It’s the James Beard Foundation’s annual summer fundraiser for the Foundation’s programs and initiatives, featuring seasonal tastings from over 35 notable chefs, held under a sprawling white tent in a field by the stunning, sustainably-farmed Wölffer Estate Vineyard. Chefs & Champagne is a unique tasting experience offering guests flowing wine, Champagne and other beverages, amazing food and the opportunity to meet the chefs who are working to make the world more delicious, sustainable, and equitable.

Padma Lakshmi, host and executive producer of Bravo’s James Beard Award–winning and Emmy award–winning Top Chef, is this year’s Guest of Honor. Lakshmi’s passion for food, family, and feminism aligns with JBF’s initiatives, particularly the Foundation’s Women’s Leadership Programs.

Past Guests of Honor have included Marcus Samuelsson, Daniel Boulud, Julia Child, Bobby Flay, Thomas Keller, Wolfgang Puck, and Martha Stewart.

It’s held at the Wölffer Estate Vineyard in Sagaponack, New York. It is one of the East End of Long Island’s most highly anticipated culinary events.

The main event is held on Saturday, July 28, 2018, from 6:00 pm to 8:30 pm, with an exclusive VIP hour from 5pm-6pm.

Tickets can be found here!

You can enter to win a pair of tickets here!

The James Beard Foundation works with a national community of tastemakers and thought leaders to tell meaningful stories, create memorable experiences, and help change the world through food. 

For more than 30 years, the James Beard Foundation has promoted the culinary industry and America’s food culture, helping to raise the profile of chefs and culinary professionals through programs such as the James Beard Awards (often referred to as the Oscars of the food world), dinners at the historic James Beard House, annual culinary fundraisers, and culinary scholarship programs. The Foundation’s programs have evolved over the past decade to encompass a variety of impactful industry programs that aim to give leaders in the culinary community tools to create real change in the world—both inside and outside of the industry. These programs include mentorship and fellowship programs for women aimed at addressing the gender imbalance in the culinary industry; policy and advocacy training for chefs through our Chefs Boot Camp for Policy and Change; and the JBF Leadership Awards, which recognize individuals creating a more sustainable and equitable food world.

Participating Chefs (full list):

Alex Baker, Yves, NYC; Emma Bengtsson, Aquavit, NYC; Stephan Bogardus, The North Fork Table & Inn, Southhold, NY; Janine Booth and Jeff McInnis, Root & Bone, NYC and Stiltsville Fish Bar, Miami Beach;  Peter Botros, The Stone House at Clove Lakes, Staten Island, NY; PJ Calapa, Scampi, NYC; Adrienne Cheatham, SundayBest Dinner Series, NYC; Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO; Pastry Chef Jessica Craig, L’Artusi, NYC; Suzanne Cupps, Untitled at the Whitney, NYC; Georgette Farkas, Rotisserie Georgette, NYC; JBF Award Winning–Pastry Chef Claudia Fleming, The North Fork Table & Inn, Southold, NY; Tom Fraker, Melissa's Produce, CA; Nicole Gajadhar, Saxon + Parole, NYC; Gregory Gourdet, Sage Restaurant Group, Portland, OR; Joseph Gurrera, Citarella, Bridgehampton, East Hampton, and Southampton, NY, Greenwich, CT;  and NYC;  Patti Jackson, Delaware and Hudson, Brooklyn, NY;  Jimmy Lau, Shuko, NYC; Mina Newman, Sen Sakana, NYC;  Ayesha Nurdjaja, Shuka, NYC; Chintan Pandya, Rahi, NYC; Pastry Chef Deborah Racicot, Locanda Verde, NYC; Angie Rito and Scott Tacinelli, Don Angie, NYC; Laëtitia Rouabah, Benoit Restaurant and Wine Bar, NYC; Surbhi Sahni, Saar Indian Bistro, NYC; Barbara Sibley, La Palapa, NYC;  Michael Ronzino, Wölffer Kitchen, Sag Harbor, NY; Roxanne Spruance, Kingsley, NYC; Chris Starkus, Urban Farmer, Denver, CO; Nick Stefanelli, Masseria, Washington D.C.; Hilary Sterling, Vic’s, NYC; Audrey Villegas, 2 Spring, Oyster Bay, NY; Jason Weiner, Almond, Bridgehampton, NY and NYC; Mathew Woolf, The Rainbow Room, Bar SixtyFive, NYC; Emily Yuen, Bessou, NYC.

• Of the more than 35 chefs, 21 are women.
• Five of the chefs are JBF Boot Camp for Policy and Change alumni. They are:
  • Janine Booth, Root & Bone, NYC
  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Suzanne Cupps, Untitled at the Whitney, NYC
  • Gregory Gourdet, Sage Restaurant Group, Portland, OR
  • Jason Weiner, Almond, Bridgehampton, NY and NYC

Thanks to our amazing sponsors!