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Black Tie International:
Eighth Annual Sunday Supper
James Beard Award-Winning Pastry Chef Sarabeth Levine with James Beard Foundation President Susan Ungaro  Photo by:  Phil Gross.
James Beard Award-Winning Pastry Chef Sarabeth Levine with James Beard Foundation President Susan Ungaro.  Photo by:  Phil Gross.

NYC Culinary Community Gathers at Chelsea Market for

Eighth Annual Sunday Supper; Event Raises Approximately

One Million Dollars for Not-for-Profits Focused on Culinary Education


Sold out event continues its gourmet approach to supporting

the James Beard Foundation and the Jamestown Charitable Foundation


On Sunday, March 20th, some of the most prominent members of New York City’s culinary community gathered together for the eighth annual Sunday Supper at Chelsea Market, also known as the Friends of James Beard Benefit Dinner. The event – which is held within New York’s most iconic artisanal marketplace at a 300-foot “communal table” – raised approximately $1 million for the James Beard Foundation Scholarship Program, The Jamestown Charitable Foundation, and other not-for-profit 501 (c)(3) organizations focused upon initiatives for culinary education.


“Chelsea Market has always been passionate about grassroots community building and, since its inception in 2009, Sunday Supper has been the epitome of this commitment, bringing together the public as well as some of the city’s finest epicurean shops and restaurants,” said Michael Phillips, Jamestown, owner of Chelsea Market. “We’re thrilled to have hosted yet another successful event and look forward to a wonderful continued partnership with the James Beard Foundation in the years to come.”


As one of the City’s most popular culinary events, nearly 300 tickets quickly sold out weeks prior to this year’s Sunday Supper. The host chefs included Mary Cleaver, The Cleaver Co. and the Green Table; Eijiro Kaga, Morimoto; Lidia Leudo, The Green Table; Arthur Saks, Bar Truman; Amy Scherber, Amy’s Bread; Emily Seaman, Dizengoff (NYC & Philadelphia); David Seigal, Cull & Pistol Oyster Bar; Sarabeth Levine, Sarabeth’s; and Daniel Skurnick, Buddakan.


"Chelsea Market's Sunday Supper has become one of New York's most-anticipated and popular events celebrating talented chefs and a great community of food lovers," says Susan Ungaro, president of the James Beard Foundation. "We are so grateful to Jamestown for their very generous support of our Foundation's educational programs."


Each year, the night’s curated and eclectic menu speaks to Chelsea Market’s culinary significance, consisting of a four-course dinner that is served family style to event guests. Highlights from this year’s seemingly endless variety of dishes and beverages included:


·         Country Sourdough Peasant Bread, Semolina Raisin and Fennel Bread, and Organic Whole Wheat Seeded Rolls - Amy Scherber, Amy’s Bread

·         Roasted Sweet Potatoes with Agrodolce and Fermented Broccoli Vinaigrette - Eli Kulp, High Street on Hudson

·         Hummus with Pine Nuts, Mushrooms, Spring Garlic, Tahina, and Pita - Emily Seaman, Dizengoff

·         Nachos of Motherland: Chickpeas with Cucumber, Pomegranate, Tomatoes, Potatoes, Purple Cabbage, Mint, and Spicy Apricot Chutney - Jessi Singh, Babu Ji

·         Soy-Marinated Tuna with Cucumbers, Shiso, and Daikon - Eijiro Kaga, Morimoto

·         Rhode Island Scup with Pickled Fennel, Green Olives, Pistachio, and Blood Orange - Matthew MacCartney, Jamestown Fish

·         Miso-Cured Cobia with Dashi Gelée, Pickled Mushrooms, and Yuzu - David Seigal, Cull & Pistol Oyster Bar   

·         Moroccan-Spiced Duck Sausage with Charred Cauliflower, Cauliflower Purée, Spiced Lemon Butter, Pickled Raisins, and Dill - Kenny Gilbert, Gilbert’s Underground Kitchen

·         Crispy Braised Short Ribs with Horseradish Gastrique, Whipped Gold Potatoes, and Sauce Bordelaise - Arthur Saks, Bar Truman

·         Asparagus with Roasted Radishes and Lemon–Anchovy Vinaigrette - Ryan Bartow, Quality Eats

·         Prahok K’tiss: Cambodian Preserved Dip with Seasonal Vegetables - Erik Bruner-Yang, Maketto

·         White Chocolate–Coffee Pudding - Sarabeth Levine, Sarabeth's

·         Japanese Cheesecake with Kishu Mandarins and Earl Grey​ - Daniel Skurnick, Buddakan

·         Chocolate–Orange Gelato  and Strawberry–Chardonnay Sorbetto - L’Arte del Gelato

·         Chateau Coussin La Croix Du Prieur Rose 2015

·         Scarabocchio Bianco Terre Siciliane 2014

·         Scarabocchio Rosso Terre Siciliane 2013

This year’s guest chefs were Ryan Bartlow of Quality Eats, Erik Bruner-Yang of Maketto in Washington D.C., Kenny Gilbert of Gilbert’s Underground Kitchen in Fernandina Beach, FL, Eli Kulp of High Street on Hudson and High Street on Market in Philadelphia, Matthew MacCartney of Jamestown Fish in Jamestown, RI, and Jessi Singh of Babu Ji.


Sunday Supper at Chelsea Market was hosted by: Jamestown; Chelsea Market; Cammeby’s Management LLC.; Eastdil Secured; FBE; and Gibson Dunn. The event’s platinum sponsor was: Newmark Grubb Knight Frank. The gold sponsors were: AMA Consulting engineers, p.c., Chatham Financial; Cushman & Wakefield; Duval & Stachenfeld LLP; Fox Rothschild LLP; Fried Frank; King & Spalding; Marcus & Pollack; Sherwood Equities; Studios Architecture, Tishman Speyer; and Vornado. The silver sponsors were: Archetype Consultants Inc. and Goulston & Storrs. Bronze sponsors were: allied printing services, Inc.; Belvedere Capital; Capital One; Chelsea Wine Vault; Liberty Elevator Corporation; The Marino Organization; S9 Architecture; Sigma7, Landesbank Baden-Wurttemberg; Chicago Title Insurance Company; Amerimar Enterprises, Netrality Properties; Peace of Mind; and CBRE. Copper sponsors were: Action Environmental Group; AKRF; Angelo, Gordon & Co.; Capalino + Company; GACE Consulting Engineers; HR&A; JTC Associates; Verterra Dinnerware; VHB; and Yoswein New York. Gift bag sponsors were: Fat Witch, Chelsea Wine Vault, VHB, Langan, Chelsea Market Baskets, Doughnuttery, and Li-Lac Chocolates.


Supporters of the event included: 99 Solutions; Creamline; Dickson’s Farmstand Meats​; Giovanni Rana Pastificio & Cucina, NYC; L’arte Del Gelato; Lobster Place; Los Tacos No. 1; mŏkbar; Ninth Street Espresso; and Saratoga Spring Water; and Tito’s Handmade Vodka.


# # #


About Chelsea Market

Since it opened its doors to the public in 1996, Chelsea Market has been the insider's resource for artisanal goods in Manhattan. Chelsea Market is an authentic destination for culinary connoisseurs, chefs and local residents. Serving as the bridge between two iconic Manhattan neighborhoods, Chelsea and the Meatpacking District, Chelsea Market continues its commitment to the artisanal marketplace and craft manufacturing, and to the community that surrounds it. For more information, visit


About the James Beard Foundation (JBF)

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit Get food news, recipes, and more at the James Beard Foundation’s blog. Follow the James Beard Foundation on FacebookTwitter and Instagram.


About the Jamestown Charitable Foundation

Founded in 2012, the Jamestown Charitable Foundation was established as a 501(c)(3) public charity to serve as the organizing entity for community events that benefit designated nonprofits. As an investor in properties located in metropolitan centers, Jamestown, through the Jamestown Charitable Foundation, supports nonprofits that make our cities more desirable places to live and work. Our areas of focus are sustainable and local food movements, parks and green spaces, alternative transportation, and design.




Gerard Mc Keon and Joyce Brooks.  Photo by:  Rose Billings/

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