June 27, 7:00 P.M. Cocktail Party and Show: The Port of Call Presents Sea Queens Drag Show

Featuring James Beard Award–Nominated Chef Reneé Touponce and Beverage Director Jade Ayala of The Port of Call and Oyster Club

25 11th Ave, New York, NY 10011, USA

Celebrate the end of Pride month with two-time James Beard Award nominee Reneé Touponce, executive chef of Oyster Club and The Port of Call, with an epic drag show featuring Mystic, Connecticut’s Sea Queens. Guests will kick off the night with three Port of Call cocktails, designed by Beverage Director, Jade Ayala—paired with plenty of passed hors d'oeuvre. After the cocktail hour, guests will enjoy a seated Sea Queens drag performance featuring snacks prepared by chef Toupounce. Wines and cocktails will be served throughout, and the evening will end with sweet bites prepared by the restaurant’s pastry chefs. Did we mention there will be freshly spun rainbow cotton candy? Come one, come all for this epic pre-party to the annual NYC Pride March.

General Admission: $100

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MENU 

Smoked Ninigret Oysters with Moromi Chanterelle Shoyu

Salted Fluke Croquette with Kennebec Potato, Koji-Cultured Cream, and Osetra Caviar

Empanadas with Ground Beef, Sofrito, Green Olives, and Foraged Ramp Aïoli

Zucchini Bread with Fermented Cocoa Honey and Mystic Cheese Co. Minke 

Heirloom Tomato and Beet with Labneh, Chutney, and Coriander Crunch

Grilled Stonington Squid with Seacoast Shiitake Mushrooms and Gooseberry Miso

Stonington Sugar Kelp–Chile Popcorn

Spun Rainbow Cotton Candy

Assorted Dessert Bites

Cocktails, Wines, and Beer

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About Renee Touponce: 
With a passionate focus on local ingredients and a serious position on equality in her kitchen, Reneé Touponce is raising the bar on delicious food at 85th Day Food Community in Mystic, Connecticut, shining a light on ingredients and people. Touponce joined 85th Day Food Community in 2017, rising up through the kitchens of Oyster Club, Tree House, Grass & Bone, and Stone Acres Farm. In 2021, she was named executive chef of Oyster Club. She became executive chef of The Port of Call in 2022, the newest addition to 85th Day’s portfolio, where her menu of port-inspired dishes pairs with inventive craft cocktails. Touponce’s multicultural background influences both her cuisine and her view of the world. Her upbringing is a blend of Italian and Puerto Rican, with memories of rice and beans on the stove, a lasagna in the oven, and the emphasis on the food from these two prominent cultures. With her inventive, locally sourced, sustainable cuisine, she pays homage to the rich, coastal heritage of Southern New England, investigating the ingredients of her region of Mystic and surrounding communities while inventing and recreating the flavors of her youth with products she has access to.

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.