December 13, 7:00 P.M. Dinner: A Night with Oyster Oyster

Experience the Seasonally Driven Cuisine of 2023 James Beard Outstanding Chef Award–Winning Chef Rob Rubba

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

Winner of the 2023 James Beard Foundation Award for Outstanding Chef, Rob Rubba puts vegetables center stage at his Michelin-starred restaurant Oyster Oyster in Washington, D.C. His tasting menus lovingly feature locally sourced produce in refined dishes which align with his mission of sustainability. Chef Rubba’s menu for the night highlights the bounty of the late-fall greenmarket, leaning on preserved and fermented foods to bring additional flavor and dimension to each course. After experiencing the elegance and innovation of chef Rubba’s tasting menu, you’ll never look at vegetables the same way. 

Dining Table: $150 / Inside Chef's Counter: $165 

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Menu

Hors d’Oeuvre 

Pumpkin Cake with Mushroom Pâté and Asian Pear 

Smoked Carrot with Pickled Cabbage and Rye Crumble  

Kohlrabi Dumpling with Apple, Dill, and Horseradish 

Early Mountain Vineyards Brut Sparkling NV 

Dinner 

House Vegetable Welcoming Broth 

Sweet Potato with Preserved Tomato XO Sauce and Virginia Peanuts  

Old Westminster Salt White Blend 2022

Potatoes and Cabbage with Mushroom Ragoût and Garlic Capers 

Dodon Rhizome Red Blend 2023

Roasted Lion's Mane Mushroom with Celeriac and Black Truffle 

Dodon Reserve Sauvignon Blanc 2022

Kyoto Carrots with Pecan Mousse and Spicebush Cake 

Shiitake Chip Cookies

Dodon Salute the Truth NV 

Wines generously donated by The Vineyards at Dodon, Early Mountain Vineyards, and Old Westminster Winery.  

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About Rob Rubba:

Rob Rubba is the chef and partner of Oyster Oyster in Washington, D.C. His career spans 20 years of cooking in some of the best restaurants across the country, honing his skills under chefs like Gordon Ramsay, Guy Savoy, and Laurent Gras. Rubba has branched out on his own, focusing his life’s work on sustainability. Chef Rubba, being a vegetarian himself, prepares a seasonal, local, plant-forward tasting menu that expresses the beautiful bounty of the Mid-Atlantic, all while staying true to the ethos of zero waste, low carbon footprint, and supporting regenerative farming practices. He is the winner of the 2023 James Beard Foundation award for Outstanding Chef.

Chef Rob Rubba’sresidency is made possible in part by a generous gift by Fred Seegal to our Chef Performance Fund.

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.