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Three Of NYC's Best Chefs Are Cooking For City Harvest Next Week
By
Nell Casey
Published Jul 14, 2017
Modified Jul 14, 2017
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Mission Chinese
By
Nell Casey
Published Jul 14, 2017
Modified Jul 14, 2017
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Chefs Angela Dimayuga (Mission Chinese), Angie Mar (The Beatrice Inn), and Gabrielle Hamilton (Prune)—among the city's culinary elite—will cook special menus in a trio of dinners to benefit City Harvest July 18 - 20 at Cadillac House, an events space in SoHo sponsored by the car company. One hundred percent of all proceeds from the dinner sales will benefit City Harvest, which collects excess food from supermarkets, manufacturers, farmers markets, and restaurants and delivers it to New Yorkers in need.
The three-night series kicks off with Angela Dimayuga, who's preparing a seven course feast that includes a Jamaican Jicama dish with pickled hibiscus and dried chili and salt-roasted fish with raspberry, turnip, onion and flowers. Dimayuga was named the New York City Rising Star for 2017 by Star Chefs and was recently profiled by the Times for her role as Executive Chef at Mission Chinese. Wait times at the restaurant are typically pretty intense, so think of this as an opportunity to try Dimayuga's cuisine without standing around on East Broadway for an hour.
Next up: Angie Mar, whose made a name for herself as one of the city's preeminent meat cookers at her restaurant The Beatrice Inn. She'll display that prowess at the dinner on July 19th, offering courses like a pork liver and juniper pâté, roasted bone marrow with lemon crème fraîche and caviar, and a lavendar and anchovy prime rib served with potatoes Lyonnaise and summer lettuces. Naturally, the crème brûlée includes bone marrow, too. Last year, Thrillist named Mar NYC Chef of the Year.
Finally, Gabrielle Hamilton, who's run seminal NYC restaurant Prune since 1999. The chef and cookbook author is a multi-time James Beard award winner and her East Village restaurant is still one of the city's most popular 18 years and counting. For her City Harvest dinner, Hamilton will prepare a "Grand Aioli"—cold crab claws, radishes, green beans, yellow was beans, steamed new potatoes, asparagus, little gem lettuces and baby zucchini with a traditional garlic mayonnaise—plus two other savory courses that include a grilled pigeon and two desserts.
Tickets to the dinners are $150 each, which City Harvest says will cover the cost of delivering 600 pounds of food to hungry city dwellers. The ticket cost also includes drink pairings for each course.
Cadillac House is located at 330 Hudson Street
Angela Dimayuga Menu by Nell Casey on Scribd
Angie Mar Menu by Nell Casey on Scribd
Gabrielle Hamilton Menu by Nell Casey on Scribd
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