Last week, we were in attendance at the Careers through Culinary Arts Program (C-CAP) Annual Benefit where Restauranteur Tony May, owner of SD26, was honored with the C-CAP Honors Award and many talented chefs were celebrated for their creativity and commitment.
At the event, more than 800 guests enjoyed an evening of signature dishes presented by 40 of New York’s top chefs with assistance from 60 New York City C-CAP high school culinary students and graduates. A live auction led by renowned auctioneer Bill McCuddy added extra excitement to the evening as one of the auction items included the opportunity to have Marcus Samuelsson cook for you and 15 friends at your home or in the private dining room at Ginny’s Supper Club. Most importantly, over $900,000 was raised to support C-CAP’s mission of providing scholarships and career opportunities for underserved youth.
We had the opportunity to meet Thiago Silva, Kelvin Fernandez and Yvan Lemoine, all talented chefs who we’ve interviewed in the past. In addition to meeting them and other talented chefs while celebrating C-CAP, the highlight of the evening was sampling the food prepared by all the chefs, including signature dishes from four C-CAP alumni.
We forgot about the rules of dining and started with dessert. Our first stop was the Olives table, hosted by Corporate Executive Pastry Chef of The Olive Group, Alfred Stephens. He served us a decadent Fudge Chocolate and Caramel Whoopee Pie with Spiked Banana Milk.
Next was Thiago Silva, EMM Groups’ Executive Pastry Chef who served us Sticky Coconut Cake with Mango Sauce, Braised Pineapple, Candied Pistachios, Shiso-lime Syrup and Coconut Water Sorbet.
A few tables over was Executive Chef Kelvin Fernandez from The Strand, American Bistro. He served us Lobster and Corn Risotto with Bi-color Corn, Corn Puree, Crispy Leeks and Chive Oil. We’ll let you in on a little secret: we returned to Chef Kelvin’s table at the end of the night both to bid him good night and because we couldn’t leave without a second taste of his amazing risotto!
As we made the rounds, we stopped by the Chadwick’s Restaurant table hosted by Executive Chef Sean Quinn, another C-CAP alum. His entrée was Tuna Tartare with Caraway Seeds, Lemon and Micro-celery on Homemade Salt and Vinegar Potato Chips.
To see more pics from the C-CAP Benefit, below is a slideshow. Enjoy!
We had an amazing time meeting chefs and representatives from C-CAP all while celebrating such a fantastic cause. Many thanks to C-CAP’s Joyce Appelman for the invitation to the event! For more information on C-CAP, please visit their website to learn more about their dedication to supporting the next generation of chefs.