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26th Annual James Beard Foundation’s Chefs & Champagne

26th Annual James Beard Foundation’s Chefs & Champagne

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.

chefs“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.”

IMG_6713The 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.

DSC_0439John 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.

DSC_0455Chefs & Champagne participating chefs included:

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.

DSC_0441In 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.

 

 

PHOTOS:

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

Events
@liztaylorworld

ElizaBeth Taylor is a journalist for Times Square Chronicles and is a frequent guest at film, fashion and art events throughout New York City and Los Angeles due to her stature as The Sensible Socialite.Passionate about people ElizaBeth spent many years working as a travel reporter and television producer after graduating with high honors from University of Southern California. The work has afforded her the opportunity to explore Europe, Russia, South America, Asia, Australia and the Middle East. It has greatly influenced the way in which ElizaBeth sees a story and has created a heightened awareness for the way people around the world live today.

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