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June 26, 7:00 P.M. Dinner: Big Queer Food Fest Collab Dinner

June 26, 2024 07:00 PM

A Tribute to Pioneering Queer Chefs Featuring Chefs Tiffani Faison, Elizabeth Falkner, Arnold Myint, and Eric See

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

In collaboration with the Big Queer Food Fest, we’re celebrating Pride Month with an all-star chef team—Tiffani Faison, Elizabeth Falkner, Arnold Myint, and Eric See—paying tribute to pioneering queer chefs. Their menu applauds those that paved the way for queer chefs—from Florent Morellet of the famed Meat Packing District’s Florent to Thailand’s first transgender international supermodel turned street food vendor, Ornapa Krisapee “Ma.” Join us as we honor queer culinary heritage and its influence at what will surely be a meaningful meal of delicious proportions.

Dining Table $185 | Internal Chefs Counter $200 | External Chefs Counter $160 

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Hors d’Ouevre 

Duck Confit Tostada with Mole Negro, Pinto Beans, and Pickled Onion
Contains alliums, dairy, and nuts 

Watermelon with Anchovy–Shallot Crumble, Prik Pao Roasted Chile Jam, and Cilantro
Contains alliums and shellfish 

Arepas with Habanero-Radish Pickle, Lime Leaf Creme Fraiche, and Caviar
Contains dairy  

Crispy Sweet Potato with Berbere Yogurt and Zhoug
Contains alliums and dairy 

Ruth Lewandowski Cuvée Zero Rosé 2022   


Tacos de Quelites> Wild Boar Chicharrón, Purslane, Squash Blossom, Smoked Chipotle, Piñon Vinegar, and Quesillo Pressed Tortillas
Contains alliums, dairy, and nuts 

Lares Stellium in Cancer Riesling 2021 

Skuna Bay Salmon Laab with Salmon Roe, Snow Fungus, Lemongrass, Roasted Chile, Khao Khua Rice Powder, and Sticky Rice
Contains alliums and shellfish

Camins 2 Dream Grüner Veltliner 2022 

Greens with Corn Dumplings, Fresh Peas, Smoked Pork, and Onions
Contains alliums and dairy

Terah Wine Co. Barbera 2022 


Rainbow Raindrop Cake with a Spectrum of Flavors and Colors 

Wine curation by Eric Fleming of the Gay Wine Club.

Special thanks to Zev Rovine Selections, Statera Cellars, Lares Wines, Camins 2 Dreams, and Terah Wine Co. for the generous donation of wines. 

Special thanks to Catskill Provisions for the generous donation of liquors. 

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About Tiffani Faison:
Chef, restaurateur, and TV personality Tiffani Faison has made a name for herself for her dynamic personality, culinary prowess, and fierce work ethic. At Big Heart Hospitality, her Boston-based restaurant group, she creates restaurants that are warm, inspired, and instantly loveable. These include Sweet Cheeks Q, Fool’s Errand, and Tenderonis Fenway, all located in Boston’s Fenway neighborhood. In 2022, Tiffani opened Dive Bar, Tenderoni’s and Bubble Bath, within Downtown Boston’s High Street Place food hall.
Tiffani is also a star on Food Network. In 2022, she won "Tournament of Champions", beating 32 of the world’s greatest chefs. She is also a judge on "Chopped", Guy’s" Grocery Games" and co-hosts "Beat Bobby Flay". Boston Magazine awarded her “Best Chef: General Excellence” in 2016 and 2022. In 2016 and 2019, the Boston Business Journal named Tiffani to its “Power 50” list, and in December 2019, the Boston Globe named Big Heart Hospitality as “Restaurateurs of the Year.” 

About Elizabeth Falkner:
Elizabeth Falkner is an award-winning chef and restaurateur. She continues to cook at festivals, fundraisers, and other events and has cooked for countless celebrities and personalities across multiple platforms.
She has appeared on television on multiple cooking competition reality series for the last 20 years and is a world-recognized culinary pioneer and leader.
She’s the author of three cookbooks and she cooks, speaks, and teaches all over the world. She currently serves on the board of trustees of the James Beard Foundation and is also on the culinary council of City Harvest, NYC and Forever Oceans. She was on the board and then president of Women Chefs & Restaurateurs.
Elizabeth and her partner, Heather Freyer founded T’MARO Brands Inc, a beverage & food brand launching in June 2024.

About Arnold Myint:
Arnold Myint, a 2024 James Beard Best Chef Southeast semifinalist, is the chef/owner of International Market in Nashville, Tennessee which his family originally opened in 1975. A former culinary instructor at the Institute of Culinary Education, he has competed on Top Chef and Food Network Star. He works with the Tourism Authority of Thailand and numerous media platforms including Tastemade and Buzzfeed where he celebrates Thai food and his family heritage. Myint is also a contributor for Epicurious, Eater, and Saveur and is the subject of Family Thais which documents his journey to cooking at the James Beard House in New York City. His current projects include a cookbook with Abrams Publishing slated for 2025. Additionally, Myint has an alter ego drag persona named Suzy Wong, Miss Gay America 2017. He actively works within the LGBTQ+ community advocating and supporting multiple causes through fundraising and hosting events. Myint and his team also cook weekly for Nashville Launchpad, a nonprofit that shelters displaced queer youth. 

About Eric See:
Originally from Albuquerque, New Mexico, Eric See is a trained pastry chef and the chef/owner of the twice James Beard Award–nominated Ursula, in Brooklyn, New York. Since opening Ursula during the beginning of the pandemic, both his food and community activism have been applauded by the industry near and far, being awarded a StarChefs Rising Star Community Chef Award in 2020, and one of Bon Appetit’s Heads of the Table in 2021, recognizing leaders in the industry for their positive impact on the hospitality industry and his work within the queer food community.

About Eric Fleming:
Eric Fleming (he/they) is a sommelier, growth strategist, and consultant based in Brooklyn. Eric’s mission is to innovate in order to create community, entertain, and educate. This desire led them to create Gay Wine Club (@thegaywineclub), a social event series for queer people-and their allies-that want to drink great wine and learn about it in a fun, approachable way. In 2019, Gay Wine Club partnered with Immigration Equality, raising funds via wine events to ensure asylumfor LGBTQ refugees. Eric earned his industry stripes as a member of the James Beard award winning team at ABC Kitchen, as well as the renowned wine team at Charlie Bird NYC. They recently served as VP of The Hue Society’s NYC chapter, and as the head somm/wine buyer at award winning Pinch Chinese.About Eric Fleming:

About Big Queer Food Fest:
The Big Queer Food Fest is a vibrant celebration of LGBTQ+ culinary excellence that brings together renowned and up-and-coming chefs, tastemakers, food purveyors, and food enthusiasts from across the country. Through food-focused pop-up events across the country and the 2025 inaugural festival in Los Angeles, BQFF is a platform for members of the LGBTQ+ culinary community to showcase their unique culinary identity while fostering a sense of community and belonging within the LGBTQ+ community and beyond.

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

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.

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