Chef Jennifer Hill Booker will be a featured chef at The 2019 James Beard Foundation Gala!

September 13, 2019

THE 2019 JAMES BEARD FOUNDATION GALA

 

Fri, November 15, 2019

6:30 PM 
The Pierre, A Taj Hotel, New York City

 

 

 


Price: See below for ticket pricing.

 

Honoring

Deann and Rick Bayless, for their commitment to promoting positive kitchen culture and their support of a more sustainable restaurant industry,

and Debevoise & Plimpton,
for their outstanding legal support of the Foundation.

The 2019 JBF Gala: Good Food for Good will spotlight chefs and other culinary leaders who aim to make our future more delicious, diverse, and sustainable for everyone. The event will showcase chefs who embody the leadership, diversity, and tenacity that the James Beard Foundation supports everyday through our Scholarship, Women’s Leadership, Smart Catch, and Impact programs.

 

Featuring

Karen Akunowicz, Fox + the Knife, Boston

 

Jennifer Hill Booker, Your Resident Gourmet, Atlanta

 

Kristen Essig, Coquette, New Orleans

 

Meg Galus, BOKA, Chicago

 

Gavin Kaysen, Demi, Minneapolis

 

Ed Kenney, Mud Hen Water, Honolulu

 

Ann Kim, Young Joni, Minneapolis

 

Preeti Mistry, Oakland, CA

 

Paul Reilly, beast + bottle, Denver

 

Michael Stoltzfus, Coquette, New Orleans

 

Host Chef Ashfer Biju, The Pierre, A Taj Hotel, NYC

 

Host Pastry Chef Michael Romano, The Pierre, A Taj Hotel, NYC
 

Event Chairs

Henni and John Kessler


Ellen Hanson and Richard Perlman


Robin and Frederic Seegal


Marva A. Smalls, Viacom
 

Vice Chairs

Nancy Lukitsh


Mary and Marc Weiser


Auctioneer

Letitia Frye
 

Support Levels:

 

Chair: $25,000
Premium seating for 10, plus a featured chef and guest at your table (12 seats total), with personalized table signage and place cards. Access to exclusive VIP reception, exclusive kitchen tour and Champagne with the participating chefs, and a VIP gift bag. Prominent listing as Event Chair on-screen, on all collateral materials, recognition from the podium, and a full-page ad in the event program. 

 

Vice Chair: $20,000
Premium seating for 10, plus a featured chef and guest at your table (12 seats total), with personalized table signage and place cards. Access to exclusive VIP reception, exclusive kitchen tour and Champagne with the participating chefs, and a VIP gift bag. Prominent listing as Vice Chair on-screen, on all collateral materials, recognition from the podium, and a half-page ad in the event program.

 

Benefactor: $15,000
Priority seating for 10, with personalized table signage and place cards. Access to exclusive VIP reception and a VIP gift bag. Listing as Benefactor on all collateral materials and on-screen.

 

Supporter: $7,500 
Preferred dinner seating for 10. Access to general reception plus an event gift bag. Listing as Supporter on all collateral materials and on-screen.

 

Benefactor Ticket: $1,500 
Priority seating for 1. Access to exclusive VIP reception lounge and a VIP gift bag. Listing as Benefactor on all collateral materials and on-screen.

 

Supporter Ticket: $500
Dinner seating for 1. Access to general reception and an event gift bag.

 

Menu

Check back soon for this event's menu.

 

For Table Inquiries
Nico Rodriguez 
Director of Membership and Individual Giving
nrodriguez@jamesbeard.org
212.627.1111 ext. 552

 

Black-tie attire.
 

For auction donations please contact:

Martina Camarda, Development & Membership Coordinator
mcamarda@jamesbeard.org
212.675.4984 x 221

 

We invite you to support the Foundation with silent auction donations. By donating, you will be supporting JBF's “Good Food for Good” initiative—a salute to the countless ways our food community rises to meet the world’s challenges and makes it a more delicious, diverse and sustainable place for all.
 

The Foundation is committed to providing an environment in which all individuals are treated with respect and dignity and which is free of unlawful discrimination and harassment. In keeping with this commitment, the Foundation will not tolerate harassment of guests or staff in any form at Foundation events.

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#1

Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!

 
#2

Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!

#3

Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

Chef Jennifer's

Cooking Tips:

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