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Charlie
Palmer, Rick Smilow, Maurice DuBois, Richard Grausman, Peter
Boyle, Tim Zagat, Chuck
Scarborough, Stanley Zabar, Joe Witte. Front: Susan
Grausman and Joaquin Fajardo.
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The
seventh annual Careers through Culinary Arts Program’s (C-CAP)
A Preview of Spring Dining tasting event raised $525,000 for
the charitable organization that provides foodservice career
opportunities for underserved youth. C-CAP manages the largest
independent culinary scholarship program in the United States,
awarding over $2,000,000 annually.
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Amar
Santana and Charlie Palmer
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The event was
held at Pier Sixty at Chelsea Piers in Manhattan on Monday, February
28, and featured nearly 40 of New York City’s top-rated restaurants presenting
savories and sweets from the Chefs’ new spring menus to more than 600 guests.
The evening’s festivities also included a silent auction with 30 items
to bid on, including once-in-a-lifetime culinary and travel packages. A live
auction included A Night Out With Tim and Nina Zagat — two people will
be escorted by the Zagats in their private limousine for a custom restaurant
tour to 25 top-rated
New York City restaurants, followed by dinner at the restaurant of their choice.
Peter Boyle, the irascible dad on CBS’s Everybody
Loves Raymond, was the
Master of Ceremonies. New York City’s favorite Swedish chef Marcus
Samuelsson of Aquavit and Riingo restaurants served as Chef Committee Chair. The event
was chaired by Deborah and Rick Smilow, Institute of Culinary Education, with
vice-chairs Barbara and Donald Tober, Sugar Foods, and Susan
and Richard Grausman,
founders of C-CAP.
Chef Charlie Palmer was honored for his unique contribution to the industry and
his support of C-CAP’s mission to nurture and train the next generation
of culinary professionals.
The Benefit featured celebrity chefs from restaurants including Aureole, Daniel,
Gotham Bar & Grill, Gramercy Tavern, Nobu, Olives, and Union Square Cafe.
The event showcased the talent of three C-CAP Graduate Chefs including Amar
Santana,
Sous Chef at Aureole, Rachel Lansang, Sous Pastry Chef at Aureole, and Alfred
Stephens, Corporate Pastry Chef at Olives. More than 60 New York City high
school students assisted the chefs at the event.
This year’s platinum sponsors were The Institute of Culinary Education,
Knorr and Zabar’s. |
Abigail
Kirsch PIER SIXTY
Alison Awerbuch
Foie Gras Crème Caramel with Roasted Fig and Beet Salsa
Amuse
Gerry Hayden
Chilled Asparagus Sabayon in a Hot Porcini Broth
Annisa
Anita Lo
Salad of Shaved Asparagus with Meyer Lemon and Nori
Aquavit
Nils Noren
Bay Scallop with Mango Mustard Puree, Marinated Salmon Roe
Astra
Michael Altman
Roasted Duck Breast with Aged Sherry Lentil Ragout
Aureole
Charlie Palmer and Amar Santana
Seared Diver Scallop with Spicy Arugula and Balsamic-Glazed Strawberries
Aureole
Rachel Lansang
Dark Chocolate and Roasted Peanut Marquise with Salted Peanut Nougatine and
Coco Caramel Foam
Beacon
Waldy Malouf
Rack of Lamb with Olives and Lemon
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Fifty
Seven Fifty Seven
Brooke Vosika
Ahi Tuna and Avocado Tartar with American Caviar
Fleur de Sel
Cyril Renaud and Bill Mickelsen
Parsnip Soup with White Truffle Ravioli
Gotham Bar & Grill
Deborah Racicot
Pineapple Coconut Tart with Cilantro Lime Granite
Guastavino's
Michael Lomonaco
Seared Tuna with Fennel and Orange Salad
Kitchen 22 and 82
Jose Alvarado
Slow-Braised Beef Short Rib with Parsnip Puree and Crisps
Landmarc
Marc Murphy and Frank Proto
Smoked Tuna Salad on Chickpea Pancake
Le Bernardin
Michael Laiskonis
Strawberry - Hibiscus Soup with Almond Foam
Mesa Grill
Vicki Wells
Vanilla - Key Lime Tres Leches
Metrazur
Michael Lockard
Quick-Cured Fluke with Pink Grapefruit, Fennel Pollen, and Truffle Vinaigrette |
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Joe
and Mikel Witte, Richard and Susan Grausman, Loraine and Peter
Boyle, and Chef Charlie Palmer
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Blue Hill
Dan Barber and Juan Cuevas
Oyster, Apple and Moscato Salad
Calle Ocho
Alex Garcia
Crispy Fried Oyster with Seaweed Salad and Chipotle Cream
Compass
Valdo Figueiredo
Roasted Red Beet Carpaccio with Pine Nuts, Balsamic Vinaigrette and
Coach Farm’s Goat Cheese
Craft
Karen DeMasco
Brown Sugar Cake with Apple Compote and Calvados Ice Cream
Cru
Shea Gallante
Braised Berkshire Pork Belly with Micro Herbs Salad, Squid, and Smoked
Balsamic Dressing
Daniel
Jean Francois Bonnet
Maple Sugar Chiboust, Praliné Feuilletine, Mangaro Crèmeux,
Fromage Blanc
Dos Caminos
Scott Linquist
Lamb Barbacoa Tamales with Adobo
Eleven Madison Park
Kerry Heffernan
Lentil Flan with Braised Bacon and Sherry Truffle Vingaigrette
Fauchon
Florian Bellanger
Black Truffles Crèmeux, Tahitian Vanilla Foam with Caramelized
Pecans
Felidia
Fortunato Nicotra
Fagiolini e Ricotta e Succodi Pomodoro Arrostiti
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Nobu
Dave Meade
Seared Scallop with Sharkfin Black Bean Sauce
Olives NY
Alfred Stephens
Carrot Velvet Cake with Hazelnut Custard and Vanilla Ice Milk
Payard Patisserie and Bistro
Philippe Bertineau
Snail in Phyllo Cup with Parsnip and Garlic Butter
Riingo
Johan Svensson
Harissa-Smoked Salmon with Sansho Vinaigrette
Sea Grill
Ed Brown
Olive Oil-Poached Salmon with Soy Beans, Wild Chevril and Black Truffle
Tabla
Floyd Cardoz
Wild Salmon Cru with Daikon, Black Pepper, and Lime Juice
Town
John Johnson
Terrine of Cured Foie Gras and Chantrelles with Vin Jaune Gelee
Union Square Cafe
Emily Isaac
Key Lime Cheesecake with Passion Fruit Curd and Tropical Fruit
WD-50
Wylie Dufresne
Mussel, Potato, Leek Soup with Caramelized Water Chestnuts and Orange Zest |
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