(Photographed by Phil Gross)

This past Saturday, the James Beard Foundation honored chef, TV personality and multiple JBF Award-winner Emeril Lagasse at Chefs & Champagne New York at the Wölffer Estate Vineyard in Sagaponack, N.Y. This annual sumptuous tasting party and fundraiser features flowing Champagne Nicolas Feuillatte, the wines of Wölffer Estate Vineyard, beers from Stella Artois and culinary offerings from a select group of more than 40 fine chefs, many from JBF Award–winning restaurants.

“What an honor to be recognized by the James Beard Foundation,” said Emeril Lagasse. “I am looking forward to being part of such an incredible event, among exceptional colleagues, and most importantly, where the fundraising will be dedicated to supporting students’ culinary education.”

“A national TV personality with dozens of award-winning restaurants and cookbooks, Chef Emeril Lagasse is an innovator and leader in the food world,” said Susan Ungaro, James Beard Foundation President. “We are delighted to honor him for all that he has done to further the culinary arts in America, as well as his philanthropic work supporting children’s educational programs through the Emeril Lagasse Foundation.”

Ghaya F. Oliveira Strawberry Ricotta Tart Photographed by Mira Zaki

Chefs & Champagne New York is considered the East End’s premiere culinary event. Funds raised at the event will help support the James Beard Foundation’s mission and programs, 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 non-profit James Beard Foundation’s educational and leadership awards programs.

John Doherty Smoked Brisket Chili Photographed by Phil Gross

With a long tradition of supporting culinary education, the James Beard Foundation will also announce the recipient of the Christian Wölffer Scholarship at the event. Established in 2006, the scholarship fund supports students in their study of food and wine.

VIP tables of 10 were available for $3,500.  The VIP experience included an additional exclusive hour of access to all tastings, reserved table seating, silent auction pre-bidding opportunities, gift bag and invitation to VIP After-Party.

To become a member of the James Beard Foundation, click here.

Chefs & Champagne^® New York participating chefs include: Scott Anderson, Elements, Princeton, NJ; Wolfgang Ban, Edi & the Wolf and Seäsonal, NYC; Jeremy Bearman, Rouge Tomate, NYC; Matteo Bergamini, SD26, NYC; Daniel Boulud*, Daniel, NYC; James Carpenter, The Living Room, East Hampton, NY; Cliff Crooks, BLT Steak, NYC; Jeremy Culver, Fulton, NYC; Roberto Deiaco, Armani Ristorante, NYC; John Doherty, Certified Angus Beef^®, Brand Ambasssador;  Marc Forgione, Marc Forgione, NYC; Shea Gallante, Ciano, NYC;  Michael Ginor*, Lola, Great Neck, NY; Richard Grenamyer, The Blue Fish Restaurant and Oyster Bar, Jacksonville, FL; Sam Hazen, Veritas, NYC; Kerry Heffernan, South Gate, NYC; Pastry Chef Martin Howard, NYC; Sara Jenkins, Porchetta and Porsena, NYC; Elizabeth Karmel, Hill Country, NYC; Jim Leiken, DBGB Kitchen & Bar, NYC; Maria Loi, Loi, NYC Keith Luce*, Luce & Hawkins, Jamesport, NY; Pastry Chef Jennifer McCoy, Craft, NYC;  Jeremy McMillan, Bedford Post Inn, Bedford, NY; Jehangir Mehta, Graffiti and Mehtaphor, NYC; George Mendes, Aldea, NYC; Spencer Minch, Emeril’s Delmonico, New Orleans, LA; Pastry Chef Derek Poirier, Valrhona Chocolate; Pastry Chef Ghaya Oliveira, Épicerie Boulud; Sisha Ortuzar, Riverpark, NYC; David Pasternack*, Esca, NYC; George Reid, Aleta Restaurant at the Viceroy Hotel, Anguilla, BWI; Guy Reuge, Mirabelle at Three Village Inn, Stony Brook, NY;  Michel Richard*, Medium Rare, Washington, D.C.  Missy Robbins, A Voce, NYC; Marcus Samuelsson*, Marcus Samuelsson, Blue Parrot, East Hampton, NY; and Red Rooster Harlem, NYC; Tim Sullivan, The Café Collection of Great Performances, NYC; Michael Toscano, Manzo at Eataly, NYC; Matthew Weingarten, Inside Park at St. Bart’s, NYC; Michael Weisshaupt, Restaurant Latour at Crystal Springs Resort, Hamburg, NJ; Pastry Chef Zac Young, Flex Mussels, NYC.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit www.jamesbeard.org.

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