Sunday Supper at Chelsea Market

Set in a historic factory, Manhattan’s Chelsea Market is now home to some of the city's finest epicurean shops and restaurants. For our eighth annual Friends of James Beard Benefit, we're bringing together a formidable group of chefs to prepare a convivial family-style feast, which will be served in the market’s main hall.

Sunday Supper at Chelsea Market, a Friends of James Beard Benefit, raises funds for the James Beard Foundation and The Jamestown Charitable Foundation, both not-for-profit 501(c)(3) organizations focusing on initiatives for culinary education.

Update: this event has sold out. To add your name to the waiting list, please call our reservations department at 212.627.2308.

HOST CHEFS:

Mary Cleaver
The Cleaver Co. and the Green Table, NYC

Eijiro Kaga
Morimoto, NYC

Lidia Leudo
The Green Table, NYC

Arthur Saks
Bar Truman, NYC

Amy Scherber
Amy’s Bread, NYC

Emily Seaman
Dizengoff, NYC and Philadelphia

David Seigal
Cull & Pistol Oyster Bar, NYC

JBF Award–Winning Pastry Chef Sarabeth Levine
Sarabeth’s, NYC

Pastry Chef Daniel Skurnick
Buddakan, NYC

GUEST CHEFS:

Ryan Bartlow
Quality Eats, NYC

Erik Bruner-Yang
Maketto, Washington D.C.

Kenny Gilbert
Gilbert's Underground Kitchen, Fernandina Beach, FL

Eli Kulp
High Street on Hudson, NYC and High Street on Market, Philadelphia

Matthew MacCartney
Jamestown Fish, Jamestown, RI

Jessi Singh
Babu Ji, NYC

Reception
- Mary Cleaver and Lidia Leudo, The Green Table and the Cleaver Company
- Ginger Polenta Cakes with Cilantro Chutney and Coconut–Sumac Pearls
- Smoked Bluefish Beignets with Ají Amarillo Dipping Sauce
- Celeriac Rémoulade in Crispy Cups
- Creamline
- Miniature Grilled Cheese Bites with Tomato Soup
- Dickson's Farmstand Meats
- Pâté de Tête–Mortadella Meat Board
- Pickled Hot Dogs
- Tonkatsu-Style Bone Broth Shooters
- Mŏkbar
- Jeon Byung > Buckwheat Pancakes with Duck, Kimchi, and Tofu
- Los Tacos No.1
- Adobada Tacos > Marinated Pork Tacos
- Pollo Asado Tacos > Grilled Chicken Tacos
- Luca Paretti Seyo Extra Dry Prosecco NV
- Aegerter Chardonnay 2013
- Domaine Pélaquié Côtes du Rhône 2013
- Tito’s Handmade Vodka
- Saratoga Spring Water
Dinner
- Amy Scherber, Amy’s Bread
- Assorted Breads > Country Sourdough Peasant Bread; Semolina Raisin and Fennel; and Organic Whole Wheat Seeded Rolls
- Eli Kulp, High Street on Hudson
- Roasted Sweet Potatoes with Agrodolce and Fermented Broccoli Vinaigrette
- Emily Seaman, Dizengoff
- Hummus with Pine Nuts, Mushrooms, Spring Garlic, Tahina, and Pita
- Jessi Singh, Babu Ji
- Nachos of Motherland > Chickpeas with Cucumber, Pomegranate, Tomatoes, Potatoes, Purple Cabbage, Mint, and Spicy Apricot Chutney
- Eijiro Kaga, Morimoto
- Soy-Marinated Tuna with Cucumbers, Shiso, and Daikon
- Matthew MacCartney, Jamestown Fish
- Rhode Island Scup with Pickled Fennel, Green Olives, Pistachio, and Blood Orange
- David Seigal, Cull & Pistol Oyster Bar
- Miso-Cured Cobia with Dashi Gelée, Pickled Mushrooms, and Yuzu
- Kenny Gilbert, Gilbert’s Underground Kitchen
- Moroccan-Spiced Duck Sausage with Charred Cauliflower, Cauliflower Purée, Spiced Lemon Butter, Pickled Raisins, and Dill
- Arthur Saks, Bar Truman
- Crispy Braised Short Ribs with Horseradish Gastrique, Whipped Gold Potatoes, and Sauce Bordelaise
- Ryan Bartow, Quality Eats
- Asparagus with Roasted Radishes and Lemon–Anchovy Vinaigrette
- Erik Bruner-Yang, Maketto
- Prahok K’tiss > Cambodian Preserved Dip with Seasonal Vegetables
- Sarabeth Levine, Sarabeth's
- White Chocolate–Coffee Pudding
- Daniel Skurnick, Buddakan
- Japanese Cheesecake with Kishu Mandarins and Earl Grey
- L’Arte del Gelato
- Ciocco Arancia > Chocolate–Orange Gelato
- Fragola Chardonnay > Strawberry–Chardonnay Sorbetto
- Château Coussin La Croix du Prieur Rosé 2015
- Scarabocchio Bianco Terre Siciliane 2014
- Scarabocchio Rosso Terre Siciliane 2013
- Saratoga Spring Water
- Ninth Street Espresso