The sun was shining on the JPF in April as eight restaurants dear to the Foundation hosted memorable tributes to Jacques in support of our mission.
April 6th, 2025, at DANIEL in New York, NY
What an extraordinary night! Chef Daniel Boulud and his team put on an incredible show of hospitality, generosity, and joie de vivre at this New York City institution. Guest chefs Cosme Aguilar (Casa Enrique), Emma Bengtsson (Aquavit), Rawia Bishara (Tanoreen), Rachel Bossett (Dirt Candy), Matt Hoyle (Nobu), and JJ Johnson (FIELDTRIP) contributed to the menu of cocktail reception hors d’oeuvres and the five-course seated dinner. The exquisite food and paired wines were outshone only by the warmth of the company and excitement of the live auction, when Chef Daniel himself took the microphone to encourage the bidders vying for his Park Avenue Crawl dining experience. The gifts collected at this event will single-handedly support dozens of the JPF’s Principal Grants, meaning the impact of this one night will be felt by organizations and individuals nationwide for years to come.
April 12, 2025, at Perini Steakhouse in Buffalo Gap, TX
At this Texas ranch steakhouse, Chef Bruno Davaillon presented a five-course seated dinner paired with French wines. Held in conjunction with the Buffalo Gap Wine & Food Summit, the celebration commemorated Jacques’ previous visit to Buffalo Gap while showcasing Davaillon’s mastery of French technique. The contrast of the elegant cuisine with the rustic dining room made the evening a dynamic example of the way Jacques’ teachings reach people in all corners of the culinary world.
April 14, 2025, at Oberlin in Providence, RI
This Providence hot spot radiated sophisticated beauty on a beautiful spring evening as the team provided first-class food and service. Guest chefs included Sky Haneul Kim (Gift Horse), Maria Meza (Dolores), Beau Vestal (New Rivers), Nikhil Naiker (NIMKI), Nick Gillespie (Dune Brothers Seafood), and Cassie Piuma (Sarma). The evening began with cocktails and hors d’oeuvres, followed by an eight-course dinner, with dry-aged Rhode Island duck au poivre with blook orange and nurungji consommé as a highlight of the meal. Jesse Rye, Executive Director of JPF Grantee Farm Fresh Rhode Island, shared in the festivities with Providence food lovers.
April 27, 2025, at l’escale in Greenwich, CT
Chef Frederic Kieffer presented an exquisite five-course menu with beautifully paired wines at this Côte d’Azur-inspired restaurant. The evening began with drinks on the waterfront patio, featuring a silent auction of items from Jacques and the JPF. The classical French menu was a delicious treat for Jacques and all the guests to enjoy, and a spectacular 3-tiered birthday cake—topped with a handcrafted figure of a rooster in a chef’s toque—made a uniquely Jacques-inspired finale.
April 27, 2025, at Yono’s in Albany, NY
Restaurateur Dominick Purnomo and Chef Ian O’Leary crafted a remarkable menu inspired by Jacques’ dozens of cookbooks. A cocktail reception was followed by four courses with exquisite wines, including an elegant muscadet poured alongside a scallop crudo with preserved lemon and mint. Guests were delighted by the top-notch service, the delicious food, and the sparkling company.
April 27, 2025, at Centrolina in Washington, DC
Chef Amy Brandwein presented a special four-course dinner with guest chefs George Madosky (a.kitchen+bar), Cedric Maupillier (Barbouzard), Chris Morgan (Joon), and celebrated cookbook author Joan Nathan. The menu featured some of Jacques’ favorite seasonal ingredients in innovative Italian and French preparations, such as a bright ramp vichyssoise with lobster and asparagus, and a decadent foie gras appetizer inspired by a classic opéra cake dessert. Lucy Van Fahnestock from the DC-area Together We Bake joined for an evening that beautifully celebrated Jacques’ philosophy of technique-driven cooking that transcends cultural boundaries.
April 29, 2025, at Donahue’s Madison Beach Grill in Madison, CT
Jacques’ hometown haunt came to life for a warm and welcoming 90/90 dinner on the Connecticut shoreline. The menu was designed to highlight classic French dishes, including a frisée salad, veal tenderloin, and poached pear tart. Although some people may only imagine Jacques in an extravagant dining room with white tablecloths and sparkling chandeliers, this casual event at Jacques’ local pub with his local crowd was an extra special evening for him and everyone there.
April 30, 2025, at Briscola Trattoria in Brooklyn, NY
A vibrant crowd of Brooklyn food-lovers enjoyed a magnificent night of Jacques-inspired dishes from chef-proprietor Silvia Barban, cooking alongside chefs Mavis Jay Sanders, Gerald Sombright (Troon), and Bilena Settepani. The family-style dinner featured a menu that danced between Italy and France with rustic elegance, including herbed cannelloni stuffed with caramelized onions, and a glorious St. Honoré dessert of puff pastry, cream, and caramel. Project Renewal’s City Beet Kitchen Executive Director, Barbara Hughes, attended the event to spread her organization’s mission to fellow New Yorkers.
90/90 Press
These 90/90 events also appeared in local media outlets:
- Oberlin, River Bar, Giusto: https://heyrhody.com/stories/rhode-island-celebrates-jacques-ppins-legacy-with-exclusive-experiences,106005
- Madison Beach Grille: https://westfaironline.com/business/the-delamar-hotel-collection-debuts-in-mystic-connecticut/
- Perini Ranch Steakhouse: https://dallas.eater.com/2025/4/8/24403884/perini-ranch-buffalo-gap-wine-and-food-summit-chef-jacques-pepin-bruno-davillion
- Culinary Hub of Providence and Oberlin: https://www.wpri.com/rhode-show/the-jacques-pepin-foundation/
- Oberlin, Providence: https://www.rimonthly.com/jacques-pepin-foundations-90-90-dinner-series/
- Centrolina: https://georgetowner.com/articles/2025/04/24/weekend-roundup-april-24-27/
With a busy month of meaningful celebrations and collaborations, it was a true pleasure to see Jacques’ philosophy of mentorship and nurturing new talent at dinners across the country.