Give the gift of JBF!
Gift Certificates and Memberships
JBF Dining Gift Certificates
Gift dining certificates are available at any value for use toward all one-of-a-kind James Beard House dinners throughout the year. To purchase your JBF gift dining certificates, please call Membership Services at 212.675.4984 x221 or email firstname.lastname@example.org, Monday through Friday from 9 A.M. to 5 P.M. EST or purchase online with our OpenTable gift card option. Find out more about gift certificates here.
JBF Friend Membership $29
Our Friend membership is perfect for your best friend in Portland, your brother in Houston, or any food enthusiast on your gift list.
JBF Associate Membership $125
Introduce your food-loving friends and family to the pleasures of dining at the Beard House. Our Associate membership offers member discounts for one person at all JBF events, along with subscriptions to our print publications.
JBF Fellow Membership $250 ($150 for non-tri-state residents)
Perfect for food-loving couples, our Fellow membership offers member discounts for two people at all JBF events and three months’ advance notice of JBF events.
View a complete list of member benefits.
More Gift Options
Visit our Amazon store to find our cookbooks, James Beard's All-American Eats and The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs, along with curated lists of JBF Award–winning and nominated books, books by James Beard, and more. A percentage of every purchase is donated to JBF!
Show off your love for JBF with a JBF T-shirt or bowtie!
Spend the holidays with James Beard! You’re invited to enjoy a holiday feast curated by award-winning chefs, without ever leaving your home. The James Beard Foundation is partnering with Chef’d so that you can cook recipes by the chefs we love. Chef’d will deliver the preportioned ingredients for a delicious holiday feast straight to your kitchen—all you have to do is cook. See what’s on the menu at chefd.com/collections/james-beard-foundation.