- Sagaponack - The James Beard Foundation
will honor restaurateurs Alex von Bidder
and Julian Niccolini
, and celebrate the 50th anniversary of the legendary Four Seasons Restaurant
at Chefs & Champagne
New York on Saturday, July 25 at the Wölffer Estate Vineyard
in Sagaponack. The annual sumptuous tasting party and fundraiser features culinary offerings from a select group of over 30 fine chefs, many from JBF award-winning restaurants.
As history tells it, back in 1959 when the masterminds had the idea of creating the most important American restaurant in the most important building of its time, they approached James Beard
, the "Dean of American Cooking," to consult on the menu. Half a century later, the Four Seasons is still a testament to everything Beard believed in - the finest fresh, seasonal ingredients, American creativity and ambition, an openness to the cuisines of the world, and the notion that sitting down to dinner was more than just nourishment, it was an expression of culture.
The Chefs & Champagne New York is considered the East End's premiere culinary event. Funds raised will help to support the James Beard Foundation's many programs. A silent auction consisting of once-in-a-lifetime fine dining experiences, wines and spirits, cookware and culinary travel packages will be showcased and the Christian Wölffer Scholarship program to support food and wine studies will be announced.
The impeccable Four Seasons Restaurant in Manhattan is still an industry standard after 50 years. Photo courtesy of The Four Seasons Restaurant/Jennifer Calais Smith
The VIP Champagne and Wine Reception with Silent Auction Preview will kick off at 4:30 p.m. and the Chefs & Champagne New York main event will continue the festivities at 5:30 p.m. The VIP experience includes an exclusive one hour access to all chef tastings, champagne and wine, reserved table seating, silent auction preview, additional VIP gift bag and invitation to VIP After-Party. In addition the the array of champagne, select Stella Atois beers will be featured. For reservations and more information, contact the James Beard Foundation at 212-627-2308.
Participating chefs for the celebratory fete are: Alain Allegretti, Allegretti, NYC; JBF Award Winner Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas, NV; Dale Carty, Tasty's Restaurant and the Dune Preserve Restaurant, Anguilla; Rebecca Charles, Pearl Oyster Bar, NYC; Maneet Chauhan
, At Vermilion, NYC; Jeremy Culver, Fulton, NYC; George Faison and Marc John Sarrazin, DeBragga.com, NYC; Marc Forgione
, Marc Forgione, NYC; Amanda Freitag
, The Harrison, NYC; Pastry Chef Colleen Grapes, The Harrison and the Red Cat, NYC; Eric Hara, The Oak Room, NYC; Kerry Heffernan, South Gate, NYC; Craig Hopson, Le Cirque
, NYC; JBF Award Winner Christopher Lee and Pastry Chef Jennifer Yee, Aureole, NYC; Susur Lee and Doron Wong, Shang, NYC; Eddy Leroux, Daniel, NYC; Waldy Malouf, Beacon Restaurant, NYC; Paul Marshall, Dean & Deluca, NYC; Julian Medina, Toloache and Yerba Buena, NYC; Fred Mero, The Four Seasons Restaurant, NYC; Seamus Mullen, Boqueria, NYC; Akhtar Nawab, Elettaria, NYC; Damien O'Donnell, Harbor Bistro, East Hampton, NY; Pastry Chefs Sandra Palmer and Kiyomi Toda-Burke, Three Tarts, NYC; Missy Robbins and Pastry Chef Jennifer McCoy, A Voce, NYC; Jeff Rogers, Quail Lodge Resort & Golf Club, Carmel, CA; Michael Rozzi, Della Femina, East Hampton, NY