Hamptons Happening: Chefs and Champagne…honors Chef Bobby Flay
On Saturday July 26….Hamptons Mouthpiece contributors Abigail Rose and Dani Leggard attended the The Annual Food lovers favorite event The James Beard Foundation’s Chefs & Champagne. Champagne was flowing which is always a huge plus and the food was amazing as always.
The Annual benefit honored James Beard Award–winning chef Bobby Flay, restaurateur, and media personality at summer soirée in Sagaponack.
The James Beard Foundation toasted James Beard Award–winning chef, restaurateur, cookbook author, and celebrity TV personality Bobby Flay at Chefs & Champagne®. Flay, accompanied by his wife actress Stephanie March, was fêted by more than 40 chefs at the Foundation’s annual tasting party and fundraiser at the Wölffer Estate in Sagaponack, N.Y. Over 1,200 guests attended the sold-out benefit, which featured flowing Champagne Taittinger, wines and cider from Wölffer Estate Vineyard, beer from Stella Artois®, and culinary offerings from a select group of chefs, many from JBF Award–winning restaurants.
The James Beard Foundation’s Chefs & Champagne is considered one of the East End’s premiere culinary summertime event. A silent auction consisting of fine dining experiences, wines and spirits, cookware, and culinary travel packages raised over $65,000, to support the James Beard Foundation’s mission and educational programs, including culinary student scholarships and the organization’s annual food conference on sustainability, public health, and nutrition.
Carrying on its long tradition of supporting culinary education, the James Beard Foundation was proud to announce
Samantha Whitlam as the recipient of the 2014 Christian Wölffer Scholarship. Established in 2006, the Christian Wölffer Scholarship assists students in their study of food and wine, and with this honor Whitlam is enrolling in the Intensive Sommelier Course at the International Culinary Center (ICC). Also in attendance were 2014 MY China Scholarship recipient Alexis Sicklick, 2013 Christian Wölffer Scholarship recipient Jhonel Faelnar, and multiple James Beard Foundation Scholarship recipient Christina Cassel.
Chefs & Champagne participating chefs included:
Lindsay Autry, Palm Beach, FL
Franklin Becker, The Little Beet and Cast Iron (opening in 2015), NYC
Philippe Bertineau, Benoit, NYC
Jamie Bissonnette* and Ken Oringer*, Coppa, Boston; and Toro, Boston and NYC
Devin Bozkaya, Campagna at Bedford Post Inn, Bedford, NY
Chad Brauze, Rotisserie Georgette, NYC
PJ Calapa, Campagna at Bedford Post Inn, Bedford, NY; and Costata, NYC
James Carpenter, Page at 63 Main, Sag Harbor, NY
Pastry Chef Stephen Collucci, Colicchio & Sons, NYC
Ben Del Coro, Fossil Farms, Boonton, NJ
Coby Farrow, BLT Prime, NYC
Tom Fraker and Marco Zapien, Melissa’s
Yuhi Fujinaga, The Sea Grill, NYC
Lisa Giffen, Maison Premiere, Brooklyn, NY
John Greeley, Crystal Springs Resort, Hamburg, NJ
Steven Devereaux Greene, Herons, Cary, NC
Alex Guarnaschelli*, Butter Restaurant, NYC
Jason Hall, The Fourth, NYC
Chris Jaeckle, All’onda, NYC
Brian Loiacono, db Bistro Moderne, NYC
Jean Paul Lourdes, Restaurant Latour, Hamburg, NJ
Hugh Mangum, Mighty Quinn’s Barbeque, NYC
Shane McBride, Balthazar and Schiller’s Liquor Bar, NYC
Jeff McInnis and Janine Booth, Root & Bone, NYC
Pastry Chef George McKirdy, Astor Bake Shop, Queens, NY
Marc Meyer, Cookshop, Five Points, and Hundred Acres, NYC
Todd Mitgang, Crave Fishbar, NYC; and South Edison, Montauk, NY
John Mooney, Bell Book & Candle, NYC; and Bidwell, Washington D.C.
Seamus Mullen, El Colmado, and Tertulia, NYC
Pastry Chef Deborah Racicot, Narcissa, NYC
David Santos, Louro, NYC
Jesse Schenker, The Gander and Recette, NYC
Bryce Shuman, Betony, NYC
Dan Silverman, The Regency Bar & Grill, NYC
Pastry Chef Miroslav Uskokovic, Gramercy Tavern*, NYC
Steve van der Merwe, Celebrity Cruises®
Florian Wehrli, Triomphe Restaurant, NYC
Pecko Zantilaveevan, The Four Seasons Restaurant*, NYC
Erin Zircher, CRU Oyster Bar and Restaurant, Nantucket, MA
* James Beard Award Winner
For more information, visit jamesbeard.org/chefsandchampagne. To become a member of the James Beard Foundation, click here.
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