Chefs and Champagne in the Hamptons 2013

Hamptons Happenings…I am so excited for the Chef’s and Champagne in the Hamptons 2013. The James Beard Foundation’s Chefs & Champagne^® New York…..Honoring Andrew Zimmern..Last year Food Network’s “Chopped” were the 2012 honorees, I had never watched the show and I was clearly in the minority. After the event I came home and decided to tivo the show and now I am completely a Chopped Junkie….I love this show and have watched every episode.

Once again this year I may have been in the minority because I had never watched or even heard of Bizarre Foods on the Travel Channel with Andrew Zimmern. I have watched the show and I like it. I have learned much about other cultures from around the country and yes, the food that Andrew eats on this show is very BIZARRE. I am sure I am NOT brave enough to try new things as Andrew does, like the “trash fish” and black bear he ate. The most Bizarre food that I have ever eaten was “turtle” when I was in Costa Rica, this is apparently a treat…I will admit is was delicious.

I am most excited to attend this years Chef’s & Champagne because it is one of my favorite events in the Hamptons. I am looking forward to stopping by Chef Eric Miller from Madison & Main table, Chef Alex Guarnaschelli from Butter Restaurant and one of the judges from my new favorite show “Chopped” will be there as well so I would love to taste her food and a new restaurant that just opened in Bridgehampton that is receiving rave reviews Chef Todd Jacobs from Fresh, can’t wait to have a sample of his food.

The James Beard Foundation (JBF) will honor multiple James Beard Award-winning TV personality, chef, food writer and teacher Andrew Zimmern at Chefs & Champagne® New York, the Foundation’s annual summer fundraiser in the Hamptons at the Wölffer Estate Vineyard. This sumptuous tasting party will feature flowing Champagne, the wines of Wölffer Estate Vineyard, Stella Artois® Belgian lager, and culinary offerings from a select group of more than 35 renowned chefs, many from JBF Award–winning restaurants.

Andrew Zimmern is a multiple James Beard Award-winning TV personality, chef, food writer and teacher, Andrew is also the host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern and Bizarre Foods America. As this year’s guest of honor, Zimmern has graciously announced a charitable partnership with eyebobs, a leading U.S. eyewear company specializing in reading glasses. A portion of the proceeds from “The Zimm,” Zimmern’s new style of limited-edition eyeglass frames, will be dedicated to furthering the James Beard Foundation’s mission and programs. “The Zimm” follows eyebobs’s 2012 collaboration with style icon Iris Apfel and the company’s 2011 collaboration with Katie Couric.

Chefs & Champagne^® New York is considered the East End’s premiere culinary event. Funds raised at the event help support the James Beard Foundation’s wide variety of initiatives, including culinary student scholarships and the organization’s annual food conference on sustainability, public health, and nutrition. A silent auction consisting of fine dining experiences, wines and spirits, cookware, and culinary travel packages will also raise funds for the organization. In addition, the 2013 recipient of the Christian Wölffer Scholarship for wine and food studies will be announced.

General Admission: JBF Members $200, Non-members $275. General admission includes: all tastings, silent auction bidding opportunities, and gift bag.

VIP Premium Admission: $375 for JBF Members and Non-members. VIP tables of 10: $4,000. The VIP experience includes exclusive reception with early access to all tastings; advanced silent auction preview; reserved table seating; access to VIP after-party (8:30 pm to 10:00 pm); and a gift bag.

Chefs^*: Franklin Becker, Cast iron, NYC (Fall 2013); Ari Bokovza and Pastry Chef Colleen Grapes, The Harrison, NYC; Anthony Bucco, Ryland Inn, Whitehouse Station, NJ; Floyd Cardoz, North End Grill, NYC; Clifford Crooks, E Squared Hospitality, NY; Patrick Feury, Nectar, Berwyn, PA; Timothy Fischer, Restaurant Latour at Crystal Springs Resort, Hamburg, NJ; Tom Fraker, Melissa’s; Markus Glocker, Gordon Ramsay at the London, NYC; Alex Guarnaschelli^#, Butter Restaurant and The Darby, NYC; Evan Hanczor, Parish Hall, Brooklyn, NY; Todd Jacobs, Fresh, Bridgehampton, NY; Stefan Karlsson, Fond, Gothenburg, Sweden; Dan Kluger, ABC Kitchen, NYC; Matthew Lightner, Atera, NYC; Dean James Max and Ali Goss, Parallel Post, Trumbull, CT; Shane McBride, Balthazar, NYC; George Mendes, Aldea, NYC; James Merker, Mile End Delicatessen, NYC; Ashley Merriman, The Waverly Inn, NYC; Eric Miller, Madison & Main, Sag Harbor, NY; Todd Mitgang, Crave Fishbar, NYC; Masaharu Morimoto, Morimoto and Tribeca Canvas, NYC; Billy Oliva, Delmonico’s, NYC and Southampton; Pastry Chef Ron Paprocki, Gotham Bar and Grill, NYC; Bryan Petroff and Doug Quint, Big Gay Ice Cream, NYC; Maricel Presilla^#, Cucharamama and Zafra, Hoboken, NJ; Olivier Quignon, Bar Boulud, NYC; Michel Richard^#, Central Michel Richard, Washington D.C.; Rosa Ross; Scrimshaw, Greenport, NY; Alex Stupak, Empellón Cocina and Empellón Taqueria, NYC; John A. Suley, Celebrity Cruises; Pastry Chef Abby Swain, Craft and Craftbar, NYC; Jason Weiner, Almond and L&W Oyster Co., Bridgehampton, NY and NYC; Hayan Yi, Corkbuzz Wine Studio, NYC; Pastry Chef Zac Young, David Burke Kitchen, NYC