Events / JBF Gala

THE 2022 JAMES BEARD FOUNDATION GALA

Fri, November 11, 2022

6:30 PM
The Pierre, A Taj Hotel, New York City
Price: Sold Out Click here for tickets.

6:30 P.M. Reception and Silent Auction
8:00 P.M. Dinner and Live Auction

Dessert Reception to follow


 

Honoring

Padma LakshmiCreator, Host, and Executive Producer, Taste the Nation with Padma Lakshmi; and Host and Executive Producer, Top Chef

Featured Chefs

Host Chef Ashfer Biju, The Pierre, NYC

Host Pastry Chef Michael Mignano, The Pierre, NYC

April Anderson, Good Cakes and Bakes, Detroit
Bootcamp Alum 2018

JBF Award Nominee Greg Collier, BayHaven Restaurant Group, Charlotte, NC
Bootcamp Alum 2019 

Duskie Estes, Black Pig Meat Co. and Farm to Pantry, Sonoma County, CA
Bootcamp Alum 2014, 2017, and 2018 

Rohani Foulkes, Folk, Detroit
Bootcamp Alum 2022

JBF Award Winner Hugo Ortega, Hugo’s, Houston
Bootcamp Alum 2017

JBF Award Winner Andrea Reusing, Lantern, Chapel Hill, NC
Bootcamp Alum 2012 and 2013
 

The James Beard Foundation Gala will celebrate chefs and culinary leaders who make the future of our industry more equitable, sustainable, and delicious. Celebrating the tenth anniversary of our Chef Bootcamp for Policy and Change, the evening’s program will highlight chefs who advocate for a better food world. Join us to help raise funds and awareness of our impact-driven work for positive change in the culinary industry.

Black-tie attire suggested

Event Leadership

Event Chair
Nancy Lukitsh
 
Vice Chairs
Henni Kessler
Marva A. Smalls - Paramount
UnitedHealth Group 
 

Support Levels  

Chair: $30,000 - SOLD OUT
Premium seating for 12, including two seats reserved for event Honorees, JBF Leadership, or a Bootcamp alumni chef and their guest, with personalized table signage and place cards. Access to exclusive Leadership Reception and VIP Kitchen tour during the cocktail hour for you and your guests. Prominent listing as Event Chair on-screen, on all collateral materials, recognition from the podium, and a full-page ad in the event program.  

Vice Chair: $25,000 - SOLD OUT
Premium seating for 12, including two seats reserved for a Bootcamp alumni chef and their guest, with personalized table signage and place cards. Access to exclusive Leadership Reception and VIP Kitchen tour during the cocktail hour for you and your guests. Prominent listing as Vice Chair on-screen, on all collateral materials, recognition from the podium, and a half-page ad in the event program.  

Benefactor: $15,000 - SOLD OUT
Priority seating for 10, with personalized table signage and place cards. Access to exclusive Leadership Reception during the event. Listing as Benefactor on all collateral materials and on-screen.  

Patron: $10,000 - SOLD OUT
Preferred dinner seating for 10, with access to general reception. Listing as Patron on all collateral materials and on-screen.  

Benefactor Single Ticket: $1,500 - SOLD OUT
Preferred dinner seating at a table of 10, with access to general reception. Listing as Benefactor on all collateral materials and on-screen.  

Standard Single Ticket: $1,000 (limited availability) - SOLD OUT
Dinner seating at a table for 10, with access to general reception.  

Greens Single Ticket: $500 - SOLD OUT
For guests who are members of our Greens program for diners under 40. Dinner seating at a table for 10, with access to general reception.  

Table Inquires
Contact Aaron Hock: ahock@jamesbeard.org 
 

Menu

COCKTAIL RECEPTION 

Rohani Foulkes, Folk, Detroit, MI
Malay Coco–Peanut Chicken with Chili Crisp and Puffed Sesame Rice
**Dairy-free and gluten-free; contains nuts, fish sauce, and sesame 
 
Duskie Estes, Black Pig Meat Co. & Farm to Pantry, Sonoma County, CA
Rabbit Boudin Blanc with Mustard Seed Fingerling Potatoes and Tarragon
**Nut-free and shellfish-free; contains dairy and gluten

Hugo Ortega, Hugo's, Houston, TX
Tamales de Elote con Tomatillo, Crema, y Queso > Fresh Corn Masa Tamales with Tomatillo Salsa, Crema, and Housemade Queso Fresco
**Gluten-free, nut-free, and shellfish-free; contains dairy

Ashfer Biju, The Pierre, NYC 
Chicken Tikka Samosas with Mint Chutney
**Nut-free and shellfish-free; contains alliums, dairy, and gluten

Pooris with Sweet Corn, Tamarind, and Avocado 
**Vegetarian, nut-free and shellfish-free; contains alliums, dairy and gluten

Grilled Shrimp with Malabar Coconut Curry Sauce and Lemon–Caper Gremolata
**Gluten-free; contains alliums and shellfish

2020 Dough Chardonnay, North Coast
2019 Dough Cabernet Sauvignon, North Coast 

 

DINNER MENU 

Course 1 
Ashfer Biju, The Pierre, NYC 

Upstate Farms Roasted Baby Beets and Kale with Gunpowder Spice, Caramelized Orange Vinaigrette, and Ginger–Lime Yogurt  
 **Vegetarian, gluten-free and nut free; contains alliums and dairy; can be made vegan

TEXTBOOK Napa Valley Sauvignon Blanc  2020 

Course 2 
Greg Collier, BayHaven Restaurant Group, Charlotte, NC

Trout Mi-Cuit with Field Pea–Ham Hock Cassoulet, Pickled Trinity, and Fish-Skin Granola
**Nut-free and shellfish-free; contains alliums, dairy, and gluten

MacRostie Sonoma Coast Chardonnay 2021 

Course 3 
Andrea Reusing, Lantern, Chapel Hill, NC

Hudson Valley Duck with Charcoal-Roasted Hayman Sweet Potato, Pickled Apple, and Sake Kasu
**Gluten-free and nut-free; contains alcohol, alliums, and dairy

Argyle Reserve Pinot Noir 2021 

Course 4
Ashfer Biju, The Pierre, NYC 

Roasted Grassfed Lamb Loin and Slow-Braised Grassfed Lamb Shoulder with Parsnip Purée, Pickled Cauliflower, and Mint Chutney
 **Gluten-free and nut-free, contains alliums and dairy; can be made dairy-free  

Markham Vineyards The Altruist Red Blend 2018


DESSERT RECEPTION 

April Anderson, Good Cakes and Bakes, Detroit
Carrot Cake Torte
**Vegan; contains gluten and nuts

Michael Mignano, The Pierre, NYC 
Cinnamon–Ginger Buns with Honey–Ginger Glaze
**Vegetarian and nut-free; contains dairy and gluten
 
Miniature Paris Brest with Hazelnut Chantilly and Croquant Crunch
**Vegetarian; contains dairy, gluten, and nuts
 
Bananas Foster Pudding with Dark Chocolate Fudge
**Vegetarian and nut-free; contains dairy and gluten
 
Dessert Cappuccino
**Vegetarian and nut-free; contains dairy and gluten

2020 Dough Chardonnay, North Coast
2019 Dough Cabernet Sauvignon, North Coast 

 

Sponsored By

Official James Beard Foundation Partners


Official Air Line


Official Credit Card and Banking Partner


Official Cruise Line

Event Sponsors

Related Info

Black-tie attire suggested

The Foundation is committed to providing an environment in which all individuals are treated with respect and dignity and which is free of unlawful discrimination and harassment. In keeping with this commitment, the Foundation will not tolerate harassment of guests or staff in any form at Foundation events.

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