STATEN ISLAND, N.Y. — Since the start of the year, Chef Peter Botros has been quietly preparing a standout culinary event at his Stapleton-based Blue Pearl Restaurant. Now, the wait is over: the restaurant is officially taking reservations for “Champagne Wishes, Caviar Dreams,” a luxurious dining experience presented in collaboration with the prestigious James Beard Foundation.
It is one day only, and it’s Wednesday, July 30 at 7 p.m.
Priced at $149 per guest, the evening promises to showcase premium ingredients in an elegant setting, offering Staten Islanders a rare opportunity to experience a James Beard-caliber event close to home. Reservations can be made through OpenTable.com.
The late chef James Beard was considered the father of American cookery. A foundation, so named for him, highlights the most talented chefs from around the country. (Photo by Eliesa Johnson; courtesy of the James Beard Foundation)
Botros has designed an evening that begins with a cocktail reception featuring a lavish caviar bar offering Siberian Sturgeon, Osetra, Kaluga and Ikura varieties. Guests will sample passed hors d’oeuvres including A5 Wagyu tacos with Truffle and Caviar Aioli, King Salmon Rolls with Saffron Crème Fraîche, and King Crab Crispy Rice topped with Kaluga Caviar.
The cocktail hour includes Roederer Estates Champagnes and signature cocktails before transitioning to a four-course seated dinner with wine pairings. The menu features Maine Lobster with Truffle Corn Agnolotti, Diver Scallop sandwiches with Foie Gras Teriyaki, Filet Mignon with Caviar Béarnaise, and Thai Tea Tiramisu for dessert.
Blue Pearl is in Urby, a residential complex in Stapleton anchored by restaurants. Pamela Silvestri
Following the reception, guests will be seated for a four-course dinner with curated wine pairings:
Maine Lobster with truffle corn agnolotti and caviar creamed cornPaired with: Bourgogne Blanc, Domaine Camu Frères, France 2022Diver Scallop Sando with foie gras teriyaki on butter-toasted briochePaired with: Pinot Blanc, Domaines Schlumberger, France 2022Filet Mignon with charred onion, mustard bread pudding, and caviar béarnaisePaired with: Cabernet Sauvignon, Martis, Alexander Valley 2022Thai Tea Tiramisu with amaretto, espresso, and mascarpone mousse Paired with: Moscato d’Asti, Pio Cesare, Italy 2022
“This is a meaningful and elevated experience we’re proud to bring to Staten Island,” said Botros. “Hosting a James Beard Foundation event is an honor, and we’re excited to share this level of culinary excellence with our community.”
The event, sponsored by FILIP GROUP, supports the James Beard Foundation’s mission to “celebrate, support, and elevate the people behind America’s food culture” by recognizing chefs and restaurants exemplifying excellence, equity and sustainability.
Winestock is an annual event at the Stone House with a different charity at the heart of the celebration. This year Project Juliet will be the destination for the fete’s proceeds. (Staten Island Advance/Pamela Si
Giving Back: Project Juliet
In addition to celebrating fine food, the event particularly resonates with Botros. The proprietor is known for his philanthropic efforts on Staten Island between fundraising for the Fiorina Cancer Foundation through Grant City’s Violet’s restaurant to the 10th annual Winestock, which was held this past Thursday to support Project Juliet.
Through the proceeds from Winestock, Botros will help support Project Juliet, a charitable initiative named in memory of Juliet Hayes, who passed away in 2020 from a cerebral pontine hemorrhage.
The Juliet Francine Hayes Grant offers up to $10,000 in educational funding to develop training programs for healthcare professionals diagnosing acute pediatric neurological syndromes. The goal is to improve early detection, treatment, and outcomes for children facing neurological challenges.
“We’re currently raising funds for the Juliet Francine Hayes Grant,” said Botros. “Each gathering we host is about more than food—it’s about community, compassion, and creating a lasting impact.”
Pamela Silvestri is Advance/SILive.com Food Editor. She can be reached at silvestri@siadvance.com.