photo op: SUS Dinner For A Better New York

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Last week, I was super lucky and was able to sneak in the kitchen during the Services for the UnderServed Dinner For A Better New York. The benefit dinner was curated by the celebrity chef known for his Travel Channel show Bizzare Foods, Andrew Zimmern. Zimmern assembled some heavy hitters of the culinary landscape-- Iron Chefs Alex Guarnaschelli and Marc Forgione, Top Chef  winner Floyd Cardoz, Nobu Matsuhisa, Ken Oringer, Jamie Bissonnette, Gavin Kaysen, Michael White of the Altamarea Group and  Mark Welker-- to cook for the cause. 

Marc Forgione, Ken Oringer, Alex Guarnaschelli, Gavin Kaysen, and Floyd Cardoz

Andrew Zimmern and SUS CEO Donna Colonna

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Bill Dorrler, Marc Forgione and Floyd Cardoz

Hors d’oeuvres ranged from Nobu Signature Sashimi Bar to Low Country Soused Shrimp with Lemon and Marjoram and Whipped Foie Gras with Blood Orange. Entrees were served at the table to over 150 guests and included dishes like Veal Tenderloin, Blood Sausage, Granny Smith Apples, Vadouvan Curry, Citrus Cured Fluke, Cupuacu, Cilantro, Pickled Red Onions, Fresno Chilies, Plantain Chips, Avocado, and Black Spiced Poulet Rouge, Shaved Brussels Sprouts, Hen-of-the-Woods Mushrooms, Kokum while dessert was Carrot Cake with Pineapple Sorbet, Walnuts, and Cream Cheese.

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Everything looked and smelled delicious and the chefs united to plate the dishes, donating their time and talents, all for raising funds for SUS and its mission. Check out more of the deets up on Miss A.

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3.11.14

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