Slideshow: Scenes from the James Beard Foundation's Chefs & Champagne

Central Michel Richard, Washington DC
Central Michel Richard, Washington DC
The aptly named "Eggceptional Dessert" from chef Michel Richard is an eye-catching piece of custard-filled white chocolate. Keep an eye out, he will be opening a restaurant in New York this fall.
Aldea, NYC
Aldea, NYC
Charcol-grilled quail with sweet pickled figs from NYC's Aldea.
Aldea, NYC
Aldea, NYC
Aldea chef George Mendes tending his quail.
David Burke Kitchen, NYC
David Burke Kitchen, NYC
This delightful dessert is an Arnold Palmer mousse topped with Meyer lemon granita.
Fond, Gothenburg, Sweden
Fond, Gothenburg, Sweden
All the way from Sweden, Chef Stefan Karlsson's salmon tartare is easily some of the best I've had.
Fond, Gothenburg, Sweden
Fond, Gothenburg, Sweden
The tartare is accompanied by potato cream, an onion emulsion, crispy cheese and potatoes, and Kalix caviar.
North End Grill, NYC
North End Grill, NYC
A refreshing salad of pea tendrils with peanuts, sesame, and lime.
Tito's Handmade Vodka
Tito's Handmade Vodka
Champagne and wine were freely flowing, but if you cared for something a little harder, Tito's was serving "The Go-To": a vodka-based drink with elderflower liqueur, ginger beer, and lime.
Madison & Main, Sag Harbor
Madison & Main, Sag Harbor
Grilled pearl oysters from Sag Harbor's Madison & Main.
Big Gay Ice Cream, NYC
Big Gay Ice Cream, NYC
Work it, baby.
Big Gay Ice Cream, NYC
Big Gay Ice Cream, NYC
In lieu of soft serve, Big Gay made a special vanilla ice cream drizzled with bourbon butterscotch sauce, and a cardamom ice cream with cacao nibs topped with strawberry sauce.
Big Gay Ice Cream, NYC
Big Gay Ice Cream, NYC
Squirting bourbon goo all afternoon is hard work.
Citarella and Fulton, NYC
Citarella and Fulton, NYC
A trio of desserts from Citarella: coconut pudding, walnut cake bites, and mango mousse.
Parish Hall, Brooklyn, NY
Parish Hall, Brooklyn, NY
Montauk sea scallops from Parish Hall's Evan Hanczor.
Mile End Delicatessen, Brooklyn, NY
Mile End Delicatessen, Brooklyn, NY
Mile End's James Merker made a smoked veal brisket with heirloom carrots, salsa verde, and best of all, chicken cracklings.
Morimoto, NYC
Morimoto, NYC
Morimoto hungry!