Friday, October 21, 2011

Bits and Morsels

A Voce's Black Olive & Sea Salt Shortbread with whipped sheep's milk ricotta & spicy soppressata.

by Erin Frankel

Whether we're eating it, writing about it, talking about it, or fantasizing about it, we all love really good food. Yet, nothing is more satisfying than sharing our food with our less fortunate neighbors. Thankfully, we have City Harvest, an organization that, for over 25 years, has been dedicated to feeding New York's hungry.

Throughout the year, City Harvest collects excess food from its many donors (including some of the finest restaurants) and delivers them to over 600 community food programs. And each year, City Harvest partners with these restaurants to throw its annual Bid Against Hunger gala, which raises money in the form of ticket sales and amazing auction items.

If you were there, you could have bid for and won the $18,000 dinner for 4 at Raos or the $40,000 wine tasting and dinner for 10 at Le Bernardin. This year, City Harvest’s Bid Against Hunger brought in over 60 amazing chefs and raised over $1.2 million (a record!) to help fight hunger in NYC. There’s nothing I enjoy more than eating great food for a great cause.
City Harvest supporters Chef Scott Conant from Scarpetta and Marc Murphy of Landmarc and Eric Ripert of Le Bernardin.
Herein were some of my favorites:

Le Bernardin: Chef Eric Ripert’s warm and generous portion of crab “cake” with tequila guacamole placed within potato crisps and drizzled with an aji pepper/lime emulsion.

A Voce: Missy Robins’ Savory Housemade Black Olive & Sea Salt Shortbread with whipped Sheep’s Milk Ricotta & Spicy Soppressata.
Gramercy Tavern's Pickled Peppers & Chorizo.
Sorella's acciughe al verde.
The Standard Grill: Dan Silverman’s Long Island Fluke Crudo with minced shallots, sumac, chilies and mint.

Marseille: Peter Larsen’s Beet-Pickled Quail Egg with Dill, Horseradish & Crispy Potato.

Millesime: Michelin star chef Laurent Manrique’s fall and comfort food-focused Lobster and Pumpkin bisque with tarragon foam.
Clockwise from top left: Le Bernardin's crab cake; Millesime's lobster and pumpkin bisque; Marseille's beet-pickled quail egg; Standard grill's long Island fluke.
Dirt Candy's smoked cauliflower with buttermilk waffles. Recette's marinated octopus.
Scarpetta: Scott Conant’s tasting of crudos, my favorite being the yellowtail crudo flecked with flaked sea salt and a light and fruity Olio di Zenzero.

Fatty ‘Cue: Zak Pellacio’s
South-Eastern flavored Trippa Malaysiana.

Sorella: Emma Heart’s Acciughe al Verde, a serving of Ligurian anchovies housed in a lemon butter, salsa verde and hazelnuts on her homemade flatbread.

L’Artusi: Gabe Thompson’s
spicy Nduja with ricotta and a dollop of olive oil on a crisp crostini.

Toloache 82: Julian Medina’s Toro Taquitos with sweet onion salsa.
Toloache 82's toro taquitos.
Picholine's pumpkin-CEO's panna cotta with Brussels sprout kimchi.
Ardesia Wine Bar: Amorette Casaus’ simple but delectable goat milk ricotta crostini.

Balaboosta: Einat Admony’s Quail egg on Yemenite bread smeared with pomegranate walnut sauce and a side of delicious Israeli couscous.

Dirt Candy: Amanda Cohen’s smoked cauliflower with wild arugula over sweet Buttermilk Waffles.

Rao’s: Dino Gatto’s presentation of Rao’s famous Meatballs. ‘nuff said.

Landmarc: Marc Murphy’s creamy orecchiette alla Norcina.
Clockwise from top left: Landmarc's orecchiette alla norcina; Rao's meatballs; Oceana's Maine whelk chowder with pumpkin and apple; Ardesia's goat milk crostini.
Gramercy Tavern: Michael Anthony’s Pickled Peppers & Chorizo on housemade crackers.

Dos Caminos: Ivy Stark’s Masa & Black Bean Cakes with Spicy Butternut Squash.

Blue Hill: Dan Barber’s sweet Forono Beet puree over Blue Hill Yogurt and topped with a crispy cheese cracker with micro greens.

Rosa Mexicano: Joseph Quintana’s classic guacamole en molcajete served with tortilla chips and pasilla de oazaca and tomatillo y habanero salsas.
Clockwise from top left: Rosa Mexicano's guacamole en molcajete; Balaboosta' quail leg on Yemenite bread with pomegranate walnut sauce; Bar basque's black cod confit; TriBeCa treats's mini cheesecakes.
Oceana: Ben Pollinger’s warm Maine Whelk Chowder with Pumpkin and Apple.

Ed’s Chowder House: Ed Brown and John Miele’s Chili-Marinated Tuna Escabeche with shaved Fennel & Blood Orange.

Bar Basque: Yuhi Fujinaga’s sweet and tender Black Cod Confit on a bed of smooth cauliflower and smoked caviar puree and topped with a dollop of olive oil.

Picholine: Terrance Brennan’s Pumpkin-Cepe Panna Cotta with Brussels Sprout KImchi.
Blue Hill's Forono Beets with Blue Hill yogurt.
Dos Caminos' masa and black bean cakes with spicy butternut squash. Ed's Chowder House's chili-marinated tuna escabeche.
Recette: Chef Jesse Schanker’s marinated octopus topped with a bolstering crunch of fennel and sprinkled with black garlic and basil.

Il Laboratorio del Gelato: Jon Snyder’s peanut butter gelato with milk chocolate.

Magnolia Bakery: Bobbie Lloyd’s mini cupcakes.

Tribeca Treats: Rachel Thebault’s assorted mini cheesecakes.
Magnolia bakery's mini cupcakes. Il laboratorio del gelato's peanut butter gelato with milk chocolate.
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