JUNE 29, 7:00 P.M. Dinner & Show: The Port of Call Presents Sea Queens Drag Show

Featuring dinner by James Beard Award-nominated chef Renee Touponce of Oyster Club and The Port of Call

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

Celebrate the end of Pride month with chef-in-residence Renee Touponce, executive chef of Oyster Club and The Port of Call, with an epic Sea Queens Drag Show. Kick off the night with cocktails and passed hors d'oeuvre followed by a seated drag performance featuring a three-course small plates menu prepared by chef Toupounce, a 2023 James Beard Award nominee. The Port of Call’s beverage director Jade Ayala will be shaking up cocktails and the evening will end with revelry.

Dining Table: $125 / Inside Chef Counter: $125 

Menu

Hors d’Oeuvre

Squid Ink Empanadas with Stonington Squid, Green Rice, Peanuts, Bonito Aïoli

Sonso de Maiz with Cotija Cheese, Smokey Chilis, and Lime Aïoli

Norden Aquavit with Menuad Gin, Acid-Adjusted Mango, and Orgeat 
Cocktail by Jade Ayayla 

Tribus Beer Co. Benji IPA 

Dinner

Bacalaitos with Salted Fluke, Charred Onions, Heirloom Tomatoes, and Fresh Herbs

Moya Meaker Elgin Riesling 2022 

Smoking Pinchos with Sazon-Marinated Pork, Sofrito Barbecue Sauce, and Parsnip Tostones

Domaine J.P. Lafond Tavel Roc-Epine Rosé 2022 

Warm Picarones with Cinnamon, Anise Glaze, and Caramel Flan Foam

Cognac Park Pineau des Charentes Pineau Park 

Wine generously donated by Skurnik. 
Beer generously donated by Tribus Beer Co. Craft Brewery. 

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

Alcohol Disclaimer:

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

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.