Events / JBF Gala

The JBF Gala: A Night of Award Winners

Fri, November 10, 2017

6:30 PM
Rainbow Room
Member Price: $750 Public Price: $1000 Click here for tickets.

 
tickets
VIP Reception: 6:30 P.M.
Reception and Silent Auction: 7:00 P.M.
Dinner and Live Auction: 8:00 P.M.
Honoring Susan Ungaro, JBF President, for her leadership.

Join James Beard Foundation trustees, members, and supporters hosted by gala co-chairs Henni and John Kessler, Robin and Fred Seegal, and vice chairs Ellen Hanson and Richard Perlman for the annual James Beard Foundation Gala! Featuring a once-in-a-lifetime collaborative dinner by legendary James Beard Award winners, and live and silent auctions of priceless experiences, this star-studded evening supports the James Beard Foundation's national efforts including the National Scholars Program.

Featured Chefs:

JBF Award Winner Lidia Bastianich and Fortunato Nicotra, Felidia, NYC

JBF Award Winner Barbara Lynch, Barbara Lynch Gruppo, Boston

JBF Award Winner, Jonathon Sawyer, The Greenhouse Tavern, Cleveland

JBF Award Winner Michael Solomonov, Zahav, Philadelphia

JBF Award–Winning Pastry Chef Ghaya Oliveira, Daniel, NYC

Host Chef Mathew Woolf, Rainbow Room, NYC

JBF Award–Winning Sommelier Larry Stone, Lingua Franca,
Willamette Valley, OR

Bar Director William Elliott, Maison Premiere, Brooklyn, NY

Gala Co-Chairs
Ted Allen 
Carla Hall
Andrew Zimmern 

Event Chairs
Henni and John Kessler
Robin and Frederic Seegal

Vice Chairs
Ellen Hanson and Richard Perlman

Auctioneer Billy Harris
 

Support Levels:

Event Chair: $25,000
Prominent listing on all collateral materials as Event Chair including a full-page ad in the event program, premium seating for 10, VIP gift bag, access to 6:30 P.M. VIP cocktail reception with exclusive kitchen tour and toast and photo opportunity with participating chefs, full page ad in event program, personalized table signage and place cards. In addition, Beard House Boardroom dinner for up to 12 guests at a mutually agreed upon date.

Vice Chair: $20,000
Listing on all collateral materials as Vice Chair including a full-page ad in the event program, premium seating for 10, VIP gift bag, access to 6:30 P.M. VIP cocktail reception with exclusive kitchen tour and toast and photo opportunity with participating chefs, personalized table signage and place cards.

Benefactor: $15,000
Preferred seating for 10, half-page ad in the event program as Benefactor, VIP gift bag, and access to 6:30 P.M. VIP cocktail reception.

For table purchases, please contact Michelle Santoro at msantoro@jamesbeard.org or 212.627.111 x552.

For sponsorship inquiries, please contact Julie Marshall at jmarshall@jamesbeard.org or 212.633.9145.

For silent auction donations, please contact Victoria Woo at vwoo@jamesbeard.org.

Menu

Reception 

Mathew Woolf, Rainbow Room, NYC

VIP
Miniature Lobster Thermidors > Maine Lobster with Mustard Cream and Brioche Crumbles 

Pommes Soufflés with Sour Cream and Ars Italica Calvisius Oscietra Caviar

Foie French Toasts > Seared Hudson Valley Foie Gras Confit with Sherry Gastrique

Champagne Henriot Cuvée des Enchanteleurs 2000

Lewis Cellars Napa Cabernet Sauvignon 2015

Lingua Franca Sisters Chardonnay 2015 

General Admission
Mushroom Crackers > Tapioca Crackers with Pickled Mushrooms and Mushroom Aïoli 

Crispy Oysters with Pickled Vegetable Salad and Yuzu 

Grassfed Beef Wellington Bites with Mushroom Duxelles and Béarnaise Sauce 

Scotch Quail Eggs with Smoked Curry Oil 

Fennel–Parmesan Biscuits with Fennel Pollen, Cream Cheese, and Candied Orange 

Crispy Chicken with Shrimp, Soy, Sesame, and Scallions  

Faust Cabernet Sauvignon 2014 in Magnum

Champagne Henriot Blanc de Blancs NV 

Luli Chardonnay 2015 

VVIP Kitchen Tour
Sea Urchin Cones with Smoked Potatoes, Shrimp Tartare, and Shrimp Jus 

Champagne Henriot Cuve 38 

Cocktails by
William Elliott, Maison Premiere, Brooklyn, NY

Dinner

Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Scallop Terrarium > Chilled Scallop Crudo with Smoked Scallop Roe, Braised Tripe Mousseline, Foraged Ohio Black Trumpet Mushrooms, Pine Mugulio, and Ohio Sumac
Lingua Franca Avni Chardonnay 2015

Lidia Bastianich and Fortunato Nicotra, Felidia, NYC
Cacio e Pepe
Fonterutoli Chianti Classico DOCG 2013

Barbara Lynch, Barbara Lynch Gruppo, Boston
Roasted Duck Breast with Parsnip Purée, Spiced Prunes, and Chestnuts
Archery Summit Red Hills Vineyard Pinot Noir 2015

Michael Solomonov, Zahav, Philadelphia
Zahav Lamb Shoulder with Pomegranate and Chickpeas over Persian Rice
Shafer One Point Five Cabernet Sauvignon 2014

Dessert Reception

Passed Sweets and Dessert Stations by:

Pastry Chef Ghaya Oliveira, Daniel, NYC

  • Mille-Feuille Kumbawa with Apple Confit    
  • Salted Pistachio–Praliné Cubes 
  • Concorde Pear with Vermicelli–Roasted Chestnuts
  • Flourless Bolivia Chocolate Cake with Cranberry–Spicebush Geleé
  • Pumpkin-Seed Tart with Black Currants

Host Chef Mathew Woolf, Rainbow Room, NYC

  • Mint Bonbons
  • Espresso Tart with Candied Pistachios
  • Salted Caramel–Peanut Truffles
  • Pumpkin-Spiced Latte Lollipops
  • Bananas Foster Station
  • Ice Cream Sundae Bar Station

Kracher Trockenbeerenauslese No. 10 2012  

* Menu in formation as of 10.12.17. Check back soon for updates.

 

Sponsors

Related Info

Supporter:

Chefwear

 

Rainbow Room