NYC Culinary Community Gathers at Chelsea Market for Ninth Annual Sunday Supper; Benefit Dinner Aids Non-For-Profits Focused on Culinary Education

French-Inspired Fare raises approximately $250,000 to benefit the James Beard Foundation and The Jamestown Charitable Foundation

Press Release – NEW YORK, NY—March 28, 2017 – On Sunday, March 26th, distinguished members of New York City’s culinary community gathered at Manhattan’s Chelsea Market for the ninth annual Sunday Supper at Chelsea Market. An important component of the Friends of James Beard Benefit Program, the event brought together an esteemed group of chefs who each helped prepare a gourmet, family-style feast. The lavish yet informal dinner – which is held at one of the world’s leading food halls – raised approximately $250,000 for the James Beard Foundation Scholarship Program, The Jamestown Charitable Foundation, and other not-for-profit 501 (c)(3) organizations focuses on initiatives for culinary education.

“Sunday Supper at Chelsea Market continues its support for New York’s world-class pool of chefs while demonstrating our passion for grassroots community building,” said Michael Phillips, Jamestown, owner of Chelsea Market. “We are honored to partner with the James Beard Foundation to host an event that brings the public and culinary community together in celebration of this commitment. We are very proud of the success of this year’s event, and look forward to continuing our relationship with the James Beard Foundation to support our community in the future.”

As part of one of the city’s most popular culinary events, 300 guests were seated at three long communal tables in Chelsea Market’s avenue-long concourse, where they enjoyed a family-style meal served by NYC chefs. The host chefs included Mary Cleaver, The Cleaver Co. and the Green Table; Abby De La Rosa, the Green Table; JBF Award Winner Pastry Chef Sarabeth Levine, Sarabeth’s; Harris Mayer-Selinger, Creamline; David Seigal, Cull & Pistol; and Amy Scherber, Amy’s Bread.

“We are delighted to be back at Chelsea Market for the Sunday Supper, one of the most dynamic centers of food and community in New York City,” said Susan Ungaro, president of the James Beard Foundation. “The Sunday Supper is a true celebration of gastronomy and generosity, as the money raised helps support the programs of our Foundation, whose mission seeks to help improve the quality and sustainability of food available to everyone by celebrating leaders like the chefs who made this year’s event so special and delicious. Our thanks go to Jamestown Properties and their continued vision and support.”

Year after year, the night’s carefully curated menu speaks to Chelsea Market’s reputation as a destination that continues to set the standard for exceptional food experiences across the globe. This year, the four-course fare was inspired by the simplicity of French-style home cooking. Highlights from the French-themed dinner consist of an eclectic assortment of dishes and beverages, including:

• Bone Marrow Croquettes with Chile Aïoli; Duchess Potatoes with Crème Fraiche and Fines Herbs; and Smoked Bluefish Rillettes with Sour Cream on Chive Blini – Mary Cleaver and Abby De La Rosa, The Cleaver Co. and the Green Table, NYC
• Broiled Oysters with Kale, Gruyère, and Pastis – David Seigal, Cull & Pistol, NYC
• Saucisse de Fruit de Mer en Brioche – Jeremiah Stone, Contra and Wildair, NYC
• Assorted Breads, French Baguette, Miche, and Walnut-Raisin Bread – Amy Scherber, Amy’s Bread, NYC
• Warm White Asparagus with Chive Fondue, Egg, and Ham – Cédric Vongerichten, Perry Street, NYC
• Koulibiac – Daniel Rose, Le Coucou, NYC
• Coq au Vin – Laurent Gras, Tim Dornon, and  Alex Leonard, , ALT, NYC
• Potato Gratin – Daniel Eddy, Rebelle, NYC
• Honey-Roasted Carrots with Toasted Pistachios and Pickled Persimmons – Cedric Tovar, Bobo, NYC
• Le Pommier Camembert, Comté Grand Affinage, and Roquefort– Anne Saxelby, Saxelby Cheesemongers, NYC
• Hazelnut-Chocolate Tart – Fabian von Hauske, Contra and Wildair, NYC
• Ninth Street Espresso

This year’s guest chefs were: Daniel Eddy of Rebelle, NYC; Laurent Gras, Tim Dornon, and Alex Leonard of ALT, NYC; Daniel Rose of Le Coucou, NYC; Jeremiah Stone + Pasty Chef Fabian von Hauske of Contra and Wildair, NYC; Cedric Tovar of Bobo, NYC; and Cédric Vongerichten of Perry Street, NYC.

Sunday Supper at Chelsea Market was sponsored by Jamestown and Chelsea Market. The event’s diamond sponsor was Gibson Dunn and the platinum sponsor was Newmark Grubb Knight Frank. The gold sponsors were: Chicago Title Insurance Company; Duval & Stachenfeld LLP; Fried Frank; King and Spalding; Marcus & Pollack; Studios Architecture; and Vornado Realty Trust. The silver sponsors were: AMA Consulting Engineers, p.c.; Archetype Consultants Inc.; Goulston & Storrs; and Marino. Bronze sponsors were: Belvedere Capital; Capital One; Chelsea Wine Vault; George Comfort & Sons, Inc.; Landesbank Baden-Wurttemberg; Lincoln Property Company; Peace of Mind Technologies; S9 Architecture; and VerTerra Dinnerware. Copper sponsors were: AKRF; GACE Consulting Engineers dpc; and JTC Associates.

Supporters of the event included: The Lobster Place; Ninth Street Espresso; Palm Bay Imports International; Saratoga Spring Water; and Saxelby Cheesemongers.