This weekend the phenomenal James Beard Foundation toasted Daytime Emmy and multiple James Beard Foundation Award–winning chef, author and restaurateur John Besh at its 26th annual Chefs & Champagne®. Thousands of guests made the pilgrimage to attend what is truly the highlight of the summer season.
“The Hamptons is a great escape for people who live in New York City. They seem to gravitate toward Long Island,” said James Beard Foundation President, Susan Ungaro. “Our event has gotten a reputation for really delivering not only great flavors and great champagne, but also a menu that is for a party you will always remember.”
The James Beard Foundation’s Chefs & Champagne® is considered to be the East End’s premier culinary summertime event. A silent auction consisting of fine-dining experiences, wines and spirits, cookware, and culinary travel packages raised over $75,000 to support the Foundation’s mission, educational and Impact Programs, which include the annual Food Conference and Leadership Awards that help promote a better food system.
John Besh, who also founded the John Besh Foundation, was toasted by more than 1,000 applauding guests who attended the sumptuous benefit at the Wölffer Estate Vineyard. As Chefs & Champagne’s guest of honor, John Besh joined the ranks of gastronomic giants such as Carla Hall, Martha Stewart, Thomas Keller, Wolfgang Puck, Emeril Lagasse, and Bobby Flay, who have all been fêted at prior events. Celebrated
The Foundation’s tasting party and fundraiser featured flowing Champagne Barons de Rothschild, wines and ciders from Wölffer Estate Vineyard, and delicious tastings from a select group of more than 40 chefs.
Chad Brauze, The Back Room, Park Hyatt, NYC
Andrea Bucciarelli, Sant Ambroeus, NYC
Brian Cheewing, Wölffer Kitchen, Sag Harbor, NY
Christopher Cipollone, Piora, NYC
James Beard Award winner Tim Cushman, O Ya, Boston and NYC
Ben Del Coro, Fossil Farms, Boonton, NJ
Jay Ducote, Gov’t Taco (opening in 2017), Baton Rouge, LA
Aaron Fitterman, Aretsky’s Patroon, NYC
Jeremy Ford, Matador Room by Jean-Georges, Miami Beach, FL
Tom Fraker and Marco Zapien, Melissa’s, Los Angeles, CA
Eric Gabrynowicz, Restaurant North, Armonk, NY
Kerry Heffernan, Grand Banks, NYC
Will Horowitz, Ducks Eatery and Harry & Ida’s, NYC
Michael Jenkins, Butter Restaurant, NYC
JBF Award winner Paul Kahan and Perry Hendrix, Avec, Chicago
Pastry Chef Jiho Kim, The Modern, NYC
Paul Kim, Ice & Vice, NYC
Anthony Lamas, Seviche, A Latin Restaurant, Louisville, KY
Matt Lambert, The Musket Room, NYC
Glenn Olsson and Marcus Widell, Swedish Culinary Summer, Sweden
Anita Lo, Annisa, NYC
Angie Mar, Beatrice Inn, NYC
Pastry Chef Alina Martell, Ai Fiori and Vaucluse, NYC
Lucero Martinez, Pampano, NYC
Dean James Max, DJM Restaurants, Multiple Cities, USA; Cayman Islands, BWI; and Harbor Island, Bahamas
Julian Medina, Toloache, NYC
Jonah Miller, Huertas, NYC
Marco Moreira and Sushi Chef Noriyuki Takahaski, 15 East, NYC
Jon Nodler, Baker Alex Bois, & Pastry Chef Sam Kincaid, High Street on Hudson, NYC
Damien O’Donnell, Harbor Bistro, East Hampton, NY
Pichet Ong, a.p.g (2017), NYC
Ralph Perrazzo, BBD’s – Beers, Burgers, Desserts, Rocky Point, NY
Guy Reuge, Mirabelle, Stony Brook, NY; and Sandbar, Cold Spring Harbor, NY
Roxanne Spruance, Kingsley, NYC
Cédric Vongerichten, Perry St, NYC
JBF Award–Winning Pastry Chef Sherry Yard, iPic Entertainment
VIP After–Party Chef, Robb Garceau, Neuman’s Kitchen, Events & Catering, NYC
Carrying on its long tradition of supporting culinary education, the James Beard Foundation was proud to announce Evelyn Q. Grant as the recipient of the 2016 Christian Wölffer Scholarship and the ICC Intensive Sommelier Course tuition waiver. Established in 2006, the Christian Wölffer Scholarship assists students in their study of food and wine. Also in attendance was multiple James Beard Foundation Scholarship winner Christina Cassel.
The James Beard Foundation’s Chefs & Champagne® is considered to be the East End’s premier culinary summertime event. A silent auction consisting of fine-dining experiences, wines and spirits, cookware, and culinary travel packages raised over $75,000 to support the Foundation’s mission, educational and Impact Programs which include the annual Food Conference and Leadership Awards that help promote a better food system.
In addition to Wölffer Estate Vineyard as the host venue, exclusive Champagne from Champagne Barons de Rothschild, VIP after-party sponsor Neuman’s Kitchen, Events & Catering, 2016 event sponsors included Antigua and Barbuda; Audi; Badoit® Sparkling Natural Mineral Water; evian® Natural Spring Water; Goose Island Beer Company; Gokokuya; Hamptons magazine; Maille; Melissa’s; Royal Cup Coffee and Tea; Sturia Caviar; Tito’s Handmade Vodka; VerTerra Dinnerware; and VVH-TV.
Be sure to visit jamesbeard.org/chefsandchampagne; join the James Beard Foundation on Facebook; follow the James Beard Foundation on Twitter and Instagram. To become a member of the James Beard Foundation, click here.
Max Rohn, Scholarship winner Evelyn Q. Grant, Christina Cassel, Honoree Chef John Besh, James Beard Foundation President Susan Ungaro, Champagne Barons de Rothschild’s Managing Director Frédéric Mairesse, Wölffer Estate’s Roman Roth seen at the James Beard Foundation’s Chefs & Champagne fundraiser honoring John Besh on Saturday, July 23, 2016, at Wolffer Estate Vineyard in Sagaponack, N.Y. (Photo by Mark Von Holden/Invision for James Beard Foundation/AP Images)
Selects by Katherine Fuerte