Over 30 of New York City’s hottest chefs provided a grand tasting of their stand-out dishes for over 700 enthusiastic guests on Wednesday, March 8, 2017. This year’s award-winning honoree, Michael Anthony (Gramercy Tavern, Untitled, and Studio Café) made heartfelt comments about the importance of C-CAP. C-CAP students and alumni eager to put their mark on the culinary work assisted Abram Bissell (The Modern), Aaron Bludorn (Café Boulud), David Burke (Tavern62 by David Burke), Carla Hall (Carla Hall’s Southern Kitchen), Sarabeth Levine (Sarabeth’s), Missy Robbins (Lilia), Marcus Samuelsson (Streetbird Rotisserie), Michael White (Vaucluse), along with C-CAP alums Yvan Lemoine (Union Fare) and Swainson Brown (The Writing Room) — and many more.
Guests were captivated when C-CAP alum Giovanna Delli Campagni, sous chef at Asiate, discussed how C-CAP changed her life after arriving in the U.S. from Venezuela. This not-to-be-missed celebration was capped off with an auction of fabulous, once-in-a-lifetime culinary, travel, and cultural packages.
Special thanks to Event Chair, Mark Weiss, Chef Chair, Marcus Samuelsson, and our generous sponsors. Mark your calendars for the 2018 Benefit scheduled for Wednesday, March 7, 2018!
Left to right: C-CAP Founder and Chairman Emeritus, Richard Grausman; Honoree, Chef Michael Anthony; and C-CAP President, Karen Brosius
Clockwise from top right: Chef Sarabeth Levine’s triple chocolate-chocolate pudding from Sarabeth’s; Chef Phil DeMaiolo of Abigail Kirsch with C-CAP alum Rolande Augustin and Pier 60 employees; Chef Carla Hall
Clockwise from top: Chef Abram Bissell of The Modern prepares his “Eggs on eggs on eggs” for guests; Duck liver mousse parfait and Maderia gelee on brioche from Café Boulud; C-CAP Board member Danyelle Freeman, Chef David Burke, and Josh Resnick
C-CAP alum speaker Giovanna Delli Compagni
Clockwise from top right; Chocolate eclair au chocolate from Kreuther Handcrafted Chocolate’s Chef Marc Aumont; Chef Michael White’s scallop crudo with Urbani black truffles from Vaucluse; C-CAP Co-Chair Chef Marcus Samuelsson, C-CAP student Chantel Corley, and the team from Streetbird Rotisserie; roasted radish with salsa verde and parmigiano reggiano crouton from Chef Ali LaRaia of The Sosta; A whole roast suckling pig from C-CAP alum Yvan Lemoine, Executive Chef at Union Fare; Chef Michael Anthony, Drew Nierepont, and Chef Matt Hoyle
C-CAP alumni ambassadors with Richard Grausman and Karen Brosius. From left to right: Brandon Bryan, Stephanie Grajales, Jesuina Hairston, Patrice Vassell, Carmine Guglielmino, Alana Jacobs, Richard Grausman, Stefen Bullen, Heidi Jaenicki, Karen Brosius, and Sean Quinn
Clockwise from top: C-CAP students Dawson Harford and Johasmin Diaz with C-CAP alum Swainson Brown of The Writing Room; Rice crusted bass, kerala, and coconut curry from Chef Manish Mehrotra of Indian Accent; C-CAP student Aaron Sin Tamma and C-CAP alum Quency Traore with Chef Ryan Bartlow of Quality Eats