March of Dimes: Octopus Carpaccio, Pastrami-Cured Fluke, and More (Photos)
Last night at the Hyatt Regency, dozens of chefs joined forces to raise money and awareness for March of Dimes, an organization that aims to give babies a healthy start in life.
Photos by Carina Ost Edge Steak & Bar's pretty popcorn dish.
This year marks the 75th anniversary of the foundation, and yesterday marked the sweet sixteen for the event.
Participating chefs included Timon Balloo of Sugarcane Raw Bar Grill, Aaron Brooks of Edge Steak & Bar, Alberto Cabrera of Bread + Butter, Nina Compton of Scarpetta, Jamie De Rosa of Tongue & Cheek, Todd Erickson of HaVen, Conor Hanlon of The Dutch and Cesar Zapata of The Federal Food Drink & Provisions.
They proffered small plates, and several even offered themselves as auction prizes. Imagine bidding for chefs to cook a gourmet meal in your home kitchen!
What follows are a sampling of bites from the event.
Photos by Carina Ost Name that chef. (Answers at the end of post)
Bread + Butter served up one of our favorite bites -- a hunk of pork belly with puffed rice and plantain relish.
Todd Erickson of HaVen proffered parsnip gnocchi paired with roasted duck consommé and fresh ricotta. This whimsical dish was slightly sweet.
One of the more complicated dishes of the evening was Lippi's octopus carpaccio. It required some flavor-injecting.