Once-In-A-Lifetime Tasting Event At NYC Taste Of The Nation For No Kid Hungry

The annual walk-around tasting event supports Share Our Strength’s No Kid Hungry campaign, whose goal is to end child hunger in America by ensuring all children get the healthy food they need, every day.

This year’s Taste of the Nation for No Kid Hungry featured NYC’s finest chefs, sommeliers, and mixologists as guests enjoyed food and drink as well as special culinary adventures like the rosé garden, a candy carnival, a donut derby, and more.

Here are some of the highlights from this year’s event

Tuna Tartare

Fresh tuna tartare accompanied by yuzu, avocado puree, furikake, and bonito by Chef Timon Balloo of SUGARCANE Raw Bar Grill

Deviled Tamago

Perfectly smoked soy-pickled egg topped with shiitake bacon, karashi cream, and mustard by Chef Emily Yuen of Bessou

Cobia Tartare

Finely diced raw cobia with crunchy Korean pear, perilla leaf, lettuce, and fish egg by Chef Junghyun Park of Atoboy

Eggplant Cannoli

An interesting twist to the sweet cannoli, this savory version featured Japanese eggplant caponata with mozzarella and cocoa nibs by Chef Dale Talde of Massoni

Mushroom Risotto

Rich, creamy sprouted grain risotto topped with roasted hedgehog mushrooms from Chef David Standridge of Cafe Clover

Potato Gnocchi

Chewy and moist hand-rolled potato gnocchi with organic mushrooms, basil, and white truffle oil with parmesean from Chef Steve DiFillippo of Davio’s Northern Italian Steakhouse

Hijiki and Lotus Salad

Refreshing hijiki (seaweed) and lotus salad from Chefs Yael Peet and Elena Yamamoto of Karasu

Asparagus Salad

Delicate asparagus salad with citrus jus and verbena from Chefs Nicolas Abello and Mina Pizarro of L’Appart

Pork Belly Vermicelli

Vermicelli seasoned with nuc cham sauce, topped with chunky pork belly with peanut from Chef Bun Cheam of Talde

Tamales

Curried chickpea tamales with charred poblanos from Chef Gerardo Gonzalez of Lalito

Hamachi Crudo

A fresh slice of raw hamachi with creamy avocado cream, apple, frisee, and puffed rice in yuzu vinaigrette from Chef Bernard Janssen of Zwilling Cooking Studio

Steak Tartare

Hand-cut USDA Prime steak tartare served with egg yolk “jam” and crispy beef tendon from Chef Raymond Weber of CUT by Wolfgang Puck

Beet Doughnut

Amazing “Those Beetz Are Dope” doughnut smothered in beet glze and filled with ricotta whip by Chef Troy Neal of The Doughnut Project

Strawberries & Cream Donut

Dense cake donut glazed with strawberry frosting and topped with fresh strawberries and cream by Chef Scott Levine of Underwest Donuts

Maple Cruller

Crispy on the outside, soft and fluffy on the inside, the Maple Cruller by Chef Daniel Alvarez of Daily Provisions was a hit

Layered Parfait

Layers of brioche cremeux, grapefruit, brown butter nougatine, lemon sorbet, and earl gray by Executive Pastry Chef Dan Keehner of Union Square Events