Atlanta(March 3, 2010) - Dinner Benefits the James Beard Foundation and the Robert Fulton House's Scholarships
On March 28, 2010, New York City's Chelsea Market sets the stage for the annual Sunday Supper to benefit the James Beard Foundation and the Chelsea Market Scholarship for residents of the Robert Fulton Houses. The event promises to be a lavish, family-style dinner in the 400-foot concourse of the iconic, artisanal marketplace, located in one of NYC's trendiest neighborhoods. More than 240 guests will be seated at long tables to enjoy a communal meal served by more than 24 chefs from around the United States. Among the strong presence of chefs from New York City, several southern chefs were chosen to participate as well, including Atlanta's own chefs Anne Quatrano, Hugh Acheson, Shaun Doty, Todd Richards and Hector Santiago, and Nashville's Tyler Brown. The event costs $180.00 per person for James Beard Foundation members and $220.00 per person for the general public. For reservations or ticket information, call 212.627.2308 or send an e-mail to firstname.lastname@example.org. Chelsea Market is located at 75 Ninth Ave., between 15th and 16th Sts., New York, NY 10011. View the event Web site at http://jamesbeard.org/chelseamarket.
The 2010 event host chefs are:
Mary Cleaver: The Cleaver Co. and The Green Table/ NYC
JBF Award Winner Pastry Chef Sarabeth Levine: Sarabeth's/ NYC
JBF Award Winner Anne Quatrano: Bacchanalia/ Atlanta
Amy Scherber: Amy's Bread/ NYC
Tryg Siverson: Friedmans Lunch/ NYC
Lon Symensma: Buddakan/ NYC
The 2010 guest chefs are:
Hugh Acheson: Empire State South/ Atlanta; Five and Ten and The National/ Athens, GA
Julian Alonzo: Brasserie 8 1/2/ NYC
Brian Bistrong: Braeburn/ NYC
Ed Brown: Eighty One/ NYC
Tyler Brown: The Capitol Grille at the Hermitage Hotel/ Nashville
JBF Award Winner Ann Cashion: Johnny's Half Shell/ Washington, D.C.
JBF Award Winner Pastry Chef Gina DePalma: Babbo/ NYC
Shaun Doty: Shaun's/ Atlanta
Amanda Freitag: The Harrison/ NYC
JBF Award Winner Paul Kahan: The Publican/ Chicago
Craig Koketsu: Park Avenue Spring/ NYC
Daniel Lindley: St. John's/ Chattanooga, TN
Mark Meyer: Cookshop, Five Points, and Hundred Acres/ NYC
Eder Montero and Alex Raij: El Quinto Pino and Txikito/ NYC
Masaharu Morimoto: Morimoto/ NYC
Todd Richards: One Flew South/ Atlanta
Hector Santiago: Pura Vida/ Atlanta
Dan Silverman: The Standard Grill/ NYC
JBF Award Winner Jacques Torres: Jacques Torres Chocolate/ Brooklyn, NY, and NYC
Sue Torres: Sue?os/ NYC
JBF Award Winner Marc Vetri: Amis, Osteria, and Vetri/ Philadelphia
JBF Award Winner Pastry Chef Sherry Yard: Spago/ Beverly Hills, CA
JAMES BEARD FOUNDATION (JBF)
There's something delicious happening every day at the James Beard Foundation. Their diverse programs include workshops, classes, conferences, readings, and other educational experiences that help people learn about and engage with food. JBF offers scholarships to culinary students who need financial support to pursue careers in the food and beverage industry. Additionally, the foundation invites chefs to participate in events at the James Beard House in New York City and abroad, allowing the public to experience America's dynamic cuisine first hand. The organization also administers the annual James Beard Foundation Awards, which recognize and honor excellence among chefs, cookbook authors, food journalists, restaurant designers and others working in the food and beverage industry. The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City.
ROBERT FULTON HOUSES
The Robert Fulton Houses are located between West 16th and 19th Streets and Ninth and Tenth Avenues. Completed in 1965, Fulton Houses includes 11 buildings containing 944 low-income apartment units.
Each year, when the Fulton Houses student-tenants are on their school break, Chelsea Market hires them for various summer jobs, while offering them a glimpse into a new world of occupational opportunities. As part of the summer program, Chelsea Market organized a tour of Food Network studios, with a behind-the-scenes look into the full spectrum of jobs that exist, including a live taping and conversation with a Food Network star.
Green Olive Media LLC
Katherine Provost/Elizabeth Moore
StarChefs Newsroom: news