july, 2018
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Event Details
Chefs & Champagne Hampton NY Saturday JULY 28.
Chefs & Champagne: More than 40 celebrated chefs will showcase their talents at this annual bubbly-filled party to raise funds for the James Beard Foundation. This year’s honoree is Marcus Samuelsson; other great participating chefs include Olmsted’s Greg Baxtrom and Emmy Squared’s Matthew Hyland. Wölffer Estate Vineyard, 139 Sagg Road, Sagaponack; jamesbeard.org
VIP Premium Admission: JBF Members and General Public: $425; VIP table of 10: $4,500
VIP Experience: 5:00–10:00 P.M. tickets: jamesbeard.org
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 Spicy Trout
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
Laëtitia Rouabah
Benoit Restaurant and Wine Bar, NYC
Spicy Shrimp Ceviche
Miniature Baba au Rhum 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
Joseph Smith
Wölffer Kitchen, Sag Harbor, NY
Blackened Tuna with Charred Corn, Sun Gold Tomatoes, Arugula, and Green Chile–Basil Vinaigrette
Roxanne Spruance
Kingsley, NYC
Grilled Certified Angus Beef Short Ribs with Pecan–Barbacoa Sauce, Grilled Heirloom Lettuce, Buttermilk, and Goat Cheese
Chris Starkus
Urban Famer, 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
VIP After-Party Sponsors
