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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.
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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 www.chelseamarket.com
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 jamesbeard.org.
Get food news, recipes, and more at the James Beard
Foundation’s blog. Follow
the James Beard Foundation on Facebook, Twitter 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.
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