Belly Chicharrón with Saffron, Preserved Lemon, and Gigante Beans
Duskie Estes, ZaZu Kitchen and Farm, Sebastapol, CA, and Ouita Michel, Holly Hill Inn, Midway, KY

Wine Pairings by Crimson Wine Group.

Dessert Reception

Featuring Women’s Leadership Program Alumni

Alicia Hinze, The Buttered Tin, Saint Paul, MN

  • Miniature Orange Bundt Cakes with Elderflower Glaze and Lime Meringues
  • Chocolate Whoopie Pies with Mocha Cajeta, Whipped Mascarpone, and Toasted Black Sesame Seeds
  • Miniature Pâte Sucrée Tarts with Orange Spiced Tea Custard and Honey Whipped Cream
  • Coconut Cake with Passion Fruit Curd, Toffee Bits, and Coconut Meringue
  • Miniature Browned Butter–Peach Hand Pies
  • Miniature Banana Cream Pies with Graham Cracker Crust, Vanilla Bean Pastry Cream, Bananas, and Whipped Cream

Jan Wichayanuparp, Sweet Republic, Phoenix

  • Lapsang Souchong–Caramel Macarons
  • Chocolate–Sichuan Peppercorn Baked Alaska
  • Coconut, Pandan, and Jackfruit Profiteroles
  • Avocado–Jalapeño Miniature Cones

Host Pastry Chef Michael Mignano, The Pierre, A Taj Hotel, NYC

 

Sponsors

visit monaco web.jpg swiss web.jpg crimson web.jpg heineken web.jpg gourmet settings web.jpg la quercia web.jpg saratoga web.jpg seedlip web.jpg woodford web.jpg