On Saturday, July 29, the James Beard Foundation held their annual Chefs & Champagne gala at the Wölffer Estate Vineyard in Sagaponack, New York, accompanied by 35 chefs from Harlem to the Hamptons with bottomless Barons de Rothschild Champagne. Over 100 cases of Champagne flowed that day as party-goers tasted their way through the lite bites served by chefs each with a beautiful presentation. Wines and ciders fromWölffer Estate Vineyard were also served.
Through the year the James Beard Foundation is known for hosting chef’s dinners at its Historical West Village location. It’s a great honor to be invited to cook for its illustrious guests. So, James Beard Foundation’s Chefs & Champagne is considered to be the culinary highlight of the season! This year, award–winning chef, author and restaurateur Marcus Samuelsson was honored at its 27th annual Chefs & Champagne summer fundraiser. The JBF hosted more than 1000 guests under a large white billowing tent found on the lawn at the Wölffer Estate Vineyard. It was a warm summer day followed by a colorful sunset.
A silent auction consisted of all things culinary from travel packages, cookbooks, dining experiences, wines, and spirits raised over $100,000 to support the James Beard Foundation’s culinary education endeavors.
“This year’s summer fundraiser honoring Marcus Samuelsson was one of our most successful ever,” said Susan Ungaro, president of the James Beard Foundation. “Marcus is a role model for chefs, restaurateurs and culinary entrepreneurs worldwide. His extraordinary talent, philanthropic endeavors, and boundless energy to help others complements our mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture, more delicious, diverse, and sustainable for everyone.”
Marcus Samuelsson, the honoree is the youngest chef to receive the three-star review from The New York Times. He is also the culinary expert behind Red Rooster Harlem, Ginny’s Supper Club, and Streetbird Rotisserie. Samuelsson also orchestrated the Obama Administration’s first State Dinner, has appeared on numerous tv shows and released his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, was released in October 2016. Past honorees at the Chef & Champagne gala include Bobby Flay, Thomas Keller, Emeril Lagasse, Wolfgang Puck, and Martha Stewart.
Chefs & Champagne participating chefs included: Matt Abdoo, Pig Beach Brooklyn, NY and Pig Bleeker, NYC; James Ahearn, Verde Wine Bar, Deer Park, NY; Greg Baxtrom, Olmsted, Brooklyn, NY; Pastry Chef Sherry Blockinger, Sherry B Dessert Studio, Chappaqua, NY and NYC; Stephan Bogardus, The North Fork Table & Inn, Southhold, NY; P.J. Calapa, The Spaniard, NYC; Denisse Lina Chavez, El Atoradero, Brooklyn, NY; Brian Cheewing, Wölffer Kitchen, Sag Harbor and Amagansett, NY; Graeme Cockburn, Windstar Cruises; Matt Conroy, Virginia’s, NYC; Philippe Corbet, Lulu Kitchen & Bar, Sag Harbor, NY; Pastry Chef Britt-Marie Culey, Coquette Patisserie, Cleveland, OH; Andy D’Amico, Marseille and Nice Matin, NYC; Tom Fraker and Marco Zapien, Melissa’s® Produce, CA; Robb Garceau, Neuman’s Kitchen, Events & Catering, NYC; Alex Guarnaschelli* and Michael Jenkins, Butter, NYC; Bryan Hunt and Pastry Chef Abby Swain, Fowler & Wells, NYC; Oliver Lange, Zuma, NYC; Shane McBride, Augustine and Balthazar, NYC; Jeffrey McInnis and Janine Booth, Root & Bone, NYC, and Stiltsville Fish Club, Miami; George Mendes, Aldea and Lupulo, NYC; Junghyun Park, Atoboy, NYC; Pastry Chef Carolina Perego, Citarella, multiple locations in NY and CT; Dominic Rice, Calissa, Water Mill, NY; Todd Richards, Richards’ Southern Fried, Atlanta; Marcus Samuelsson*, Red Rooster Harlem and Streetbird, NYC, and Marcus at the MGM National Harbor Hotel, Washington, D.C.; Chad Shaner, Freek’s Mill, Brooklyn, NY; Pastry Chef Daniel Skurnick, Le Coucou*, NYC; Roxanne Spruance, Kingsley, NYC; Fumio Yonezawa, Jean-Georges Tokyo, Tokyo; Galen Zamarra*, Mas Farmhouse, NYC, and the Halyard, Greenport, NY. *James Beard Award winner
Sponsors for the James Beard Foundation’s Chefs & Champagne include Wölffer Estate Vineyard (host venue); Champagne Barons de Rothschild (exclusive champagne); Neuman’s Kitchen, Events & Catering (VIP after-party); Alfredo Prodotti, Audi, Big Green Egg, Brewery Ommegang, FreshDirect + FoodKick, Gokokuya, Hamptons.com, Hamptons Magazine, KAMUT®, Melissa’s® Produce, The Ritz-Carlton Residences, Miami Beach, Royal Cup Coffee and Tea, Saratoga Spring Water, Tito’s Handmade Vodka, VerTerra Dinnerware, Windstar Cruises, and WVVH.
The James Beard Foundation Mission:
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs.
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