The James Beard Foundation (JBF), the country’s preeminent culinary organization celebrating its 30th anniversary this year, announced that it will honor John Besh, multiple James Beard Award–winning chef, author, philanthropist, and restaurateur, at its annual Hamptons fundraiser and tasting party this summer. The one of a kind event will be held once again at Wölffer Estate Vineyard in Sagaponack, New York, on Saturday, July 23, 2016, featuring flowing Champagne Barons de Rothschild, Goose Island beers, Wölffer Estate wines, and culinary offerings from a select group of more than 40 fine chefs.
Besh gushed about the nomination, “I am incredibly humbled to be named a James Beard Foundation honoree. It is an honor to work alongside this inspirational team with the like-minded mission of preserving and celebrating America’s diverse culinary heritage,” he continues “Plus, I am equally excited to share an evening of bubbles and delicious foods with some of the finest chefs in the world.”
The celebrated chef 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, and 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 foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and “Milk Money” microloans for local farmers.
To date, the list of participating restaurants include: Baker Alex Bois, Pastry Chef Sam Kincaid, and Jon Nodler, High Street on Hudson, NYC; Chad Brauze, The Back Room, Park Hyatt, NYC; Chris Cipollone, Piora, NYC; Jay Ducote, Baton Rouge, LA; Aaron Fitterman, Aretsky’s Patroon, NYC; Jeremy Ford, Matador Room, Miami Beach, FL; Eric Gabrynowicz, Restaurant North, Armonk, NY; Kerry Heffernan, Grand Banks, NYC; Paul Kahan*, One Off Hospitality Group, Chicago; Matthew Kenney, 00+Co, NYC, and Plant Food + Wine, Miami and Venice, CA; Anthony Lamas, Seviche, A Latin Restaurant, Louisville, KY; Karl Ljung, Hillenberg, Stockholm, 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, and Cayman Islands, BWI, and Harbor Island, Bahamas; Julian Medina, Tacuba and Toloache, NYC; Jonah Miller, Huertas, NYC; Damian O’Donnell, Harbor Bistro, East Hampton, NY; 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; Pastry Chef Sherry Yard, iPic Entertainment.xo
Chefs & Champagne is considered the East End’s premier culinary event and not to be missed. The Chefs & Champagne main event will take place from 6:00 pm to 8:30 pm on Saturday, July 23, and is open to the public—reservations are $200 for James Beard Foundation members and $275 for non-members. General admission includes all tastings, silent auction bidding opportunities, and a gift bag. VIP premium admission, beginning at 5:00 pm, is $375 for James Beard Foundation members and non-members. VIP tables of 10 are available for $4,000. The VIP experience includes an additional exclusive reception hour with early access to all tastings, reserved table seating, advanced silent auction preview, gift bag and access to the VIP after-party. Reservations can be made by calling (212) 627-2308 or via the website.