Events / Chefs & Champagne®

Chefs & Champagne®

Sat, July 28, 2018

6:00 PM - 8:30 PM Wölffer Estate Vineyard
Member Price: $225 Public Price: $300 Click here for tickets. Reservations Policy

 

 

Wölffer Estate Vineyard
183 Sagg Road
Sagaponack, NY 11962

Don't miss the party of the summer!

Join us at James Beard Foundation’s Chefs & Champagne® for delicious seasonal tastings from over 35 chefs, complemented with flowing Champagne Boizel and Wölffer Estate wines, and be a part of JBF's year-long "Rise" celebration—a salute to the countless ways our food community rises to meet the world’s challenges and makes it a more delicious, diverse, and sustainable place for all. Held on Saturday, July 28, 2018 at the stunning, sustainably-farmed Wölffer Estate Vineyard in Sagaponack, NY, this annual culinary highlight of the Hamptons summer season will showcase chefs who embody the leadership and commitment that JBF supports everyday through its many programs including Awards, Women’s Leadership, Impact programs, and Scholarship, including announcement of the 2018 recipient of Christian Wölffer Scholarship at Chefs & Champagne.

Our 2018 Guest of Honor is Padma Lakshmi, host and executive producer of Bravo’s James Beard Award–winning and Emmy award–winning Top Chef, food expert, model, actress, and best-selling author.

Can't make it this year? Bid now in our online auction to help support our programs!

Menu

Participating Chefs*:

Alex Baker
Yves, NYC
Mussels Provençal with Cherry Tomatoes, Garlic Croutons, and Parsley

Emma Bengtsson 
Aquavit, NYC
Grilled Isterband Sausage Sliders

Stephan Bogardus
The North Fork Table & Inn, Southold, NY
Corn Soup with Truffles

Janine Booth and Jeff McInnis
Root & Bone, NYC and Stiltsville Fish Bar, Miami Beach, FL
Wood-Grilled Oysters with Greenneck Butter and Charred Bread

Peter Botros
The Stone House at Clove Lakes, Staten Island, NY 
Maine Lobster Medallions with Saffron–Mustard Espuma on Crispy Pumpernickel

PJ Calapa 
Scampi, NYC 
Spanish Mackerel Crudo with Tomato–Eggplant Caponata, Pine Nuts, and Basil

Adrienne Cheatham 
SundayBest Dinner Series, NYC
Red Velvet Macaron with Foie Gras Mousse and Aged Balsamic

Michael Corvino
Corvino Supper Club & Tasting Room, Kansas City, MO
Tomato with Corn, Avocado, Trout Roe, and Dill Weed

Pastry Chef Jessica Craig
L’Artusi, NYC
Blueberry Tartlette with Lemon Thyme and Almonds

Suzanne Cupps 
Untitled at the Whitney, NYC
Montauk Scallops with Coconut, Corn, Husk Cherries, and Sweet Peppers

Georgette Farkas
Rotisserie Georgette, NYC
Tarte Pissaladière > Savory Onion Tart with Anchovies, Niçoise Olives, and Arugula

JBF Award Winning–Pastry Chef Claudia Fleming
The North Fork Table & Inn, Southold, NY 
Chèvre Sabayon with Raspberry Compote and Rye Crumble

Tom Fraker
Melissa's Produce, CA
Tropical Crab Crostini with Mango Jelly

Nicole Gajadhar
Saxon + Parole, NYC
45-Day Dry-Aged Certified Angus Beef® Rib-Eye with Bone Marrow, Béarnaise Sauce, and Tomato Confit 

Gregory Gourdet
Sage Restaurant Group, Portland, OR
Grilled Oregon Albacore with Lemongrass, Galangal, Chile, and Lime

Joseph Gurrera
Citarella, Bridgehampton, East Hampton, and Southampton, NY; Greenwich, CT; and NYC
Ceviche

Patti Jackson
Delaware and Hudson, Brooklyn, NY
Duck Bratwurst with Spiced Peach Mustard, Chowchow, and Turnip Sauerkraut on Pretzel Roll

Jimmy Lau
Shuko, NYC
Nori Chip with Arctic Char

Mina Newman
Sen Sakana, NYC
Nikkei Ceviche with Sockeye Salmon

Ayesha Nurdjaja
Shuka, NYC
Whipped Feta with Watermelon and Pistachio Dukkah

Chintan Pandya
Rahi, NYC
Octopus with Squid Ink Upma and Calamansi Aïoli 

Pastry Chef Deborah Racicot
Locanda Verde, NYC  
Strawberry Rice Pudding Tart with Violet Crema

Angie Rito and Scott Tacinelli
Don Angie, NYC
Vitello Tonnato 

Michael Ronzino
Wölffer Kitchen, Sag Harbor, NY
Watermelon, Tomato, and Strawberry Gazpacho Jelly with Pistachio Oil and Dust and Popcorn Whipped Cream

Laëtitia Rouabah
Benoit Restaurant and Wine Bar, NYC
Spicy Shrimp Ceviche
Miniature Baba with Armagnac and Whipped Cream 

Surbhi Sahni
Saar Indian Bistro, NYC
Ginger Panna Cotta with Campari Jelly and Masala-Poached Pears

Barbara Sibley
La Palapa, NYC
Tacos de Barbacoa > Guajillo-Braised Brisket Tacos

Roxanne Spruance
Kingsley, NYC
Grilled Certified Angus Beef Short Ribs with Pecan–Barbacoa Sauce, Grilled Heirloom Lettuce, Buttermilk, and Goat Cheese

Chris Starkus
Urban Farmer, Denver
Foie Gras Torchon with Duck Prosciutto, Local Cherries, Rooftop Honey, Farm Blossom, and Seed Cracker

Nick Stefanelli
Masseria, Washington, D.C.
Burrata with Beluga Caviar

Hillary Sterling
Vic’s, NYC
Marinated Albacore Tuna with Harissa, Black Olives, Hazelnuts, and Mint

Audrey Villegas
2 Spring, Oyster Bay, NY
Shrimp Po’ Boy with Lemon,  Aïoli, and Lettuce Cup

Jason Weiner
Almond, NYC and Bridgehampton, NY
Raw Striped Bass with Garlic Scape–Kimchi Mayonnaise

Mathew Woolf
Rainbow Room and Bar SixtyFive, NYC
Olive Oil–Poached King Salmon with Charred Leek Emulsion, Jersey Corn Purée, Black Garlic, and Corn Cracklings

Emily Yuen
Bessou, NYC
Smoked Soy Farm Egg

*List in formation.

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