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

Cook Through The Momofuku Milk Bar Cookbook At Bake The Book Class

Learn the essentials of creating tasty desserts from the Momofuku Milk Bar during this interactive class.

Milk Bar, an award-winning bakery from chef & owner Christina Tosi, offers interactive baking classes where participants can make and sample tasty treats. Participants are equipped with all the necessary kitchen tools and ingredients to create Milk Bar’s signature desserts, such as the funfetti birthday cake, truffles, crack pie, and more.

Milk Bar never bakes its cakes in a round pan, but instead in a sheet pan. This allows the cake to be baked consistently throughout, so that you don’t get edges that are too burnt or centers that are under-cooked.

The cake is molded into three round layers from the flat sheet pan. They are then stacked together to create the base of the three-layer birthday cake.

In order to preserve the moistness of the cake, each layer is treated to two spoonfuls of whole milk + clear vanilla extract mixture.

The cake is then topped with generous scoops of rich buttercream frosting. Don’t be shy about topping the cake with the frosting!

Once the top layer has been smothered with frosting, then they are topped with sprinkles of rainbow cake crumbs. These add nice crunchy texture to the cake.

While the cake is placed in the refrigerator for 30-45 minutes, participants also get to create one of Milk Bar’s most popular treats: birthday cake truffles. The vanilla rainbow cake is mixed with vanilla infused milk to create cookie-dough like texture, and then coated with white chocolate and rolled in rainbow cake crumbs.

The final product that each participant get to take home is a beautiful 6-inch birthday cake and truffles.