Nine Chefs, One Table: A Night of Collaboration, Creativity, and Community
For three years now, I’ve had the honor of being part of one of the best culinary gatherings I’ve ever experienced: Nine Chefs, One Table. Hosted by Chef Einat Admony, a dear friend and All-Clad ambassador, the event brings together extraordinary chefs from across the country to cook, share, and celebrate local food, their own cultures, and community—all while supporting the James Beard Foundation.
Before the big event, there’s a tradition, that this year I got to enjoy, just as much as the main dinner. The night before, the chefs gather for a casual, intimate bonfire meal—no fanfare, just Einat and the chefs cooking for one another.
The next day, under a glowing tent nestled in the Hudson Valley, Nine Chefs, One Table came to life. The late-summer light bathed the long communal table with the beautiful grounds of the estate in the backdrop, setting a scene that felt almost cinematic.
Each chef brought a piece of themselves to the table—sometimes literally. Nini’s crudo was a perfect expression of delicacy and clarity, the freshness of the fish lifted by herbs she had carried from her own garden. Ehren’s tamales were earthy, soulful, and deeply comforting—wrapped parcels that seemed to hold centuries of tradition in each bite. And then came Miriam’s cake, the grand finale.
Every year Miriam closes the meal with something breathtaking, but this time she took it to a new level. Inspired by Ariela’s garden, she built a cake that was not just dessert, but a vision of abundance—layers of color, texture, and flavor that mirrored the produce that defined the event. It was as if the Hudson Valley itself had been transformed into sugar and flour, standing proudly at the center of the table. When sliced, you could feel the room pause, united in awe before sharing the first bite.
But of course, at the center of all this is Einat Admony. Not only does she host the event, but she also infuses it with her own spirit and generosity. With produce we enjoyed coming directly from her garden and opening the evening with a dish that reflected her personal touch—produce she had nurtured herself transformed into flavors that grounded the entire menu.
Her hummus remains the best I have ever tasted carrying the essence of tradition and herself. And then there is her tahdig rice, golden and crisp at the edges, a textural masterpiece that speaks of both comfort and celebration. Einat’s food feels like her personality—warm, welcoming, and deeply rooted.
As a chef, I believe that food should tell a story, endure through memory, and connect us beyond the plate. That’s why this event resonates so deeply with me, and why it speaks to All-Clad and being Built to Outlast. These chefs aren’t just cooking for tonight—they’re building legacies, shaping culture, and creating moments that will last a lifetime.
Nine Chefs, One Table is more than a dinner—it’s a reminder of why we do what we do. To create, to connect, to celebrate the season and the stories behind the ingredients. And for me, it’s an honor to sit at that table year after year, as both chef and friend carrying the memories forward long after the night ends.
Written by Derek Finocchiaro
