James Beard Foundation (JBF) recently announced that it will honor John Besh, multiple James Beard Award-winning chef, author, philanthropist, and restaurateur, during this summer’s highly anticipated Chefs & Champagne®. A foodie favorite and highlight of the Hamptons season, the annual JBF fundraiser and tasting party will take place at Wölffer Estate Vineyard in Sagaponack on Saturday, July 23rd.
“I am incredibly humbled to be named a James Beard Foundation honoree,” he expressed. “It is an honor to work alongside this inspirational team with the like-minded mission of preserving and celebrating America’s diverse culinary heritage.”
Besh, who was named “Top 10 Best New Chefs in America” by Food & Wine, pays tribute to the bounty and culinary delights of the Louisiana region at his 12 acclaimed restaurants: August (Besh’s flagship, which is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant), Besh Steak, Lüke, Lüke San Antonio, La Provence, Domenica, Pizza Domenica, Borgne, Johnny Sánchez New Orleans, Johnny Sánchez Baltimore, Shaya and Willa Jean. He has written several cookbooks, including My New Orleans, My Family Table, Cooking From The Heart and Besh Big Easy, and also served as the host of Chef John Besh’s New Orleans and Chef John Besh’s Family Table. In 2011, the chef established the John Besh Foundation with the mission of protecting and preserving the gastronomic legacy and foodways of New Orleans through initiatives like the Chefs Move! culinary school scholarship and “Milk Money” microloans for local farmers. Most recently, the Besh Restaurant Group announced the founding of One House Hospitality, a division that will center on producing and operating food and beverage concepts within hotels and resorts.
“It’s always exciting for us to be able to honor a great chef and friend of the Foundation at what is one of our favorite fundraisers of summer,” said Susan Ungaro, president of the James Beard Foundation. “From his participation in our annual Food Conference and Leadership Awards, Taste America tour and most recently serving as a mentor in our 2016 Women in Culinary Leadership Program, we are delighted to celebrate the admirable career of multiple James Beard Award-winning chef John Besh.”
Along with Champagne Barons de Rothschild, Goose Island beers, and Wölffer Estate wines, Chefs & Champagne® attendees will nosh on a collection of culinary innovations from an impressive group of distinguished chefs.
As of right now, participating chefs include Baker Alex Bois, Pastry Chef Sam Kincaid, and Jon Nodler, High Street on Hudson, NYC; Chad Brauze, The Back Room, Park Hyatt, NYC; Chris Cipollone, Piora, NYC; Jay Ducote, Baton Rouge, LA; Aaron Fitterman, Aretsky’s Patroon, NYC; Jeremy Ford, Matador Room, Miami Beach, FL; Eric Gabrynowicz, Restaurant North, Armonk, NY; Kerry Heffernan, Grand Banks, NYC; Paul Kahan, One Off Hospitality Group, Chicago; Matthew Kenney, 00+Co, NYC, and Plant Food + Wine, Miami and Venice, CA; Anthony Lamas, Seviche, A Latin Restaurant, Louisville, KY; Karl Ljung, Hillenberg, Stockholm, Sweden; Anita Lo, Annisa, NYC; Angie Mar, Beatrice Inn, NYC; Pastry Chef Alina Martell, Ai Fiori and Vaucluse, NYC; Lucero Martinez, Pampano, NYC; Dean James Max, DJM Restaurants, Multiple Cities, USA, and Cayman Islands, BWI, and Harbor Island, Bahamas; Julian Medina, Tacuba and Toloache, NYC; Jonah Miller, Huertas, NYC; Damian O’Donnell, Harbor Bistro, East Hampton, NY; Ralph Perrazzo, BBD’s – Beers, Burgers, Desserts, Rocky Point, NY; Guy Reuge, Mirabelle, Stony Brook, NY, and Sandbar, Cold Spring Harbor, NY; Roxanne Spruance, Kingsley, NYC; Pastry Chef Sherry Yard, iPic Entertainment.
“Plus, I am equally excited to share an evening of bubbles and delicious foods with some of the finest chefs in the world,” Besh added.
Proceeds from the evening will support several of James Beard Foundation’s initiatives, such as culinary student scholarships and the organization’s annual food conference on sustainability, public health, and nutrition.
For more information about Chefs & Champagne®, visit www.jamesbeard.org.