A busy calendar of dynamic celebrations, many with representatives from Jacques Pépin Foundation Grantees in attendance, made March especially mission-driven for the 90/90 Campaign.

March 3, 2025 at City House in Nashville, TN

This sold-out event brought together past 90/90 chef host Margot McCormack of Margot’s Cafe & Bar with her Nashville neighbor, Chef Tandy Wilson, for a night of true southern hospitality with French flair. The delicious four-course menu featured local ingredients simply prepared, including a Jacques-inspired roast chicken entrée. The communal tables were full of great food, beautifully paired beverages, and warm company.

March 6, 2025 at Point Seven in New York, NY

Hosted by renowned Chef Franklin Becker, the celebration at the bustling Point Seven dining room was a heartfelt tribute to Jacques. The prix fixe menu offered a variety of French classics, including Lobster Bisque, Pan-Seared Fluke with Potato-Leek Pavé, and Apple Tarte Tatin. Chef Franklin warmly greeted guests himself, and Hot Bread Kitchen’s Kristine Borok shared how receiving a JPF Principal Grant has benefited their Community Kitchen.

March 7, 2025 at Charleston Wine + Food Festival in Charleston, SC

The guests at this sold-out gala event were treated to an extraordinary menu from a stellar lineup of guest chefs: Mike Lata of FIG and The Ordinary, Chef Michelle Weaver fresh off the heels of her 27 years as the guiding force of the Charleston Grill, Aretah Ettarh, Chef de Cuisine of Gramercy Tavern, and Lee Anne Wong of Koko Head Café in Hawaii. Chefs and attendees alike enjoyed sharing their heartwarming stories of how they were inspired by Jacques through the years.

March 20, 2025 at L’Avant Garde in Washington, DC

To kick-off 90/90 in the Nation’s Capital, Chef Sébastien Giannini designed a menu of dishes that combined the flavors of his—and Jacques’—Lyonnaise homeland with the polished presentation of a DC power spot. Duck Breast à l’Orange made a striking main course, and a classic Opéra dessert was a sophisticated finale. Brian MacNair from JPF Grantee, Kitchen of Purpose, shared his organization’s work and mission with the attendees throughout the evening.

March 23, 2025 at Red Horse by David Burke at the Bernards Inn in Bernardsville, NJ

A red carpet greeted guests at brunch in the sunny ballroom of the elegant Bernards Inn. Celebrated Chef David Burke shared remarks with the room, and he presided over a decadent buffet of inventive dishes and dynamic chef-attended stations. Slicing a giant puff pastry Napolean birthday cake with a rousing round of “Happy Birthday” was a spectacular finish to the opulent meal.

March 24, 2025 at Mason Street Grill in Milwaukee, WI

Twenty of Wisconsin’s best chefs gathered at the historic Pfister Hotel’s Grand Ballroom to celebrate Jacques in high style. The walk-around reception gave attendees a chance to try a delicious bite from each of the 20 guest chefs, making this the largest menu and the biggest collaboration of the 90/90 series yet! A silent auction of unique Jacques-themed items added to the fun of the evening, and Jacques sent along a special video greeting for the guests.

March 25, 2025 at Chai Pani in Decatur, GA

Owners Molly Irani and Chef Meherwan Irani hosted their friends, Chef Sahar Siddiqi and Chef Gabriel Johnson, to honor Jacques with a creative menu of French-inspired Indian cuisine. The communal seating made for a warm and convivial atmosphere in the dining room, and Benita Black from Catalyst Kitchens shared with guests what the Catalyst Kitchen Network’s partnership with the JPF has meant for their member organizations. The evening was a beautiful celebration of the power of culinary education to change lives.

March 26, 2025 at Miss River in New Orleans, LA

The team at the Four Seasons Hotel New Orleans’ Miss River restaurant (in partnership ) presented a night that could only happen in New Orleans. Chef Alon Shaya’s menu married the flavors of France with the casual elegance of the Big Easy — with a little pop of heat from our partners at Tabasco® Brand! A brass band led the staff and guests in a parade through the dining room inspired by NOLA’s “second line” tradition, and Caitlin Scanlan from Reconcile New Orleans joined in the festivities. As the icing on the culinary education cake, the Le Creuset serving ware used at the event was donated to JPF Grantee Cafe Reconcile’s culinary training program after the event.

March 29, 2025 at CHOP in Providence, RI

Each 90/90 event is a beautiful celebration of Jacques’ legacy, but the dinners hosted by JPF Grantee organizations are especially meaningful. The Genesis Center’s Culinary Hub of Providence (CHOP) program participants prepared a multi-course menu of globally inspired dishes. Chef host and COO of CHOP, Joshua Riazi, shared how Jacques not only inspired him to cook, but also helped his mother learn English after immigrating from Iran in the late 1970’s. “To this day,” he said, “she still says hamburger with a heavy French accent.”

Thanks to the touching story of the unexpected impact that Jacques had on one family, and the expanded impact of Chef Joshua’s work with CHOP and all the families they help, this mission-driven event was a memorable way to close out a busy month of celebrations.

These 90/90 events also made quite a stir in their local media outlets:

• OnMilwaukee highlighted the Mason Street Grill’s celebration
• Eater Carolinas mentioned the Charleston Wine + Food Festival’s tribute dinner in their curation of the 8 Best Food Festivals in the Carolinas
• Shepherd Express included the Mason Street Grill event in their restaurant news round-up
• Ledger Enquirer promoted the Chai Pani dinner on their list of upcoming Atlanta food events
• The List Are You On It teased the L’Avant Garde event along with the other scheduled DC dinners
• Biz New Orleans spoke with Chef Alon ahead of the Miss River celebration
• Milwaukee Journal Sentinel shared the Mason Street Grill event
• Where Y’At focused on the Louisiana flavors Chef Alon would be bringing to Jacques’ classic recipes at the Miss River dinner

To all of the chefs and guests that made March a great month to #celebratejacques, thank you!