December 5, 7:00 P.M. Collab Dinner: New York City’s Young and Rising Stars Presented by Skuna Bay Salmon

A Salmon-Focused Dinner Featuring Chefs from The Musket Room and Point Seven  

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

Marked by superior taste, vibrant color, and versatility—salmon is by far the most consumed and beloved fish in the sea. As such, Skuna Bay salmon, from pristine Canadian waters, will be the star of this multi-course menu designed by sous chefs Noah Ponjuan (The Musket Room), and Cesar Delgado (Point Seven)—young and emerging talent from New York’s most sought-after restaurants. For this salmon extravaganza, guests will enjoy global flavors and a variety of preparations that showcase not only the prized salmon but the culinary chops of these three young and creative chefs.

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150  

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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.