I had the honor to be an invited guest to the 25th anniversary of the Careers through Culinary Arts Program (C-Cap) last week. C-CAP, is a national non-profit that works with public schools to prepare undeserved high school students for college and career opportunities in the restaurant and hospitality industry.  For the record, the Pinkyfingerup crew love the kids and hope they keep feeding us till we’re  old and grey. The founder and chairman of C-CAP, Richard Grausman, has a  career spanning over forty years as a teacher and writer. This year’s honorees included businessman Dick Parsons and restaurateur Alexander Smalls.

Now for the food. The event style is a walk-around tasting. There was forty-three restaurants participating in this years tasting . A good portion of chefs involved were C-Cap alumni. Out of the forty-three participating restaurants, I managed to sample forty-one. Some of my personal favorites came from, Marc Forgione, Sea Grill and Juni. Enjoy the pics and if you see something you like go there and eat it.

– Pinkyfingerup

Maya/ Tlayuda Adobo shrimp, crispy tortilla, spicy bean puree,chopped lettuce,pico de gallo, cojija cheese and crema

La Marina/Crispy Arepa Braised beef short rib, lime scented sour cream, creamy avocado, cilantro

Wayfarer/Cured Salmon cucumber jalapeño apple vinaigrette.

Daniel/Pheasant Terrine

Porter House/Prime rib au jus

Vinegar Hill House/Braised pork, sunflower hummus,apple&fennel chutney , sourdough naan, curried sunflower bark and herbs

Sea Grill/ Can build your own Chirashi Sushi

Union Square Cafe/ Lemon Mascarpone Cheesecake, Fennel seed sable Blood Oranges, Kumquat Confit

Felidia/Tuna Semi Carpaccio

Sarabeth/Banana Cream Trifle

Dos Caminos, Plantain Empanadas

Maysville/Charcoal Grilled Sweet Potato

Blue Hills/Coppa with farm eggs and squash

Talde/Pretzel Pork & Chive dumplings with Tahini Mustard

Telepan/ House made kielbasa with sauerkraut and apple compote

Shun Lee Palace/ Peking Duck

Mailino/Cured beef tongue, parmigiano,mustard and argula

Nobu 57/Nobu Umami Wings

Betony/ Beets , Horseradish and goats milk

Dirty French/ Chicken and Crepes

Le Cirque/ Blue Crab Simplisse

Asiate/Truffled Yukon Gold Potato

Almond/ Moroccan style lamb meatballs with salsa verde and ricotta salata

Batard/Coffee and Milk Kardinal

Catch/ Hit Me Cake

Michaels/ Duck Confit Tacos

Mintons/ Sweet potato creme brûlée, sweet tea molasses pickled raisins candied pecans

Lexington Brass/ Beet Cured Salmon Ceviche, Pickle Mango Puree, Black Sushi Rice Chip

Barbuto/ Farro salad with fennel,olive meyer lemon and almond

Marc Forgione/ Meyer Lemon Cheesecake

SD26/Soft quail egg filled ravioli with truffled butter

Extra Virgin/Escabeche

Benoit/ Warm egg custard, green asparagus, sea urchin

Red Rooster/Chicken Tack Tack

AltaMarea Group Hazelnut Paris Best

Juni/ Charred squash,smoked trout maple

Loi Estiatorio/Salmon Tatare with chives , shallots, lemon and horseradish with yogurt dill sauce in phyllo cup

The Cecil/ Curry crusted cod, kimchi rice porridge gaunciale , fish sauce caramel

Chadwicks/ White Water Mussels with Salami Crumbs

Clement/ Saffron chirashi with fluke