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Chefs & Champagne®

Sat, July 25, 2015

6:00 PM
Wölffer Estate Vineyard
Member Price: $200 Public Price: $275 Please call 212.627.2308 or click here.

Bid now in the Chefs & Champagne online auction!

Join us for the 25th anniversary of Chefs & Champagne®, the James Beard Foundation’s annual summer tasting party in the Hamptons. We're honoring celebrated TV personality, chef, and cookbook author Carla Hall. You'll also find flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, Stella Artois®, and culinary offerings from a select group of over 40 celebrated chefs, many from JBF Award–winning restaurants.

Guest of Honor:

Carla Hall
Daytime Emmy Award–Winning Chef and Cookbook Author

Chefs:

Franklin Becker
The Little Beet Table, NYC

Anthony Bucco
Restaurant Latour at Crystal Springs Resort, Hamburg, NJ

Marc Anthony Bynum
Hush Bistro, Farmingdale, NY

Pastry Chef Erin Cayaban
Botequim, NYC

Deena Chafetz
Wölffer Kitchen, Sag Harbor, NY

Amanda Cohen
Dirt Candy, NYC

Leah Cohen
Pig & Khao, NYC

Ben Del Coro
Fossil Farms, Boonton, NJ

Daniel Eddy
Rebelle, NYC

Didier Elena
Chefs Club by Food & Wine, NYC

Brad Farmerie
Public and Saxon + Parole, NYC

Michael Ferraro
Delicatessen, NYC

Tom Fraker and Marco Zapien
Melissa’s

Pastry Chef Colleen Grapes
Oceana, NYC

Sam Hazen
Atlantic Grill, Blue Fin, Blue Water Grill, and Ocean Grill, NYC

Patti Jackson
Delaware and Hudson, Brooklyn, NY

Luis Jaramillo
Blue Water Grill, NYC

JJ Johnson
The Cecil, NYC

Tyler Kinnett
Harvest, Cambridge, MA

Christopher Lavey and Pastry Chef Stephen Collucci
Colicchio & Sons, NYC

Jamie Leeds
Hank’s Oyster Bar, Washington, D.C.

Pastry Chef Matthew Lodes
Rose Bakery, NYC

JBF Award Winner Tony Maws
Craigie on Main and The Kirkland Tap & Trotter, Boston

George Mendes
Aldea and Lupulo, NYC

Todd Mitgang
Crave Fishbar, NYC, and South Edison, Montauk, NY

Harold Moore
Harold's Meat + Three, NYC

Melvin Myers
Success Catering, presented by Antigua and Barbuda Tourism

Titti Qvarnström
Bloom in the Park, Malmö, Sweden

AJ Schaller
Corkbuzz Wine Studio, NYC

Noah Schwartz
Noah’s, Greenport, NY

Shannon Shaffer
Design Cuisine, presented by Celebrity Cruises

Pastry Chef Daniel Skurnick
Buddakan, NYC

Michael Vignola
Strip House, NYC

Nick Wallace
Preserve, Jackson, MS

Florian Wehrli
Triomphe, NYC

Jason Weiner
Almond, NYC and Bridgehampton, NY; L&W Oyster Co., NYC

Doron Wong
Northern Tiger and Yunnan Kitchen, NYC

Jonathan Wu and Matt John Wells
Fung Tu, NYC

Pastry Chef Zac Young
David Burke Group, NY

VIP After-Party Chef
Michael P. Salvatore, III, CEC
Sysco Metro NY, LLC

Event details:

VIP Reception: 5:00 P.M. to 6:00 P.M.
Chefs & Champagne Main Event: 6:00 P.M. to 8:30 P.M.
VIP After-Party: 8:30 P.M. to 10:00 P.M.

Pricing:

General Admission: JBF members $200, general public $275 (includes all tastings, silent auction, and gift bag)
VIP Premium Admission: $375 for JBF members and general public
VIP Tables of 10: $4,000 (VIP experience includes exclusive reception to all tastings, reserved table seating, silent auction preview, gift bag, and invitation to the VIP after-party)

Menu

Carla Hall
Assorted Petite Gourmet Cookies and Baked Goods

Franklin Becker
Fairytale Eggplant Stifado with Shawarma Spices, Whipped Tahini, and Local Cherry Tomatoes

Anthony Bucco
Barnegat Lighthouse Fluke with Smoked Yogurt, Compressed Peaches, and Pickled Blueberries

Marc Anthony Bynum
Octopus with Yellow Eye Beans, Picholine Olives, Tomatoes, Lemon Balsamic, and Paprika Oil

Erin Cayaban
Pavlova–Guanabana Sorbet

Deena Chafetz
Chilled Cucumber–Goat Cheese Soup with Rock Shrimp Garnish

Amanda Cohen
Tomato Tarts with Smoked Feta

Leah Cohen
Tom Kha Kung > Chilled Thai Coconut–Lemongrass Soup with Shrimp

Stephen Collucci
Pistachio Financiers with Preserved Elephant Heart Plums and Olive Oil

Ben Del Coro
Bone-In Fossil Farms™ Bison Rib-Eye with Chimichurri, Ancho Chile, and Corn Relish

Daniel Eddy
Head Cheese with Radishes and Parsley

Didier Elena
Spicy Summer Cobb Salad with Wagyu Beef

Brad Farmerie
Olive Oil–Poached Salmon with Grilled Leeks, Lemon–Horseradish Yogurt, and Black River Caviar

Michael Ferraro
Fennel Pollen–Dusted Gulf Shrimp with Charred Corn Salad, Tomato Confit, and Smoked Chile Oil

Tom Fraker and Marco Zapien
Sweet, Smoky, and Spicy Honey Mustard Pretzel and Nut Mixes
Hatch Chile–Dutch Yellow Potato Salads with Red, White, and Blue Potato Chips

Colleen Grapes
Lemon Balm Tarts with Raspberries and Rosé Jelly

Sam Hazen and Luis Jaramillo
Ecuadorian Shrimp Ceviche Buckets

Patti Jackson
House-Smoked Bluefish Pâté with Radish Salad

JJ Johnson
Skuna Bay Salmon with Grilled Pickled Peaches, Apple–Shishito Dressing, Purple African Basil,
and Fonio Crunch

Tyler Kinnett
Spicy Vermont Pork with Watermelon, Peaches, Labneh, and Basil Pesto

Christopher Lavey
Tomato–Sweet Pepper Gazpacho with Grilled Chanterelles and Purple Basil

Jamie Leeds
Grilled Oysters

Matthew Lodes
Black Cherry–Almond Milk Panna Cotta

JBF Award Winner Tony Maws
Grilled Fossil Farms™ Wild Boar Chorizo with Green Chile Romesco and Freekeh Tabouleh

George Mendes
Bifanas > Portuguese Fossil Farms™ Pork Cutlet Sandwiches with Piri-Piri

Todd Mitgang
Local Scallop Tartare with Black Garlic, White Soy, and Marinated Broccoli

Harold Moore
Beer Can Fossil Farms™ Chicken

Melvin Myers
Stuffed Wonton Shells
Tropical Fruit Kebabs

Titti Qvarnström
Allerum Präst Quiche with Elderberry Pickled Green Strawberries, Kavring Crumble, and East End Pea Sprouts

AJ Schaller
Crabcakes with Tomato Jam and Castelvetrano Olives

Noah Schwartz
Oysters with Soy Mignonette and Micro-Wasabi

Shannon Shaffer
Smoked Pork Belly with Braised Cabbage and Mustard Cream

Daniel Skurnick
Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar

Michael Vignola
Barrel-Smoked Aged New York Strip with Sunchoke Salad and Sunflower Sprouts

Nick Wallace
Mississippi Candy-Stripe Beets with Preserved Goat Cheese and Mississippi Honeycomb

Florian Wehrli
Fossil Farms™ Duck and Foie Gras Pressé with Elderberry Gastrique

Jason Weiner
Smoked Duck Breast with Silver Queen Corn and White Miso

Doron Wong
Uncle Ning's Chicken and Tofu Ribbon Salad with Chile Oil

Jonathan Wu and Matt John Wells
Mala Crab Salad with Clear Gazpacho

Zac Young
Monkey Bread with Peach Caramel and Whipped Crème Fraîche

Sponsors

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James Beard Foundation events permit guests age 21 and older.

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