Annual Supper At Chelsea Market Raises $1.5 Million For Culinary Foundations

Chelsea Market kicked off the holiday season last month with a gathering for the ages. It was their 15th annual Sunday Supper which raises funds for the James Beard Foundation and the Jamestown Charitable Foundation, both not-for-profit organizations focusing on initiatives for culinary education. The hustle and bustle of daytime shopping that has become synonymous with Chelsea Market paused for the evening and the glittery hall became the backdrop to a memorable community gathering.

The 2024 supper became the first one held in the fall with the previous gatherings happening in the spring. As Jamestown Foundation president Michael Phillips mentioned, however, “It feels like a great way to mark and go into the holiday season,’’ while raising his glass to kick-off the supper.

To date, the Annual Sunday Supper has raised $1.5 million for culinary initiatives in New York City.

The Market itself closed for the evening while 180 guests gathered to enjoy a festive cocktail reception, family-style supper, then a walkaround dessert tasting. Numerous eateries in the market were featured during the opening reception, including a raw oyster bar by The Lobster Place andartisanal cheeses from Saxelby Cheesemongers.

A trifecta of chef talent was on the marquee for the sit-down dinner, including Chef Ayesha Nurdjaja of Shuka and Shukette , Chef Lena Ciardullo ofUnion Square Cafe, and Chef Dan Kluger, executive chef of Loring Place, Greywind, and Spygold.

To be removed from their day-to-day restaurant routines can be unnerving for some chefs, but when it comes to the Sunday Supper, especially as it occurred in and around their stomping grounds, each chef said they were pleased to participate.

“Working with James Beard [Foundation] is always a pleasure,” Chef Ciardullo said. “Planning these Sunday suppers is really fun because it is the way I love to eat: big platters, lots of people sharing and breaking bread together over a big table,” she continued.

Ciardullo served one of her favorite fish dishes, a Panko crusted Halibut with gigante beans and tomato, which happens to be one of the first dishes she put on the menu at Union Square Cafe when she became the executive chef there. So, a full circle moment of sorts to serve it, in some way, for the first time to a new crowd. “It has become a crowd favorite every time we do it,” she said. Additionally, she served USC’s popular broccoli dish at the Sunday Supper, something she’s been told can never be taken off her menu.

In the days that followed the event Chef Kluger had a similar reaction. “I love supporting JBF and events like this where the guests are so genuinely supportive and appreciative—and Chelsea Market was completely transformed into this huge dining space for over 150 people; it was amazing to see.”

Kluger and his team served up large family-style platters (see menu below) giving guests a sense of the menus from his restaurants. “Watching those huge platters head out to the long table, then hearing raves from so many guests, made it all the more rewarding,” Kluger mentioned. “The Chelsea Market chefs were so generous, opening their kitchens to us, and we were lucky to have the amazing ICE students, who were true lifesavers throughout the night. It was definitely a memorable evening all around!”

Chef Ayesha Nurdjaja, who is no stranger to big affairs and is a frequent guest chef at events across the city, said she loved being able to do something for good so close to home. “The opportunity to work with the James Beard Foundation, to collaborate on a menu with great fellow NYC chefs, and stay in my neighborhood was a no-brainer.”

Nurdjaja created dishes for the Sunday Supper that would ring a bell for all who know and love her food which celebrates seasonal harvest and her signature Rip and Dip sharable style of serving. “Having the space all to ourselves for the evening was very special and the experience delivered on every level,” she added.

Reception Menu

Dickson’s Farmstand Meats: Potato Latkes with House-Made Pastrami and Whole Grain Mustard

Lobster Place Raw Oyster Bar: Widow’s Hole and Orient Point Pearls

Saxelby Cheesemongers: Fine American Artisanal and Farmstead Cheeses

Leyenda Cocktails Brooklyn Burro: White Rum, Ginger, Pineapple, Lime, Angostura Bitters, and Soda

Sonambula: Jalapeño-Infused Blanco Tequila, Chamomile, Lemon, Mole and Peychaud Bitters

Brooklynita (NA): Pineapple, Ginger, Lime and Soda

Wines from Une Femme: The Betty California Bru and the Callie California Sparkling Rosé and NVWölffer Estate Vineyard Summer in a Bottle and Côtes de Provence Rosé 2023

Family-Style Dinner

Loring Place:Roasted Beets, Ginger, Orange, Toasted Cashews, and Crispy Sunchokes

Shukette: Squash Hummus with Honey Nut Squash, Harissa, Pomegranate, Pumpkin Seeds and Cilantro

Greywind: Celery Root Schnitzel with Delicata Squash and Brussels Sprouts

Union Square Cafe: Olive Oil-Poached Halibut with Tomato and Gigante Beans

Shuka: Lamb Tagine with Ras El Hanout, Apricots, and Olive-Sesame Dukkah

Union Square Cafe: Balsamic Broccoli with Pecans, Pomegranate, and Yogurt

Wine at Dinner Selection

Michele Chiarlo Le Madri Roero Arneis DOCG 2023; SIMI Winery California Sauvignon Blanc 2023; SIMI Winery California Chardonnay 2022; Château des Jacques Morgon 2021;SIMI Winery California Pinot Noir 2022; SIMI Winery California Cabernet Sauvignon 2022

Walkaround Dessert Reception

Sarabeth’s Bakery: Triple Chocolate-Chocolate Pudding

L’Arte del Gelato: Pumpkin Gelato, Sicilian Pistachio Gelato, and Pear Sorbet