What: Chefs and the greater culinary community will gather to celebrate “good food for good” at the James Beard Foundation’s Chefs & Champagne®. The most delicious event of the summer raises money to support the James Beard Foundation’s leadership and sustainability programs. The annual Hamptons fundraiser and tasting party, held under a sprawling tent at Wölffer Estate Vineyard, will feature Wölffer Estate wines, dishes from more than 35 notable chefs, and flowing Champagne Boizel, this year’s exclusive Champagne sponsor.

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 is reflective of JBF’s yearlong RISE celebration, which launched at the 2018 James Beard Awards and, highlights the countless ways our culinary community works to make the world more delicious, diverse, and sustainable.

When: Saturday, July 28, 2018

JBF Chefs & Champagne VIP Experience
5:00 pm to 10:00 pm

JBF Chefs & Champagne Main Event
6:00 pm to 8:30 pm

Where: Wölffer Estate Vineyard (Field)
183 Sagg Road
Sagaponack, NY 11962

Why: JBF Chefs & Champagne is considered the East End’s premier culinary event and fundraiser. Proceeds will support JBF’s initiatives, which include the Impact Programs in areas of seafood sustainability, food waste, chef advocacy, childhood nutrition; the Women’s Leadership Programs, the numerous Scholarship programs, and more. A silent auction consisting of fine dining experiences, wines and spirits, cookware, and culinary travel packages will also raise funds for this work.

Chefs: 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; Abe Conlon*, Fat Rice, Chicago by Chefs Club New York; 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; 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; Nick Kim and 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; Joseph Smith, 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. *James Beard Award winner

Reservations: General Admission: JBF Members $225, Non-members $300. General admission includes: all tastings, silent auction bidding opportunities, and gift bag.

VIP Premium Admission: $425 for JBF Members and Non-members. VIP tables of 10: $4,500. 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 gift bag.

For reservations and more information, please visit jamesbeard.org/chefsandchampagne