Four Dinners Showcase Chefs Across Three Regions Platform by the James Beard Foundation, housed within Pier 57's Market 57 food hall in New York, is closing out 2026 with four dinners spotlighting chefs from across the Northeast and Midwest. The month opens December 2 with "An All-Star Columbus Collaboration," presented by Experience Columbus. The dinner brings together five Columbus-based culinary figures: two-time James Beard Award semifinalist Avishar Barua (Agni and Joya's), two-time James Beard Award semifinalist BJ Lieberman (Metsi's and Ginger Rabbit Jazz Lounge), James Beard Award nominee Richard Blondin (The Refectory Restaurant), chef Joshua Dalton (Amara, Speck, and Veritas), and Annie Williams Pierce of Law Bird, an Outstanding Bar Award semifinalist. The dinner costs $185–$250 depending on seating.

Zoli Chef Takes Helm of Seafood Feast On December 10, chef Ned Baldwin of Brooklyn's Zoli—recently named Eater New York Chef of the Year—leads the fourth annual Feast of the Seven Fishes. Baldwin, an avid fisherman and son of a fisherman, will serve a multi-course menu showcasing American seafood. Zoli, located inside Amant's art campus in East Williamsburg, was the sole New York entry on The New York Times' "50 Best Restaurants in America" list.

Hudson Valley and Brooklyn Chefs Collaborate On December 15, Brooklyn chef Tomer Blechman of Theodora partners with Hudson Valley chef Efrén Hernández of Casa Susanna. Blechman's Michelin-recommended Fort Greene restaurant is known for live-fire Mediterranean cooking and housemade sourdough breads. Hernández's Casa Susanna, located more than 100 miles north of New York City, was featured on Esquire's "Best New Restaurants" list in 2024 for its hyper-seasonal approach to regional Mexican cuisine and heirloom corn.

Jewish and Chinese Culinary Traditions Meet The final dinner on December 16 pairs executive chef Emily Yuen of Michelin-starred Yingtao with chef Caroline Schiff, author of Daily Dessert and founder of the forthcoming Monday Diner in Brooklyn. The collaboration draws on the historical connection between Jewish and Chinese food culture on Manhattan's Lower East Side. Schiff's new cookbook will be available for purchase at the event. All four dinners are priced at $185–$250 for seating and include a multi-course chef-driven menu with wine or beverage pairings and gratuity. The Jewish-Chinese collaboration dinner is sold out.

Gift Card Promotion for the Holidays Platform by JBF is offering 10% off gift cards purchased between November 23–30 with code HOLIDAY10. The promotion cannot be combined with other discounts or previously contracted events.

Why It Matters

Platform by JBF's December lineup reflects broader industry trends: heightened attention to regional food systems (Columbus's culinary rise, Casa Susanna's sourcing-focused approach), the prominence of restaurant chef collaborations as draw events, and the continued cultural relevance of ethnic culinary traditions in shaping New York's dining narrative.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors

Frequently Asked Questions

What's the pricing structure for the December 2 Columbus dinner?

$185–$250 depending on seating. You're getting five James Beard-recognized chefs—including two-time semifinalists Avishar Barua and BJ Lieberman—in one room, so the pricing reflects that caliber of talent.

Who is Ned Baldwin and why should I care about his December 10 dinner?

He's the chef of Zoli in East Williamsburg, just named Eater New York Chef of the Year, and Zoli was the only New York restaurant on The New York Times' "50 Best Restaurants in America" list. He's a working fisherman's son running the fourth annual Feast of the Seven Fishes—this isn't celebrity guest appearance territory, it's the real deal.

Where exactly is Platform by the James Beard Foundation located?

Inside Market 57 at Pier 57 in New York City. It's a dedicated James Beard Foundation dining and programming space embedded in the larger food hall.

What makes the December 15 Brooklyn-Hudson Valley collaboration different?

You've got Tomer Blechman from Michelin-recommended Theodora bringing live-fire Mediterranean and housemade sourdough, paired with Efrén Hernández from Casa Susanna—which hit Esquire's "Best New Restaurants" in 2024 for hyper-seasonal regional Mexican. That's two different regions, two distinct culinary philosophies, one kitchen.

Why should my restaurant staff know about these dinners?

These are master classes in real-time execution at scale. You're watching chefs who've earned James Beard nominations and Times recognition work a single-night event. If you're training line cooks or sous chefs, this is the caliber of culinary thinking they should be exposed to.