GOSH!ABOUT: Chefs And Champagne

James Beard Foundation’s
Chefs & Champagne – Honouring John Besh

Editor in chief: Najaam Lee
Contributing Location Writer: Mitchell Acks
Photo credit: Mark Von Holden/Invision for James Beard Foundation/AP Images.

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Chef John Besh was honoured at the annual James Beard Foundation’s Chef & Champagne  at the Wölffer Estate Vineyard in Sagaponack, New York, on July 23, 2016.

The 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®. Besh, who also founded the John Besh Foundation, was cheered on by more than 1,000 guests who attended. Christina Cassel who has won multiple James Beard Foundation Scholarship awards, was also in attendance.

In addition to Wölffer Estate Vineyard as the host venue, exclusive Champagne from Champagne Barons de Rothschild was provided, a VIP after-party sponsored by Neuman’s Kitchen, Events & Catering, and 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.

Raising over $75,000. the James Beard Foundation’s Chefs & Champagne® is deemed to be the East End’s premier culinary summertime event. The silent auction consisted of fine-dining experience, wines and spirits, cookware, and culinary travel packages helping 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.

This  tradition of supporting culinary education, of which James Beard Foundation was proud to announce Evelyn Q. Grant as this year’s recipient of the 2016 Christian Wölffer Scholarship as well as the ICC Intensive Sommelier Course Tuition Waiver. The Christian Wölffer Scholarship was established in 2006 to  assist students in their study of food and wine.

Photo 3Frederic Mairesse, John Besh and Susan Ungaro

JBF President Susan Ungaro with Frédéric Mairesse, Managing Director of Champagne Barons de Rothschild, and honoree John Besh

Chef John Besh joined the ranks of super giants such as Carla Hall, Martha Stewart, Thomas Keller, Wolfgang Puck, Emeril Lagasse, and Bobby Flay, who have all been lavishly honured at prior events.

Celebrated chef John Besh has dedicated his career to the culinary riches of Southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, Besh preserves and promotes ingredients, techniques, plus heritage one dish at a time. He is the author of four cookbooks: My New Orleans (October 2009) and My Family Table (November 2011), Cooking From The Heart (October 2013) and Besh Big Easy (September 2015); as well as the host of two national public television cooking shows, Chef John Besh’s New Orleans and Chef John Besh’s Family Table. In 2011, he founded the John Besh Foundation, which works to protect and preserve the culinary heritage and food-ways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and “Milk Money” microloans for local farmers.

 

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List of  participating chefs at this year’s Chefs & Champagne 2016 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, and 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

 

About the James Beard Foundation

About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honours America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, 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.
In September of 2012, JBF launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives. One such project is Expo Milano 2015, a global gathering of 147 countries addressing the challenges of how we will feed ourselves in the future. At Expo, the James Beard Foundation has co-led the effort for the State Department to design and produce the USA Pavilion; the theme of the pavilion, “American Food 2.0: United to Feed the Planet,” showcases America’s contributions to global food security and gastronomy.
For more information, please visit jamesbeard.org. Get JBF news, recipes, and more at the James Beard Foundation’s blog. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.
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