Events / Chefs & Champagne®

Chefs & Champagne®

Sat, July 29, 2017

6:00 PM - 8:30 PM Wölffer Estate Vineyard
Member Price: $200 Public Price: $275 Click here for tickets. Reservations Policy

 
tickets

VIP Premium Admission: JBF Members and General Public: $375; VIP table of 10: $4,000
VIP Experience: 5:00–10:00 P.M.

Please note: online sales of VIP ticket and table purchases are now closed. For inquiries regarding VIP admission, please contact our reservations department by phone at 212.627.2308.

Wölffer Estate Vineyard
183 Sagg Road
Sagaponack, NY 11962
Don't miss the party of the summer!
 
Bid now in our Chefs & Champagne® online auction!

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. Chefs & Champagne® raises funds for the philanthropic work of the James Beard Foundation, a not-for-profit 501(c)(3) organization. The recipient of the Christian Wölffer Scholarship Program, which supports students pursuing food and wine studies, will also be announced at the event. 

Our 2017 honoree is multiple James Beard Award–winning chef, author, philanthropist, and restaurateur Marcus Samuelsson.

Menu

Participating Chefs*:

Matt Abdoo 
Pig Beach, Brooklyn, NY; and Pig Bleecker, NYC
Deviled Eggs with Country Ham Salad 

James Ahearn
Verde Wine Bar, Deer Park, NY 
Foie Gras Torchons with Wagyu Beef Pastrami and Cocuzza Squash
Fluke with Quinoa, Greens, and Leek Broth

Greg Baxtrom 
Olmsted, Brooklyn, NY
Radish Top Gazpacho

Pastry Chef Sherry Blockinger
Sherry B Dessert Studio, Chappaqua, NY; and NYC (opening summer 2017)
Pistachio-Crusted Cheesecakes with Wölffer Estate Rosé Strawberries

Stephan Bogardus 
The North Fork Table & Inn, Southhold, NY
Chilled Sweet Corn Mousseline with Fermented Blueberries

P.J. Calapa 
The Spaniard, NYC
Lobster Filone Toasts with Charred Corn, Crème Fraîche, and Tarragon

Denisse Lina Chavez
El Atoradero, Brooklyn, NY
Tostadas de Verduras > Tostadas with Vegetables and Guacamole
Tostadas de Ceviche

Brian Cheewing
Wölffer Kitchen, Sag Harbor and Amagansett, NY
Wölffer Kitchen Sag Harbor > Chilled Corn Soup with Duck Confit and Black Truffles
Wölffer Kitchen Amagansett > Montauk Tuna Tacos with Avocado Purée and Pineapple Salsa

Graeme Cockburn
Windstar Cruises
Seared Oak–Smoked Salmon

Matt Conroy
Virginia's, NYC
Pastrami-Cured Bluefish with Pickled Mustard Seeds, Dill, and Lemon Crème Fraîche 
 
Philippe Corbet
Lulu Kitchen & Bar, Sag Harbor, NY 
Crab Rillettes with Avocado, Grilled Asparagus, and House-Smoked Salmon on Lulu’s Farm Bread

Pastry Chef Britt-Marie Culey
Coquette Patisserie, Cleveland
Smoked Ohio Peaches–Elderflower Crémeux with Champagne Chartogne-Taillet Rosé Aspic

Andy D’Amico 
Marseille and Nice Matin, NYC
Moroccan Shrimp Burgers

Tom Fraker and Marco Zapien
Melissa's Produce, CA
Crab–Veggie Sweet Mini Pepper Endive Canapés with Tomatillo–Hatch Chile Salsa

Robb Garceau
Neuman’s Kitchen, Events & Catering, NYC
Whole-Roasted Montauk Fish with Heirloom Cherry Tomato Ceviche, Crispy Quinoa, Minus 8 Vinegar, and Opal Basil

JBF Award Winner Alex Guarnaschelli and Michael Jenkins
Butter, NYC
Baby Back Ribs with Yellow Gage Plum Barbecue Sauce, and Cucumber Salsa

Bryan Hunt and Pastry Chef Abby Swain
Fowler & Wells, NYC
Hamachi with Celery and Sea Urchin
Lemon Posset with Blueberries and Cornmeal Cake

Oliver Lange
Zuma, NYC
Wagyu Beef Tartare with Saikyo Miso Bun and Australian Black Winter Truffle
Spicy Tuna Temaki with Pickled Cucumbers and Tenkasu
Coconut Chawanmushi with Tropical Fruit and Passion Fruit
Zuma Truffles

Shane McBride
Augustine and Balthazar, NYC
Rabbit Rillettes with Summer Vegetables and Pickles

Jeffrey McInnis and Janine Booth
Root & Bone, NYC, and Stiltsville Fish Club, Miami
Shrimp and Grits with Melted Tomatoes, Charred Corn, Pickled Onions, and Bacon–Beer Jus

George Mendes 
Aldea and Lupulo, NYC
Chilled Shellfish Broth with Sea Urchin, Melon, Cucumber, and Shiso

Junghyun Park
Atoboy, NYC
Ato Rice Balls > Seaweed Rice with Salmon and Kimchi

Pastry Chef Carolina Perego
Citarella, multiple locations in NY and CT
Lemon Bar Bites
Miniature Chocolate Maracaibo Cakes
Tahitian Vanilla Cream Puffs

Dominic Rice
Calissa, Water Mill, NY
Montauk Fluke Crudo with Watermelon, Finger Limes, Pickled Watermelon Rind, Watermelon Radishes, Sesame Seeds, Olives, and Basil Oil

Todd Richards
Richards' Southern Fried, Atlanta
Lamb Merguez Sausages with Watermelon, Pickled Rind, Shiso, and Coffee

JBF Award Winner Marcus Samuelsson
Red Rooster Harlem and Streetbird, NYC; and Marcus at the MGM National Harbor Hotel, Washington, D.C.
Marcus > Jerk Pork Belly with Stone Fruit, Pickled Cabbage, and Cornbread Crisp
Red Rooster > Berbere-Smoked Salmon with Tomato–Watermelon Salad and Mustard Vinaigrette

Chad Shaner
Freek’s Mill, Brooklyn, NY
Sugar Snap Pea Salad with Stracciatella, Mint, and Marcona Almonds

Pastry Chef Daniel Skurnick
JBF Award Winner Le Coucou, NYC
Le Crêmet d'Anjou with Local Goat Cheese and Summer Berries

Roxanne Spruance
Kingsley, NYC
Grilled Ginger–Soy Pork Belly with Watermelon, Chiles, Scallions, and Ricotta Salata

Fumio Yonezawa
Jean-Georges Tokyo
Cooked Corn with Freeze-Dried Rosemary Kamebishi Soy Sauce
Miso–Peanut Misakubo Foxtail Millet with Mint Fragrance

JBF Award Winner Galen Zamarra
Mas Farmhouse, NYC; and the Halyard, Greenport, NY (opening summer 2017)
Trout Piscator

*List in formation.

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