The James Beard Foundation (JBF) will honor John Besh, multiple James Beard Award–winning chef, author, philanthropist, and restaurateur, at its annual Hamptons fundraiser and tasting party at Wölffer Estate Vineyard in Sagaponack. Chefs & Champagne® will feature flowing Champagne Barons de Rothschild, Goose Island beers, Wölffer Estate wines, and culinary offerings from a select group of over 40 fine chefs on Saturday, July 23.
Chef Besh has dedicated his career to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, Mr. Besh preserves and promotes ingredients, techniques, and heritage one dish at a time. He is the author of four cookbooks including “My New Orleans,” “My Family Table,” and “Besh Big Easy;” as well as the host of two national public television cooking shows, “Chef John Besh’s New Orleans” and “Chef John Besh’s Family Table.” In 2011, he founded the John Besh Foundation, which works to protect and preserve the culinary heritage and foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and “Milk Money” microloans for local farmers.
Funds raised at Chefs & Champagne 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.
General admission to Chefs & Champagne is $200 for JBF members; $275 for non-members, and includes all tastings, silent auction bidding opportunities and a gift bag. VIP admission is $375 and includes an exclusive reception with early access to all tastings; an advanced silent auction preview; reserved table seating; and access to a VIP after-party. Tables are available for $4,000 for 10. For reservations and more information, please contact the James Beard Foundation at (212) 627-2308 or visit jamesbeard.org/chefsandchampagne.