The James Beard Foundation’s Chefs & Champagne July 20, 2013

[Debbie Rodriguez]

Saturday, July 20, 2013                                                                                                                                                                                                           

The James Beard Foundation (JBF) will honor multiple James Beard Award-winning TV personality, chef, food writer and teacher Andrew Zimmern at Chefs & Champagne New York, the Foundation's annual summer fundraiser in the Hamptons at the Wölffer Estate Vineyard. This sumptuous tasting party will feature flowing Champagne, the wines of Wölffer Estate Vineyard, Stella Artois Belgian lager, and culinary offerings from a select group of more than 35 renowned chefs, many from JBF Award–winning restaurants. At Wölffer Estate, 185 Sagg Rd, Sagaponack, NY 

*Chefs & Champagne NY MAIN EVENT 6-8:30 pm

*Chefs & Champagne NY VIP EXPERIENCE 5-10 pm

  

A multiple James Beard Award-winning TV personality, chef, food writer and teacher, Andrew Zimmern is also the host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern and Bizarre Foods America. As this year’s guest of honor, Zimmern has graciously announced a charitable partnership with eyebobs, a leading U.S. eyewear company specializing in reading glasses. A portion of the proceeds from “The Zimm,” Zimmern’s new style of limited-edition eyeglass frames, will be dedicated to furthering the James Beard Foundation’s mission and programs. "The Zimm" follows eyebobs’s 2012 collaboration with style icon Iris Apfel and the company's 2011 collaboration with Katie Couric.

 

Chefs & Champagne^ New York is considered the East End’s premiere culinary event. Funds raised at the event help support the James Beard Foundation’s wide variety of initiatives, including culinary student scholarships and the organization's annual food conference on sustainability, public health, and nutrition. A silent auction consisting of fine dining experiences, wines and spirits, cookware, and culinary travel packages will also raise funds for the organization. In addition, the 2013 recipient of the Christian Wölffer Scholarship for wine and food studies will be announced.

 

General Admission: JBF Members $200, Non-members $275. General admission includes: all tastings, silent auction bidding opportunities, & gift bag.

VIP Premium Admission: $375 for JBF Members & Non-members. VIP tables of 10: $4,000. VIP experience includes exclusive reception with early access to all tastings; advanced silent auction preview; reserved table seating; access to VIP After-Party (8:30-10 pm); & a gift bag. To become a member of the James Beard Foundation:…….For reservations and more information, please contact the James Beard Foundation at [phone] or go to jamesbeard.org/chefsandchampagne. Visa Signature^ is the preferred card of the James Beard Foundation. In addition, “The Zimm” frames can be pre-ordered today on www.eyebobs.com, and will also be available for purchase on site at Chefs & Champagne® New York.

 

Event Sponsors^*: Badoit Sparkling Natural Mineral Water; Celebrity Cruises^; Delta Air Lines; evian Natural Spring Water; ForbesLife; Forever Cheese; Melissa’s; Roland Foods; Royal Cup Coffee; Skuna Bay Salmon; Stella Artois^; VerTerra; Wölffer Estate Vineyard; WVVH-Hamptons TV^. VIP After-Party Official Sponsor: Empire City Casino.

 

Chefs^*:Franklin Becker, Cast Iron, NYC (Fall 2013); Ari Bokovza and Pastry Chef Colleen Grapes, The Harrison, NYC;  Anthony Bucco, Ryland Inn, Whitehouse Station, NJ; Floyd Cardoz, North End Grill, NYC; Clifford Crooks, ESquared Hospitality, NY; Patrick Feury, Nectar, Berwyn, PA; Timothy Fischer, Restaurant Latour at Crystal Springs Resort, Hamburg, NJ; Tom Fraker, Melissa’s; Alex Guarnaschelli^#, Butter Restaurant and The Darby, NYC; Evan Hanczor, Parish Hall, Brooklyn, NY; Todd Jacobs, Fresh, Bridgehampton, NY; Stefan Karlsson,  Fond, Gothenburg, Sweden; Dan Kluger, ABC Kitchen, NYC;  Matthew Lightner, Atera, NYC; Dean James Max and  Ali Goss, Parallel Post, Trumbull, CT; Shane McBride, Balthazar and Schiller’s Liquor Bar, NYC;  George Mendes, Aldea, NYC; James Merker, Mile End Delicatessen, NYC; Ashley Merriman, The Waverly Inn, NYC: Eric Miller, Madison & Main, Sag Harbor, NY; Todd Mitgang, Crave Fishbar, NYC; Masaharu Morimoto, Morimoto and Tribeca Canvas, NYC; Billy Oliva, Delmonico’s, NYC and Southampton; Pastry Chef Ron Paprocki, Gotham Bar and Grill, NYC; Pastry Chef Carolina Perego, Citarella and Fulton, NYC; Bryan Petroff and Doug Quint, Big Gay Ice Cream, NYC; Maricel Presilla^#, Cucharamama and Zafra, Hoboken, NJ; Olivier Quignon, Bar Boulud, NYC; Michel Richard^#, Central Michel Richard, Washington D.C.; Rosa Ross; Scrimshaw, Greenport, NY; Alex Stupak, Empellón Cocina and Empellón Taqueria, NYC; John A Suley, Celebrity Cruises; Pastry Chef Abby Swain, Craft and Craftbar, NYC; Jason Weiner, Almond and L&W Oyster Co., Bridgehampton, NY and NYC; Hayan Yi, Corkbuzz Wine Studio, NYC; Pastry Chef  Zac Young, David Burke Kitchen, NYC.

* Confirmed to date

#James Beard Award Winner

 

About the James Beard Foundation

Founded in 1986, the James Beard Foundation's mission is to celebrate, nurture, and honor 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 the Beard Foundation 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, the Foundation 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. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram