The JBF Silver Anniversary Gala: Celebrating 25 Years of Outstanding Chefs

Bid now in the Silver Anniversary Gala online auction!

Host Chef Alfred Portale
Gotham Bar & Grill, NYC

David Bouley
Bouley Restaurant, NYC

Tom Colicchio
Craft, NYC

Daniel Humm
Eleven Madison Park, NYC

Michel Richard
Citronelle, Washington, D.C.

It has been 25 years since the James Beard Foundation first embarked on its mission to celebrate, nurture, and preserve America's diverse culinary heritage and future. Join us for a celebration of this important milestone and a multi-course dinner prepared by an incredible lineup of Outstanding Chef award winners at the Four Seasons Restaurant.

Event Chairs
Henni and John Kessler

Vice Chairs
Ellen Hanson and Richard Perlman
Robin and Fred Seegal

Event Details:

Reception and silent auction: 7:00 P.M.

Featuring live music by Joelle & The Pinehurst Trio

Dinner and live auction: 8:00 P.M.

Featuring auctioneer Billy Harris

Tickets and privileges:

Tables:

$25,000 – Event Chair
Premium poolside seating for ten; listing on all collateral materials as "event chair"; complimentary round-trip SUV transportation for all ten guests; special gift bag; access to an exclusive kitchen reception; full-page ad in event program; personalized table signage; and place cards.

$15,000 – Vice Chair
Premium seating for ten; listing in event program as "vice chair"; complimentary round-trip black car transportation for all ten guests; special gift bag; access to an exclusive kitchen reception; half-page ad in event program; personalized table signage; and place cards.

$12,500 – Benefactor
Preferred seating for ten; listing in event program as "benefactor"; special gift bag; and access to an exclusive kitchen reception.

Tickets:

$1,250 – Benefactor Ticket
Preferred seating for one; listing on materials as "benefactor"; special gift bag; and access to an exclusive kitchen reception.

$500 – Host JBF Member Ticket
Reserved seating for one and gift bag.

$650 – Host General Public Ticket
Reserved seating for one and gift bag.

For table purchases: contact Kris Moon at 212.627.5252 or kmoon@jamesbeard.org.

For ticket purchases: contact the JBF reservations department at 212.627.2308.

Kitchen Reception
- Potatoes with Northern Divine Caviar
- Quince and Foie Gras Macarons
- Lamb Tartare with Black Truffles
Reception
- Octopus Skewers
- Nantucket Bay Scallops
- Parsnip Soup with Truffle Foam
- Veal-Stuffed Arancini
- Fried Oysters with Chipolata Sausage (James Beard's Favorite)
- North Country Smokehouse Bacon and Veal Wontons
- Miniature Grilled Lamb Chops Marrakesh
- Cheeseburger Balls
- Dehesa Cordobesa® Jamón Ibérico de Bellota and Assorted Mitica® Cheeses
- Merum Tempranillo Old Vines 2006
- Orballo Albariño 2008
- Champagne Henriot Blanc de Blancs NV
- Farmer’s Gin Martinis
- Michter’s Manhattans

Dinner

David Bouley
- Porcini Mushroom Flan with Black Truffle Dashi and Dungeness Crab
- Rijk’s Private Cellar Chenin Blanc Reserve 2007
Alfred Portale
- French Charcuterie > Duck Rillettes, Saucisson Sec, Foie Gras Torchon, and Pheasant Ballantine with Périgord Truffles, Served with Traditional Garnishes and Eric Kayser Bread
- Bodegas Felix Callejo Ribera del Duero Reserva 2006
Tom Colicchio
- Monkfish with Savoy Cabbage and Truffle
- Jean Stodden Pinot Noir 2009
Daniel Humm
- Stuffed Filet of Beef
- Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon 2010
25th Anniversary Toast
- Champagne Nicolas Feuillatte Brut NV
Michel Richard
- Crème Brûlée Napoleon
- Quinta da Gaivosa 10-Year-Old Porto