Sunday Supper at Chelsea Market

Sun, March 24, 2013

6:00 PM
Chelsea Market
Member Price: $200 Public Price: $240 Phone: 212.243.6005

Back by popular demand, this convivial Friends of James Beard Benefit will bring together a formidable group of chefs from both near and far to prepare the ultimate family-style feast at New York City’s iconic Chelsea Market.

Sunday Supper at Chelsea Market raises funds for the James Beard Foundation's Scholarship for Fulton Youth of the Future at Robert Fulton Houses, as well as Wellness in the Schools.

JBF Friend-level membership included with purchase of general public ticket. Update: tickets for this event have now sold out. Please call 212.627.2308 to add your name to the waitlist.

Host Chefs:

Francesco Berardinelli
Giovanni Rana, NYC

Justin Brunwasser
Friedman’s, NYC

Mary Cleaver
The Green Table, NYC

Yang Huang and Brian Ray
Buddakan, NYC

JBF Award Winner Pastry Chef Sarabeth Levine
Sarabeth’s Bakery, NYC

Masaharu Morimoto
Morimoto, NYC

Amy Scherber
Amy’s Bread, NYC

JBF Award Winner Anne Quatrano
Bacchanalia, Atlanta

Chefs:

Dominique Crenn
Atelier Crenn, San Francisco

Elizabeth Falkner
Krescendo, Brooklyn, NY

Pastry Chef Hedy Goldsmith
Michael’s Genuine Food & Drink, Miami

Stephanie Izard
The Girl & the Goat and Little Goat Diner, Chicago

Elizabeth Karmel
Hill Country Chicken and Hill Country Barbecue & Market, NYC

JBF Award Winner Barbara Lynch
Menton, B&G Oysters, The Butcher Shop, Drink, No. 9 Park, Sportello, Stir, and 9 at Home, Boston

Jeremy McMillan
Bedford Post Inn, Bedford, NY

Jehangir Mehta
Graffiti, Graffiti Me, and Mehtaphor, NYC

Bill Telepan
Telepan, NYC

JBF Award Winner Jacques Torres
Jacques Torres Chocolate, NYC

Reception:
- Radishes and Butter
- Seasonal Vegetable Soup
- Mini Reubens with Housemade Sauerkraut
- Assorted Sushi and Maki
- Aperol Spritz
- Weltevrede Philip Jonker The Ring Brut Blanc de Blancs 2009
- Charles Smith Vino Pinot Grigio 2011
- Semeli Mountain Sun Agiorgitiko 2010
Dinner:
- Amy’s Bread > Double-Seeded Organic Wheat; Black Olive Mini Rolls; French Rustic Rolls; and Semolina Raisin Fennel
- Smoked Potato Salad with Black Garlic Vinaigrette, Bottarga, and Kimchi Aïoli
- Seasonal Caponata and Burrata
- Bitter Melon and Nut Salad
- Early Spring Vegetable Salad with Sherry–Truffle Vinaigrette
- Caserecce Integrali Amatriciana with Red Onions, Pecorino, and Guanciale
- Chilled Jumbo Prawns with Green Chilies and Ginger
- Cold-Smoked Scallops with Blood Orange and Uni Bottarga
- Poached Striped Bass with Green Chili Aïoli and Avocado
- Assorted Classic Drumsticks and Texas Tenders with Blistered Corn Salad
- Goat Belly with Kimchi
- Red Wine–Braised Short Ribs with Creamy Mascarpone Polenta
- Heirloom Grains with Greens and Savory Peanut Brittle
- Artisan Cheeses from Lucy's Whey > Consider Bardwell Farm, Vermont: Pawlet Raw Cow's Milk; and Manchester Raw Goat's Milk
- Oregon Hazelnut and Pear Crostata
- Chocolate Bread Pudding
- Sorbetto > Grapefruit with Campari
- Gelato > Fior di Latte with Sour Cherries
- Jacques Torres Chocolate Bonbons
Wine:
- Quintay Clava Chardonnay 2011
- iGreco Savù Gaglioppo Rosato 2011
- Di Giovanna Nerello Mascalese 2010
Beer:
- Captain Lawrence Liquid Gold
- Greenport Harbor Black Duck Porter
Generous donations provided by:
- 1-800-Bartend
- Aqua Panna®
- Chelsea Wine Vault
- The Filling Station
- Palm Bay Imports
- Ninth Street Espresso
- S.Pellegrino®
- VerTerra