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Chefs & Champagne® New York

Sat, July 20, 2013

6:00 PM
Wölffer Estate
Member Price: $200 Public Price: $275 Phone: 631.537.5106

Franklin Becker

The Little Beet and The Little Beet Table - NYC

We’re breaking out the Champagne flutes and popping the corks for our annual star-studded summer tasting party in the Hamptons. Join us when we honor Andrew Zimmern, winner of the 2013 JBF Award for Outstanding Personality/Host and host of the Travel Channel's Bizarre Foods.

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EVENT DETAILS

Schedule

VIP Reception: 5:00 P.M. to 6:00 P.M.
Main Event: 6:00 P.M. to 8:30 P.M.
VIP After-Party: 8:30 P.M. to 10:00 P.M.

Pricing

JBF Members: $200
General Public: $275
VIP Premium Admission for Members and General Public: $375
VIP Tables of 10: $4,000

Event photos taken by Philip Gross, Tom Kirkman, and Mark Von Holden

Franklin Becker
Local Striped Bass with Fennel, Mint, Oranges, Chiles, and Lemon Agrumato

Ari Bokovza and Colleen Grapes
Tomato Almond Gazpacho with Cured Sardines, Corn, and Bread Salad
Wölffer Estate Rosé–Poached Apricots with Lemon Cake, Dulcey Panna Cotta, and Pistachios

Anthony Bucco
Barnegat Light Fluke Crudo with Blueberries and Ryland Inn Garden Herbs

Floyd Cardoz
Goodwater Farms Pea Tendril Salad with Peanuts, Sesame, and Lime

Clifford Crooks
Prime Sirloin with Herbed Wax Beans and Pickled Cherries

Patrick Feury
Cured Pork Belly with Vegetable Salad, Mint, Coriander, Chiles, and Potato Bread

Timothy Fischer
Blue Crab with Huitlacoche and Sweet Corn Salad

Tom Fraker
Grilled Shrimp Crostini with Tropical Fruit Salsa

Alex Guarnaschelli
Homemade Ricotta Crostini with Peas, Preserved Lemon, and Crispy Millet

Evan Hanczor
Montauk Sea Scallops and Roe

Todd Jacobs
Smoked Long Island Duckling Breast with Honey Dijon Drizzle, Wild Greens, and Blackberry Vinaigrette

Stefan Karlsson
Salmon Tartare and Swedish Anchovies with Kalix Caviar, Potato Cream, Onion Emulsion, and Crispy Cheese and Potatoes

Dan Kluger
Skuna Bay Salmon with Corn, Tomatoes, and Housemade Bacon

Matthew Lightner
Crab Cocktail with Heirloom Tomatoes

Dean James Max and Ali Goss
Heirloom Tomato Gazpacho with Wild Striped Bass Ceviche

Shane McBride
Omaha Steaks® Flat Iron and Haloumi Skewers with Grilled Pita and Pickled Ramp Tzatziki

George Mendes
Charcoal-Grilled Manchester Farms Quail with Coriander and Black Olives

James Merker
Smoked Veal Brisket with Heirloom Carrots, Salsa Verde, and Chicken Cracklings

Ashley Merriman
Hudson Valley Foie Gras with Popcorn Brioche and Stone Fruit

Eric Miller
Grilled Montauk Pearl Oysters with Summer Vegetables, Baby Arugula Salad, and Champagne Vinegar

Todd Mitgang
Torched Organic Salmon with Fava Beans, Kaffir Lime, and Sun Gold Tomatoes

Masaharu Morimoto
Tuna Trio

Billy Oliva
Delmonico's Steak and Lobster

Ron Paprocki
Peach, Raspberry, and Lemon Thyme Melba

Carolina Perego
Mango Mousse with Black Rice Coconut Pudding and Walnut Cake Bites

Bryan Petroff and Doug Quint
Cardamom Ice Cream with Cacao Nibs and Fresh Blueberry Sauce
Vanilla Ice Cream with Bourbon Butterscotch Sauce

Maricel Presilla
Creamy Cuban-Style Fresh Corn Polenta in Roasted Slab Bacon and Chile–Guava Adobo

Olivier Quignon
Chilled Corn Soup with Charred Romaine Lettuce, Corn Shoots, and Smoked Paprika Oil

Michel Richard
Tomato Tartare
Eggceptional Dessert

Rosa Ross
Striped Bass and Skuna Bay Salmon Ceviche with Citrus Dressing

Alex Stupak
Sweet Corn with Lobster and Epazote Mayonnaise

John Suley
Chilled Maine Lobster Salad with Avocado, Hearts of Palm, Compressed Pineapple, and
Lemongrass–Vanilla Vinaigrette

Abby Swain
Cornmeal Cake with Strawberries

Jason Weiner
Yellow Gazpacho with Pickled Shrimp

Hayan Yi
Hamachi with Pickled Plums and Scallions

Zac Young
Arnold Palmer Mousse with Meyer Lemon Granita