Events / JBF Gala

The 2019 James Beard Foundation Gala

Fri, November 15, 2019

6:30 PM
The Pierre, A Taj Hotel, New York City
Price: Tickets for this event are sold out. Tickets for this event are sold out.

6:30 P.M. Reception and Silent Auction
8:00 P.M. Dinner and Live Auction

Honoring

Deann and Rick Bayless, for their commitment to promoting positive kitchen culture and their support of a more sustainable restaurant industry

and

Debevoise & Plimpton, for their outstanding legal support of the Foundation.

The 2019 JBF Gala: Good Food for Good will spotlight chefs and other culinary leaders who aim to make our future more delicious, diverse, and sustainable for everyone. The event will showcase chefs who embody the leadership, diversity, and tenacity that the James Beard Foundation supports everyday through our Scholarship, Women’s Leadership, Smart Catch, and Impact programs.
 

Bid Now in Our Silent Auction!

 
Gala Chefs

JBF AWARD WINNER
Karen Akunowicz

Fox & the Knife, Boston

Jennifer Hill Booker
Your Resident Gourmet, Atlanta

Kristen Essig
Coquette, New Orleans

Meg Galus
BOKA, Chicago

JBF AWARD WINNER
Gavin Kaysen

Demi, Minneapolis

Ed Kenney
Mud Hen Water, Honolulu

JBF AWARD WINNER
Ann Kim

Young Joni, Minneapolis

Preeti Mistry
Oakland, CA

Paul Reilly
beast + bottle, Denver

Michael Stoltzfus
Coquette, New Orleans

Ashfer Biju
The Pierre, A Taj Hotel, NYC

Michael Romano
The Pierre, A Taj Hotel, NYC

 

Event Chairs

Henni and John Kessler
Ellen Hanson and Richard Perlman
Robin and Frederic Seegal
Marva A. Smalls, Viacom
 

Vice Chairs

Nancy Lukitsh
Mary and Marc Weiser
WPP


Host Committee

Jennie Cohen
Jessica Fougner
Priscilla Guevara
Hannah Krause
Heath Miller
Lori and Zachary Pomerantz
Michael Schiller
Patrick Trevor
Rachel Waynberg


Auctioneer

Letitia Frye
 

Support Levels

Chair: $25,000
Premium seating for 10, plus a featured chef and guest at your table (12 seats total), with personalized table signage and place cards. Access to exclusive VIP reception, exclusive kitchen tour and Champagne with the participating chefs, and a VIP gift bag. Prominent listing as Event Chair on-screen, on all collateral materials, recognition from the podium, and a full-page ad in the event program. 

Vice Chair: $20,000
Premium seating for 10, plus a featured chef and guest at your table (12 seats total), with personalized table signage and place cards. Access to exclusive VIP reception, exclusive kitchen tour and Champagne with the participating chefs, and a VIP gift bag. Prominent listing as Vice Chair on-screen, on all collateral materials, recognition from the podium, and a half-page ad in the event program.

Benefactor: $15,000
Priority seating for 10, with personalized table signage and place cards. Access to exclusive VIP reception and a VIP gift bag. Listing as Benefactor on all collateral materials and on-screen.

Supporter: $7,500
Preferred dinner seating for 10. Access to general reception plus an event gift bag. Listing as Supporter on all collateral materials and on-screen.

Benefactor Ticket: $1,500
Priority seating for 1. Access to exclusive VIP reception lounge and a VIP gift bag. Listing as Benefactor on all collateral materials and on-screen.

Supporter Ticket: $500
Dinner seating for 1. Access to general reception and an event gift bag.

Black-tie attire.

Click here to see photos from this event!

Menu

Reception

Assorted Canapés
Host Chef Ashfer Biju

VIP Reception

  • Local Oysters with Kale and Chiles
  • Mission Figs and Goat Cheese with Aged Apple Balsamic
  • Crab Louie with Green Apple in Potato Cones

Chamisal Vineyards Chardonnay 2016

Malene Rosé 2018

Pine Ridge Cabernet Sauvignon 2016

A. Bergère Brut Champagne NV

Supporter Reception

  • South Indian–Spiced Bay Scallop Crudo with Coconut Aïoli
  • Cashew–Green Pea Samosas with Cilantro Chutney
  • Rock Shrimp Tempura with Ancient Grain Khichdi and Tomato Jam
  • Niman Ranch Beef Meatballs with Nihari Sauce and Lime Crème Fraîche
  • Chapli Kebab Chicken Sliders with Cipollini Jam and Honey–Chile Sauce

Pine Ridge Chenin Blanc + Viognier 2018

Double Canyon Cabernet Sauvignon 2015

A. Bergère Brut Champagne NV

Dinner

Karen Akunowicz and Paul Reilly
Sicilian Skuna Bay Salmon Crudo with Winter Citrus, Castelvetrano Olives, and Pane Carasau
Seghesio Family Vineyards Vermentino 2018

Ed Kenney and Preeti Mistry
He'e Octopus with Fenugreek Pesto, Brussels Sprouts, 'ulu Breadfruit, Cauliflower, and Herbs
Archery Summit Willamette Valley Pinot Noir 2017

Ann Kim, Kristen Essig, and Michael Stoltzfus
Chestnut Miso–Glazed Chanterelle Mushrooms with Louisiana Winter Squash Congee and Black Satsuma
Seven Hills Winery Walla Walla Valley Merlot 2017

Gavin Kaysen and Jennifer Hill Booker
Rabbit Roulade with Andouille Niman Ranch Pork Sausage, Cornbread, Fall Squash, Coconut Broth, and Aromatic Herb Salad
Seghesio Family Vineyards Cortina Zinfandel 2015

Wine pairings by Crimson Wine Group.

Dessert Reception

Meg Galus

  • Dark and Milk Chocolate Namelaka with Sudachi, Earl Grey, and Black Lime
  • Hazelnut–Coffee Crisp Dark Chocolate Bars
  • Yuzu Macarons with Valrhona Yuzu Inspiration 
  • Chocolate Financiers with Whipped Black Sesame and Puffed Grains
  • Opaline Crisps with Matcha Cream and Dark Chocolate Mousse

Host Pastry Chef Michael Romano

  • Browned Butter–Banana Whoopie Pies with Candied Bacon
  • Chocolate Chip Cookie Eclairs
  • Dark Chocolate–Peanut Butter Cups with Black Currant Jelly
  • Gala Apple Tarte Tatin with Cardamom Crème Fraîche
  • Spiced Pear Tres Leches
  • Rasmalai Chilled Cheesecake

Pine Ridge Vineyards Black Diamond Port 2014

Sponsors

Premier

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Supporting

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Event Sponsors

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Related Info

To inquire about the waitlist please contact:
Kris Moon
Chief Operating Officer
kmoon@jamesbeard.org
212.627.5252

For auction donations please contact:
Martina Camarda
Development & Membership Coordinator
mcamarda@jamesbeard.org
212.675.4984 x 221

We invite you to support the Foundation with silent auction donations. By donating, you will be supporting JBF's “Good Food for Good” initiative—a salute to the countless ways our food community rises to meet the world’s challenges and makes it a more delicious, diverse and sustainable place for all.
 

The Foundation is committed to providing an environment in which all individuals are treated with respect and dignity and which is free of unlawful discrimination and harassment. In keeping with this commitment, the Foundation will not tolerate harassment of guests or staff in any form at Foundation events.