Here’s a taste of what’s on tap this weekend at JBF.
Saturday, July 23
Chefs & Champagne®, 6:00 P.M.
Wölffer Estate Vineyard, Sagoponack, NY
Chefs & Champagne® is the James Beard Foundation’s annual summer tasting party, featuring flowing Champagne and culinary offerings from a select group of more than 40 celebrated chefs, many from JBF Award–winning restaurants. Our 2016 honoree is multiple James Beard Award–winning chef, author, philanthropist, and restaurateur John Besh. Expect bubbles, tipples, and delicious bites like Madai Snapper Crudo with Avocado, Flowers, and Farro; Spit-Roasted Wild Boar Bahn Mi; and Preserved Summer Tomatoes with Duck Heart Pâté, Smoked Quahog, Roasted Hazelnuts, and Mint.
See the full menu below:
Chad Brauze
The Back Room, Park Hyatt, NYC
Sour Strawberries with Blueberry–Elderflower Granita
Andrea Bucciarelli
Sant Ambroeus, Southampton and NYC
Millefoglie with Tahitian Vanilla Cream and Caramelized Puff Pastry Crumbs
Brian Cheewing
Wölffer Kitchen, Sag Harbor, NY
Local Spicy Octopus and Corn Salad with Calabrian Chilies and Micro-Cilantro
Christopher Cipollone
Piora, NYC
Madai Snapper Crudo with Avocado, Flowers, and Farro
JBF Award Winner Tim Cushman
O Ya, Boston and NYC
Kanpachi Sashimi with Vietnamese Mignonette, Fried Shallots, and Thai Basil
Ben Del Coro
Fossil Farms, Boonton, NJ
Spit-Roasted Wild Boar Bahn Mi with Charred Bread, ‘Nduja Mayonnaise, Pickled Carrots, Shaved Breakfast Radishes, Cucumbers, Mint, and Cilantro
Jay Ducote
Gov't Taco (opening in 2017), Baton Rouge, LA
Chilled Cajun Corn Maque Choux with Pickled Louisiana Shrimp and Serrano Peppers
Aaron Fitterman
Aretsky’s Patroon, NYC
House-Smoked Salmon Pastrami with Saffron-Pickled Fennel and Mustard Crème Frâiche on Rye Crackers
Jeremy Ford
Matador Room by Jean-Georges, Miami Beach, FL
Foie Gras with Florida Lychees and Black Olives
Tom Fraker and Marco Zapien
Melissa's Produce
Kool Cabbage–Seafood Salad Tacos with Hatch Chile Hot Sauce
Hatch Chile–Chocolate Chip Cookies
Eric Gabrynowicz
Restaurant North, Armonk, NY
Bristol Bay Sockeye Salmon with Gold Bar Squash, Tarragon, Tomato Confit, and Corn
Kerry Heffernan
Grand Banks, NYC
Blue Island Number 9 Oysters with Pickled Ramps, Lemon Cucumber, and Black Pepper
Char-Grilled Navy Point Long Island Oysters with Fennel, Toasted Panko Bread Crumbs, Tarragon, and Espelette Pepper
Will Horowitz
Ducks Eatery and Harry & Ida's, NYC
Preserved Summer Tomatoes with Duck Heart Pâté, Smoked Quahog, Roasted Hazelnuts, and Mint
Michael Jenkins
Butter Restaurant, NYC
Grilled Flatbread with Smoked Eggplant, Summer Savory, and Fresh Pasilla Chiles
JBF Award Winner Paul Kahan and Perry Hendrix
Avec, Chicago
Grilled Octopus with Sumac, Tangerine Butter, and Trufflebert Farm Hazelnuts
Pastry Chef Jiho Kim
The Modern, NYC
Ants on a Log > Pumpernickel Cake with Rum–Raisin Reduction and Peanut Butter Custard
Paul Kim and Kendrick Lo
Ice & Vice, NYC
Mexican Vanilla Ice Cream Float with Renegade Lemonade Strawberry–Basil Soda and Black Lava Sea Salt
Anthony Lamas
Seviche, A Latin Restaurant, Louisville, KY
Tuna "Old Fashioned" with Bluegrass Soy Bourbon Broth, Ginger, Pineapple, and Orange
Matt Lambert
The Musket Room, NYC
Yama Musubi Canapés with Seared Tuna, Dashi Gelée, and Wasabi
Mitakahara Potato Coneri Pastry with Shiso Salad Wrap
Five-Grain Wafer Sandwiches with Foie Gras, Apples, and Dates
Anita Lo
Annisa, NYC
Potatoes with Celtuce, Buttermilk Dressing, and Sturia Caviar
Angie Mar
Beatrice Inn, NYC
Tomahawk Rib-Eye with Cherry–Garlic Compote
Pastry Chef Alina Martell
Ai Fiori and Vaucluse, NYC
Profiteroles with Strawberries and Cream
Lucero Martinez
Pampano, NYC
Tuna Ceviche with Poblano Peppers and Ginger Marinade
Dean James Max
DJM Restaurants, Multiple Cities, USA; Cayman Islands, BWI; and Harbor Island, Bahamas
Nantucket Oysters with Uni Vinaigrette
Julian Medina
Toloache, NYC
Tacos de Pato > Duck Carnitas with Charred Habanero–Tamarind Salsa and Micro-Cilantro
Jonah Miller
Huertas, NYC
Basque Dog > Chistorra Sausage with Piquillo Mostarda and Aïoli
Marco Moreira and Sushi Chef Noriyuki Takahashi
15 East, NYC
Chilled Homemade Buckwheat Noodles with Hokkaido Sea Urchin and Cured Ikura
Jon Nodler, Baker Alex Bois, and Pastry Chef Sam Kincaid
High Street on Hudson, NYC
Dry-Aged Beets with Smoked Cloumage and Pickled Cabbage
Smoke and Wood Bread > Local Flours with Whole Grains, Applewood-Smoked Barley Malt, and Roasted Shagbark Hickory
Red-Eye Butter with Candied Nut Dukkah
Damien O’Donnell
Harbor Bistro, East Hampton, NY
Montauk Fluke Crudo with Tomatillo Relish, Blue Corn Chips, and Avocado Crema
Glenn Olsson and Marcus Widell
Swedish Culinary Summer, Sweden
Shrimp Skagen 2.0
Pichet Ong
A.P.G., NYC
Valrhona Chocolate, Cherry, Honey, and Saffron
Ralph Perrazzo
BBD's - Beers, Burgers, Desserts, Rocky Point, NY
Miniature BBD’s Griddled Cheeseburgers
Guy Reuge
Mirabelle, Stony Brook, NY; and Sandbar, Cold Spring Harbor, NY
Goat Cheese–Herb Tartlets with Mission Figs
Roxanne Spruance
Kingsley, NYC
Pork Belly with Nasturtium, Black Sesame, and Cocoa Nibs
Cédric Vongerichten
Perry St, NYC
Chilled Peekytoe Crab with Sesame Emulsion, Dukkah Spice, Avocado, and Basil
JBF Award–Winning Pastry Chef Sherry Yard
iPic Entertainment
White Miso Cone with Sweet Corn and Caviar
Marco Zapien
Melissa's and Salsa Grill, Pico Rivera, CA
Hatch Chile–Chocolate Chip Cookies
VIP After–Party Chef
Robb Garceau
Neuman’s Kitchen, Events & Catering, NYC
Check out the event listing for more information.
For all upcoming Beard House dinners, check out our events calendar.
