C-cap honors chef michael anthony, hosts grand tasting – total food service

The Annual Benefit Raised Nearly $1,000,000 For Culinary Scholarships and Educational Programs

On Wednesday, March 8, 2017, Chef Michael Anthony of Gramercy Tavern and Untitled and Studio Cafe at the Whitney Museum of American Art was honored in front of 700 guests at the 18 th annual Careers through Culinary Arts Program (C-CAP) Benefit. Food near me restaurants Anthony was presented with the C-CAP Honors Award and was recognized for his achievements and contributions to the culinary industry as well as his commitment to nurturing the next generation of chefs.

This Grand Tasting raised nearly $1,000,000 to support scholarships as well as educational and career opportunities for disadvantaged youth pursuing careers in the restaurant and foodservice industry.


Fast food and restaurants The event showcased cuisine from an all-star lineup of New York City’s hottest chefs and restaurateurs, including Michael Anthony, C-CAP Board Co-Chair and chef Marcus Samuelsson, C-CAP Board Member and restaurateur Michael Stillman, 2016 Michelin Star Chefs, Adam Bissell, Daniel Boulud and Aaron Bludorn, John Fraser, Markus Glocker, Alfred Portale, Michael White; and Javi Estevez of La Tasqueria de Javier Estevez (Madrid); as well as C-CAP alumni Giovanna Delli Compagni of Asiate, Cesar Gutierrez of Cafe Boulud, Betty Pena of Pig and Khao, Swainson Brown of The Writing Room, and Yvan Lemoine of Union Fare. Restaurants american food More than 60 New York City C-CAP high school students and alumni, eager to put their mark on the culinary world, assisted the chefs.

Topping the savory dishes were Marcus Samuelsson’s Spiced salmon with apple dashi and chicken rice salad; Michael Anthony’s Citrus and burrata – citrus, burrata cheese, green olives, radicchio, on rice cracker; Duck liver mousse parfait, madeira gelee, brioche from Daniel Boulud, Aaron Bludorn, and C-CAP Grad Cesar Gutierrez; and Carla Hall’s Braised chili pork and plantains, cornbread, shaved radish salad. American food restaurants Guests with a sweet tooth enjoyed Miro Uskokovic’s Miro’s cookies and milk: triple chocolate chunk, oatmeal, prune rugelach; Sarabeth’s Triple chocolate-chocolate pudding; Wayne Harley Brachman’s Flourless chocolate tart with mocha cream, and Marc Aumont’s Chocolate eclair au chocolat.

WCBS-TV News Anchorman Maurice DuBois was the Master of Ceremonies. Worst fast food restaurants Marcus Samuelsson presented the C-CAP Honors Award, an original stainless steel sculpture by Philip Grausman, of a germinating fava bean, symbolizing C-CAP’s budding culinary students. Fast food restaurants usa Chefs all over the world know that there is a lot of delicate care and handling that goes into the preparation of fava beans, and C-CAP recognized the care and interest Chef Anthony has in the mentoring of C-CAP students.

T he event also included a silent and live auction by Christie’s auctioneer Chloe Waddington and was coordinated by Harriet Rose Katz of Gourmet Advisory Services.

Careers through Culinary Arts Program (C-CAP) is a non-profit that provides career opportunities in the foodservice industry for underserved youth through culinary arts education and employment. Restaurants and fast food Event Details:

• What: Careers through Culinary Arts Program (C-CAP) Spring Benefit 2017

• Honoree: Michael Anthony, Executive Chef, Gramercy Tavern, Untitled, and Studio Cafe at the Whitney Museum of American Art

• Event Chair: Mark Weiss, Chief Investment Officer of RFR Holding LLC and C-CAP’s Board of Directors Co-Chair

• Chef Chair: Marcus Samuelsson, Chef and Owner of Red Rooster Harlem and Streetbird Rotisserie; C-CAP Board of Directors Co-Chair

• Press Contact: Joyce Appelman, C –CAP, Joyceappelman@gmail.com, C: 516-697-0319

(L-R) Giovanna Delli Compagni, Marcus Samuelsson, Richard Grausman, Michael Anthony, Mark Weiss, Karen Brosius, Maurice DuBois Dish List:

• Philip DeMaiolo, Abigail Kirsch, 24 hour coriander and sea salt cured Atlantic salmon with sauce gribiche

• Jason Weiner and Alex Nieto, Almond, Lamb meatball moroccan style: ricotta salata, salsa verde

• Christian Pratsch, Giovanna Delli Compagni*, Daniel Coward*, Asiate, Hamachi: carrot panna cotta – yuzu gel – pink peppercorn

• Markus Glocker, Batard, Caramelle pasta, duck broth, scallions, ricotta

• Daniel Boulud, Aaron Bludorn, Cesar Gutierrez*, Cafe Boulud, Duck liver mousse parfait, madeira gelee, brioche

• Carla Hall, Carla Hall’s Southern Kitchen, Braised chili pork and plantains, cornbread, shaved radish salad

• Ivy Stark, Dos Caminos, Grilled pineapple and toasted coconut guacamole with pepino enchilito

• John Fraser, Dovetail, Baby beets and pomegranate salad, charred fennel, bulgur wheat

• Fortunato Nicotra, Felidia, Beef tagliata rossini with black truffle

• Alfred Portale, Gotham Bar and Grill, Sheep milk ricotta tortellini: braised lamb shank, butternut squash parmesan crema

• Michael Anthony, Gramercy Tavern/ Untitled, Citrus and burrata – citrus, burrata cheese, green olives, radicchio, on rice cracker

• Miro Uskokovic, Gramercy Tavern/Untitled, Miro’s cookies and milk: triple chocolate chunk / oatmeal / prune rugelach

• Manish Mehrotra, Indian Accent, Rice crusted bass, kerala, coconut curry

• Marc Aumont, Kreuther Handcrafted, Chocolate eclair au chocolat

• Missy Robbins, Lilia, Prosciutto, parmigiano butter, balsamic mustard served on bread

• Maria Loi, Loi Estiatorio, Htapodaki stin schara: grilled octopus with red wine-macerated onions, capers, fresh herbs, lemon, and olive oil

• Kyung Up Lim, Michael’s, Salmon tostada, avocado, puffed quinoa, black truffle aioli

• Abram Bissell, The Modern, “Eggs on eggs on eggs” trout roe, egg yolk, fried egg puree, dill and warm brioche

• Bill Telepan, Oceana, Grilled swordfish with pickled lemon and black pepper yogurt

• Zene Flinn, Park Avenue Spring, Trout roe on Russian black bread with avocado puree and beet pickled shallots

• Leah Cohen, Betty Pena*, Pig & Khao, Khao soi with wonton noodles, mustard

• Michael Lomonaco, Wayne Harley Brachman, Daniel Rutledge, Porter House New York, Thai beef salad- chang mai and flourless chocolate tart with mocha cream

• Ryan Bartlow, Quality Eats, Grilled Nueske’s bacon, peanut butter, jalapeno jelly

• Sarabeth Levine, Sarabeth’s, Triple chocolate-chocolate pudding

• Ali LaRaia, The Sosta, Roasted radish with salsa verde and parmigiano reggiano crouton

• Marcus Samuelsson, Streetbird Rotisserie, Spiced salmon with apple dashi and chicken rice salad

• Javi Estevez, La Tasqueria de Javier Estevez (Madrid), Madrid steak tartar

• David Burke, Tavern 62 by David Burke, Grilled zucchini with chili and parmesan

• Yvan Lemoine*, Union Fare, Whole roast suckling pig, celery remoulade

• Carmen Quagliata, Union Square Cafe, Chicken tortelloni, Umbrian lentils, parmigiano

• Jonathan Kavourakis, Vandal , Shawarma salad cones (chicken, falafel croutons, hot sauce white sauce boss)

• Michael White, Jared Gadbaw, Vaucluse, Scallop crudo with black truffles

• Swainson Brown*, The Writing Room, Pastrami beef tongue with pickled apple and horseradish

Joyce Appelman is the National Communications Director for C-CAP, Careers through Culinary Arts Program in New York, NY. Most fast food restaurants She has been instrumental in opening career opportunities for many young people in the foodservice industry. Fast food restaurants in america Email her at joyceappelman@gmail.com

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