New events and additional event details are added regularly. Check back often for the latest updates. Dates and details subject to change. To make sure you never miss an update, follow us on social media and subscribe to our newsletter.
Jacques will be dining at Marea in New York City on Thursday, June 6, 2024! To help us gear up for the 90/90 Dinner Series starting in the fall, Marea Restaurant has generously pledged 25% of their proceeds from that night to the Jacques Pépin Foundation.
Join Jacques Pépin, Claudine Pépin, and Rollie Wesen for a legendary kick-off 90/90 dinner at Gramercy Tavern, hosted by Executive Chef Mike Anthony and Danny Meyer, Founder and Executive Chairman of Union Square Hospitality Group. This five-course seated dinner in New York City's beloved restaurant will showcase contemporary American cuisine and seasonal ingredients. This is the first dinner in the series leading up to Jacques Pépin's 90th birthday. Be a part of culinary history and join this celebratory event!
Even chocolatiers love Halloween candy! Join the Jacques Pépin Foundation for a frightfully fun virtual event with pastry pros Jacques Torres and Paola Velez as they chat about chocolatier life, taste the most popular Halloween candies, and share what mentorship means to them. This 60 minute virtual event is perfect for families who want to learn about chocolate together – and have a little fun, too!
King is relaxed, simple and elegant. From the dining room’s muted tones and white tablecloths to the ever-changing offerings steeped in traditional flavor pairings and techniques — it is both a neighborhood restaurant as well as a celebratory destination. Chef Angeles’s menu for the 90/90 celebration will pay homage to Jacques Pépin's hometown, Bourg-en-Bresse, and their traditional celebration of La Fête du Vincuit.
Join Jacques Pépin and Chef Tom Colicchio for an unforgettable night of food and drink inspired by Tom's lifelong admiration of Jacques. The evening will begin with a cocktail hour featuring passed hors d’oeuvres, followed by a five-course seated dinner expertly paired with wines.
Join Chef Ana Sortun in a cooking class about one of her favorite products, olive oil. Guests will taste a few different oils and Chef Ana will demonstrate four easy sauces. Recipes include: olives and Za'atar, carrot tershi, ezme and baked feta with walnut and sesame, raisin and caper kerkennaise with Atlantic Salmon from Chile.
The Jacques Pépin Foundation invites you to get cooking with Gail Simmons in a 60-minute virtual cook-along — part of Jacques' 90th Birthday celebration! Join Gail in her home kitchen as she prepares a cozy menu of elegant comfort foods inspired by Jacques' joie de vivre. Sharpen your knives and cook a hearty meal at home as you learn a few new techniques and discover Gail's personal connection to the JPF's work in culinary education.
This private gourmet event is the opportunity of a lifetime. Andrew Zimmern will team up with fellow chefs Gavin Kaysen, Christina Nguyen and Karyn Tomlinson to curate a dining experience for you and 17 guests in Andrew’s Minneapolis Studio Kitchen.
Fair Haven Oyster Co. will be hosting a Celebration of French Seafood honoring the cuisines of Jacques Pépin and Julia Child. We will be serving a five-course meal inspired by the cuisines of these two legendary chefs. Our friends at Ungrafted Selections will be curating the wine to match perfectly with the delicate and refined flavors of the meal. Seating will be communal for this event.
Join fellow guests at La Padrona for an unforgettable multi-course dining experience. Recently honored as Boston's Best New Restaurant of 2024, twice over, this evening begins with a cocktail hour featuring passed hors d'oeuvres, followed by a four-course seated dinner expertly paired with wines.
For this 90/90 event, Chefs Jeremy Sewall, Michael Schlow, Ken Oringer, David Punch and Ming Tsai are coming together to host a once in a lifetime dinner to celebrate Jacques Pépin’s 90th birthday and help raise money for the Jacques Pépin Foundation. Menu highlights include Steamed Lobster Shumai in Thai coconut broth and Seared Scallops with wild mushrooms and black truffle.
