Events / JBF Gala

The JBF Gala: Singapore’s Culinary Crossroads

Fri, November 11, 2016

6:30 PM
Rainbow Room
Member Price: $750 Public Price: $1000 Phone: 212.627.5252
Reservations Policy

 

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Like American food, the cuisine of Singapore is a flavorful combination of different cultures. For JBF’s 30th anniversary gala, we are celebrating the culinary crossroads of the Lion City with an exchange of chefs from East and West. The result will be a unique, globe-spanning, gastronomic gathering you won’t want to miss.   
 

For table purchases, please contact Kris Moon at kmoon@jamesbeard.org or 212.627.5252. 


Participants:

JBF Award Winner Alfred Portale, Gotham Bar & Grill, NYC 

Cat Cora, Chef, Restaurateur, and Television Personality

Host Chef Robert Aikens, Rainbow Room, NYC

LG Han, Restaurant Labyrinth, Singapore

Yew Eng Tong, Ocean Restaurant by Cat Cora™, Singapore

Pastry Chef Cheryl Koh, Tarte and Les Amis, Singapore

Host Pastry Chef Kyung Kim, Rainbow Room, NYC

Cocktails by Employees Only, NYC

Auctioneer Billy Harris, Hanging with Harris

Event Chairs
Henni and John Kessler
Robin and Frederic Seegal

Vice Chairs
Ellen Hanson and Richard Perlman


Event Details:

VIP Reception: 6:30 P.M.

General Admission: 7:00 P.M.

Dinner: 8:00 P.M.

 

Support Levels:

Event Chair: $25,000
Prominent listing on all collateral materials as Event Chair, premium seating for 10, VIP gift bag, access to 6:30pm 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, premium seating for 10, VIP gift bag, access to 6:30pm 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, listing in event program as Benefactor, VIP gift bag, and access to 6:30pm VIP cocktail reception.

 

Tickets:

Benefactor ticket for one: $1,500
Preferred seating for one, listing in event program as Benefactor, VIP gift bag, and access to 6:30pm VIP cocktail reception.

Host Member ticket for one: $750
Reserved member seating for one and gift bag.

Host General Public ticket for one: $1,000
Reserved non-member seating for one and gift bag.

 

For table purchases, please contact Kris Moon at kmoon@jamesbeard.org or 212.627.5252. 

For sponsorship inquiries, please contact Yvon Ros at yros@jamesbeard.org or 212.627.2090. 

For silent auction donations, please contact Sarah Drew at sdrew@jamesbeard.org

 

Menu

Reception

Robert Aikens
VIP Reception 

Rougie Foie Gras–Chicken Liver Parfaits with Apple–Mango Chutney on Cracklings
Tuna Tartare with Toasted Macadamia Nuts, Red Radishes, and Citrus–Soy Rice Puffs
Shrimp, Crab, and Pork Spring Rolls with Lime–Chile Dipping Sauce
Kumamoto Oysters with Sturia Caviar, Yuzu-Pickled Cucumber, and Oyster Mayonnaise

General Reception

Petite Lobster Rolls with Yuzu Mayonnaise
Ginger and Panko–Crusted Sticky Rice Arancini
Grilled Singaporean Chicken Satays with Spicy Peanut Sauce
Rougie Foie Gras Cones with Pickled Green Apples and Jalapeño–Ginger Crumble
Smoked Salmon–Nori Napoleons with Ginger–Soy Dipping Sauce
Curry and Coconut–Spiced Short Rib Sliders with Pickled Cabbage and Avocado

Employees Only Cocktails
Quiet Storm > Michter's US*1 Bourbon Whiskey with Silence Tea–Infused Bianco Vermouth, Lemon Juice, and Ginger Beer
Eastside > Crop Organic Vodka with Lemon Juice, Cucumber, Mint, and Club Soda
Roselle > Farmer's Organic Gin with Housemade Hibiscus Cordial, Grapefruit Juice, and Lime Juice

Dinner

Cat Cora
Langoustine–Daikon Ravioli with Langoustine Emulsion, Grapefruit, Salsa Verde, and Mentaiko  

Yew Eng Tong
Compressed Rougie Duck Foie Gras with Sauternes Jelly, Pistachio Purée, Sour Cherries, Chocolate Ganache, and Superfood Fried Bun

LG Han
Umami > Miso Blue Lobster with Burnt Chile Cream and Black Pepper Tuile

Alfred Portale
Singaporean Braised Beef Short Rib with Coconut Jasmine Rice, Shiitake Mushrooms, Chinese Broccoli, and Chile, Soy, and Ginger Glaze

Dessert Reception

Cheryl Koh
Celebration of Singapore > Blown Sugar Spheres with Singaporean Kaya Toast Flavors; Singapore Sling Chocolate Egg Shooters; Spicy Pepper–Chocolate Bonbons; Teh Halia Chocolate Bonbons; Nasi Lemak Cookies; Red Bean Custard Choux Pastries; Coconut Kaya Tarts; and Tropical Fruit Tarts

Kyung Kim
Station > Yogurt Panna Cotta with Raspberry Meringue; Peanut Butter and Jelly Bonbons; Caramelized Pear Tarte Tatins; Mango Mousse with Coconut Flakes; New York Vanilla Cheesecakes; and Manjari Chocolate Tarts
Passed > S’mores Lollipops; Candy Bars; Matcha Cakes with Yuzu Curd; and Chocolate–Raspberry Tarts

Saratoga Spring Water

Lavazza Espresso
 

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