Special Events

James Beard House Dinner- October 25th, 2004

The dinner Chef Paul Parker prepared at The James Beard House Monday (October 25, 2004) went spectacularly well. We had a full house, and at nearly every table Cheryl recognized customers she has served in Saratoga, demonstrating a degree of loyalty that brought tears to our eyes. The customers raved about the food. A dream team of Saratoga chefs volunteered to travel with us to the Beard House kitchen to help Paul realize his vision, including our own souschef Mark Lawrence, Black Diamond Caterers Chef-owner Heidi Hoyt; The Wine Bar Chef Mark Graham and his souschef Bennie Babauta, and Sargo's Chef Larry Shepici. Springwater Bistro Chef-owner David Britton and his souschef Turner Betsinger also came to the Chez Sophie kitchen on a busy Saturday to debone about 60 pheasants.

A fundraiser for the James Beard Foundation, which recognizes and promotes culinary excellence, the dinner was put on with the generous support of a number of our suppliers and vendors who donated items or offered them to us at sharply discounted rates. We'd like to thank Mike Petrillo of Village Wine Imports; Mike Barry of Martin Scott Wines; Christophe DuMoulin and Mel Vogel of Diageo Chateau and Estates; Douglas Bernthal of Michael Skurnick Wines; Matt Kelly of PellOneda Imports; Joe Armstrong of Lauber Imports; Sandy Sanford of Little Field Farm; Amy Kenyon of Skate Creek Farm; Jen Small and Michael Yezzi of Flying Pigs Farm; Cousins Fish Market; Provisions International and D'Artagnan.

Information about the James Beard Foundation

Information about the event

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