Foundation Celebrations 2006: The James Beard Foundation

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For reservations call
212-627-2308
or
800-36BEARD

F O U N D A T I O N C e l e b r a t i o n s

Guest of Honor Thomas Keller Chef/Owner The French Laundry, Bouchon, Bouchon Las Vegas, Bouchon Bakery, and Per Se	Lynn Bound Great Performances NYC	Antoine Camin La Goulue NYC	David Cruces Annona Westhampton, NY	Yoel Cruz North Square NYC

Josh DeChellis Sumile NYC	Dante de Magistris Dante Cambridge, MA	John Fraser Compass NYC	Amanda Freitag Sette Enoteca e Cucina Brooklyn, NY	Will Goldfarb Room 4 Dessert NYC

Alexandra Guarnaschelli Butter NYC	Douglas Gulija Plaza Café Southampton, NY	Joseph Keller Bistro Zinc and Como’s Restaurant at MonteLago Village Resort Lake Las Vegas, NV	Edward Lee 610 Magnolia Louisville, KY	Scott Linquist Dos Caminos NYC

Michael Lomonaco Porter House New York NYC	Tim Love Lonesome Dove Western Bistro, Fort Worth, TX and NYC Duce, Fort Worth, TX	Paul Marshall Behind The Scenes San Diego, CA	George Mendes Tocqueville NYC	Ouida Merrifield Polo Grill Tulsa, OK

Robert Merrifield Polo Grill Tulsa, OK	Christian Mir Stone Creek Inn East Quogue, NY	Marco Moreira Tocqueville NYC	Zak Pelaccio 5 Ninth and Fatty Crab NYC	Don Pintabona Dani NYC

Jonathon Sawyer Parea NYC	Dan Silverman The Lever House NYC	Pastry Chef Deborah Snyder The Lever House NYC	Katy Sparks Great Performances NYC	Michael Symon Parea NYC

Cedric Tovar Peacock Alley NYC	Michael White Fiamma NYC

Chefs & Champagne 2006

A Tribute to Thomas Keller

EVENT LOCATION:
Wölffer Estate Vineyard
139 Sagg Road
Sagaponack, NY

DATE AND TIME:
Saturday, July 22, 2006
5:00–8:00 pm

TICKETS:
Members $175, Guests $250
BUY TICKETS NOW

VIP Seating for 10:
$5,000 ($3,250 is a tax-deductible charitable donation. Please contact Yvon Moller at 212.627.2090 for more information.)

For reservations, please contact the James Beard Foundation at 212.627.2308.

If he could return to earth for one more exquisite meal, James Beard would likely seek out a table at one of Thomas Keller’s legendary establishments. Each evening a handful of fortunate souls settle in at these restaurants for what will probably rank among the most memorable dining experiences of their lives. Keller consistently brings his perfectionism and extraordinary vision to the highest echelon of American cuisine, inspiring both diners and chefs alike. We couldn’t help but think that this virtuoso, who can make flavors dance across the palate like Champagne bubbles, deserves a taste of the divine himself. That’s why we invited him to be this year’s guest of honor at our annual Chefs & Champagne tasting at Wölffer Estate Vineyard.

In 1994 Keller, a self-taught cook who stage-ed in some of France’s most renowned kitchens, opened the French Laundry in Napa Valley, immediately earning himself a spot in the culinary pantheon. He went on to open Napa’s Bouchon, Bouchon Las Vegas, and Bouchon Bakery and Per Se in New York, all of which have met with resounding critical success. With this track record, it’s no surprise that Keller has won countless awards—most recently, the 2005 James Beard Foundation Best New Restaurant award for Per Se, and the Foundation’s 2006 Outstanding Restaurant award for the French Laundry. Back in 1997, when Ruth Reichl wrote about the French Laundry in the New York Times, she called it “the most exciting place to eat in the United States.” Frank Bruni was no less impressed when he reviewed Per Se in the Times in 2004, writing, “This restaurant shoots straight for the stars. And it soars high—and often—enough to grab four of them.”

On July 22, after our honoree arrives in the Rolls-Royce that Manhattan Motorcars of the Hamptons is providing him for the weekend, a brigade of local and visiting chefs will offer sumptuous samples of their cuisine. Guests will enjoy Champagne Charles Heidsieck and the renowned wines of Wölffer Estate, our gracious host for the evening. Our accompanying silent auction, featuring a tempting array of indulgent dinners, cookware, and travel destinations, will be a highlight of the night.

Come join us in the Hamptons as we toast Thomas Keller, one of the most influential chefs of our time.

Thomas Keller
The French Laundry, Bouchon, Bouchon Las Vegas, Bouchon Bakery, and Per Se
Cornet of Marinated Atlantic Salmon with Sweet Red Onion Crème Fraîche
Bouchon Bakery Ice Cream Sandwiches

Antoine Camin
La Goulue
Baked Artichoke Hearts and Brin d'Amour Corsican Cheese Niçoise

David Cruces
Annona
Beef Carpaccio

Yoel Cruz
North Square
Corn Blini with La Ferme Martin Chardonnay–Cured Salmon with Crème Fraîche and Caviar

Dante de Magistris
Dante
Grilled Bluefish with Olives, Fennel, and Sorrento Lemon

Josh DeChellis
Sumile
Grilled Octopus and Pickled Watermelon Skewers

John Fraser
Compass
Foie Gras Terrine with Toasted Brioche and Peach Compote

Amanda Freitag
Sette Enoteca e Cucina
Sliced Duck Breast with Sweet-and-Sour Pine Nut Relish on Crostini

Will Goldfarb
Room 4 Dessert
Ice Ice Café

Alexandra Guarnaschelli
Butter
Florida Shrimp on Warm Phyllo with Summer Herb Pesto
Blueberry Shortcake

Douglas Gulija
The Plaza Café
Tuna and Crab Tian with Avocado and Yuzu Vinaigrette

Joseph Keller
Bistro Zinc
Seared Sea Bass with Mascarpone Orzo, Lobster, and Sauce Américaine

Edward Lee
610 Magnolia
Nova Scotia Lobster with Lovage Seed Rémoulade and Spoonbill Caviar

Scott Linquist
Dos Caminos
Chipotle Barbequed Niman Ranch Ribs with Black Bean and Chorizo Chili and Jalapeño Slaw

Michael Lomonaco
Porter House New York
Peekytoe Crab, Sweet Corn, Field Tomato, and Avocado Salad

Tim Love
Lonesome Dove Western Bistro and Duce
Foie Gras Shooters with Sweet Cream and Foie Gras Tuiles

Paul Marshall
Behind The Scenes
Jumbo Scallops on Baby Artichoke and Shiitake Barigoule with Champagne Charles Heidsieck–Pomegranate Shooters

Marco Moreira and George Mendes
Tocqueville
Almond and Garlic Gazpacho with Lobster and Young Basil

Robert and Ouida Merrifield
Polo Grill
Chinahouse Grilled Quail

Christian Mir
Stone Creek Inn
Chilled Golden Beet Soup with Lobster and Summer Vegetable Ragoût

Zak Pelaccio
5 Ninth and Fatty Crab
Malaysian-Spiced Smoked Brisket with Summer Onion Salad

Don Pintabona
Dani
Zucchini Flowers Stuffed with Homemade Ricotta Cheese, Currants, Red Wine, and Arugula

Michael Symon and Jonathon Sawyer
Parea
Scallop Spinialo

Dan Silverman and Deborah Snyder
The Lever House
Diver Scallop Tartare with Summer Truffles, Chives, and Extra-Virgin Olive Oil
Roasted Strawberry Panna Cotta with Tarragon Cream and Candied Almonds

Katy Sparks
Great Performances
Eggplant-Wrapped Spiced Lamb Meatballs with Coriander Yogurt Sauce and Heirloom Tomato Salad

Cedric Tovar
Peacock Alley
Crab and Avocado Rolls with Tangerine Vinaigrette

Michael White
Fiamma
Seared Lamb Carpaccio with Crushed Fava Beans, Pecorino, and Mint Oil

SPONSORS:

Title Sponsors:

Charles-Camille Heidsieck Sponsor:

Champagne Charlie Sponsor:

Brut Reserve Sponsor:

Millésimé Sponsors:
Acqua Panna Natural Spring Water, S.Pellegrino Sparkling Natural Mineral Water

Supporters:
88.3 WLIU FM
Chefwear
DeBragga and Spitler
Royal Cup Coffee
Sag Harbor Florist

The American Express® Card is the official Card of the James Beard Foundation.

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