The 2018 C-CAP Annual Benefit, which raises funds to support this national non-profit that provides underserved high school students with education and career opportunities through the culinary arts, took place on Tuesday, Feb. 27, at the Pier Sixty in Chelsea Piers. Guests enjoyed a grand walk-around tasting of culinary creations from over 30 of New York’s best-known chefs who were assisted by talented C-CAP students and alumni, while sipping superb wines and cocktails. The evening also featured a live and silent auction with once-in-a-lifetime culinary, culture, and travel packages.
Swordfish Paillard by Bill Telepan - Oceana
Perfectly prepared, juicy swordfish with Milanese salad
Wild Mediterranean Lavraki by Costas Spiliadis - Estiatorio Milos
Whole lavraki (sea bass) is baked in sea salt and served with steamed greens
Beet Tartare by Thomas Chen - Tuome
Cubes beet, pineapple, cherries, and mangoes with crunchy cashews and quinoa topped with five spice yogurt and micro greens
Caviar by Thomas Keller and Corey Chow - Per Se
Regiis Ova Caviar with roasted beet tartare in caramelized sunchoke aioli, decorated with hass avocado mousse and brioche croutons
Dorowat "Lasagne" by Marcus Samuelsson - Red Rooster Harlem
Layers of Ethiopian bread injera with chicken, paired with crispy skin and rosemary ayib
Carrot Tartare by Bogdan Danila - The Clocktower
Carrot tartare topped with braised daikon in orange with cilantro and lime
Short Ribs by Ashfer Biji - Perrine
Melt-in-your-mouth short ribs braised in red wine with creamy parsnip puree and meyer lemon gremolata
Smoked Mushrooms and Truffle by Zene Flinn - Park Avenue Winter
Smoked mushrooms with shaved Urbni Perigord truffle with hazelnuts on top of corn johnny cake
Panzanella Invernale by Vincent Cortese - Del Posto
Cubes of crispy bread and roasted squash with pickled vegetables and cheese crumbs over squash puree
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